Oh, I’ll tell you how.
To do these, I combined two existing keto recipes – Ruled.Me’s keto pie crusts, and KetoCook’s caramel sauce. But what about the banana? Banana isn’t low carb, or keto friendly. No, no it isn’t. But we’re not eating a whole banana here. We’re only going to use a couple of thin slices of banana on each pie, just for the flavour. If you have it, you could use banana extract instead, and add it to the cream.
These pies come out at about 400 calories and 7g of carbs each. I know that’s pretty high, but they aren’t an everyday food. They’re a special little treat, for special little occasions.
(Makes 6-8 individual pies)
1 x Ruled.Me’s keto pie crust
100g unsalted butter
250ml thick cream
20g powdered erythritol
1-2 squares sugar free/dark chocolate, shaved
1. First, make Ruled.Me’s pie crust. Instead of dividing the dough into 4-5 portions, divide it into 6-8 portions, and press each portion into the bases of a muffin tray. Bake for 25 minutes until brown and crispy. When finished, remove from the oven and allow to cool.
2. Next, make Keto Cook’s caramel sauce, using the ratio of 100g butter, 100g thick cream and 20g of powdered erythritol.
3. Once the caramel sauce is finished, divide it between the pastry cases. The sauce should have cooled by now, so add 2-3 very thin slices of banana to the top of each pie.
4. Whip the remainder of the cream until it is thick and smooth, but not clotted. Dollop 1-2tbsp of cream onto the top of each pie, followed by a sprinkle of shaved chocolate, and put into the fridge to set. You want the caramel to be quite solid, or else it might taste grainy, so I usually leave it for 2-3 hours before eating.