Keto Classic Banoffee Pie
Indulge in the decadence of this Keto Classic Banoffee Pie— a low-carb twist on the beloved British dessert that strikes the perfect balance between creamy, sweet, and utterly satisfying. This no-compromise recipe features a buttery almond flour crust, a luscious layer of sugar-free caramel infused with banana essence, and dreamy whipped cream stabilized with gelatin for the perfect slice every time. Topped with a dusting of unsweetened cocoa powder, this keto-friendly dessert delivers all the flavors of the original without the sugar. Ready in under an hour and perfect for any occasion, this Banoffee Pie is a guilt-free treat that’ll delight your guests while keeping you in ketosis.
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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
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract to form a crumbly mixture.
Step 3
Press the almond mixture into the bottom and sides of an 8-inch pie pan to form the crust.
Step 4
Bake the crust for 10-12 minutes or until lightly golden, then let it cool to room temperature.
Step 5
In a saucepan over medium heat, combine the sugar-free caramel sauce with banana essence and stir until smooth.
Step 6
Pour the caramel mixture evenly over the cooled crust and set aside.
Step 7
To prepare the whipped cream, first bloom the gelatin by sprinkling it over the cold water and letting it sit for about 5 minutes.
Step 8
Heat the bloomed gelatin gently until it dissolves completely, then let it cool slightly.
Step 9
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.
Step 10
Spread the whipped cream over the caramel layer in the pie crust.
Step 11
Dust the pie with unsweetened cocoa powder using a fine sieve.
Step 12
Refrigerate the pie for at least 2 hours to set before serving.
Nutrition Facts
| Serving size | (854.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3186.3 |
| Total Fat 283.0g | 0% |
| Saturated Fat 113.2g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 535mg | 0% |
| Sodium 1043.2mg | 0% |
| Total Carbohydrate 156.7g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 8.4g | |
| Protein 53.4g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 460.3mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 115.5mg | 0% |
Source of Calories