Keto Banana Pudding Cheesecake
A creamy Keto Banana Pudding Cheesecake with a low carb almond flour crust, sugar free pudding filling, and a soft banana cream flavor.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer
- Spatula
- Parchment paper
Ingredients
- 2 cups almond flour for the crust
- 1/4 cup melted butter for the crust
- 2 tablespoons powdered keto sweetener for the crust
- 1 pinch salt for the crust
- 16 ounces cream cheese softened
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 packet sugar free banana pudding mix
- 1/2 cup powdered keto sweetener adjust to taste
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract optional
- 1 batch whipped cream and crushed sugar free cookies for topping
Instructions
- Preheat the oven to 325 F and line a springform pan with parchment paper.
- Mix the almond flour, melted butter, sweetener, and salt until crumbly, then press into the pan and bake briefly.
- Beat the cream cheese, sour cream, sweetener, and heavy cream until smooth.
- Add the sugar free pudding mix, vanilla, banana extract, and eggs one at a time, mixing just until combined.
- Pour into the crust, smooth the top, and bake until the center is just set.
- Cool completely, then chill for at least 4 hours before topping and serving.
Notes
- For best results, use room temperature cream cheese.
- Chill overnight for cleaner slices.
- Add toppings just before serving to keep them fresh.