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. This recipe is a delightful journey that will satisfy your sweet cravings without derailing your healthy lifestyle.
Why This Recipe Works
Traditional banana pudding recipes often rely on instant pudding mixes packed with sugar and gluten. This version stays clean and gluten-free, delivering all the nostalgic flavor of banana pudding without the sugar or carbs.
Key Ingredients and Equipment
Here's what you'll need to create this delectable dessert:
- Cream Cheese: Full-fat cream cheese adds a rich, tangy body to the cheesecake. Philadelphia full fat cream cheese provides the BEST flavor and texture. Make sure all the refrigerated ingredients are at room temperature…especially the cream cheese. This prevents lumps and over mixing (adding too much air to the batter can create cracks). To speed up the process, add the cream cheese (still in the wrappings) and eggs to large bowl of warm water.
- Sugar-Free Sweetener: The Besti Monk Fruit & Allulose Powdered Sweetener or Swerve's Confectioner's Sugar Substitute are great options.
- Banana Extract: OliveNation pure banana extract works well in giving that rich banana taste without it tasting fake.
- Egg Yolk Powder: Adds richness and a pudding-like flavor.
- Almond Flour: Used for the crust, providing a low-carb alternative to traditional flours.
- Keto Vanilla Wafers: These are used to create a delectable crust.
- Heavy Whipping Cream: Essential for creating a light and fluffy texture.
Equipment
- 9" Springform Pan
- Food Processor
- Mixing Bowls
- Electric Mixer (hand or stand mixer)
Making the Keto Banana Pudding Cheesecake
Here's a breakdown of the steps involved:
Preparing the Crust
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
Making the Cheesecake Filling
- 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.
Baking the Cheesecake
- 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.
Preparing 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.
Assembling the Cheesecake
- Gently run a knife around the perimeter of the cheesecake, then release the sides of the springform pan.
- Top with whipped cream and crushed keto vanilla wafers.
Tips for the Perfect Cheesecake
- Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, are at room temperature.
- Low and Slow Mixing: Keep your mixer on low to medium-low speed.
- Water Bath: Always bake your cheesecake in a water bath to ensure even baking and prevent cracks.
- Jiggle Test: The center of the cheesecake should barely jiggle when gently shaken.
- Cooling Process: Leave the cheesecake in the oven with the door cracked for an hour after baking to prevent cracking.
Variations and Add-Ins
- Chocolate Lover's Delight: Add 1/4 cup of unsweetened cocoa powder to the cheesecake filling for a rich chocolate twist.
- Nutty Caramel Crunch: Mix in 1/2 cup of chopped nuts, such as pecans or walnuts, to the crust for added crunch and flavor. Consider adding a drizzle of sugar-free caramel sauce over each slice.
- Pumpkin Spice Twist: Incorporate 1/2 cup of pumpkin puree and a teaspoon of pumpkin pie spice into the cheesecake filling.
Storage Instructions
When stored properly in the refrigerator, the Keto Banana Pudding Cheesecake can last for about 4 to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing any odors from the fridge. The cheesecake will maintain its best texture and flavor within the first few days. If you need it to last longer, you can also freeze individual slices of the cheesecake for up to 2-3 months. Just ensure to wrap them tightly in plastic wrap and place them in a freezer-safe container before freezing. To thaw, place them in the refrigerator overnight before consuming. However, note that the texture and consistency may slightly change after freezing and thawing.
Read also: Easy Low-Carb Cheese Crackers
Common Questions
- Can I make this cheesecake without the crust? Yes, you can omit the crust if you prefer a crustless version of the cheesecake. You will lose that traditional southern banana pudding flavor but the result will be a delicious, creamy banana cheesecake.
- Is it possible to make the cheesecake dairy-free? Yes, you can make a dairy-free version of the Keto Banana Pudding Cheesecake by using dairy-free cream cheese, coconut cream, and plant-based alternatives for sour cream and heavy whipping cream. Adjust the quantities and consistency as needed for the best results.
- Can I freeze the Keto Banana Pudding Cheesecake? Yes, you can freeze this cheesecake for longer storage. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw the slices in the refrigerator overnight before consuming. However, note that the texture and consistency may slightly change after freezing and thawing.
- How can I prevent the cheesecake from cracking while baking? To minimize the chances of the cheesecake cracking, it's important not to overbeat the batter and to ensure all the ingredients are at room temperature before mixing. Additionally, baking the cheesecake in a water bath helps to maintain a more even and gentle heat distribution, reducing the likelihood of cracks.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #banana #pudding #cheesecake #recipe