Keto Banana Cake
Indulge in this moist and delicious Keto Banana Cake with creamy cream cheese icing and topped with crunchy walnuts. This two-layer low-carb dessert is perfect for any occasion and sure to be a hit with everyone!
Equipment
Ingredients
For the Cake
- 1/2 cup unsalted butter softened
- 1/4 cup coconut oil melted
- 2 1/4 cup Besti Monk fruit and Allulose Sweetener
- 2 tsp lemon juice
- 1 1/2 cup sour cream
- 3 eggs
- 2 tsp real vanilla extract
- 1/2 tsp pink salt
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 3 cups King Arthur's keto wheat flour
- 3 very ripe bananas well mashed (1 1/2 cups)
For the Cream Cheese Icing
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 tsp real vanilla extract
- 1/4 tsp pink salt
- 3 cups Besti Monk Fruit and Allulose Powdered Sweetener
For the Garnish
- 1/2 cup walnuts
- 1 tbsp avocado oil
- 1/2 tsp pink salt
Instructions
To make the Cake
- Preheat oven to 350 degrees F.
- Grease and flour 2 8" cake pans.
- Using a hand mixer or your stand mixer, combine the butter, oil, and sweetener. Mix thoroughly.
- Next, add eggs one at a time and mix just until combined.
- Add vanilla, salt, lemon juice, and sour cream. Mix well. Scrape the edges and bottom of the bowl to make sure everything is well combined.
- Add baking soda and flour. Mix just until combined.
- Then, fold in the bananas just until combined.
- Pour the cake batter evenly into the prepared pans (do not fill more than 2/3 full).
- Bake at 350 degrees for 25-35 minutes or until a toothpick comes out clean.
- Remove from the oven and place on a cooling rack.
To make the Cream Cheese Icing
- In a medium-sized mixing bowl, add the softened butter and softened cream cheese. Beat for 2 minutes until smooth.
- Add the vanilla and mix until blended.
- Then, add powdered sweetener and a pinch of salt and beat until smooth.
To make the Garnish
- Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Toss walnuts in oil and salt if desired. Arrange in a single layer on the prepared baking sheet.
- Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
- Remove from oven and roughly chop (optional) when cool.
To assemble the Cake
- Once the cake is cool run a knife around the edge of the cake pans and carefully tip the cakes out onto a cutting board or a clean counter.
- Place one layer on a cake stand.
- With a sharp knife remove the top of the layer if it is not flat.
- Carefully spread about 1/3 of the icing on the cake.
- Top with the remaining layer.
- Frost the cake with the remaining icing.
- Top with the walnuts.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 466kcalCarbohydrates: 12gProtein: 21gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 123mgSodium: 566mgPotassium: 105mgFiber: 5gSugar: 2gVitamin A: 967IUVitamin C: 1mgCalcium: 66mgIron: 0.4mg
Tried this recipe?Let us know how it was!