1 large banana, sliced into thin, vertical strips
1 tsp lemon juice (5 mL)
12 oz regular cream cheese (375 g)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup powdered erythritol (60 mL)
2 tbsp whipping cream (30 mL)
1 tsp vanilla extract (5 mL)
3/4 tsp xanthan gum (3 mL)
In small bowl, gently toss banana strips with lemon juice. Place banana on baked, cooled crust.
Filling: In food processor with sharp blade, process cream cheese. Add eggs, liquid sweetener, erythritol, whipping cream, vanilla extract and xanthan gum. Process and scrape sides of bowl occasionally until thickened and smooth. Pour filling over bananas; smooth surface with back of spoon. Cover with plastic wrap to prevent a “skin” from forming. Chill.
Omitted coconut crust part, use almond flour crust instead. Make sure it's pre-baked and cool the crust before putting the other stuff in.
8.8 g protein
25.0 g fat
5.5 g net carbs