Low-Carb Banana Cream Pie

Dear boyfriend asked for something sweet for the holidays that didn’t involve pumpkin, I guess I wore him out. He’s a banana lover so I tried out a classic banana cream pie recipe tweaked to cut out the sugar and grains. Recipe is gluten free, sugar free, grain free, but does contain milk and eggs. I used the same almond meal crust I usually use so the pie pictured also contains nuts.

It came out pretty tasty, but was a little more complicated then I thought it would be. If you try this recipe read the notes at the bottom of this page so you’re prepared. This could have gone terribly wrong, but it came out alright.

Dear boyfriend likes it so no ingredients wasted, I’ll call that a recipe success.

Let me know what you think!


  • 1 pie crust, prebaked.



  • 4 eggs (whites)
  • 1 t. vanilla
  • 1/2 t. cream of tartar
  • 1/2 C. Splenda


  1. Combine the sweetener, coconut flour/xanthan gum, and salt in a large sauce pan. Slowly add in the cream.
  2. Meanwhile, separate the 4 egg yolks and 4 egg whites. Set the whites aside for use later. Beat the yolks slightly.
  3. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Reduce heat and cook 2 more minutes.
  4. Remove the pan from heat. Spoon some of the hot pudding mixture into the egg yolks and mix in order to temper them. Pour the egg yolks into the sauce pan and mix in well.
  5. Place pan back on heat and cook 2 more minutes. Remove from heat.
  6. Stir in butter and vanilla until the butter is completely melted.
  7. Set aside. If you need to, place a piece of plastic wrap on the surface of the hot pudding to prevent a skin forming (for instance, if you make the pudding ahead of time).
  8. Peel the bananas and slice them into the bottom of the pie crust. You can put in as many as you want, but you should have a good thick layer.
  9. Pour the pudding on top of the bananas until it almost fills up the pie crust.


  1. Combine the egg whites, vanilla, and cream of tartar in a large bowl (or a stand mixer bowl).
  2. Beat the egg whites on medium until soft peaks form.
  3. Turn the mixer on high and slowly add in the sweetener
  4. Beat on high for about 4 minutes or until you get stiff peaks. Makes sure all the sugar is dissolved by rubbing a bit of meringue in-between your fingers.
  5. Spread the meringue on top of the pudding, sealing the edge to the pie crust.

Bake at 350° F. for 12-15 minutes–just long enough to toast the meringue. Let cool and eat chilled


If you need a lower carb option use the xanthan gum instead of the coconut flour and add banana extract to taste in the pudding and leave out the banana slices.

Make sure the custard is very thick before taking it off the heat or it may not set when chilled. Also make sure the coconut flour or xanthan gum dissolves all the way or the custard may be a bit chalky.

If you choose the xanthan gum instead of the coconut flour add the xanthan gum very slowly a little at a time to the custard until you get your desired thickness. You may not need the entire 1/4 cup.

Nutritional Breakdown (g)

Coconut Flour Calories Fat Carbs Fiber Net Carbs Protein
Whole Pie 4015 345 173 33 140 83
Per Slice (8) 502 43 22 4 18 10
Per Slice (12) 335 29 14 3 12 7

Xanthan Gum Calories Fat Carbs Fiber Net Carbs Protein
Whole Pie 3775 339 133 9 124 75
Per Slice (8) 472 42 17 1 16 9
Per Slice (12) 315 28 11 1 10 6

Banana Extract & Xanthan Gum Calories Fat Carbs Fiber Net Carbs Protein
Whole Pie 3460 339 52 0 52 72
Per Slice (8) 433 42 7 0 7 9
Per Slice (12) 288 28 4 0 4 6

1 Comment

  1. Apu says: Reply

    Wonderful looking pie!!

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