Keto Banoffee Pie
What is banoffee pie
Banoffee pie is a classic and much loved dessert, very similar to banana cream pie. 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.
How I made it keto
Bananas are high in carbs. That’s why I use banana flavoring in this recipe instead. I decided to put it into the caramel.
20 drops of natural banana extract are the perfect amount to give you that banana flavor without it being overpowering.
The depth of flavor may vary depending on the brand. I’d start with less and taste as you increase 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 low carb 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, also called double cream.
- 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
STEP 1 – 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.
STEP 2 – CaramelÂ
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.
STEP 3 – 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.
No banana flavor – Use vanilla extract instead of the banana extract.