Keto Banana Pudding Cheesecake
A delightful twist on traditional banana pudding, this healthier dessert combines creamy cheesecake with the nostalgic flavors of a classic banana pudding, perfect for a low-carb lifestyle.
Ingredients
For the Crust
- 5 packages Keto Vanilla Wafers (2.5-ounce packages) (+ 12 (or more) cookies for decoration)
- 2 tbsp keto honey
- 1/2 tsp pink salt
- 6 tbsp unsalted butter (melted)
For the Cheesecake Filling
- 32 oz cream cheese (softened to room temperature)
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 3/4 cup sour cream (room temperature)
- 1/2 cup heavy whipping cream (room temperature)
- 2 tsp real alcohol-free vanilla extract
- 1/4 cup instant sugar-free banana pudding mix
- 1 tbsp Wholesome Yum Coconut Flour
- 4 large eggs (room temperature)
For the Whipped Cream Topping
- 1 cup heavy whipping cream (cold)
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 2 tbsp instant sugar-free banana pudding mix
- 12 pieces Keto Vanilla Wafers (crushed)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed keto vanilla wafers, melted butter, and keto honey. Press the mixture firmly into the bottom of a springform pan to form an even crust.
- Beat the softened cream cheese until smooth.
- Add the Besti Monk Fruit and Allulose Powdered Sweetener, sour cream, heavy whipping cream, alcohol-free vanilla extract, and instant banana pudding mix. Mix until combined.
- Add the eggs one at a time, mixing gently after each addition.
- Pour the cheesecake filling into the prepared crust and bake for about 50-60 minutes or until the edges are set but the center is slightly jiggly.
- Let it cool at room temperature before refrigerating for at least 4 hours or overnight.
Garnishing
- Whip the cold heavy cream with the remaining powdered sweetener and banana pudding mix until stiff peaks form.
- Spread the whipped cream over the cheesecake and decorate with crushed keto vanilla wafers and additional cookies as desired.
Notes
Room temperature ingredients are key for a smooth batter. Do not overmix after adding eggs to avoid cracks. For an extra creamy texture, consider baking your cheesecake in a water bath.