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Keto Banana Pudding Cheesecake

Keto Banana Pudding Cheesecake
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A creamy, dreamy low-carb cheesecake featuring the nostalgic flavors of banana pudding, complete with a vanilla wafer crust and whipped topping.

Ingredients

Scale
  • 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
  • 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
  • 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

  1. Preheat the oven to 350 degrees F.
  2. Cut a circle of parchment paper to cover the bottom of a 9-inch springform pan.
  3. Spray the springform pan with coconut oil.
  4. Wrap the springform pan with foil to prevent water from seeping into the pan.
  5. Place the sugar-free vanilla wafers in the bowl of a food processor.
  6. Pulse the wafers until they are a fine crumb, about 1 minute.
  7. Add the keto honey to the crumbs.
  8. Add the pink salt to the crumbs.
  9. Pulse to combine the honey and salt with the crumbs.
  10. With the food processor on low speed, slowly add the melted butter.
  11. Pulse just until the mixture resembles wet sand.
  12. Transfer the crust mixture to the springform pan.
  13. Press the crust mixture into an even layer on the bottom of the pan.
  14. Press the crust mixture slightly up the sides of the pan.
  15. Bake the crust for 10 minutes.
  16. Set the crust aside to cool.
  17. Place the softened cream cheese in the bowl of a stand mixer.
  18. Add the powdered sweetener to the cream cheese.
  19. Beat on medium-low speed until light and fluffy, about 1 minute.
  20. Add the room temperature sour cream to the cream cheese mixture.
  21. Add the room temperature heavy cream to the cream cheese mixture.
  22. Add the vanilla extract to the cream cheese mixture.
  23. Mix to combine, scraping down the sides of the bowl as needed.
  24. Add the banana pudding mix to the cream cheese mixture.
  25. Add the coconut flour to the cream cheese mixture.
  26. Mix to combine the pudding mix and coconut flour.
  27. With the mixer on low speed, add the eggs one at a time.
  28. Stop mixing as soon as the last egg is incorporated. Do NOT overbeat.
  29. Pour the cheesecake mixture into the cooled crust.
  30. Smooth the top of the cheesecake with a rubber spatula.
  31. Place the springform pan into a large baking pan or a roasting pan with tall sides.
  32. Add hot water to the baking pan until it's 1 inch deep.
  33. Bake for 55-60 minutes, or until the center just barely jiggles when gently shaken.
  34. Turn off the oven.
  35. Crack open the oven door.
  36. Allow the cheesecake to sit in the warm oven for 1 hour.
  37. Remove the pan from the water bath.
  38. Place the cheesecake in the fridge to chill for at least 6 hours, but preferably overnight.
  39. Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
  40. Add the powdered sweetener to the cold heavy cream.
  41. Add the remaining sugar-free banana pudding mix to the cream mixture.
  42. Beat on medium speed until stiff peaks form, about 2 minutes.
  43. Gently run a knife around the perimeter of the cheesecake.
  44. Release the sides of the springform pan.
  45. Transfer the cheesecake to a serving platter.
  46. Spread the whipped cream on top of the cheesecake.
  47. Sprinkle with the crushed sugar-free vanilla wafers.
  48. Decorate with whole keto vanilla wafers around the edge, if desired.

Notes

Ensure all cold ingredients for the cheesecake filling are at room temperature for a smooth batter.
Do not overmix the cheesecake batter, especially after adding eggs, to prevent cracks.
Baking in a water bath is crucial for even baking and a creamy texture.
Chill the cheesecake overnight for the best firm texture and easy slicing.

Find it online: https://theflakytruth.com/keto-banana-pudding-cheesecake/