Keto Banana Cream Pie

Banana Cream Pie Recipe

One of my favorite cream pies is banana cream pie. Mostly because I love banana flavored anything – banana bread, banana pudding, banana candy. This recipe was top priority in my recipe development calendar. This pie has a creamy, silky banana flavored custard sitting on top of a crispy, shortbread pie crust. To balance out the sweet custard, it’s topped with unsweetened whipped cream. Every bite is heaven and you’ll look forward to a second slice soon.

Are Bananas Keto Friendly?

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!

The Best Low Carb Pie Crust

The best and easiest pie crust recipe can be found here. This low carb pie crust is a gluten-free, shortbread based crust that pairs with all sorts of pie, tart or cheesecake recipes. The crust is slightly crispy and holds up to each slice of cream pie.

How to Make Banana Cream Pie Without Bananas

Since bananas aren’t really allowed on a keto diet, you’re probably wondering how to make banana cream pie without them. You can find banana flavor extract at the grocery store or online. Banana extract works really well in this recipe and creates a delicious banana flavor without the excess carbs. If you are interested in approved flavoring extracts, try the flavors by Oooflavors. You can save 10% off your first order with my code KETOFOCUS-10 at checkout.

Recommended Kitchen Tools

The main tools you’ll need are a food processor to make the pie crust and a pie plate to bake it in. 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 Breville. If you don’t have a food processor, you can combine your crust ingredients by using a fork or a pastry blender. This method works perfectly but will take longer to mix up the dough. The other tool you’ll need is a pie plate. Any pie plate will work. You can even use a cake pan if that’s all you have.

Recommended Ingredients

Since this recipe uses some specialty ingredients, I thought it would be useful to share exactly what I use and the brands I trust.

• Gelatin – The gelatin in this recipe is used to thicken up the cream custard.
• Macadamia Nut Milk – The macadamia nut milk is added to cut down on the amount of heavy cream used in this recipe, while still providing a creamy, silky texture. Macadamia nut milk is very low in carbs and higher in fat.
• Lakanto Sweetener – The sweetener I always bake with is a combination of monkfruit and erythritol. Lakanto makes the best low carb sweetener, but you can use any sweetener that measures cup for cup with sugar.
• Banana Flavoring – To get a banana flavor without using bananas, I use a banana extract by One on One Flavors. You can save 10% off your first order with my code KETOFOCUS-10 at checkout.

How To Store This Pie

Like most cream pies, this one should be stored in the refrigerator until you want to serve it. Leftover cream pie also goes back in the fridge to keep the integrity of the custard. If you need a make-ahead dessert, this banana cream pie is an excellent option. The crust and/or the filling can be made 1-2 days ahead of time.