Keto Gluten Free Banoffee Pie

Name: Keto Gluten Free Banoffee Pie
Prep time: 15 min
Cook time: 7 min
Total time: 1 h 7 min
Yield: 12 serving
Ingredients: 2 ¼ cup / 225g almond flour; ¼ cup / 55g butter; 2 tablespoon allulose; 1 egg; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; ½ cup / 110g unsalted butter; ¾ cup / 150g allulose; 1 cup / 240 ml heavy cream; 20 drops banana extract; 1 cup / 240 ml heavy cream; 1 teaspoon vanilla extract; 2 tablespoon powdered sweetener; 1 square dark chocolate

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
cooling time
45 mins
Total Time
1 hr 7 mins
Servings
12
Calories
366 kcal
Course
Dessert
Cuisine
British

Keto Gluten Free Banoffee Pie

Raiden Walker

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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.

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Ingredients

Servings

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

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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

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.