What was the last time you tried cheesecake? You may hold off on yourself if you are on keto.
You’ll be amazed to know that you can have banana on keto! Here, you need to be a little tricky to balance the carb.
I know you might be assuming how to balance carbs in a dessert while banana and sugar are both restricted in keto. Okay, don’t get puzzled. To uncover the secret, keep reading the blog.
So, today I’m going to share a super easy and mouth-watering keto banana cheesecake recipe with you. You can try it out and satisfy your sweet craving without breaking the diet.
Why should you try this recipe
If you have a sweet tooth, you must try this recipe. It’ll fulfill your desire to have a delicious cheesecake. It is unique from classic cheesecake. Even though you have diabetes, you can try it as it is a low-carb dessert.
It is so rich and delish in flavor. It will melt down when you put it into your mouth. You can add your favorite toppings to make it more flavorful.
Quick Tips:
- Before trying out any recipe, check the ingredients list first and make all the arrangements. It will help you to avoid last-moment hassles.
- Take out all the ingredients from the refrigerator two hours before and let it come to room temperature. If you use cool eggs or liquids you can’t make a smooth mixture.
- Try to put your cheesecake pan in a water bath. It’ll allow the cake to bake perfectly.
- Don’t open the oven. It’ll drop the temperature. As a result, your cake can crack.
- Don’t overbeat the mixture, it can cause cracks in the cake.
- Always add the eggs last. It’ll help you to avoid overbeating the mixture.
Ingredients & Measurements
For The Crust
- 2 cups blanched almond flour
- Two tablespoon confectioners Swerve (sweetener)
- 1 tsp vanilla extract
- ¼ cup of melted unsalted butter
- Pinch of salt
For the Filling
- 3-8oz. full-fat cream cheese bars at room temperature
- Quarter cup sour cream at room temperature
- 3/4 to 1 cup keto sweetener (depending on how sweet you want it)
- 2 teaspoons of vanilla extract
- 2 tablespoons of banana extract ( it is the must have secret ingredient of this recipe).
- Three eggs at room temperature
Toppings (optional):
- Add thin banana slices on top.
- Keto whipped cream.
How to make keto banana cheesecake
Step 1: Mix all the ingredients for the crust
- First of all, preheat your oven while you are preparing the crust.
- Take the almond flour, sweetener, and melted butter. Mix them in a bowl.
Step 2: Set the crust
- Then pour the crust mixture in a pan. Press it down to the bottom of the pan. (You can check the picture below for how to set it)
Step 3: Bake the crust
- Put it in the oven for 8-10 minutes. Set the temperature at 350 degrees.
- Once the crust is baked, pull it out of the oven and let it cool down.
Step 4: Make the filling
- Add cream cheese and sour cream and mix it well with a hand blender until getting a perfect consistency.
- Then add sweetener, banana extract, and vanilla extract. Mix them well for one minute.
- Mix 3 eggs with the filling.
Step 5: Add the filling
- Spread the batter over the crust in the springform pan
Step 6: Now it’s time for baking !!
- Wrap a foil sheet around your pan and crumple up the sides. It’ll not let the water get into the pan.
- Now place the pan into a cookie sheet and pour ½ cup water outside.
- Place it in the oven and leave it to bake for 1 hour. Don’t open the door within the time.
- Wait 20 minutes more after turning off the oven.
Step 7: leave it for cooling
- Finally, bring out the springform pan from the oven and let it cool.
- You can place it in the refrigerator or have it at room temperature.
- You can garnish it with banana slices or keto whipped cream, and It is totally optional.
Your cheesecake is ready! Now you can have a bite!
Nutrition value of Keto Banana Cheesecake
You can’t fully ignore carbs in this recipe. But you should keep an eye on the carb quantity. You can skip the toppings to avoid extra carbs. I’ve added the total nutrition value of 1 serving slice without topping. You can check this out.
| Nutrition | Value |
| Fat | 28g |
| Carbs | 17g |
| Fiber | 1g |
| Sugar alcohol | 13g |
| Protein | 7gm |
| Net Carbs | 4g |
| Total Calories | 308 kl |
FAQ
Can I have cheesecake on my keto?
You can not intake sugar on your keto. But you can use low-carb and high-fat ingredients to make an ideal keto cheesecake.
Is banana good for keto?
No, it is not. You can not have bananas on keto, as it is high in sugar. That’s the reason I use the banana extract to bring real banana flavor to the cheesecake.
Is banana cheesecake considered for keto?
Ans: As a banana cheesecake filled with cream cheese, it is high in fat and low in carbs. So, it is a perfect keto dessert.
Why did my cheesecake crack?
Overbeating is the most common cause of the crack in cheesecake. So, you might overbeat the mixture. Another possible reason could be you didn’t cool it down properly before putting it in the refrigerator. Let it be chilled to room temperature when you bring it out of the oven.
Can I store banana cheesecake?
Of course you can. You can store it in a refrigerator for 4 / 5 days. You can also use an airtight container to preserve. Don’t add banana toppings if you are going to store it for 3 / 4 days.
Conclusion
Don’t resist your sweet cravings. Try this keto banana cheesecake recipe and satisfy your sweet tooth. I would love to get your feedback!!
Recipe Snippet:
Preparation Time: 45 minutes.
Baking Time: 60 minutes.
Total Time: 1 hour 45 minutes.
Total Serving: 8 people.
Ingredients
For The Crust
- 2 cups blanched almond flour
- Two tablespoon confectioners Swerve.
- 1 tsp vanilla extract
- ¼ cup of melted unsalted butter
- Pinch of salt
For the Filling
- 3-8oz. full-fat cream cheese bars.
- 3/4 cup sour cream.
- 3/4 to 1 cup keto sweetener.
- 2 teaspoons of vanilla extract
- 2 tablespoons of banana extract
- 3 eggs.
Instruction
- Preheat the oven 350°
- Mix all the ingredients for the crust.
- Set the crust in the pan.
- Bake the crust for 8-10 minutes.
- Add cream cheese, sour cream and mix it.
- Add sweetener, banana extract, vanilla extract with the mixture.
- Finally, add 3 eggs with the filling.
- Add the filling over the crust.
- Wrap a foil paper around the pan. So water doesn’t get into the pan.
- Place it on a cookie sheet. Leave it for 1 hour to bake.
- Turn off the oven when it is baked and wait for 20 minutes.
- Keep it in a refrigerator when it comes to room temperature.
Keynotes
- Keep the cheesecake in the refrigerator when it cools down, else it can be cracked.
- Mix the eggs at the end of the filling. Because it is possible to split if you over beat the egg.
Nutrition Values
Serving: 1 slice
Fat: 28gm
Carbs : 17gm
Fiber: 1gm
Sugar alcohol: 13gm
Protein: 7gm
Net carbs: 4gm
Total Calorie: 308 kcal
