Keto Banana Cream Pie

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.

A thick slice of banana cream pie with unsweetened whipped cream on top.

The banana slices on top are only there for decoration, and I did not eat them.

The shortbread crust pressed into the bottom and up the edges of the pie plate. I use the same crust for other pies and tarts too.

Mixing the Crust

Pulse the crust ingredients in a food processor until you see coarse crumbles with small chunks of butter. A fork or a pastry blender works too, it just takes longer. Any pie plate will do, and a cake pan works if that is all you have.

The custard poured over the cooled crust and headed to the fridge to set for at least 5 hours.