Keto Banana Cream Pie
A dreamy keto banana cream pie with an almond flour crust, silky banana-vanilla custard, and pillowy whipped cream — all the nostalgia, none of the sugar. Just 4.8g net carbs per slice and ready in about 4.5 hours including chill time.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
This keto banana cream pie brings back every bit of the classic diner-dessert nostalgia — a buttery almond flour crust, silky banana custard, and clouds of whipped cream — while keeping each slice to under 5g net carbs.
Ingredients
- 2 cups blanched almond flour
- 3 tbsp salted butter, melted
- 3 tbsp powdered erythritol (divided, plus more for custard)
- 1 large egg yolk (for crust)
- 4 large egg yolks (for custard)
- 2 cups unsweetened almond milk
- 1/2 cup powdered allulose
- 3 tbsp cornstarch-free thickener (1.5 tsp xanthan gum + 2 tbsp water slurry)
- 2 tsp banana extract
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 1.5 cups heavy whipping cream, cold
Instructions
- 1
Preheat oven to 350°F. Mix almond flour, melted butter, 1 tbsp powdered erythritol, and 1 egg yolk into a dough. Press firmly into a 9-inch pie pan and bake 12–15 minutes until golden. Cool completely.
- 2
In a saucepan, whisk 4 egg yolks, allulose, remaining 2 tbsp erythritol, and salt. Slowly whisk in almond milk over medium heat, stirring constantly until it gently simmers and thickens, about 8 minutes.
- 3
Whisk the xanthan gum slurry into the hot custard and cook 1 more minute. Remove from heat and stir in banana extract and vanilla. Strain if needed for smoothness.
- 4
Pour custard into the cooled crust. Press plastic wrap directly onto the surface and refrigerate at least 3 hours until fully set.
- 5
Whip the cold heavy cream with a splash of sweetener until stiff peaks form. Spread or pipe over the chilled custard.
- 6
Slice into 10 pieces and serve cold. A light dusting of cinnamon adds a beautiful finish.
Tips & notes
- Banana extract is the key — it gives true banana flavor while keeping carbs ultra-low. Start with 2 tsp and add more to taste.
- Store covered in the fridge up to 4 days. The crust softens slightly over time, so it's best within the first 2 days.
- Swap allulose for monk fruit if preferred, but allulose gives the smoothest, least-cooling custard texture.
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Frequently asked questions
- How many carbs are in keto banana cream pie?
- Each slice has 4.8g net carbs (8.3g total carbs minus 3.5g fiber), 312 calories, 6.4g protein, and 29.1g fat. This recipe makes 10 slices.
- Why isn't there real banana in this keto pie?
- A single banana has around 27g of carbs, which would blow your daily keto limit in one slice. We use banana extract to capture the flavor while keeping each serving under 5g net carbs.
- Can I make this pie ahead of time?
- Yes. The custard needs at least 3 hours to set, so making it the night before works perfectly. Add the whipped cream topping within a few hours of serving for the best texture.
