Go Back
–+ servings

Keto Banana Cream Cake

This delicious, crowd-pleasing dessert offers wonderful flavor in every bite. It is completely low carb and keto friendly.
Keto Banana Cream Cake
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 384 kcal
Print Recipe Pin 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

Equipment

  • 9-inch springform pan
  • electric mixer

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 384kcalCarbohydrates: 7gProtein: 8gFat: 36g
Keyword banana cream, keto cake, low carb
Tried this recipe?Let us know how it was!