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Sugar-Free Low Carb Banana Cream Pie Recipe

Sugar-Free Low Carb Banana Cream Pie

A creamy banana-flavored pie made with banana extract, almond flour, powdered keto sweetener, and whipped cream. The gelatin-based custard sets beautifully after several hours of chilling.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Almond-Flour Crust
  • 1 1/2 cups Finely ground almond flour
  • 1/4 cup Powdered erythritol or another powdered keto sweetener
  • 1/4 cup Unsalted butter, melted
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Vanilla extract
Banana Custard Filling
  • 1 cup Unsweetened almond milk
  • 1 1/2 cups Heavy whipping cream, divided
  • 1/3 cup Powdered erythritol or allulose
  • 3 Large egg yolks
  • 2 tablespoons Unflavored gelatin
  • 1 teaspoon Banana extract
  • 1 teaspoon Vanilla extract
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Xanthan gum, optional
Whipped Topping
  • 1 cup Cold heavy whipping cream
  • 2 tablespoons Powdered erythritol or allulose
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Mix almond flour, powdered sweetener, salt, melted butter, and vanilla, then press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate.
  2. Bake the crust for approximately 10–12 minutes, or until lightly golden. Cool it completely before adding the filling.
  3. Whisk the egg yolks, sweetener, almond milk, salt, and optional xanthan gum in a saucepan. Temper the yolks by whisking a little of the warm milk mixture into them before returning everything to the pan.
  4. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat a spoon. Do not let it boil.
  5. Remove the saucepan from the heat, sprinkle in the gelatin, and whisk until it dissolves completely. Stir in 1/2 cup of the heavy cream, banana extract, and vanilla.
  6. Let the custard cool until lukewarm. Whip the remaining 1 cup heavy cream to soft peaks, then gently fold it into the cooled custard.
  7. Pour the filling into the cooled crust and refrigerate for at least 4 hours, preferably overnight, until fully set. Whip the topping ingredients to firm peaks and spread or pipe them over the pie before serving.

Notes

Fresh banana is omitted from the strict low-carb version because it adds sugar and carbohydrates. Powdered sweetener dissolves more smoothly, while allulose gives a softer texture but may produce a slightly less firm filling.