Keto Banana Pudding Cheesecake Bars
Enjoy a delicious twist on a classic dessert that everyone will love. These delightful bars are low carb and keto friendly.
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
Equipment
- electric mixer
Instructions
- Preheat the oven to 350°F and line an 8x8 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.
- 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.
- Beat the cream cheese and powdered sweetener until smooth. Mix in the sour cream, banana extract and vanilla.
- Add the eggs one at a time on low speed just until combined, then pour the banana filling over the crust.
- 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.
- Whip the heavy cream, powdered sweetener and vanilla to stiff peaks and spread it over the chilled cheesecake in soft swoops.
- Sprinkle the golden wafer crumbs generously over the cream, lift out using the parchment and slice into 16 bars.
Nutrition
Serving: 1servingCalories: 274kcalCarbohydrates: 4gProtein: 6gFat: 26g
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