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Keto Banana Pudding Cheesecake

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A low-carb dessert that combines the creamy texture of cheesecake with the beloved flavors of banana pudding, perfect for those on a keto diet.

Ingredients

  • 1 ½ cups almond flour
  • 1/4 cup granulated erythritol (or your preferred keto sweetener)
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 16 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated erythritol
  • 2 large eggs
  • 1 cup unsweetened banana pudding (instant)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon banana extract (optional for stronger flavor)
  • Sliced bananas (optional)
  • Whipped cream (optional, sugar-free if desired)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease the pan with butter or cooking spray.
  2. Combine almond flour, erythritol, melted butter, and vanilla in a bowl until crumbly. Press into a 9-inch springform pan and bake for 10-12 minutes.
  3. Beat the softened cream cheese until smooth. Gradually add heavy cream, erythritol, eggs, banana pudding mix, and extracts until combined and creamy.
  4. Pour the filling over the cooled crust and bake for 30-35 minutes until the edges set but the center is slightly jiggly.
  5. Cool in the oven with the door cracked for about an hour.
  6. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  7. Slice and serve the cheesecake topped with sliced bananas and whipped cream if desired.

Notes

Ensure your cream cheese is softened and don’t overbake for best results. Adjust sweetness to your preference.

Find it online: https://easytocooknow.com/keto-banana-pudding-cheesecake-recipe/