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Keto Banoffee Pie with Almond Crust and Banana Caramel Recipe

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3.8 from 6 reviews

This Keto Banoffee Pie features a buttery almond flour crust combined with a smooth, banana-flavored caramel, topped with whipped cream and grated dark chocolate. Perfect for a low-carb dessert, each slice contains only 2.9g net carbs, making it ideal for keto diets and those seeking a delicious sugar-free treat.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Low Carb

Ingredients

Crust

  • 2 ¼ cups (225g) almond flour
  • ¼ cup (55g) melted butter
  • 2 tablespoons allulose
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Caramel

  • ½ cup (110g) unsalted butter
  • ¾ cup (150g) allulose
  • 1 cup (240 ml) heavy cream
  • 20 drops banana extract

Topping

  • 1 cup (240 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sweetener (optional)
  • 1 square dark chocolate (90% cocoa solids or sugar-free chocolate)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C electric) or 320°F (160°C fan). Line the bottom of a 9-inch loose bottom pie pan with parchment paper and grease the sides well with melted butter.
  2. Make Almond Flour Pie Crust: In a bowl, mix almond flour, melted butter, allulose, egg, vanilla extract, and cinnamon until combined. Press the dough evenly into the pie pan, using your hands and the back of a spoon to smooth the base and edges. Trim the edges with a sharp knife for a clean finish. Prick the base with a fork to prevent bubbling.
  3. Bake Crust: Bake the crust for about 7 minutes or until golden. Remove from the oven and allow it to cool completely.
  4. Prepare Caramel: In a non-stick saucepan, melt the butter over low heat, then add allulose. Stir and cook for 3 minutes, keeping it on a low simmer. Add heavy cream and cook on the lowest temperature, stirring occasionally with a balloon whisk until the mixture thickens and coats the back of a spoon (approximately 7–15 minutes). Stir in banana extract once thickened.
  5. Assemble Pie Base: Let the caramel cool for 5 minutes in the pan, then pour it into the cooled pie crust. Place the pie in the freezer for about 45 minutes to set the caramel layer.
  6. Whip Cream: While the pie is setting, whip the heavy cream with vanilla extract and optionally powdered sweetener until thick peaks form.
  7. Finish and Serve: Remove the pie from the freezer and allow it to come to room temperature. Spread the whipped cream evenly over the caramel layer and grate dark chocolate over the top. Serve immediately or refrigerate until ready to eat.

Notes

  • Use a loose bottom pie pan for easy removal.
  • Adjust sweetness by adding more or less allulose or powdered sweetener to taste.
  • The cooling time in the freezer is important to properly set the caramel before adding the topping.
  • Using banana extract gives the caramel a banana flavor without added sugar.
  • Make sure to prick the crust base before baking to prevent bubbling.
  • For a firmer crust, you may chill the crust dough prior to baking.

Find it online: https://zaracooking.com/keto-banoffee-pie-with-almond-crust-and-banana-caramel-recipe/