This keto banoffee pie is heaven on a spoon! With a gluten-free almond flour crust and a silky-smooth sugar free caramel layer, it has oodles of banana flavor thanks to my secret ingredient, banana extract.
I am so pleased that I have finally created a gluten-free banoffee pie that is keto friendly! I made this pie for a bunch of friends last week and it went faster than you could say banoffee.
What is banoffee pie
Banoffee pie is a classic and much loved British dessert. Its name is a mixture of the words banana and toffee.
Basically, it's a crispy pie crust filled with toffee (aka caramel) and topped with banana slices and whipped cream.
I've used almond flour in the pie crust, which is why this is a gluten-free banoffee pie recipe.
The secret ingredient
Bananas are high in carbs. That's why I have used banana flavoring in this recipe rather than real banana. I decided to put it into the caramel.
20 drops of natural banana extract were the perfect amount to give you that banana flavor without it being overpowering.
The depth of flavour may vary through depending on the brand you use so I’d start with less and taste as you go along until you get the amount that you like.
I have also included an option for using real banana further below in the post!
In total, I am using 9 ingredients to make this gluten free banoffee pie:
- Almond flour - I used ground almonds, which is equivalent to regular almond flour. Super-fine almond flour works as well.
- Sweetener - I recommend to use allulose since it does not recrystallise and makes smooth caramel. Powdered monk fruit sweetener, erythritol or Swerve work as well, but the result will not be as smooth.
- Cream - I used heavy whipping cream, called double cream here in the UK.
- Banana extract - Choose a natural banana extract.
- Vanilla extract and cinnamon
- Dark or sugar free chocolate - for chocolate shavings. Use 90% chocolate such as Lindt or Montezuma's or a sugar free chocolate bar like Lily's.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Almond flour crust
Mix all ingredients altogether in a bowl.
Press the dough into the pie dish with your hands. Use the back of a spoon to smooth the base and edges. Trim the top of the sides with a sharp knife to get a clean edge.
Prick base with fork to stop it bubbling in the oven. Bake until golden, then allow to fully cool.
Add butter and allulose to a saucepan. Allow the butter to melt, then stir and cook on a low simmer, stirring occasionally. Add the cream.
Cook on the lowest temperature until it thickens and coats the back of a spoon.
Let the caramel cool in the pan, then pour it into the pie crust and place the pie in the freezer to set.
Let the pie come back to room temperature whilst you whip up the cream and vanilla until thick.
Top the base with whipped cream and grated chocolate.
Coconut flour crust: Make the pie crust from this Strawberry Mascarpone Tart. You could also make a nut free crust by using a blend of sunflower seed and sesame seed flour.
Dairy-free banoffee pie: Replace the heavy cream with coconut cream and the butter with coconut butter.
Using real banana: It's possible to add real banana to the recipe and still keep the net carbs low enough to call this a keto banoffee pie. If you layer the banoffee pie with slices from 1 medium banana, the net carbs increase by 2g net carbs per slice to 4.9g per portion.
Can you make this recipe ahead?
Yes, you can prep the almond flour crust and the caramel several days in advance.
You can also store the gluten-free banoffee pie crust with the caramel in the freezer for up to 3 months. Simply let it come to room temperature before adding the whipped cream and grated dark chocolate.
Fridge: Store in the fridge for up to 3 days or freeze for up to 3 months.
Freezer: If you freeze the pie with the cream, consider adding freshly whipped cream after defrosting. I always think whipped cream does not freeze well and never tastes as good after it has been in the freezer.
More gluten free pie recipes
Here is a selection of keto pie and tart recipes from my website.
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Keto Gluten Free Banoffee Piefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 9 inch loose bottom pie pan
- Preheat the oven to 350F /180C electric or 320F / 160C fan.
- Line the bottom of a 9 inch loose bottom pie tin with parchment paper. Grease the sides well with melted butter.
Almond flour pie crust
- Mix all ingredients altogether in a bowl.
- Press the dough into the pie dish with your hands. Use the back of a spoon to smooth the base and edges. Trim the top of the sides with a sharp knife to get a clean edge.
- Prick base with fork to stop it bubbling in the oven. Bake for 7 minutes or until golden. Remove the pie crust from the oven and allow to fully cool.
- Add butter and allulose to a non stick saucepan. Allow the butter to melt, then stir and cook for 3 minutes on a low simmer, stirring occasionally. Add the cream.
- Cook on the lowest temperature, stirring with a hand balloon whisk occasionally until it thickens and coats the back of a spoon. Depending on the size of the saucepan and the temperature, this will take between 7 and 15 minutes. (Mine took 10 minutes.)
- Add the banana extract and stir to combine.
- Let the caramel cool in the pan for 5 minutes, then pour it into the pie crust and place the pie in the freezer for approximately 45 minutes to set.
- Let the pie come to room temperature whilst you whip up the cream and vanilla (with optional sweetener if you prefer) until thick.
- Top the base with whipped cream and grated chocolate.
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