Keto Classic Banoffee Pie
Indulge in the rich, caramel-cream decadence of a Keto Classic Banoffee Pie, expertly crafted to satisfy your sweet tooth while keeping carbs at bay. This guilt-free twist on the beloved British dessert features an almond flour crust that bakes to golden perfection, layered with luscious sugar-free caramel infused with banana essence for an authentic flavor kick. Topped with airy whipped cream stabilized with gelatin and finished with a dusting of unsweetened cocoa powder, this pie is the perfect blend of creamy, nutty, and chocolaty goodness. Ready in under an hour and proudly gluten-free and sugar-free, this keto-friendly dessert is ideal for dinner parties, special occasions, or just as an indulgent treat any day of the week.
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Recipe Information
Ingredients
- 200 grams almond flour
- 100 grams butter
- 50 grams granulated erythritol
- 1 teaspoon vanilla extract
- 300 milliliters heavy cream
- 120 milliliters sugar-free caramel sauce
- 1 teaspoon ripe banana essence
- 1 tablespoon unsweetened cocoa powder
- 10 grams unflavored gelatin powder
- 60 milliliters water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract to form a crumbly mixture.
Press the almond mixture into the bottom and sides of an 8-inch pie pan to form the crust.
Bake the crust for 10-12 minutes or until lightly golden, then let it cool to room temperature.
In a saucepan over medium heat, combine the sugar-free caramel sauce with banana essence and stir until smooth.
Pour the caramel mixture evenly over the cooled crust and set aside.
To prepare the whipped cream, first bloom the gelatin by sprinkling it over the cold water and letting it sit for about 5 minutes.
Heat the bloomed gelatin gently until it dissolves completely, then let it cool slightly.
In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add in the gelatin mixture while continuing to whip until stiff peaks form.
Spread the whipped cream over the caramel layer in the pie crust.
Dust the pie with unsweetened cocoa powder using a fine sieve.
Refrigerate the pie for at least 2 hours to set before serving.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.0 g | 363% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 8.4 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 460 mg | 35% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
