Ingredients
Scale
- 1 1/4 cups almond flour
- 3 tablespoons coconut flour
- 1/4 cup golden monk fruit
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, chilled
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons vegan gelatin
- 2 cups heavy whipping cream, divided
- 3/4 cup unsweetened macadamia nut milk or other nut milk
- 1/2 cup monkfruit sweetener or sweetener of choice
- 5 egg yolks
- 1/4 teaspoon salt
- Pinch of cinnamon
- 2 tablespoons unsalted butter, chilled
- 2 teaspoons banana extract
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine almond flour, coconut flour, monk fruit sweetener, baking powder, xanthan gum, and salt. Pulse until mixed.
- Cut in chilled butter and vanilla until crumbly. Press mixture into a greased pie plate and bake for 9-10 minutes until golden brown. Let cool.
- In a small bowl, sprinkle vegan gelatin over 1/2 cup heavy whipping cream and let sit.
- In a saucepan over medium heat, whisk together remaining heavy cream, nut milk, monk fruit sweetener, egg yolks, and salt until thickened (about 5-7 minutes). Remove from heat immediately.
- Whisk in butter, banana extract, vanilla extract, and the gelatin mixture until smooth.
- Pour custard into cooled crust and refrigerate for at least 5 hours or until set.
- Before serving, whip remaining heavy cream until stiff peaks form and spread over the pie.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg