Banana and Chocolate Cream Pie

gluten free and sugar free



I wanted to make something yummy for Easter dessert that showcased one of our foods for our guests. We are still doing Keto so I wanted it to be something that we could stick to our diet but would still impress everyone.

Since we have been eating low carb high fat, I have been a big fan of the Low Carb Maven. I love coming up with my own recipes, but sometimes without the flour and sugar I have been used to most of my life things can get tricky. So, for this dessert I combined two of her recipes and added our banana baby and everyone else food to make this show stopping pie.

Even more timely, I had just become addicted to watching Zumbos Just Desserts on Netflix. The episode I watched that day was "Franken Desserts". I think as they say in the show that this dessert fit the brief. I combined a banana cream pie which is one of my favorite desserts and a french silk pie which mom loves.

Now, let me be clear this was still a bit of a cheat on the diet. Layering 2 cream pies makes a super high fat dessert. When I made mine, my pie pan could not hold all of the chocolate pie filling. I had about a quarter of it left. If you use all of both fillings and cut the pie into 12 this comes in at 44 g of fat. Since we are on 80% fat 6% carbs and 14% protien we are happy about the amount of fat. It is 23 g of carbs though, so we had to save most of our carbs for this treat.

That is what desserts are about anyway right? So go ahead and treat yourself with this creamy dreamy pie


What you will need:

    For the Crust:
  • 1 1/2 Cup almond flour
  • 5 tbsp butter
  • 3 tbsp oat fiber
  • 1 large free range egg white
  • 1 tsp filtered water
  • 1/4 tsp sea salt
  • For the chocolate cream layer:
  • 1 1/2 sticks salted butter softened
  • 1 1/4 Cups Sukrin Melis
  • 4 Large pasteurized eggs, cold
  • 2 tsps pure vanilla extract
  • 1/2 tsp stevia glycerite
  • For the banana cream layer:
  • 1 packet Banana baby and everyone else food
  • 1 Cup heavy cream
  • 1/3 Cup raw milk ( or any milk you like)
  • 1/3 Cup Swerve
  • 2 tbsp arrowroot
  • 1/8 tsp xanthan gum
  • 3 large pasturized egg yolks
  • 2 large pasturized eggs
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1/2 tsp stevia glycerite
  • 2 tbsp butter
  • 1 1/2 cups heavy cream

How to:


    Make the Crust
  1. Spray a pie plate with coconut oil baking spray. Use the biggest pie dish you have. I used a 12" ceramic pie dish. If you have smaller pans you can make 2 pies or just save the extra filling to eat on its own. I also used Low Carb Maven's genius idea to sprinkle sesame seeds on the bottom of the pie plate, so the crust doesn't stick to the bottom. Set the pie plate aside.

  2. In the bowl of a stand mixer add the almond flour, oat fiber, and sea salt. Mix together with a paddle attachment. Cut the butter into chunks and add into the bowl a few chucks at a time while mixing. Mix until crumbly. Mix the egg white with the tsp of water and add to the rest of the ingredients in the bowl. Refrigerate the dough for 30 mins while making the chocolate cream. Wash your mixer bowl (unless you have another one 😉 )

  3. Make the chocolate cream
  4. Melt your cacao paste in a microwaveable bowl in spurts of 30 seconds until melted smooth.

  5. Put the butter and Sukrin Melis in your clean stand mixer bowl. Fit the paddle attachment onto the mixer and cream the butter and sweetener on medium speed for about 2 minutes. Scrape the bowl. Add the melted chocolate and mix for 1 minute. Scrape down the bowl thoroughly. Add 1/4 cup of heavy cream, vanilla, and stevia glycerite, beating for 2 minutes more. Remove the paddle attachment and scrape the filling back into the bowl.

  6. Change to the whisk attachment and turn the stand mixer back on medium speed. Add one egg at a time and let the mixer run for about 3 minutes between each addition, scraping the bowl after the third and fourth additions.

  8. Finish mixing with a quick burst at high speed and pour into a separate bowl and refrigerate. Wash your mixer bowl to make the banana cream.

  9. Make the banana cream
  10. Now for the banana cream layer! This is where our banana baby and everyone else food comes in! Usually in a banana pudding or cream an extract is used. Our powdered banana works great though and adds some potassium and other vitamins! Start by getting a bowl with a strainer on top ready next to the stove.

  11. In a saucepan on medium low heat on the stove add the cream and milk. Bring to a simmer (don't let it boil) you only want little bubbles around the edge of the pan.

  12. While the cream is coming to a simmer add the Surkin, arrowroot, xanthan gum and sea salt to a medium heat-proof mixing bowl and mix together with a whisk. Separate 3 of the eggs adding the yolks to the dry ingredients in the bowl. Add the two whole eggs to the bowl and whisk together. Add in your packet of banana.

  13. Once the cream simmers, turn off the stove. Add the cream to the egg mixture in a thin stream whisking continuously to avoid scrambling the eggs.

  14. Put the mixture back into the pan on the stove on medium low. Stir continuously with a wooden spoon until it coats the back of the spoon and thickens. this should take about 3-5 minutes. Be patient and don't raise the heat you don't want to cook the eggs too much and get a scramble. Once it begins to thicken whisky briskly about a minute.

  15. Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla, stevia glycerite and butter. Then, pour the pastry cream through the strainer, catching any cooked egg bits.

  16. Add a piece of plastic wrap directly on the top of the cream to keep it from getting a rubbery skin. Put in the refrigerator to cool while you cook the pie shell. Preheat your oven to 350 degrees.

  17. Cook the pie shell

  18. Roll the pastry between two sheets of plastic wrap until it is the right size for your pie plate. Remove the top piece of plastic and invert the dough over the pie plate. Gently coax the dough into the bottom and the sides of the plate. Remove the plastic and shape the edge. Dock the dough with a fork.

  19. Bake the crust for 10 -15 minutes, until it begins to turn a nice golden brown. Let cool completely.

  20. Get ready to assemble

  21. Take your chocolate cream out of the fridge. **NOTE: **if the filling broke (separated) add 1/4 teaspoon of xanthan gum. Whip at medium speed for a few seconds to loosen the filling and then at high for just a few seconds until it comes together. (If your cream didn't break skip the xanthan gum and whipping) Once your pie shell is cooled add the chocolate cream as your first layer. Make sure and leave room for your banana cream layer. You may have chocolate cream left. I had about a quarter of it left and put it into wine glasses for another night's dessert.

  22. Whip your remaining 1 1/2 cups of whipping cream. Sweeten to your taste. I actually like just adding a little vanilla. Reserve half of the whipped cream to decorate your pie. Add in your chilled banana pastry cream to the mixing bowl with the other half of the whipped cream. Whip for about 30 seconds.

  23. Layer your banana cream on top of your chocolate cream layer. Depending on the size of your pie pan you may not use it all. Fill to the top of the pie leaving room to top with the rest of the whipped cream.

  24. Top with whipped cream. Pipe it fancy if you want or just dollop it on. I pipped mine and added a little drizzle and some shavings of cacao paste.

  25. Chill for a couple hours before serving.


Low Carb Maven Gluten-Free, Low Carb Banana Cream Pie 


Sugar Free Chocolate Pie 



* Nutrition facts are based on 12 slices of pie using all the filling the recipe calls for but, you will likely have left overs.



Enjoy! Let us know how you like it in the comments below.


Reviews System WIDGET PACK