Imagine sinking your fork into a creamy, dreamy dessert that satisfies your sweet tooth without derailing your low-carb lifestyle. This Low Carb Banana Cream Pie is not just a recipe—it's a game-changing dessert that proves healthy eating can be absolutely delicious! With a buttery almond flour crust, luscious cream cheese filling, and perfectly ripe bananas, this pie will make you forget you're even on a diet. Get ready to transform your dessert experience and impress everyone at the table with this incredible low-carb masterpiece.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups almond flour
- ½ cup unsweetened coconut flakes
- ½ cup butter, melted
- 2 large bananas
- 1 package cream cheese
- 1 cup heavy cream
- ¼ cup erythritol
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- In a medium mixing bowl, combine almond flour, unsweetened coconut flakes, and melted butter. Mix thoroughly until the ingredients are well-incorporated and form a crumbly texture.
- Press the almond flour mixture firmly into the bottom and sides of the prepared pie dish, creating an even crust. Use the back of a spoon or your fingers to compact the crust.
- Bake the crust in the preheated oven for 12-15 minutes, or until it turns golden brown. Remove from the oven and allow to cool completely at room temperature.
- In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Add erythritol and continue mixing until well combined.
- Slice one banana into thin rounds. Arrange these banana slices in a single layer across the cooled crust.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully integrated.
- Pour the cream cheese mixture over the banana layer, spreading it evenly with a spatula.
- Slice the second banana and arrange the slices decoratively on top of the cream filling.
- Refrigerate the pie for at least 3-4 hours or overnight to allow it to set completely.
- Before serving, optionally garnish with additional toasted coconut flakes or a light dusting of cinnamon.
- Slice into 8 equal portions and serve chilled. Store any remaining pie in the refrigerator for up to 3 days.
Tips
- Use ripe but firm bananas for the best flavor and texture
- Make sure your cream cheese is at room temperature to ensure a smooth filling
- Whip the heavy cream until stiff peaks form for the lightest, most airy texture
- Allow the crust to cool completely before adding fillings to prevent sogginess
- Refrigerate the pie for at least 3-4 hours to let the flavors meld and the pie set properly
- For extra crunch, lightly toast the coconut flakes before adding to the crust
- If you prefer a sweeter pie, adjust the erythritol to taste
- Use a sharp knife dipped in hot water for clean, perfect pie slices
Nutrition Facts
Calories: 385kcal
Carbohydrates: 12g
Protein: 9g
Fat: 36g
Saturated Fat: 20g
Cholesterol: 95mg
