Keto Banoffee Pie (Gluten Free)

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.

All pies are delicous. Whether they are baked like this keto coconut cream pie or no-bake such as this keto key lime pie, I love them all.

But this one. It is special.

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!

Ingredients

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.
• Butter
• 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.
• Egg
• 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.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.

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.

Caramel 

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.

Assembly

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.

Variations

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.

Storage

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.

Tried this recipe? Give it a star rating below!

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Recipe

Keto Gluten Free Banoffee Pie

Katrin Nürnberger

from Sugar Free Londoner

This keto banoffee pie has a buttery almond flour crust with the smoothest banana flavoured caramel you’ll ever eat. Topped with whipped cream and grated chocolate, it's only 2.9g net carbs per slice.

 

5 from 6 votes

Print Recipe Pin Recipe Rate

Prep Time 15 minutes mins

Cook Time 7 minutes mins

cooling time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Course Dessert

Cuisine British

Servings 12

Calories 366 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Equipment

• 9 inch loose bottom pie pan

Ingredients

  

1x2x3x

Crust

• ▢ 2 ¼ cup / 225g almond flour
• ▢ ¼ cup / 55g butter melted
• ▢ 2 tablespoon allulose
• ▢ 1 egg large
• ▢ 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 tablespoon powdered sweetener optional
• ▢ 1 square dark chocolate 90% cocoa solids, or sugar free chocolate

Instructions

 

• 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.

Caramel

• 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.

Assembly

• 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.

Notes

2.9g net carbs per serving. Makes 12 servings.

Optional: Adding 1 medium banana to the recipe (sliced on top of the caramel) increases the carbs to 4.9g net carbs per serving. Each additional medium banana adds 2g net carbs per slice.   

Store in the fridge for up to 3 days or freezer for up to 3 months. 

Caramel and crust can be prepared in advance and either frozen or stored in the fridge. 

I recommend to use allulose for a smooth caramel. You can use other powdered sweeteners, but the result will not be as smooth. I order my allulose from iherb.com.  

Nutrition

Calories: 366kcalTotal Carbohydrates: 4.9gProtein: 5.5gFat: 36.8gFiber: 2gSugar: 2g

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