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    Home / Recipes / Keto Desserts

    Sugar Free Banana Cream Pie - Gluten Free

    By Lisa MarcAurele · Jul 2, 2020 · 35 Comments

    2.7K shares
    Jump to Recipe
    Sugar free banana cream pie recipe

    A low carb sugar free banana cream pie with a gluten free coconut flour pie crust. No need to worry because there are no bananas in the dessert!

    Sugar free banana cream pie recipe
    Article Index
    • Low Carb Sugar Free Banana Cream Pie Recipe
    • Recipe

    There are some flavors that a person really misses after moving to a low sugar diet. Thankfully, you can usually satisfy those tastes with low carb alternatives.

    I used to love snacking on a fresh banana. But, these days, I rarely take more than a bite or two of this high carb fruit these days.

    A couple of my recipes do use real bananas like my banana split cake and low carb banana bread. But, I split a single banana among many servings so the sugar in one serving is negligible.

    For this sugar free banana cream pie, I left the banana out. That keeps the carbs to a minimum so you can enjoy the dessert without worry.

    recipe steps

    The filling for the pie is based on my low carb banana pudding recipe. That pudding isn't firm enough for a pie filling so I had to up the thickener.

    In the original recipe, I used xanthan gum. However, there has been some concerns about emulsifiers such as xanthan gum.

    Although I've been looking at konjac powder as an alternative to xanthan gum, I haven't had the time to experiment with it. You may be familiar with shirataki noodles which are made with konjac.

    Since I didn't have the time to try konjac powder, I used grass-fed gelatin to thicken the filling in this sugar free banana cream pie. And gelatin is high in amino acids.

    Sugar free banana cream pie recipe

    I also used gelatin to stabilize the whipped cream topping. Without it, the whipped heavy cream tends to go flat as it sits.

    If you want to share the pie with those not following a low carb diet, you can always offer fresh banana slices as garnish. And, you can also dress it up with fresh whipped cream just before serving.

    As for the crust, I used my coconut flour pie crust recipe. But, you can use any low carb pie crust. The one on my key lime pie recipe uses a mix of almond and coconut flour and it's always been a family favorite.

    No matter how you slice it, this yummy sugar free banana cream pie is sure to be a hit. I'm planning to test it out with my extended family over the holidays.

    Sugar free banana cream pie recipe

    You may be wondering how the pie tastes without bananas. I used banana extract which gives all the flavor without the carbs.

    Extracts as well as flavored herbal teas are perfect for making very low carb treats and dessert. They give you the taste you want without excess calories or carbs.

    Although I've been cutting back on sweets, this pie is a nice treat to warm up to the holidays. I haven't decided what to cook for Thanksgiving, but you can bet it will be a nice low carb spread.

    Low Carb Sugar Free Banana Cream Pie Recipe

    Sugar free banana cream pie recipe

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    Recipe

    Sugar free banana cream pie recipe

    Sugar Free Banana Cream Pie

    4.75 from 4 votes
    A low carb banana cream pie with a gluten free coconut flour pie crust. No need to worry because there are no bananas in the dessert!
    Prep Time:10 minutes mins
    Cook Time:10 minutes mins
    Total Time:20 minutes mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8
    Calories: 377

    Video

    Ingredients

    • coconut flour crust

    Filling:

    • 1 tablespoons grass-fed gelatin original recipe used 2
    • ¼ cup cold water
    • ¼ cup hot water
    • 2 cups heavy cream
    • 6 egg yolks
    • ⅔ cup low carb sugar substitute add up tor ⅓ cup more for a sweeter filling
    • 2 teaspoons banana extract

    Topping:

    • 1 teaspoon grass-fed gelatin
    • 2 teaspoons cold water
    • 2 teaspoons hot water
    • 1 cup heavy cream
    • ½ teaspoon vanilla
    • 2 tablespoons low carb sugar substitute or Sukrin:1
    US Customary - Metric

    Instructions

    Filling:

    • Sprinkle gelatin over cold water to soften for a minute.
    • Stir hot water over softened gelatin and stir until dissolved.
    • Heat cream until hot, but not boiling.
    • Meanwhile, beat egg yolks with a fork until well blended. Set aside
    • When cream is hot, slowly add about ½ cup to egg yolks, stirring constantly.
    • Pour yolk mixture slowly into hot cream while whisking.
    • Reduce heat to low, then mix in sweeteners.
    • Cook for 3-4 minutes or until thickened, then remove from heat.
    • Stir in banana extract and dissolved gelatin.
    • Cool slightly then pour into pie crust and cover with plastic wrap.
    • Chill overnight.

    Topping:

    • Sprinkle gelatin onto cold water in small cup to soften. Once soft, stir in hot water until all gelatin is dissolved.
    • Pour heavy cream, vanilla, and sweetener into large mixing bowl. Beat until stiff while slowly adding in dissolved gelatin.
    • Remove plastic wrap from pie top and spread whipped cream over banana filling.

    Notes

    Recipe changed to reduce gelatin from 2 tablespoons to only 1 because it caused a gelatin like texture.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 377 | Carbohydrates: 4g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 278mg | Sodium: 71mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1559IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 3.2 % | % Protein: 6.3 % | % Fat: 90.5 % | SmartPoints: 17
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 377
        [carbohydrates] => 4
        [protein] => 6
        [fat] => 38
        [saturated_fat] => 23
        [cholesterol] => 278
        [sodium] => 71
        [fiber] => 1
        [sugar] => 1
        [serving_unit] => slice
        [potassium] => 84
        [vitamin_a] => 1559
        [vitamin_c] => 2
        [calcium] => 77
        [iron] => 1
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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    Reader Interactions

    Comments

    1. Julia

      March 09, 2021 at 6:15 pm

      I am going to make this banana cream pie for 2 diabetics I know. It looks good. But I'm deeply disappointed in yr portion size. Never in my life have I ever got 12 portions out one pie no matter how big. When one wants pie they want at least a 4in. Wide slice. So why dont u be real and slice the pie the way most normal people do?

      Reply
      • Lisa MarcAurele

        March 10, 2021 at 2:35 pm

        That was a mistake. The pie should yield 8 slices and the recipe card has been corrected.

        Reply
    2. Susun

      January 18, 2020 at 2:05 pm

      The flavors are there but it turned out to be gelatine instead of a creamy pie. I'll try using less gelatine next time.

      Reply
      • Lisa MarcAurele

        January 19, 2020 at 9:21 am

        Using the banana pudding recipe (with xanthan gum) should fix that. I'm probably going to rewrite the recipe that way.

        Reply
    3. Sandy

      August 07, 2019 at 9:26 pm

      Lisa how can you use an unbaked pie crust without baking it I've never heard of this or did I miss something?

      Reply
      • Lisa MarcAurele

        August 08, 2019 at 9:26 am

        That's a mistake. It should be a baked crust.

        Reply
    4. Patti

      March 11, 2019 at 4:29 pm

      This looks great!! Helping my daughter get low carb and she loves banana cream pie!! This will be her birthday cake!! Thanks!!

      Reply
      • Patti

        March 24, 2019 at 2:38 pm

        4 stars
        The filling never quite set. It was in the fridge for days.

        Reply
        • Lisa MarcAurele

          March 24, 2019 at 5:29 pm

          It's the gelatin that stiffens the filling. Maybe it just needed a little more.

    5. Wendy

      September 29, 2018 at 12:14 pm

      What is the equivalent measurement to 6 sweetener packets? Also, can I use regular gelatin vs grass fed?

      Reply
      • Lisa

        October 01, 2018 at 8:49 am

        Regular gelatin is fine. 6 packets is about 1/4 cup of sugar equivalent.

        Reply
    6. Kayla

      September 23, 2018 at 4:24 pm

      Hi!

      I want to make this for my Mom who is diabetic for Thanksgiving! I want to make sure I am reading the recipe correctly! I am to use 2/3 cup sweetener AND stevia, not one or the other?

      Thanks 🙂

      Reply
      • Lisa

        September 23, 2018 at 4:26 pm

        Yes. I usually use a combination of sweeteners. You can just use one though, but you'll need to compensate for the one that's omitted.

        Reply
    7. jackie

      June 10, 2018 at 6:03 pm

      Do I bake this before I put the whipped cream on it?Recipe just states unbaked pie shell and doesn't say when to bake pie.

      Reply
      • Lisa

        June 10, 2018 at 7:19 pm

        It's a no bake pie where the filling isn't baked. You just need to use a baked pie shell (or a crust that requires no baking).

        Reply
    8. Cliff Vengley

      May 22, 2018 at 5:32 pm

      I intend on trying this recipe but what I really want to say is that I really like the way you set up your recipe print outs get a full recipe on one page. Instead of several pages for one recipe it all comes out on one page. Next, on to the Banana Cream Pie.

      Reply
      • Lisa

        May 23, 2018 at 5:38 am

        I like saving paper and ink. 😉

        Reply
    9. Sally

      December 09, 2016 at 4:31 am

      Can I freeze this please?

      Reply
      • Lisa

        December 09, 2016 at 5:51 am

        I've never froze one with gelatin, but it should be okay.

        Reply
    10. Lieza Allen

      December 07, 2016 at 9:59 pm

      5 stars
      this recipe was easy and fun. I added more bananas to my taste. Even though you knew you were eating a dessert, it wasn't too sweet.

      Reply
      • Lisa

        December 08, 2016 at 6:32 am

        A bit more banana can never be a bad when it comes to taste!

        Reply
    11. Pam

      November 26, 2016 at 2:35 pm

      5 stars
      I was so happy to see this recipe.. one of my LC guests made it and brought it to dinner! YUMMMMMM

      Reply
      • Lisa

        November 26, 2016 at 7:49 pm

        It is super yummy.

        Reply
    12. Leah

      November 26, 2016 at 12:49 pm

      Looks heavenly!

      Reply
      • Lisa

        November 26, 2016 at 7:54 pm

        Thanks Leah!

        Reply
    13. Rose

      November 25, 2016 at 8:32 pm

      5 stars
      Can't wait to try this one

      Reply
      • Lisa

        November 26, 2016 at 6:33 am

        Enjoy!

        Reply
    14. Hope E Kuchler

      November 25, 2016 at 7:24 pm

      OMW :-O .. I really need to try this one !!!!

      Reply
      • Lisa

        November 26, 2016 at 6:34 am

        Hope you like it.

        Reply
    15. Gerri

      November 24, 2016 at 4:40 am

      Sounds scrumptious. Brilliant to add gelatin to whipped cream. Happy Thanksgiving.

      Reply
      • Lisa

        November 24, 2016 at 5:26 am

        It does help it to stay whipped!

        Reply
    16. Malaika I Johnson

      November 23, 2016 at 3:15 pm

      I can't wait to try these recipes! Thanks!

      Reply
      • Lisa

        November 24, 2016 at 12:18 pm

        🙂

        Reply
    17. Bea

      November 19, 2016 at 2:13 pm

      This may just save my Thanksgiving!

      Reply
      • Lisa

        November 19, 2016 at 3:10 pm

        Hope you love it as much as I do!

        Reply
    4.75 from 4 votes

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