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Keto Banoffee Pie (Gluten Free)

Keto Banoffee Pie (Gluten-Free)

This decadent Keto Banoffee Pie is a rich, low-carb, and gluten-free dessert layered with almond flour crust, creamy sugar-free toffee, banana slices, and whipped cream. It’s a healthier take on the classic British dessert—perfect for indulging without breaking ketosis.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American, British
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Spatula
  • Whisk
  • Measuring cups and spoons

Ingredients
  

For the Crust:

  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 2 tablespoons erythritol or monk fruit
  • Pinch of salt

For the Keto Toffee Layer:

  • ½ cup butter
  • ½ cup heavy cream
  • ⅓ cup erythritol
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Banana Layer:

  • 1 medium banana thinly sliced

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered erythritol
  • 1 teaspoon vanilla extract

Optional Garnish:

  • Grated 85% dark chocolate or toasted almonds

Instructions
 

Make the Crust

  • Preheat oven to 350°F (175°C).
  • Mix almond flour, melted butter, erythritol, and salt in a bowl until it forms a crumbly dough.
  • Press into a 9-inch pie dish evenly.
  • Bake for 10–12 minutes or until golden. Let cool completely.

Prepare the Keto Toffee

  • Melt butter in a saucepan over medium heat.
  • Stir in erythritol until dissolved.
  • Slowly add cream while stirring. Simmer for 5–7 minutes until thickened and golden.
  • Remove from heat, stir in vanilla and salt. Let it cool slightly.

Assemble the Banana Layer

  • Arrange banana slices over the cooled crust.
  • Pour cooled toffee on top and spread evenly.
  • Chill in the fridge for 1 hour to set.

Whip the Cream Topping

  • In a chilled bowl, beat heavy cream, powdered erythritol, and vanilla until soft peaks form.
  • Spread or pipe over the toffee layer.
  • Garnish with dark chocolate or nuts if using.

Final Chill & Serve

  • Chill pie for an additional 30 minutes before slicing.
  • Serve and store leftovers in the fridge for up to 3 days.

Notes

Nutrition (Per ½-Cup Serving)
  • Calories: 320
  • Total Fat: 30g
  • Total Carbs: 10g
  • Fiber: 3g
  • Net Carbs: 7g
  • Protein: 5g
Keyword gluten-free pie, keto banana dessert, keto banoffee pie, low carb dessert