The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Apr 27, 2026
This lower carb/minimal sugar take on a classic pud is simply celestial. It’s caramelly, it’s light and creamy, it’s banana-rey and the whole gorgeous splodge is sitting on a delicious buttery base.
Bananas are not low carb, nor are they one of the less sugary fruits either. For this reason I don’t normally eat them. This recipe though uses just 1 1/2 of them, sliced across a whole pie. Slice them uber thinly, you could get away with using just one. Plus I don’t know about you but I usually manage to confine myself to eating a slice of pud at one sitting and sharing with a chum, rather than putting my head in it and wolfing the whole thing in one go. So the damage if there is much, in the name of cake joy, I’d say is minimal.
Try some. I dare you…..
Ingredients for a 7 inch cake tin
The base
150g walnuts
15g melted butter
3 tsp milled sweetener*
1 tsp ground ginger
The naughty middle bit
4 tbsp oil
5 tbsp yacon syrup
3 tbsp nut butter
10 drops caramel essence
1 ½ bananas sliced
Topping
150g ricotta cheese
1 generous tbsp cream cheese
1 tsp vanilla paste (rather than vanilla essence)
3 tsp milled sweetener*
A little grated no added sugar dark chocolate
* Natural sweetener options could include xylitol, erythritol, allulose. I used ground erythritol brown sugar replacement for this recipe. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
To make the base
Line the cake tin with baking paper. (brush melted butter on the base and sides of the tin to help the baking paper adhere).
Whizz the walnuts in a blender until they are fully ground. Empty into a mixing bowl.
Add ginger and sweetener and stir in well with the ground nuts.
Add the melted butter and mix well.
Pour the mixture into the cake tin and press down evenly with the back of a spoon.
Pop into the freezer for 15 minutes.
To make the caramel syrup
Measure all the ingredients into a bowl and stir well until fully blended.
To make the topping
Put all the ingredients into a mixing bowl and stir well until fully blended. Maybe use an electric whisk for a smoother lighter finish.
To assemble the pie
Spread the caramel syrup evenly over the base.
Slice the bananas and cover the syrup.
Pour the creamy topping over the top and spread evenly.
Grate a little no added sugar chocolate over the top.
Store in the fridge
