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Keto Banana Pudding Cheesecake

Keto Banana Pudding Cheesecake

Indulge in the creamy, dreamy flavors of our Keto Banana Pudding Cheesecake, a sensational dessert that perfectly marries the beloved tastes of banana pudding with the rich indulgence of cheesecake. This recipe is your passport to a satisfying treat without the carb overload.
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Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 4 minutes
Total Time 6 minutes
Servings: 12 slices
Course: Cheesecake, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups almond flour, finely ground
  • 1/2 cup unsalted butter, melted
  • 1/4 cup erythritol or your preferred keto-friendly sweetener
  • 1/4 teaspoon salt
For the Cheesecake Filling
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup powdered erythritol or your preferred keto-friendly sweetener
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 teaspoon banana extract use sparingly for a potent flavor
For the Keto Banana Pudding Layer
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum optional, for thickening
  • 1-2 tablespoons Sugar-free banana pudding mix (check labels for keto-friendliness, or make your own) depending on desired flavor intensity
For Garnish (Optional)
  • Sugar-free whipped cream
  • Chopped pecans or toasted almonds
  • A few thin slices of fresh banana in moderation if strictly keto

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • Large bowl
  • Electric mixer
  • Wire rack
  • Chilled bowl
  • Baking pan (for water bath, optional)

Method
 

  1. Preheat your oven to 325°F (160°C). Lightly grease and flour a 9-inch springform pan. For extra insurance against leaks, you can wrap the outside bottom of the springform pan with a couple of layers of heavy-duty aluminum foil. This is especially helpful if you plan to use a water bath for baking.
  2. Gather all your ingredients and ensure your cream cheese is at room temperature for a smoother filling.
  3. In a medium bowl, combine the almond flour, melted butter, 1/4 cup erythritol, and salt. Mix until well combined and the mixture resembles wet sand.
    2 cups almond flour, finely ground, 1/2 cup unsalted butter, melted, 1/4 cup erythritol or your preferred keto-friendly sweetener, 1/4 teaspoon salt
  4. Press the almond flour mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. You can use the bottom of a glass or a measuring cup to help create a flat, compact layer.
  5. Bake the crust for 8-10 minutes, or until it's lightly golden and fragrant. Remove from the oven and let it cool on a wire rack while you prepare the cheesecake filling.
  6. In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, ensuring there are no lumps.
    3 (8-ounce) packages cream cheese, softened
  7. Gradually add the 1 cup of powdered erythritol and continue beating until well incorporated and fluffy.
    1 cup powdered erythritol or your preferred keto-friendly sweetener
  8. Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix once the eggs are added, as this can introduce too much air and lead to cracks.
    3 large eggs
  9. Stir in the vanilla extract, heavy cream, and banana extract. Mix until everything is just combined and the filling is smooth and homogenous. The banana extract is potent, so start with the 1/2 teaspoon and taste the batter; add a tiny bit more if you desire a stronger banana flavor, but be cautious not to overpower the cheesecake.
    1 teaspoon vanilla extract, 1/4 cup heavy cream, 1/2 teaspoon banana extract
  10. Pour the cheesecake filling evenly over the pre-baked almond flour crust in the springform pan.
  11. Tap the pan gently on the counter a few times to release any air bubbles.
  12. Optional Water Bath: If you are using a water bath, place the foil-wrapped springform pan into a larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the springform pan. This helps to create a moist environment and ensures even baking, minimizing the risk of cracks.
  13. Bake for 50-60 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble. The internal temperature should reach around 150°F (65°C).
  14. Once baked, turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour. This slow cooling process also helps prevent cracking.
  15. Remove the cheesecake from the oven (and water bath, if used) and let it cool completely on a wire rack. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to fully set and the flavors to meld.
  16. In a chilled bowl, combine the cold heavy cream, 2 tablespoons of powdered erythritol, vanilla extract, and the keto-friendly sugar-free banana pudding mix.
    1 cup heavy cream, cold, 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener, 1/2 teaspoon vanilla extract, 1-2 tablespoons Sugar-free banana pudding mix (check labels for keto-friendliness, or make your own)
  17. Beat with an electric mixer on medium-high speed until soft peaks form.
  18. If using, sprinkle in the xanthan gum and continue beating until stiff peaks form. Be careful not to overbeat, or you'll end up with butter. This layer will resemble a thick, luscious pudding.
    1/4 teaspoon xanthan gum
  19. Once the cheesecake is fully chilled and set, carefully run a thin knife around the edge of the springform pan before releasing the sides.
  20. Gently spread the prepared Keto Banana Pudding layer evenly over the top of the cheesecake.
  21. Decorate with optional sugar-free whipped cream, chopped nuts, or a few thin slices of fresh banana if desired.
    Sugar-free whipped cream, Chopped pecans or toasted almonds, A few thin slices of fresh banana

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Best served chilled.