Name: Keto Banana Cream Pie Bars
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 5.5 ounces HighKey Vanilla Wafers; 1/4 cup butter, melted; 1/2 cup heavy whipping cream; 1/2 cup sugar-free chocolate chips; 3/4 cup unsweetened almond milk; 1/2 cup heavy whipping cream; 4 large egg yolks; 1/2 cup Swerve Confectioners; 3 tbsp allulose; 2 tsp banana extract; Pinch salt; 1 1/2 tsp grassfed gelatin ((or half an envelope Knox gelatin)); 2 tbsp room temperature water; 2/3 cup sour cream; 3/4 cup heavy whipping cream; 3 tbsp Swerve Confectioners; 1/2 tsp vanilla extract

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Keto Banana Cream Pie Bars are a delectable no bake dessert recipe. Featuring a keto cookie crust and a creamy sugar free filling, these bars really satisfy. Only 2g net carbs per serving.

Close up shot of Keto Banana Cream Pie Bars.

Hey there, banana lovers. I’ve got the ultimate keto treat for you. These Keto Banana Cream Pie Bars are legit!

And by legit I mean that they have amazing banana cream flavor with very little sugar or carbs. Trust me when I say I was blown away by these bars, both in taste and texture!

It’s a delicious no bake keto dessert worthy of your consideration.

A Keto Banana Cream Pie Bar on a white plate with vanilla wafers in the background.

Why you will love this recipe

The truth is that I am not a huge banana cream lover. So when I say how much I loved these bars, you know it’s a big deal. And my husband has been vehemently against bananas the whole time I’ve known him. He detests bananas in general and he loved these bars.

So I am quite certain that banana cream pie lovers will absolutely adore them. They have the classic flavor you’re looking for, with no real banana and a fraction of the carbs.

Being a chocoholic, I couldn’t help but add a layer of keto chocolate ganache. But you could skip this if you prefer a pure banana flavor. And with only 2g net carbs per serving, you are free to indulge!

Ingredient notes

Banana pudding always uses vanilla wafers, so I thought it would be fun to make the crust of these bars with HighKey Vanilla Wafers. I crushed them up in a food processor and tossed them with melted butter. They were perfect! You can use other keto cookies, either store-bought or homemade. See Expert Tips for more suggestions.

Then I made a simple chocolate ganache layer. I simmered some cream and added keto chocolate chips to melt, and then spread it over the crust.

The filling is something of a hybrid. It starts with my Keto Banana Pudding, and then some sour cream for added bulk and creaminess. Using a little gelatin helps set the filling, so you can cut it into bars more easily.

As I often do, I recommend a combination of sweeteners for this recipe. A good powdered erythritol sweetener, adds sweetness without being gritty. And a little allulose helps make the filling softer and less likely to recrystallize. See the Expert Tips section for more information.

Banana extract is a must for Keto Banana Cream Pie Bars! I have found a couple of brands I like, including this banana flavoring from Olive Nation.

How to make Keto Banana Cream Pie Bars

Prepare the crust: Place the vanilla wafers in a food processor and process until they resemble crumbs. Transfer to an 8×8 inch pan and drizzle with the melted butter. Mix well to combine and then press firmly and evenly into the bottom of the pan. Freeze for 20 minutes.

Make the chocolate ganache: In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chocolate chips. Let sit to melt then whisk until smooth. Pour the ganache over the crust and spread to the edges. Refrigerate while preparing the banana cream filling.

Make the banana pudding: In a large saucepan over medium heat, combine the almond milk, cream, egg yolks, sweeteners, and salt. Cook, whisking almost constantly, until the mixture thickens, 7 to 10 minutes. Watch carefully, as you do not want it to curdle. Remove from heat and whisk in the banana extract.

Add the gelatin and sour cream: In a small bowl, whisk together the gelatin and water. Let bloom a few minutes, then add to the warm banana pudding and whisk until dissolved. Stir in the sour cream until no lumps remain, then pour the filling over the chocolate. Refrigerate until set, about 2 hours.

Whip the topping: In a large bowl, beat the whipping cream with the sweetener and vanilla until it holds stiff peaks. Spread over the banana pudding layer. Refrigerate another 30 minutes to firm up, before cutting into bars.

A hand placing a vanilla wafer on top of a Keto Banana Cream Pie Bar.

Expert Tips

Watch the banana pudding base carefully and whisk almost constantly so it doesn’t curdle. If you do find that it curdles, get it off heat right away and into a blender. Then blend until smooth.

The gelatin helps set the filling, but you need to bloom it first. This means combining it with water and letting it gel, before adding it to the warm pudding mixture. You need to make sure the pudding mixture is still warm so that the gelatin will dissolve.

Crust options: There are so many fun ways to make this crust. If you use pre-made keto cookies, make sure they are crisp rather than soft-baked. For homemade options, try Keto Graham Crackers or Butter Pecan Cookies. You could also simply make a shortbread from scratch and bake it, similar to these Keto Lemon Cheesecake Bars.

Sweetener Options: Because the gelatin helps set the filling, you could use almost any sweetener. Do keep in mind that if you use just allulose, it may take longer to set. The whipped topping does need a liquid or powdered sweetener to avoid grittiness.

A Keto Banana Cream Pie Bar on a white plate with several forkfuls taken out.

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