• 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.