You know those frozen ice cream cakes and pies you used to enjoy on special occasions before going keto? Well this low-carb frozen chocolate peanut butter banana pie recipe brings back the joy of savouring those flavours without all the sugar and gluten. Bonus: it’s also vegan, so it can be enjoyed by pretty much anyone on any specialized diet.
Vegan Keto Chocolate Peanut Butter Banana Frozen Pie Recipe
Peanut Butter Banana Pie Filling Ingredients:
- Keto almond pie crust or pecan-almond pie crust
- 12 oz firm silken tofu (slightly drained and patted dry)
- ½ cup creamy natural peanut butter
- ¼ teaspoon fine sea salt
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- 20 drops liquid stevia, vanilla-flavoured, divided
- 1 cup coconut cream
- 1 teaspoon banana extract
Chocolate Peanut Topping Ingredients:
- 3/4 oz unsweetened baker’s chocolate, chopped into smaller pieces
- 2 tablespoons refined coconut oil
- ¼ cup red or dark cocoa powder
- Pinch of fine sea salt
- 20 drops liquid stevia, vanilla-flavoured, divided
- 1 tablespoon /gp/product/B01JPQLUI0/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B01JPQLUI0&linkCode=as2&tag=westcoastjiuj-20&linkId=bac252b8955655c23b80a7c9df633bc2), powdered in a spice/coffee grinder
- 3 tablespoons roasted salted peanuts, chopped, chopped
- [flaky sea salt (like Maldon or Fleur de sel (if peanuts aren't salted)
Directions:
Prepare your chosen pie crust and allow to cool completely then put in the fridge to chill.
Add tofu, peanut butter, coconut cream, erithrytol, 10 drops of liquid stevia, banana extract and sea salt to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed.
Combine coconut cream and remaining liquid stevia and whip into whipped cream in a large, chilled mixing bowl. Fold the panut butter-tofu mixture into the whipped cream.
Pour filling over crust and put in the freezer to chill for at least 2 hours.
Once the pie is fairly chilled and slighty firm, prepare the topping. Add the chocolate and coconut oil to a Pyrex measuring cup. Microwave on high in 20 second bursts, stirring after each until melted. Whisk in powdered erithrytol, cocoa powder and salt. Lastly, whisk in the stevia drops. While it's still melty, drizzle over the chilled pie crust in a lattice pattern.
Top with roast peanuts and flaky sea salt (if the peanuts aren't salted) and put it back in the freezer to set for another couple of hours. After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh. Remove from freezer at least 5 minutes before slicing and serving.
Did you make this vegan keto chocolate peanut butter banana frozen pie recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
