Keto Banana Pudding Cheesecake Bars

Banana pudding has always been one of my favorite comfort desserts.

Traditional versions are loaded with sugar and high carb bananas, which simply does not work when you eat low carb.

That is why I created these keto banana pudding cheesecake bars to satisfy that craving.

You get all the classic banana flavor and a buttery cookie crust, but in a completely keto friendly dessert.

They are rich, creamy, and easy to slice and keep in the fridge for whenever you want a sweet treat.

Why You’ll Love This Recipe

Real Banana Flavor – Banana extract gives you that sweet southern dessert taste without adding the heavy carbs of real fruit.

Clever Wafer Crust – The almond flour mixture bakes into a buttery base that tastes just like classic vanilla wafer cookies.

Creamy Rich Texture – Cream cheese and sour cream blend together to create an ultra smooth, velvety cheesecake layer in every bite.

Crunchy Crumb Topping – Baking extra crust pieces creates a golden crumble that adds the perfect crunchy contrast on top.

Recipe Ingredients

For the Vanilla Wafer Crust & Crumble

• 2 cups Almond Flour
• 1/3 cup Powdered Erythritol Sweetener
• 1/4 tsp Salt
• 6 tbsp Butter, Melted
• 1 1/2 tsp Vanilla Extract

For the Banana Cheesecake Filling

• 16 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 1/4 cup Sour Cream
• 1 1/2 tsp Banana Extract
• 1 tsp Vanilla Extract
• 2 Large Eggs

For the Whipped Topping

• 3/4 cup Heavy Cream
• 2 tbsp Powdered Erythritol Sweetener
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, powdered sweetener, salt, melted butter and vanilla until clumpy like cookie crumbs.

Step 2

Press two thirds of the mixture firmly into the pan. Spread the remaining crumbs on a small parchment lined baking sheet and bake both for 10 minutes, until the crumbs are golden like vanilla wafers. Let the crumbs cool and reduce the oven to 325°F.

Step 3

Beat the cream cheese and powdered sweetener until smooth. Mix in the sour cream, banana extract and vanilla.

Step 4

Add the eggs one at a time on low speed just until combined, then pour the banana filling over the crust.

Step 5

Bake for 28 to 32 minutes, until the edges are set and the center jiggles slightly. Cool for 1 hour at room temperature, then chill for at least 4 hours.

Step 6

Whip the heavy cream, powdered sweetener and vanilla to stiff peaks and spread it over the chilled cheesecake in soft swoops.

Step 7

Sprinkle the golden wafer crumbs generously over the cream, lift out using the parchment and slice into 16 bars.

Tips

Watch the Crumble Closely

Keep a close eye on the baking sheet during those first 10 minutes in the oven. Almond flour browns much faster than wheat flour.

I recommend pulling the loose crumbs out the second they turn a light golden color. If they get too dark, they will taste bitter instead of sweet like real vanilla wafers.

Use True Room Temperature Cream Cheese

Make sure your cream cheese sits on the counter until it is completely soft before mixing. If it is even slightly cold, it will leave tiny lumps that will not smooth out.

From my experience, trying to beat cold cream cheese forces you to mix it too long. That adds extra air you do not want in a dense and creamy cheesecake filling.

Mix the Eggs Gently on Low Speed

When you add the eggs, turn your mixer down to its lowest speed and stop the moment the yellow streaks disappear.

You’ll get the best results if you avoid whipping the eggs into a froth. Beating too much air into the batter causes the cheesecake to puff up in the oven and then sink or split as it cools.

More Recipes

• Keto Banana Bread
• Keto Banana Foster Pecan Ice Cream
• Keto Banana Pudding Cups

Frequently Asked Questions

Can I use real bananas instead of banana extract?

Real bananas are very high in natural sugar and carbs, so using them would take these bars out of the low carb range.

A good quality banana extract delivers that nostalgic pudding flavor without adding any extra sugar to your dessert.