Keto Banana Cream Pie
Published June 20, 2020 • Updated February 25, 2026
This post may contain affiliate links. See my disclosure policy.
I've been perfecting this keto banana cream pie for years, and the secret is a homemade custard with banana extract that tastes like the real thing (without the 27g of carbs per banana). Silky filling on a crispy shortbread crust, topped with fresh whipped cream.
Real banana cream pie was one of those desserts I thought I’d never have again after going keto. A single banana has around 27g of carbs, and you’d need at least two for a whole pie. That’s over 50g just from the fruit. But I spent a lot of time testing banana extract in a stovetop custard, and the result honestly surprised me. The flavor is rich, unmistakably banana, and nobody at my table has ever guessed there’s not a single banana in the filling.
The custard base is what makes this work. I heat egg yolks, heavy cream, macadamia nut milk, and monkfruit sweetener over medium until it coats the back of a spoon, usually 5-7 minutes. Watch it carefully because the eggs will curdle if you push it too far. Once it’s off the heat, I whisk in butter, banana extract, vanilla, and the bloomed gelatin. That gelatin is what gives you clean slices instead of a puddle on the plate. I’ve tried this with and without it, and without, the filling just oozes.
For the crust, I use a keto shortbread base with almond flour, coconut flour, and xanthan gum, then press it into a greased pie plate and bake until it just starts going golden (9-10 minutes in my oven). If you want something different, my flaky pie crust works here too, but I prefer this shortbread version because it holds up better under a wet custard filling. The xanthan gum in the dough helps with that.
Chilling time matters more than you’d expect. I always say 5 hours minimum, but overnight is better. I’ve cut into this at 3 hours and the center was still soft. Give it the full chill and the texture is completely different. Firm enough to slice, creamy enough to melt on your tongue.
If you love this style of dessert, I have a few more worth trying. My coconut cream version uses a similar custard base, and the chocolate version is the richest of the bunch. For something fruity, my strawberry pie goes in a completely different direction. The peanut butter pie is no-bake and comes together in about 15 minutes. And if you want more banana flavor, my sugar free banana pudding uses the same extract trick in a layered format.
I top everything with freshly whipped cream right before serving. Don’t whip it ahead of time or it deflates and weeps. Just beat a cup of heavy cream until stiff peaks form, spread it on, and serve. That contrast between cold set custard and pillowy whipped cream is what makes this low carb dessert feel like a real occasion, not a keto workaround.
Keto Pie Crust Ingredients
1 1/4 cups almond flour -
3 tablespoons coconut flour
-
1/4 cup golden monk fruit
-
1/2 teaspoon baking powder
-
1/2 teaspoon xanthan gum
-
1/4 teaspoon salt
-
3 tablespoons unsalted butter, chilled
-
1 teaspoon vanilla extract
Banana Cream Pie Filling Ingredients
-
2 1/2 teaspoons gelatin
-
2 cups heavy whipping cream, divided
-
3/4 cup unsweetened macadamia nut milk or other nut milk
-
1/2 cup monkfruit sweetener or sweetener of choice
-
5 egg yolks
-
1/4 teaspoon salt
-
pinch of cinnamon
-
2 tablespoons unsalted butter, chilled
-
2 teaspoons banana extract
-
1 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Pulse the pie crust ingredients
Add all ingredients for the pie crust to the bowl of a food processor and pulse until coarse crumbles form. If you don’t have a food processor, you can add all pie crust ingredients to a bowl, except the vanilla and butter. Mix to combine. Then cut the butter and vanilla in with a fork or a pastry blender.
Bake it
Bake the pie crust at 350 degrees for 9 to 10 minutes or until crust is starting to turn golden brown. Remove from oven and let cool.
Bloom the gelatin
Pour 1/2 cup heavy whipping cream into a small bowl. Sprinkle gelatin on top and let sit for several minutes while you continue to make the banana custard.
Make the custard
In a small saucepan, whisk together 1/2 cup heavy whipping cream, nut milk, monkfruit sweetener, egg yolks and salt. Heat over medium heat until mixture starts to thicken and coats the back of a spoon (about 5-7 minutes). Don’t let it overcook or the egg yolks will curdle. Only heat until the mixture coats a spoon and remove from heat immediately.
Pour pie filling onto crust
Whisk butter, banana and vanilla flavoring, and the gelatin mixture into the saucepan. Pour onto the cooled crust. Refrigerate for at least 5 hours or until set.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Why doesn't this recipe use real bananas?
I get asked this a lot. One medium banana has around 27g of carbs, and you'd need at least two for a full pie filling. That's over 50g of carbs just from the fruit, which doesn't work for low carb baking. I tested banana extract instead, and the flavor is spot on. I use 2 teaspoons of banana extract plus a teaspoon of vanilla, and the combination tastes like real bananas to everyone who's tried it at my house.
Can I use a different flour instead of almond flour?
I've tested this crust with a few alternatives. A combination of sunflower seed flour and coconut flour comes closest, but the texture is denser and the flavor is noticeably different. Almond flour gives the lightest, most shortbread-like result, which is why I always come back to it. If you have a nut allergy, the sunflower seed swap works, just know it won't be identical.
What can I use instead of golden monk fruit sweetener?
I use golden monkfruit because it has a slight caramel depth that works well in the custard. A reader asked me about swapping regular monkfruit, and I tested it. Works fine without changing the texture at all. Erythritol blends are another option. My go-to substitution is a 1:1 erythritol-monkfruit blend. Stevia is trickier because it's so concentrated, so you'll need to adjust the amount down significantly.
How do I prevent the crust from getting soggy?
This has been my biggest focus when developing this pie. Three things make the difference: bake the crust until it's truly golden (9-10 minutes, not a second less), let it cool completely before adding the filling, and make sure the custard has thickened properly before pouring it in. A thin, runny custard will soak through any crust. I also add xanthan gum to the dough, which creates a slight moisture barrier.
Can I make this ahead of time?
I make the crust and filling a full day ahead whenever I'm serving this for company. Overnight chilling actually gives a firmer, cleaner slice than the 5-hour minimum. The texture difference between a 3-hour chill and overnight is noticeable. The only thing I don't do ahead of time is the whipped cream topping. That gets whipped fresh right before serving because it deflates if it sits. I use this same make-ahead approach for my lemon tarts too.
How should I store leftovers?
I keep leftovers covered tightly in the fridge for up to 3 days. The crust does soften a bit after day one, but the flavor stays great. I press plastic wrap directly onto the surface of the filling to prevent a skin from forming. For freezing, I wrap the whole thing in plastic and then foil. Keeps for about a month. Thaw overnight in the fridge, not on the counter.
Is there a way to make this pie dairy-free?
I've made a version using coconut oil in place of the butter (both in the crust and the custard) and it works well. For the whipped topping, I use the thick cream from a chilled can of full-fat coconut milk and whip that instead. The coconut cream sets up even firmer than dairy whipped cream, so it holds nicely. The custard still needs the egg yolks for structure, so this is dairy-free but not egg-free.
One of my favorite cream pies is banana cream pie. Mostly because I love banana flavored anything – 
Bananas are higher in carbohydrates compared to most fruit. One medium banana has 27 total carbs and only 3 grams of fiber. That’s 24 net carbs in one banana! Sadly, bananas aren’t keto friendly and should be avoided on a low carb diet.
Yes, I do have real banana slices on this pie, but they are there for decoration and I promise I did not eat them!
Using a food processor to blend up the crust is the easiest way to make it. The ingredients will form coarse crumbles with small chunks of butter in minutes. The food processor I use is by 
I was pretty sure banana extract was going to taste like those cheap banana candies, not anything close to the real thing. Made it anyway because I'd been striking out on keto desserts for weeks. The custard is genuinely good. I've tried other keto pies and the filling is usually where they give themselves away, but this one is actually silky and the flavor tracks. Not what I expected going in.
The extract skepticism is warranted. Most banana extract is terrible. I found even a decent one tips fake if you go too heavy with the amount.
Browned the butter for the shortbread crust instead of using it chilled and it made a real difference. The almond flour base already has solid flavor, but browned butter pushes it into something almost toffee-adjacent, and it pairs freakishly well with the banana custard. Took four extra minutes. Worth every second.
Toffee-adjacent is exactly right. I've done it accidentally a couple times and kept meaning to make it intentional. Four minutes is nothing for that kind of depth.
Hi! I realized too late that I don't have golden monkfruit. Can I sub regular monkfruit or would it totally change the taste/texture of the crust?
Yes, you can sub with regular monkfruit! It won't change the texture
OMG! This pie is amazing. My husband loves banana cream pie so I had to try out this recipe. We both loved it. I will definitely make this again!
So glad it worked out! The custard with banana extract took me the longest to get right, so happy it hit the spot. Your husband has good taste.