Low Carb Classic Banoffee Pie
Indulge guilt-free with this Low Carb Classic Banoffee Pie, a decadent twist on the traditional dessert that's perfect for anyone embracing a keto lifestyle or cutting back on sugar. Featuring a rich cocoa almond flour crust and creamy layers of sugar-free vanilla pudding, buttery caramel sauce, and fresh banana slices, this pie delivers all the nostalgic flavor without the carb overload. Topped with a cloud of vanilla-infused whipped cream and a sprinkle of dark chocolate shavings, it’s a show-stopping finale for dinner parties or holiday gatherings. Ready in just 30 minutes and chilled to perfection, this low-carb treat makes dessert dreams come true. Keywords: low carb dessert, keto banoffee pie, sugar-free pie.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons erythritol sweetener
- 6 tablespoons butter, melted
- 1 cup full-fat coconut milk
- 0.5 cup unsweetened almond milk
- 1 package sugar-free vanilla pudding mix
- 0.5 cup xylitol sweetener
- 2 tablespoons butter
- 2 medium bananas, sliced
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons dark chocolate shavings
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, combine almond flour, cocoa powder, erythritol, and melted butter. Mix until the ingredients form a crumbly dough.
Press the dough evenly into the bottom of a 9-inch pie dish to form a crust.
Bake the crust in the preheated oven for 10 minutes until set. Remove from the oven and let cool completely.
Meanwhile, in a saucepan over medium heat, combine coconut milk, xylitol, and butter to make the caramel sauce, stirring frequently.
Simmer the mixture until it thickens slightly and achieves a caramel-like consistency, about 5-7 minutes. Remove from heat and let it cool.
In a mixing bowl, whisk together the almond milk and vanilla pudding mix until thickened. Let it stand for 5 minutes.
Spread half of the cooled caramel sauce over the cooled crust.
Arrange the banana slices evenly over the caramel layer.
Spoon the vanilla pudding over the bananas and gently spread to cover.
Whip the heavy cream with vanilla extract until stiff peaks form, then spread it over the pudding layer.
Drizzle the remaining caramel sauce over the whipped cream.
Garnish with dark chocolate shavings for extra flavor.
Chill the pie in the refrigerator for at least 2 hours before serving to allow it to set properly.
Nutrition Facts
Calories |
3846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.5 g | 397% | |
| Saturated Fat | 164.4 g | 822% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 36.1 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 610 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1492 mg | 32% | |
*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.
