Keto Banoffee Pie
Acquiring a Keto diet doesn’t mean giving up on life’s pleasures! Banoffee pie is one of the most indulgent desserts out there, and we have brought a Keto version for you. This recipe features a flakey crust, a sugar-free creamy caramel layer with a banana flavor, and topped with whipped heavy cream and shaved dark chocolate; you get several flavors and textures in one bite. Trust us, this is one of the best Keto family-friendly desserts out there!
How to Make It
Step 1
Preheat the oven to 325F/165C. In a medium-sized mixing bowl, add the sunflower seed flour, 1/4 cup powdered allulose, and salt and whisk to combine. Ensure there are no lumps. Add in the melted butter and mix using a spatula until coarse crumbs start to form.
Step 2
Transfer the mixture to a pie dish and use the spatula to spread the mixture around the bottom of the dish evenly. Use your fingers to press down firmly then use a flat-bottomed glass to even out the surface of the crust. Then, use a fork to poke holes throughout the crust to prevent bubbling.
Step 3
Transfer the pie dish to the oven and bake for 16-20 minutes until the edges are golden brown. Allow it to cool completely. Start preparing the caramel.
Step 4
Add the butter to a nonstick saucepan and allow it to melt. Add the granulated allulose, then stir and cook for 3-5 minutes on a low simmer, stirring occasionally until you achieve a golden color. Pour 1 cup of heavy cream.
Step 5
Cook at the lowest temperature, stirring with a whisk occasionally until it thickens and coats the back of a spoon. Depending on the size of the saucepan and the temperature, this will take between 7 and 10 minutes.
Step 6
Add the banana extract and stir to combine. Let the caramel cool in the pan for 5 minutes, then pour it into the cooled pie crust and place the pie in the freezer for approximately 45 minutes or in the fridge for 3 hours to set.
Step 7
Add 1 cup of heavy whipping cream to a bowl with the vanilla extract and 2 tbsp powdered allulose. Beat using an electric hand mixer until light and fluffy. Take the pie out of the fridge or freezer, and top with the whipped cream.
Step 8
Grate or shave the chocolate on top of the whipped cream. Cut the pie into 12 slices and serve. Store in an airtight container in the fridge for up to 3 days.
Ingredients
- Sunflower Seed Flour
1.5 cup
- Allulose, powdered
0.25 cup
- Salt
0.25 tsp
- Melted Butter
0.25 cup
- Butter, unsalted
100 g
- Granulated Allulose
0.75 cup
- Heavy cream
2 cup
- Banana Extract
0.5 tsp
- Vanilla extract
1 tsp
- Allulose, powdered
0.25 cup
- Dark chocolate bar, sugar free
0.13 bar – each 2.9 OZ