Keto Banana Pudding Cheesecake
Indulge in the heavenly flavors of a Keto Banana Pudding Cheesecake—creamy, sugar-free, and low-carb. This irresistible dessert combines the best of cheesecake and banana pudding, satisfying your sweet tooth while keeping you on track with your keto lifestyle.
Ingredients
For the crust
- 5 (2.5-ounce packages) Keto Vanilla Wafers + 12 (or more) cookies for decoration
- 2 tbsp keto honey
- 1/2 tsp pink salt
- 6 tbsp unsalted butter melted
For the cheesecake
- 32 ounces (4 blocks) 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 vanilla extract
- 1/4 cup instant sugar-free banana pudding mix
- 1 tbsp Wholesome Yum Coconut Flour
- 4 large eggs room temperature
For the garnish
- 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 Keto Vanilla Wafers crushed
Instructions
For the crust
- Preheat the oven to 350 degrees F.
- Cut a circle of parchment paper to cover the bottom of a 9" springform pan and spray the pan with coconut oil.
- Wrap the pan with foil to prevent water from seeping into the pan.
- Place the sugar-free vanilla wafers in the bowl of a food processor. Pulse until the cookies are a fine crumb, about 1 minute.
- Add the keto honey and salt to the crumbs and pulse to combine.
- With the food processor on low speed, slowly add the melted butter, pulsing just until the mixture resembles wet sand.
- Transfer the crust mixture to the springform pan and press it into an even layer on the bottom and slightly up the sides.
- Bake the crust for 10 minutes.
- Set it aside to cool and prepare the filling.
For the cheesecake
- Place the cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium-low speed until light and fluffy, about 1 minute.
- Add the sour cream, heavy cream, and vanilla to the cream cheese mixture. Mix to combine, scraping down the sides of the bowl as needed.
- Add the banana pudding mix and coconut flour. Mix to combine.
- With the mixer on low speed, add the eggs one at a time. As soon as the last egg is incorporated, stop mixing. Do NOT overbeat.
- Pour the cheesecake mixture into the crust, smoothing the top with a rubber spatula, and then place the springform pan into a large baking pan or a roasting pan with tall sides.
- Add hot water to the baking pan until it's 1" deep.
- Bake for 55-60 minutes, or until the center just barely jiggles when gently shaken (cheesecake will continue to cook in the warm oven)
- Turn off the oven and crack open the oven door, prop it open with a wooden spoon if you need to make sure it won't close. Allow the cheesecake to sit in the warm oven for 1 hour.
- Remove the pan from the water bath and place the cheesecake in the fridge to chill for at least 6 hours, but preferably overnight.
For the garnish
- Add the heavy cream, powdered sweetener, and remaining sugar-free banana pudding mix to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form, about 2 minutes.
- Gently run a knife around the perimeter of the cheesecake, then release the sides of the springform pan. Transfer the cheesecake to a serving platter.
- Spread the whipped cream on top of the cheesecake then sprinkle with the crushed sugar-free vanilla wafers
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: 600kcalCarbohydrates: 15gProtein: 12gFat: 59gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 214mgSodium: 585mgPotassium: 171mgFiber: 4gSugar: 4gVitamin A: 1807IUVitamin C: 0.3mgCalcium: 119mgIron: 0.4mg
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