Keto Banana Cream Pie Bars are a delectable no bake dessert recipe. Featuring a keto cookie crust and a creamy sugar free filling, these bars really satisfy. Only 2g net carbs per serving.
Place the vanilla wafers in a food processor and process until they resemble crumbs. You can also crush them in a zip lock bag.
Transfer to an 8×8 inch pan and drizzle with the melted butter. Mix well to combine and then press firmly and evenly into the bottom of the pan. Freeze for 20 minutes.
Chocolate Layer
In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chocolate chips. Let sit to melt then whisk until smooth.
Pour the ganache over the crust and spread to the edges. Refrigerate while preparing the banana cream filling.
Banana Cream Filling
In a large saucepan over medium heat, combine the almond milk, cream, egg yolks, sweeteners, and salt. Cook, whisking almost constantly, until the mixture thickens, 7 to 10 minutes. Watch carefully, as you do not want it to curdle. Remove from heat and whisk in the banana extract.
In a small bowl, whisk together the gelatin and water. Let bloom a few minutes, then add to the warm banana pudding and whisk until dissolved.
Stir in the sour cream until no lumps remain, then pour the filling over the chocolate. Refrigerate until set, about 2 hours.
Whipped Topping
In a large bowl, beat the whipping cream with the sweetener and vanilla until it holds stiff peaks. Spread over the banana pudding layer. Refrigerate another 30 minutes to firm up, before cutting into bars.
Shave a piece of dark chocolate over the bars, if desired.
Notes
Storage Information: Store the bars in a covered container in the fridge for up to 5 days. It can also be frozen, tightly wrapped, for up to two months.