Description
This Keto Banana Pudding Cheesecake is a delicious low-carb dessert that combines the flavors of banana pudding with a creamy cheesecake. Perfect for satisfying your sweet tooth while sticking to your keto diet!
Ingredients
Scale
- 1 ½ cups almond flour
- ¾ cup unsweetened cocoa powder
- ¼ cup erythritol sweetener
- ½ cup unsalted butter, melted
- 1 large egg
- 16 ounces cream cheese, softened
- 1 cup heavy cream
- ½ cup granulated erythritol
- 2 large bananas, sliced
- 1 tablespoon vanilla extract
- ½ cup sour cream
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, cocoa powder, and ¼ cup erythritol. Mix in melted butter and egg until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10-12 minutes, then remove and let cool.
- In a large mixing bowl, beat the cream cheese, heavy cream, ½ cup erythritol, vanilla extract, and sour cream until smooth and creamy.
- Fold in the sliced bananas gently.
- Pour the cheesecake mixture over the cooled crust, smoothing the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, sprinkle with ground cinnamon if desired.
Notes
- This cheesecake can be stored in the refrigerator for up to a week.
- For added flavor, consider layering with additional banana slices before serving.
- Make sure the cream cheese is at room temperature for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg