Keto Banana Cream Pie Bars

Banana cream pie has always been one of my favorite desserts to enjoy after dinner.

Traditional bananas have too much sugar for a keto lifestyle, so I used banana extract to get that sweet flavor without the extra carbs.

These keto banana cream pie bars give you a buttery crust, a rich custard center, and a fluffy whipped topping.

It is completely low carb and keto friendly, which means you can satisfy your sweet tooth while staying on track with your goals.

I like to make a batch on the weekend so I have a cool, refreshing treat ready in the fridge whenever I want one.

Why You’ll Love This Recipe

Authentic Banana Flavor – Banana extract gives you the classic sweet taste you miss without any of the fruit sugars.

Silky Custard Texture – Real egg yolks and heavy cream create an incredibly smooth custard that melts in your mouth.

Buttery Crust – The almond flour base bakes into a golden shortbread layer that adds a wonderful nutty crunch.

True Keto Treat – You can enjoy a nostalgic dessert while keeping your daily carb count remarkably low.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Powdered Erythritol
• 5 tbsp Butter, Melted
• 1/2 tsp Vanilla Extract
• 1/4 tsp Salt

For the Banana Custard

• 2 tsp Unflavored Gelatin
• 2 tbsp Cold Water
• 1 1/2 cups Heavy Cream
• 1/2 cup Unsweetened Almond Milk
• 4 large Egg Yolks
• 1/3 cup Powdered Erythritol
• 1/2 tsp Xanthan Gum
• 1 tbsp Butter
• 1 1/2 tsp Banana Extract
• 1 tsp Vanilla Extract

For the Topping

• 1 cup Heavy Cream
• 2 tbsp Powdered Erythritol
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Mix the almond flour, erythritol, salt, melted butter and vanilla until it looks like wet sand. Press firmly into the pan and bake for 10 to 12 minutes, until golden at the edges. Cool completely.

Step 3

Sprinkle the gelatin over the cold water to bloom. Whisk the xanthan gum into the powdered erythritol, then whisk this with the egg yolks until pale.

Step 4

Heat the heavy cream and almond milk until steaming, then slowly whisk it into the yolk mixture. Return everything to the saucepan.

Step 5

Cook over medium-low heat, stirring constantly, for 5 to 6 minutes until thick enough to coat the spoon. Off the heat, stir in the gelatin, butter, banana extract and vanilla until smooth.

Step 6

Let the custard cool for 10 minutes, then pour it over the crust. Chill for 3 hours, until fully set.

Step 7

Whip the topping cream with the erythritol and vanilla to stiff peaks and spread it over the custard. Lift out and slice into 16 bars.

Tips

Pack the Crust Down Firmly

From my experience, almond flour crusts can crumble easily if they are not pressed tight enough. I like to use the flat bottom of a measuring cup to press the mixture firmly into the pan.

Make sure the crust is completely cold before you pour the warm custard on top. If the crust is still warm, it will absorb the liquid and turn soggy.

Mix the Xanthan Gum With Sweetener First

Xanthan gum is great for thickening low carb fillings, but it clumps up the second it hits liquid. You’ll get the best results if you whisk it thoroughly into the dry powdered erythritol before adding the egg yolks.

This separates the fine powder so it disperses smoothly without leaving any gummy bits in your custard.

Temper the Egg Yolks Slowly

When you add the hot cream mixture to the yolks, pour it in a very thin, slow stream while whisking constantly. If you pour it in too fast, the hot liquid will cook the yolks and give you sweet scrambled eggs.

Once about half of the hot cream is whisked in, you can safely pour the whole mixture back into the saucepan to finish cooking.

More Recipes

• Keto Banana Bread
• Keto Banana Foster Pecan Ice Cream
• Keto Banana Pudding Cups
• Keto Boston Cream Pie Cupcakes
• Keto Coconut Cream Pie

Frequently Asked Questions

Can I use real bananas instead of banana extract?

Real bananas have too much natural sugar and carbs for a keto lifestyle, which is why this recipe uses banana extract instead.

The extract delivers that authentic sweet banana flavor while keeping the treats strictly low carb.