As much as I LOVE chocolate, it’s always nice to have a few non-chocolate dessert recipes on hand. You know, variety and what not. And when variety comes in the form of this easy banana cream pie recipe, I am all for it! Be careful sharing this one with friends and family, because you may just turn around to find that every last slice is gone…
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Keto Banana Cream Pie
If you thought banana pie was a dessert of the past, I have great news for you. You can once again enjoy this delightful flavor, without the carbs or the sugar bomb!
I was so happy with how this Keto banana cream pie turned out. It tastes exactly like the real thing: strong banana flavor, super creamy, pretty impossible to resist.
But I bet you’re wondering…
Are Bananas Keto?
Bananas are definitely not Keto-friendly. A medium banana can clock in around 25 net carbs with 14 grams of sugar. No thank you.
The secret to this wonderfully banana-y pie? Banana extract! It gives each slice the perfect flavor without kicking you out of Ketosis. It’s also the key ingredient in my Banana Pudding, my other go-to banana-flavored dessert… in fact, my banana pudding recipe is what first inspired me to develop a recipe for banana cream pie!
Depending on how strong you want your banana flavor to be, you can use between one and two teaspoons of extract. Whichever way you go, you’ll be happy to know you’re getting all of the taste and only a fraction of the carbs.
How Should You Store Keto Banana Cream Pie?
For maximum freshness, you want to minimize your pie’s contact with air.
Cover the pie as tightly as possible with saran wrap and store in the refrigerator.
This pie is best served cold, so I recommend always covering and placing it back in the refrigerator after cutting your slices.
How Long Is Banana Cream Pie Good For?
As long as you store your banana pie properly, it will keep for three to four days. Again, covering it tightly and keeping it cold are key.
Of course, all of this is assuming that your friends and family don’t demolish the entire pie in one sitting the moment you let them try it.
How To Make Keto Banana Cream Pie
First, prepare a pie crust. I recommend my Flaky Pie Crust recipe.
Once your pie crust has baked, we’ll get started on the filling. In a medium saucepan over medium to medium-high heat, warm up your heavy whipping cream. You want it to be hot, but you do NOT want it to boil, so be sure to watch it carefully.
While the cream is heating up, mix together the monkfruit, almond flour, salt, and xanthan gum in a small bowl. Once the cream is hot, you’ll pour this dry ingredient mixture into the saucepan with the cream.
Stir for a few minutes, between two and five, until the sauce begins to thicken.
Next, you’ll add four egg yolks to a small bowl and beat them.
To temper the egg yolks, pour a small amount of the hot mixture from the saucepan into the egg bowl. Mix it quickly, then pour it back into the saucepan. Continue stirring for another few minutes as the sauce continues to thicken. You want the mixture to be thick enough that when you scrape your spatula across the saucepan, it leaves a trail where you can see the bottom of the pan.
Once you’ve reached the correct thickness, add the banana extract and mix well. Remove the mixture from heat and add it on top of your pre-prepared pie crust.
Cover the pie tightly. You want your saran wrap to be touching the top of the pudding. Then let it rest in the fridge until thickened, about 30 minutes.
While the pie is thickening, prepare the topping. In a medium bowl, beat the heavy whipping cream with sweetener and vanilla extract until soft peaks form.
After your pie has chilled and thickened in the fridge for the full 30 minutes, top the cold pie with the whipped cream.
Store the pie in the fridge until you’re ready to eat!
Other Dessert Recipes From The Keto Option That You Might Like
- 2 cups heavy whipping cream
- 1/4 cup low carb sweetener (I use Lakanto monkfruit)
- 2 tablespoons almond flour
- 1/4 teaspoon salt
- 1/8 teaspoon xanthan gum
- 4 egg yolks
- 1 - 2 teaspoons banana extract (depends on taste)
- 1 cup heavy whipping cream
- 1 tablespoon low carb sweetener (I use Lakanto monkfruit)
- 1 teaspoon vanilla extract
Prepare pie according to instructions and set aside.
In a medium saucepan, warm heavy whipping cream over medium-medium-high heat until hot. Do not boil.
Meanwhile, in a small bowl, mix monkfruit, almond flour, salt, and xanthan gum.
Once the cream mixture is hot, add the dry ingredient heavy whipping cream mixture.
Continue stirring for 2-5 minutes as the sauce begins to thicken.
Add 4 egg yolks to a small bowl and beat.
Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add egg mixture back into the hot mixture. Continue stirring for another few minutes as sauce thickens even more. Once it is thick enough add banana extract and mix well. You'll know when it is thick enough when you can scrape your spatula on the frying pan and it leaves a trail of empty space.
Remove from heat and add to storage jars/cups. Place saran wrap tightly over the top, touching the top of the pudding.
Let set in the fridge until thick. About 30 minutes.
In a medium bowl, beat heavy whipping cream, sweetener and vanilla until soft peaks form.
Top cold pie with whipped cream.
Store in the fridge until ready to eat!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 274Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 30mgCarbohydrates: 3gNet Carbohydrates: 1.5gFiber: 1.5gSugar: .5gProtein: 4g