This Easy Keto Banana Cream Pie is the perfect low carb, sugar-free summer dessert that only takes minutes to make. Plus, since you will want to give this sugar-free banana cream pie some time to set up, it is also the perfect make-ahead keto dessert!
Sugar-free Banana Cream Pie
If you’ve ever missed banana cream pie on your keto journey, you are not alone. I used to crave the creamy, nostalgic comfort of that pudding pie—but knew the sugar, starches, and crust would sabotage my macros. That’s why I’m beyond excited to share this Keto Banana Cream Pie with a Vanilla Wafer Crust—a dreamy, low-carb dessert that tastes just like the classic, without the sugar crash.
Not only is this recipe keto-friendly, it’s also gluten-free, sugar-free, and easy to prep ahead. The crust mimics those beloved vanilla wafers (yes, like the ones from your childhood), and the banana pudding filling is rich, creamy, and completely free of real bananas—but you’d never know it.
Why You’ll Love This Keto Banana Cream Pie
- Tastes like the real thing—without the carbs!
- No baking the filling!
- High-fat, low-carb macros to keep you satisfied.
- Great for parties, potlucks, or just a weekend treat.
- Can be made ahead of time
Keto Vanilla Wafer Pie Crust Ingredients
You only need some keto pantry staples and some butter to make this delicious keto vanilla wafer pie crust!
- Almond flour – The perfect low-carb base with a nutty flavour and great texture.
- Powdered sweetener – I recommend allulose or erythritol for a smooth sweetness.
- Vanilla extract – Gives the crust that classic wafer flavour. We are going to double the amount of vanilla for extra depth.
- Baking powder – Helps create a soft, almost cookie-like texture.
- Salt – Enhances the sweetness and balances flavors.
- Butter – The fat that binds it all and creates that golden, rich crust. Cut the butter into 10-12 sections to make it easier to incorporate
Keto Banana Pudding Ingredients
For the keto banana pudding, you will most likely need to buy/order the pudding mix.
- Banana Pudding Mix – Sugar-free, naturally flavored, and sets up beautifully. I like to use the Simply Desserts brand but you can also use Kraft Sugar-free Banana Pudding Mix as well. You will need a total of 3.4 oz of dried pudding mix so check the weight so you know how much you will need to buy.
- Unsweetened almond milk – Keeps it light and dairy-free friendly. To find out how much milk you will need, check the pudding box. If you are using Simply Desserts, you will need 2 ½ cups.
- Cream cheese – Adds richness and structure to the pudding.
- Sweetener – Adjust to your taste; I like using monk fruit blend here.
- Heavy cream – Whipped and folded in for that fluffy, creamy texture.
Keto Banana Cream Pie Instructions
Step 1: Make the Vanilla Wafer Crust
- In a large mixing bowl, combine almond flour, sweetener, baking powder, and salt. Add vanilla and softened butter. Use a fork or your hands to mix until crumbly and dough-like.
- Press the mixture firmly into the bottom and up the sides of a 8 or 9-inch greased pie pan.
- Bake for 10–12 minutes, or until golden and slightly firm.
- Let cool completely before filling.
Step 2: Prepare the Banana Pudding Filling
- Prepare the pudding mix following the directions on the box in a large bowl.
- In a medium bowl, beat the cream cheese and sweetener until smooth
- Add the cream cheese mixture to the banana pudding mixutre and mix until well combined.
- In the now empty cream cheese bowl (no need to wash it!), whip the heavy cream until stiff peaks form. Gently fold it into the banana pudding mixture to keep it airy and luscious.
Step 3: Assemble and Chill
- Spoon the banana cream filling into the cooled crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
Optional Low Carb Banana Cream Pie Toppings
Although I do not think that you need to add any additional toppings to this keto pie, here are some ideas to add a twist to the recipe:
- Top with extra sugar-free stabilized whipped cream,
- Sprinkle on some crushed keto peanut butter cookies
- Drizzle it with some 5-Minute Keto Strawberry Sauce
- Add some Homemade Keto Chocolate Fudge Sauce from Scratch
- Or, get crazy and add a little bit of EVERYTHING!!!
Low Carb Banana Cream Pie Tips
- Want a firmer pie so it is easier to slice? Let it chill overnight or place it in the freezer before slicing..
- Make it dairy-free by swapping cream cheese and whipped cream with coconut cream.
- For a siginificantly firmer keto banana pudding, use 8 oz of cream cheese instead of 4 oz.
- Since this pie does not make "neat" slices, I would suggest making this in an 8 x 8-inch square baking dish.
- Make sure that your pie crust is fully cooked or else it may get a little soggy from the keto banana pudding.
More Easy Keto Pie Recipes
Here are some of my favourite keto pie recipes:
- Keto Cranberry Custard Pie Recipe
- 5-Ingredient Keto Lemon Cream Pie
- Mile High Keto Creamy Pumpkin Pie Recipe
- No-Bake Keto Frozen Hot Chocolate Pie
- No-Bake Keto Fluffy Peanut Butter Pie
Easy Keto Banana Cream Pie
This Easy Keto Banana Cream Pie is the perfect low carb, sugar-free summer dessert that only takes minutes to make. Plus, since you will want to give this sugar-free banana cream pie some time to set up, it is also the perfect make-ahead keto dessert!
- Total Time: 30 minutes
- Yield: 10 slices 1x
Ingredients
Units
Scale
For the Vanilla Wafer Crust
- 2 cups almond flour
- ⅓-½ cup powdered sweetener*
- ¼ tsp salt
- 2 tbsp vanilla
- 6 tbsp butter, unsalted and softened and cut into 12 pieces
For the Keto Banana Pudding
- 2 packages of Simply Desserts Banana Pudding Mix
- 2 ½ cups unsweetened almond milk
- 4 oz cream cheese**
- ¼-⅓ cup sweetener*
- 1 cup heavy cream
Optional Whipped Topping:
- 1 cup heavy cream
- ¼-½ cup allulose
Instructions
For the Vanilla Wafer Crust
- In a large bowl, whisk together all the dry ingredients (almond flour, sweetener, and salt)
- Add the vanilla extract and mix everything together (if will be very clumpy!)
- Add the butter and mix, using your hands, until everything comes together (alternatively, you could use a food processor and pulse until dough forms)
- Place the bowl in the fridge for 30 minutes
- Preheat the oven to 350 degrees F. and grease a 8-9-inch pie pan with cooking spray.
- Remove dough from fridge and press dough into the bottom and up the sides of the pan. Bake the crust. Bake for 20-30 minutes or until the crust just begins to brown. (tip - if the edges are browning too quickly, loosely cover the pie crust with aluminum foil)
- Remove from the oven and allow the crust to fully cool.
Make the Keto Banana Pudding:
- Using a handheld mixer, beat the pudding mix with the almond milk for 3 minutes. Set the bowl to the side.
- In a separate bowl, beat the cream cheese and sweetener until light and fluffy. Add the cream cheese to the banana pudding bowl and mix until fully incorporated.
- Using the now-empty cream cheese bowl (no need to wash it first!), add the heavy cream and sweetener and beat until stiff peaks form.
- Fold the whipped cream into the banana pudding mixture. Taste and add any additional sweetener to suit your taste.
- Spread the mixture into the cooled crust and place in the fridge to firm for at least 2 hours or overnight.
Optional Whipped Topping:
- In a cold bowl, whip cold heavy cream and sweetener until stiff peaks form. Spread over pie after it has firmed in the fridge. (nutritional information does not include topping)
Notes
- *adjust to suit your taste
- **for a firmer pie, use 8 oz of cream cheese
- Since this pie does not slice very cleanly, you can always make it in an 8 inch square baking dish instead and spooning the banana cream pie onto plates.
- I do not suggest using allulose in the pie crust as the crust will brown too quickly
- Nutritional information will vary depending on which pudding mixture you use
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 337
- Sugar: 3
- Fat: 24
- Carbohydrates: 12
- Fiber: 2
- Protein: 5
Cat says
I have got to try your crust! Thanks for sharing!
LILLIANE M HEATH says
Delicious! I used the Atkins pie crust recipe for a no carb crust. Heat oven to 250%. Spay pie plate with pam, use 4 large or extra large eggs, room temperature, One teaspoon cream of tarter, pinch of salt, four teaspoon of Bailys or a desert wine. Whip at high speed in mixing bowl, pour one teaspoon of Bailys or desert wine slowly while still mixing at high speed. The egg whites will come to peeks, done. Using a spatula pour the mixture into the pie plate smooth the mixture down with the back of a large spoon. Bake for one hour, let it cool then add the banana mixture.