Keto Banana Cream Cake

Bananas are one of the fruits I missed the most when I switched to eating low carb. They have way too much sugar for a standard keto diet, so regular banana desserts were off the table for me.

That is why I created this keto banana cream cake. It gives you that rich, comforting banana flavor without all the carbs and sugar spikes.

The secret is using pure banana extract along with nutty brown butter to make a tender, moist cake base.

I top it with a fluffy whipped cream cheese layer and crunchy toasted pecans, which makes every bite taste incredible.

If you want a comforting dessert that stays keto friendly, this cake is going to be your new favorite treat.

Why You’ll Love This Recipe

Real Banana Flavor – You get that comforting banana taste you miss without any of the high sugar carbs from actual bananas.

Rich Brown Butter Base – Nutty brown butter adds a deep, caramel-like flavor that takes this low carb sponge to another level.

Ultra Moist Crumb – Sour cream and almond flour keep the cake soft and tender so it never turns out dry.

Fluffy Whipped Cream Layer – The cream cheese and heavy cream topping whips up thick, smooth, and delightfully creamy.

Recipe Ingredients

For the Brown Butter Banana Cake

• 6 tbsp Unsalted Butter
• 2 cups Superfine Blanched Almond Flour
• 3 tbsp Coconut Flour
• 2/3 cup Golden Monk Fruit Sweetener
• 2 1/2 tsp Baking Powder
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Salt
• 3 large Eggs, Room Temperature
• 1/2 cup Full-Fat Sour Cream
• 1/4 cup Unsweetened Almond Milk
• 2 tsp Banana Extract
• 1 tsp Vanilla Extract

For the Banana Cream

• 6 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Monk Fruit Sweetener
• 1 1/2 cups Heavy Whipping Cream, Cold
• 1 tsp Banana Extract
• 1 tsp Vanilla Extract

For the Topping

• 1/4 cup Chopped Pecans, Toasted
• 1/4 tsp Ground Cinnamon

How To Make

Step 1

Melt the butter in a small saucepan over medium heat. Keep cooking, swirling the pan often, for 4-5 minutes until it smells nutty and golden brown specks appear on the bottom. Pour into a bowl and cool for 10 minutes.

Step 2

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, golden sweetener, baking powder, cinnamon and salt.

Step 3

Add the cooled brown butter, eggs, sour cream, almond milk, banana extract and vanilla extract to the dry ingredients. Mix until a smooth, thick batter forms and spread it evenly in the pan.

Step 4

Bake for 30-35 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes, then release the sides and cool completely.

Step 5

For the banana cream, beat the cream cheese and powdered sweetener until completely smooth. With the mixer on low, gradually pour in the cold heavy cream, banana extract and vanilla extract.

Increase the speed to high and whip for 2-3 minutes until thick, stiff peaks form.

Step 6

Spread the banana cream over the top of the cooled cake in a thick layer with generous swirls. Sprinkle with the toasted pecans and a light dusting of cinnamon, then chill for at least 1 hour before serving.

Tips

Cool the Brown Butter First

After you brown the butter, make sure it cools down before adding it to your batter.

If the butter is still hot when it touches the eggs, it can scramble them and ruin the texture of the cake.

I recommend letting it sit until it feels just lukewarm so your batter stays silky and smooth.

Measure the Coconut Flour Lightly

Coconut flour absorbs liquid much faster than almond flour, so even an extra spoonful can make the cake dry.

I’ve found that spooning it into your measuring spoon and leveling it flat gives the most accurate amount.

Never scoop directly from the bag with the measuring spoon, because that packs the flour down and adds too much.

Cool the Cake All the Way

Be sure the cake is completely cold before you spread the banana cream on top.

Even a tiny bit of leftover warmth will melt the cream cheese and whipped cream into a runny mess.

From my experience, popping the baked cake into the fridge for 20 minutes after it reaches room temperature guarantees the topping stays fluffy.

More Recipes

• Keto Banana Bread
• Keto Banana Foster Pecan Ice Cream
• Keto Banana Pudding Cups
• Keto Boston Cream Pie Cupcakes
• Keto Coconut Cream Pie

Frequently Asked Questions

Can I use real mashed bananas instead of banana extract?

Real bananas contain too much natural sugar for a strict low carb lifestyle, which is why pure banana extract gives you the best fruit flavor without added carbs.

If you really want real fruit, you can fold in two tablespoons of ripe mashed banana, but keep the extract as well so the flavor stays bold.