Keto Gluten Free Banoffee Pie
User Reviews
5
Keto Gluten Free Banoffee Pie
Description
The Keto Gluten Free Banoffee Pie starts with a baked almond flour crust that provides a crisp and nutty base. The crust incorporates cinnamon and vanilla for subtle warmth and aroma. The caramel topping is crafted by simmering butter and allulose before slowly adding heavy cream and banana extract, resulting in a thick, creamy caramel with a hint of banana flavor without the typical sugar content. The pie is finished with whipped heavy cream sweetened optionally with powdered sweetener and garnished with a square of intense 90% cocoa dark chocolate or sugar-free chocolate.
This pie balances buttery and sweet with a gentle spice from cinnamon, along with the smoothness of cream and the richness of chocolate. Baking the almond crust ensures a firm but tender texture that complements the soft filling. The use of allulose keeps the dessert low-carb and keto-friendly.
Ideal for those following ketogenic or gluten-free diets, the Banoffee Pie serves well as a dessert after meals or for gatherings. It cuts cleanly into slices and can be stored in the refrigerator for up to three days or frozen for up to three months. Preparing the caramel and crust in advance helps save time when assembling the pie.
The recipe notes recommend allulose for a smooth caramel texture, while other powdered sweeteners may affect the consistency. Adding sliced banana on top increases carbs and is optional. Using parchment paper and butter greasing prevents sticking during baking. The pie tin size is 9 inches, providing twelve servings with about 9g net carbs each.
Ingredients
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 butter unsalted
- 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 quare 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
- Store the assembled pie in the refrigerator for up to three days or freeze for up to three months.
- The crust and caramel components can be made ahead and stored chilled or frozen to simplify assembly.
- Allulose is preferred for a smooth caramel; other powdered sweeteners may alter the texture.
- Adding sliced banana on top of the caramel increases net carbs by approximately 2g per slice.
- Use a 9-inch loose bottom pie pan lined with parchment paper and greased sides for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Total Carbohydrates | 4.9g | 2% |
| Protein | 5.5g | 11% |
| Fat | 36.8g | 57% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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