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Keto Banoffee Pie with Almond Crust and Banana-Flavored Caramel Recipe

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4.4 from 8 reviews

This Keto Banoffee Pie features a buttery almond flour crust filled with a smooth banana-flavored caramel, topped with rich whipped cream and grated dark chocolate. With only 2.9g net carbs per slice, it's a delicious low-carb dessert perfect for ketogenic diets, combining the classic flavors of banoffee pie with keto-friendly ingredients.

  • Total Time: 1 hour 7 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 2 ¼ cups (225g) almond flour
  • ¼ cup (55g) unsalted butter, melted
  • 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 (240ml) heavy cream
  • 20 drops banana extract

Topping

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C electric) or 320°F (160°C fan). Prepare a 9-inch loose bottom pie tin by lining the bottom with parchment paper and greasing the sides with melted butter to prevent sticking.
  2. Make Almond Flour Pie Crust: In a bowl, mix almond flour, melted butter, allulose, egg, vanilla extract, and cinnamon until well combined. Press the dough evenly into the pie pan, smoothing the base and sides with your hands or the back of a spoon. Trim the edges neatly with a sharp knife and prick the base with a fork to prevent bubbling.
  3. Bake Crust: Bake the crust in the preheated oven for 7 minutes or until golden. Remove from oven and allow it to cool completely before adding the filling.
  4. Prepare Banana Caramel: In a non-stick saucepan, melt butter and allulose over low heat. Stir and let it cook for 3 minutes on a low simmer. Add heavy cream and continue cooking on the lowest heat, whisking occasionally until the mixture thickens and coats the back of a spoon, taking about 7 to 15 minutes. Remove from heat and stir in banana extract.
  5. Assemble Pie: Allow the caramel to cool for 5 minutes, then pour it into the cooled pie crust. Place the pie in the freezer for approximately 45 minutes to set the caramel layer.
  6. Whip the Cream: While the pie sets, whip the heavy cream with vanilla extract and optional powdered sweetener until thick and fluffy.
  7. Finish and Serve: Remove the pie from the freezer and let it come to room temperature. Top with the whipped cream and sprinkle grated dark or sugar-free chocolate on top. Slice and enjoy your keto-friendly banoffee pie.

Notes

  • Use a loose bottom pie pan for easy removal of the pie.
  • Allulose is used as a keto-friendly sweetener; you can substitute with erythritol or your preferred low-carb sweetener.
  • The banana extract provides flavor without the carbs of real bananas.
  • Chill time in the freezer is important to set the caramel firmly before topping with cream.
  • Grated dark chocolate enhances the dessert's richness but choose sugar-free or very high cocoa percentage chocolate for keto compliance.
  • Letting the pie come back to room temperature before serving improves texture and flavor.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Low Carb

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