Description
As a mom of three, food isn't just fuel; it's love, comfort, and a cornerstone of family gatherings. I remember my grandma’s banana pudding, a true Southern classic. But since I've embraced a lower-carb lifestyle, that sugar-laden dish was off-limits. My heart yearned for that nostalgic banana flavor, yet my keto journey demanded a healthier path. So, I experimented. I tinkered. And finally, I created magic: this incredible Keto Banana Pudding Cheesecake. It’s the perfect blend of creamy cheesecake, the gentle sweetness of banana (without the high carbs!), and that unmistakable pudding texture. This Keto Banana Pudding Cheesecake allows me to share a beloved flavor with my family, knowing it’s nourishing and delicious. Moreover, this Keto Banana Pudding Cheesecake is now a staple in our home, bringing smiles to everyone’s faces.
Ingredients
1 1/2 cups almond flour
1/4 cup erythritol or monk fruit sweetener
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup erythritol or monk fruit sweetener
1 tsp banana extract
2 large eggs
1/2 cup heavy cream
1 cup heavy cream
1/4 cup erythritol or monk fruit sweetener
1/2 tsp banana extract
2 oz sugar-free vanilla pudding mix (instant)
As needed sugar-free vanilla wafers (crushed or whole, optional)
As needed sugar-free whipped cream (optional)
Instructions
- Preheat your oven to 325°F (160°C)
- Mix almond flour, sweetener, and melted butter for the crust
- Press this mixture firmly into a 9-inch springform pa
- Bake for 10-12 minutes until lightly golde
- For the Keto Banana Pudding Cheesecake filling, beat softened cream cheese with sweetener and banana extract until smooth
- Beat in eggs one at a time, then mix in heavy cream
- Pour this filling over the baked crust
- Bake for 45-55 minutes
- Cool the Keto Banana Pudding Cheesecake completely, then chill for at least 4 hours
- Prepare the topping by whipping heavy cream, sweetener, banana extract, and pudding mix until thickened
- Spread it over the chilled Keto Banana Pudding Cheesecake
- Garnish as desired
Notes
Ensure your cream cheese is completely softened; this prevents lumps.
Avoid over-beating the eggs in the cheesecake mixture; just mix until combined. This step ensures a creamy, crack-free Keto Banana Pudding Cheesecake.
For best results, use a water bath when baking the cheesecake. This maintains moisture and prevents cracks.
Always chill the Keto Banana Pudding Cheesecake for a minimum of 4 hours, preferably overnight. This allows it to set perfectly.
Use quality banana extract for a true Keto Banana Pudding Cheesecake flavor.
Store your delicious Keto Banana Pudding Cheesecake in an airtight container in the refrigerator. It remains fresh for up to 5 days.
For longer storage, freeze individual slices of the Keto Banana Pudding Cheesecake for up to 1 month.
Thaw frozen slices in the refrigerator overnight before serving.
This amazing Keto Banana Pudding Cheesecake does not require reheating. Serve it chilled for the best experience.
- Prep Time: 20 mins
- Cook Time: 67 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: Less than 1g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Keto Banana Pudding Cheesecake, low-carb, dessert, cheesecake, banana, pudding, sugar-free, make-ahead