KETO BAKING MADE EASY: Uniquely Sweet & Healthy Holiday Classics by Evelyn Portnoy

Author:Evelyn Portnoy [Portnoy, Evelyn]
Language: eng
Format: epub
Publisher: Savour Press
Published: 2018-12-19T08:00:00+00:00

Banana Cream Pie Bars with a Pecan Crust

Brunch is more enjoyable after hitting the gym by eating this low carb and sugar-free banana cream pie bars placed on top of pecan crust. The pie is garnished with more banana slices and chopped pecans.

Servings: 12 to 14 pies

Ingredients

Crust:

3 tablespoon sweetener

3 tablespoons melted butter

12 ounces finely ground pecans

Optional:

Extra chopped pecans for garnish

Filling:

3 to 4 tablespoons sweetener

2 packages sugar-free vanilla pudding

3 large bananas, divided

2 cups heavy whipping cream

3 cups milk

Directions

Pecan crust:

Preheat oven at 350 degrees F.

Place the pecans in food processor and pulse on high until they become a fine powder.

Place the sugar in the processor and pulse for several times until well blended.

Add the butter and pulse on low speed until the mixture is incorporated and clumped.

Grease lightly with butter a 9by13 pie pan.

Place the pecan crust on pan and pressing with your fingers to cover the bottom of the pan.

Bake the pecan crust for twelve to fifteen minutes, and keep a close eye to prevent burning.

Remove pan from oven and let cool for fifteen minutes.

Filling:

Whip in a bowl the heavy cream and the sweetener until it forms a stiff peak, set aside in fridge.

Slice the bananas and spread nicely on top of crust.

Whisk in a bowl the pudding mix and milk for two minutes until well blended.

Spoon two cups of pudding and place on top of banana layer, stirring gently one cup of whipped cream into the remaining pudding mix and place on pudding layer.

Place on top of remaining whipped cream.

Chill for two to three hours until firm.

Garnish the pie with additional slices of bananas and chopped pecans.

Serve!

Nutritional Information: 424 calories; ,5.9 g protein; 33 g carbohydrate; 32 g fat (9.3 g saturated); 40 mg cholesterol; 329 mg sodium; 3.9 g dietary fiber; 25.6 g total sugars.

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