Sugar-Free Next Level Banoffee Pie

Banoffee pie is a British classic: a buttery biscuit base, sticky toffee, banana slices and a cloud of cream on top. This sugar-free banoffee pie keeps all of those layers but makes them low-carb, so you can enjoy a slice without added sugar.

Bananas are very high in natural sugar, so this version uses a clever swap. Thin slices of chayote squash are cooked until tender and tossed with an alcohol-free banana flavoring. They look and feel like banana slices and soak up the flavor, while the toffee and cream do the rest. There is no real banana in this pie.

Each of the 10 slices has about 124 calories and only 3g net carbs.

Why You’ll Love This Sugar-Free Banoffee Pie

• All the classic layers. Crust, toffee, banana-style slices and cream.
• Sticky toffee. Made with allulose, with no sugar or condensed milk.
• Light vanilla cream. Greek yogurt and Neufchâtel with a cocoa dusting.
• 3g net carbs per slice. About 124 calories each.

Ingredient Notes

Crust. Bob’s Red Mill almond and coconut flour, Anthony’s oat fiber, melted butter and powdered allulose bake into a crumbly, biscuit-style base.

Toffee. Granulated allulose is cooked with water to light amber, then finished with almond milk, butter, Greek yogurt and a little xanthan gum to make it thick and spreadable.

Banana-style layer. 180g of peeled, thinly sliced chayote squash, tossed with alcohol-free banana flavoring, lemon juice and powdered allulose. This is what keeps the sugar-free banoffee pie low in carbs.

Vanilla cream. FAGE Total 0% Greek yogurt, Neufchâtel, powdered allulose and alcohol-free vanilla flavoring, finished with unsweetened cocoa.

Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.

If you want to check the nutrition of almond flour or Greek yogurt yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated.

How to Make Sugar-Free Banoffee Pie

You need an 8-inch fluted tart pan with a removable bottom, a saucepan, an electric mixer and mixing bowls. Prep takes about 30 minutes, the crust bakes for 12 to 15 minutes, and the pie chills for 4 hours.

Bake the crust and prepare the slices

Step 1. Heat the oven to 350°F (175°C) and prepare the tart pan.

Step 2. Combine the crust ingredients and press them firmly across the bottom and sides.

Step 3. Bake for 12 to 15 minutes until lightly golden, then cool completely.

Step 4. Simmer the chayote in water until tender, then drain and pat it dry.

Step 5. Toss the slices with the banana flavoring, lemon juice and powdered allulose.

Make the toffee

Step 6. Heat the toffee allulose and water until light amber.

Step 7. Remove from the heat and carefully whisk in the warm almond milk and butter.

Step 8. Cool the caramel until warm, not hot.

Step 9. Temper the yogurt with a little caramel, then gradually combine them.

Step 10. Sprinkle in the xanthan gum slowly while whisking until thick and spreadable.

Step 11. Spread the cooled toffee evenly over the prepared crust.

Layer and chill

Step 12. Arrange the banana-style chayote slices over the toffee.

Step 13. Beat the Neufchâtel and allulose, then gradually mix in the yogurt and vanilla.

Step 14. Spread the cream evenly over the fruit layer.

Step 15. Refrigerate the sugar-free banoffee pie for 4 hours, then dust it lightly with cocoa before slicing.

Success Tips for Sugar-Free Banoffee Pie

Dry the chayote well. Extra water makes the filling watery.

Temper the yogurt. Never add cold yogurt straight into hot caramel or it can split.

Sprinkle the xanthan slowly. Adding it all at once makes lumps.

Chill fully. Four hours in the fridge lets the toffee set for clean slices.

Serving Ideas

Serve it cold as a party dessert, with a cup of tea or coffee, or with extra cocoa or sugar-free chocolate shavings on top.

More Sugar-Free Caramel Desserts

For a spoonable caramel, try my sugar-free caramel sauce. For another layered pie, the sugar-free no-bake turtle pie is rich and creamy.

And for a caramel dessert in a glass, make the sugar-free caramel pear pudding.

Storage

Cover and refrigerate the sugar-free banoffee pie for up to 3 days. Dust with fresh cocoa just before serving.

Sugar-Free Banoffee Pie FAQ

Is there real banana in this pie?

No. Bananas are very high in natural sugar, so this low-carb version uses thin chayote slices with alcohol-free banana flavoring for the banana layer.

Can I use real banana instead?

Yes, you can use one thinly sliced banana instead of the chayote, but the carbs per slice will be higher.

Why is my toffee runny?

It needed a little more xanthan gum or more time in the fridge. It thickens as it chills.

How many slices does this sugar-free banoffee pie make?

The pie makes 10 slices, about 124 calories and 3g net carbs each.

Is allulose a sugar alcohol?

No, allulose is a rare sugar, not a sugar alcohol.

Creamy, sticky and layered just like the classic, this sugar-free banoffee pie is a fun low-carb twist on a favorite dessert.

Sugar-Free Next Level Banoffee Pie

A biscuit-style almond crust layered with allulose toffee, banana-flavored chayote slices and a vanilla Greek yogurt cream dusted with cocoa. No added sugar.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings: 10 slices

Calories: 124

Ingredients Equipment Method Notes

Ingredients

  

Biscuit-Style Crust

• ¾ cup Bob’s Red Mill almond flour (84g)
• 2 tbsp Bob’s Red Mill coconut flour (14g)
• 2 tbsp Anthony’s oat fiber (7g)
• 2 tbsp unsalted butter, melted (28g)
• 2 tbsp powdered pure allulose (24g)

Sugar-Free Toffee Filling

• ½ cup granulated pure allulose (100g)
• ¼ cup water (60ml)
• ⅓ cup FAGE Total 0% Greek yogurt (75g)
• 2 tbsp unsweetened almond milk (30ml)
• ½ tbsp unsalted butter (7g)
• ¼ tsp xanthan gum (0.7g)

Banana-Style Layer

• 1⅓ cups peeled chayote, thinly sliced (180g)
• ½ tsp alcohol-free unsweetened banana flavor (2g)
• 1 tbsp powdered pure allulose (12g)
• 1 tsp lemon juice (5g)

Vanilla Cream Topping

• ¾ cup FAGE Total 0% Greek yogurt (170g)
• 3 oz Philadelphia Neufchâtel cheese (85g)
• 2 tbsp powdered pure allulose (24g)
• 1 tsp alcohol-free unsweetened vanilla flavor (4g)
• 1 tsp unsweetened cocoa powder (3g)

Equipment

• 8-inch fluted tart pan with removable bottom
• Saucepan
• electric mixer
• Mixing bowls

Method

 

1. Preheat oven to 350°F (175°C). Prepare the 8-inch fluted tart pan.
2. Combine crust ingredients; press firmly across the bottom and sides.
3. Bake 12–15 minutes until lightly golden; cool completely.
4. Simmer chayote in water until tender; drain and pat dry.
5. Toss slices with banana flavor, lemon juice, and powdered allulose.
6. Heat toffee allulose and water until light amber.
7. Remove from heat; carefully whisk in warm almond milk and butter.
8. Cool caramel until warm, not hot.
9. Temper yogurt with a little caramel, then gradually combine.
10. Sprinkle xanthan slowly while whisking until thick and spreadable.
11. Spread cooled toffee evenly over the prepared crust.
12. Arrange banana-style chayote slices over the toffee.
13. Beat Neufchâtel and allulose; gradually mix in yogurt and vanilla.
14. Spread cream evenly over the fruit layer.
15. Refrigerate 4 hours; dust lightly with cocoa before slicing.

Notes

Success Notes

• Drain chayote thoroughly to prevent a watery filling.
• Never mix cold yogurt directly into boiling caramel.
• No added sugar; naturally occurring sugars remain. Nutrition is estimated.

Nutrition per serving (10 slices): Calories ~124 | Net Carbs ~3g | Protein ~6g | Fat ~9g | Fiber ~3g | Total Carbs ~6g