Keto Banana Cream Pie Recipe

Keto Banana Cream Pie Recipe [Don’t Miss]

Are you wondering what dessert is rich in taste but keto-friendly at the same time? In that case, my keto banana cream pie recipe, which is sugar-free and low on carbohydrates, is an absolute must-try for you.

Now you are probably thinking how a banana pie can be sugar-free as the fruit itself is very sweet. To find out our secret, you must keep reading as we won’t tell you just yet.

So without further ado, let me share my recipe for preparing this irresistible, creamy, banana-flavored keto cream pie which I often bake that people absolutely love.

Are Bananas Keto-Friendly?

No, bananas are not keto-friendly at all. By eating a medium-sized banana, you probably consume 14 grams of sugar with 25 net carbs. And if you are eating bananas regularly, you may as well wave goodbye to dieting, as the fruit will shoot up your weight within no time.

What Can You Use Instead Of Bananas?

Now comes the part you are all dying to know. Yes, I am about to reveal the secret ingredient to my mouth-watering keto banana cream pie recipe. Are you ready, folks?

Banana extract! Yep, that’s the answer you have all been waiting for. Using banana extract gives your pie a rich banana flavor without making you put on a few pounds, as the ingredient is sugar-free. According to your taste buds, you can decide on how much banana extract you want to use for your pie. 

When I usually make it home, I use one teaspoon to get a light banana flavor. When baking a pie for my keto-dieting buddies, I pour two teaspoons of banana extract. By doing so, the taste of the pie is slightly more pungent, and people actually realize that they are eating a banana pie.

The use of banana extract gives you a classic flavor pie without having to worry about the intake of carbs.

What Is The Best Way To Store Keto Banana Cream Pie?

If you want your pie to remain fresh, then the best way to store it is to cover it up with saran wrap or to place it in an airtight container. This minimizes air contact with your pie and gives it a fresh baked taste. 

Make sure you do not store it in the freezer, as the crust will become soggy when being defrosted, and the custard may lose texture and become runny. Basically, the whole pie will be ruined.

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Since the pie tastes better when it’s cold, I recommend you take it out of the fridge right before you start eating rather than leaving it at room temperature.

And yes, if you want to save time, then you can always make the filling beforehand and keep it in the fridge to use later. But the crust has to be prepared on the day you bake the pie; otherwise, it will become soggy if stored away. 

Keto Banana Cream Pie Recipe Ingredients

This keto banana cream pie recipe is very easy to follow. You may probably have most of the ingredients at home.

Crust Ingredients

3 tablespoons Coconut Flour

1/2 teaspoon Baking Powder

1&1/4 cups Almond Flour

1/4 cup of your preferred sweetener 

3 tablespoons Butter

1/2 teaspoons Xanthan Gum (used for thickening)

1/4 teaspoon Salt

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1 teaspoon Vanilla Extract

Cream Pie Filling Ingredients

5 Egg Yolks ( do not use egg whites)

2.5 teaspoons Gelatin (fish or beef) 

2 tablespoons Butter

2 cups Heavy Whipping Cream (divided)

3/4 cup Unsweetened Nut Milk 

2 teaspoons Banana Extract

1 teaspoon Vanilla Extract 

Pinch of Cinnamon

1/2 cup Sweetener (I use monk fruit sweetener)

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1/4 teaspoon Salt

Steps To Baking A Keto Banana Cream Pie

Step1:  Combine All The  Ingredients For The Crust 

First, preheat the oven to the temperature of 350 F / 175 C. Then start preparing the pie crust by adding all the ingredients to the food processor. First, put in all the dry ingredients that include: almond flour, coconut flour, baking powder, salt, and sweetener. 

Then add the wet ingredients that include butter, vanilla extract, and Xanthan gum. Combine everything well until it turns into coarse crusty crumbles.

Step 2: Form The Crust

In your pie plate, pour the crumble mixture you just made and press it down to the bottom of the plate and also fill up the edges. Ensure the  plate is washed and dried properly; otherwise, the crumbles will become soggy and ruin the base of your pie. 

Step 3: Bake The Crust

Now that you have prepared the crust, which was really easy, it’s time to put it in the oven. Baking the crust for 10 minutes is just about enough; otherwise, it may overcook and burn.  

Do keep an eye on the color. Once it turns golden brown, take it out, even if it is under 10 minutes.  After that, let it cool down properly, which will take around 30 minutes.

Step 4: The Filling

So the crust is ready, and now it’s time to prepare the filling, which we have to start by pouring ½ cup of whipping cream into a small bowl. After that we must sprinkle the gelatin and leave it to rest for a while.

Step 5: Making The Banana Custard 

In a small saucepan, add the salt, egg yolks, whipping cream, nut milk, and sweetener. Keep the cooker on medium heat while you heat the mixture until the texture becomes thick. The process should take about 7 minutes.

When you see that the mixture coats the back of a spoon, take it down from the heat and let it cool.

Step 6: Add The Filling Inside The Crust 

Now you have to combine the gelatin mixture (done in step 4), butter, vanilla, and banana flavoring into the saucepan with the banana custard you prepared. Whisk everything well together and pour it into the crust evenly.

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Keep the pie in the fridge for at least 4 hours to let it set.

Step 7:  Whipped Cream Topping 

In a bowl, add 1 cup of heavy whipped cream and beat it with a whisk. When you see stiff peaks forming, you know that the whipped cream topping is ready.

Now take out that banana pie spread on some whipped cream topping and watch everyone enjoy your keto banana cream pie recipe.

How Long Is Banana Cream Pie Good For?

If you keep your pie in the fridge in an airtight container or cover it up well with saran wrap, then you can safely eat it for three to four days.

Kitchen Supplies Required To Make A Keto Banana Cream Pie 

1.Food Processor 

2. Whisk 

3. Pie Plate/ Cake pan 

4. Measuring Cups 

5. Mixing Bowls


Is it a good idea to use bananas when baking a keto banana cream pie?

No, bananas are high in carbs and sugar; hence they should be avoided for those who are following a keto diet. Instead, you could use banana extract, which has no added sugar and gives off a rich banana flavor.

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Why is my banana cream pie watery?

If you leave your cream pie in the oven for an extended period, the filling may break down and turn watery. Always keep an eye on the pie, and make sure you take it out when the color is golden brown.

How long can a banana cream pie be stored in the fridge?

The pie can be stored for up to 4 days in the fridge before it turns sour.

Recipe Snippet 

Prep Time: 10 minutes Cook 

Time: 10 minutes

Total Time: 20 minutes

Servings: 5 people

Calories: 295 kcal

Crust Ingredients 

3 tablespoons Coconut Flour

1/2 teaspoon Baking Powder

1 1/4 cups Almond Flour 

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1/4 teaspoon salt

1/4 cup sweetener

1 teaspoon Vanilla Extract 

1/2 teaspoons Xanthan Gum 

3 tablespoons Butter

Cream Pie Filling Ingredients 

5 Egg Yolks

3/4 cup Unsweetened Nut Milk

2 cups Heavy Whipping Cream

2 tablespoons Butter

2 teaspoons Banana Extract

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1 teaspoon Vanilla Extract

2.5 teaspoons Gelatin

1 pinch Cinnamon

2 teaspoons Banana Extract

1/2 cup Monkfruit Sweetener

1 teaspoon Salt


1.Preheat the oven to 350 F (175C). Combine all the ingredients together for the pie crust in a food processor and mix until you get coarse crumbles.

2. Put the crusty crumbles on the pie plate, covering all edges.

3. Place the pie crust in the oven and bake until the color is golden brown. It should be done within 10 minutes.

4. Take a small bowl and mix a few sprinkles of gelatin with ½ cup of heavy whipping cream and let it sit for a few minutes.

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5. Now, in a small saucepan add egg yolks, nut milk, sweetener, whipping cream, and salt.

6. Whisk all the ingredients on medium heat and wait till it thickens. Once the mixture coats a spoon, you can remove it.

7. Combine together the banana extract, vanilla extract, gelatin mix, and butter, whisk them well and pour it into the pie crust evenly. Keep the pie in the fridge for a minimum of 4 hours.

8. To prepare the whipped cream topping, whisk 1 cup of heavy whipped cream in a bowl until the formation of stiff peaks.

Key Notes 

1.Since the pudding has to stay in the fridge overnight to set, that’s why making the pie is a lengthy process.

2. I would recommend you to make the pudding and crust the night before and take it out in the morning to assemble the pie. 

3. Add whipping cream just before serving the pie.

4. Always keep the pie in the fridge; otherwise, it will melt and ruin the taste as well as texture.


Calories: 295 kcal 

Protein: 4g

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Sodium: 30mg

Sugar: 5g

Fat: 16g

Fiber: 1.5g

Carbohydrates :3g

Cholesterol: 128 mg

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