Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted butter, allulose, egg, vanilla extract, and cinnamon. Mix until a dough forms. Press the mixture into the bottom and up the sides of a 9-inch pie pan evenly. Bake for 10-12 minutes or until golden brown. Allow to cool completely.
In a saucepan over medium heat, melt the unsalted butter. Add the allulose and stir continuously until the mixture thickens and turns golden, about 5-7 minutes. Be careful not to burn it! Once thickened, remove from heat and let it cool slightly before spreading it over the cooled crust.
In a mixing bowl, combine the heavy cream, banana extract, vanilla extract, and optional powdered sweetener. Using an electric mixer or whisk, whip the cream until soft peaks form. Reserve half of the whipped cream for topping later.
Once the caramel layer has set slightly, spread half of the whipped cream over the caramel. If you wish, slice a banana and layer it on top of the whipped cream for extra flavor (just ensure the bananas are minimal to keep it keto-friendly). Top with the remaining whipped cream.
Refrigerate the pie for at least 2 hours to allow all the flavors to meld together. Before serving, grate dark chocolate over the top for an elegant finish. Slice and enjoy your delicious Keto Banoffee Pie (Gluten Free)!
