This keto banana bread cheesecake has a base made with almond flour, coconut flour and banana extract, topped with a smooth cream cheese and sour cream layer. Both layers bake together in an 8-inch pan, then chill for at least 2 hours before slicing.

Table of Contents

Ingredients:

For the Banana Bread Base:

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/4 cup butter, melted
1/3 cup keto-friendly sweetener
1 teaspoon vanilla extract
1/2 teaspoon banana extract
1/4 cup unsweetened almond milk

For the Cheesecake Layer:

8 oz cream cheese, softened
1/3 cup keto-friendly sweetener
1 large egg
1 teaspoon vanilla extract
1/4 cup sour cream

Instructions:

Preparing the Banana Bread Base:

Preheat the oven to 350°F (175°C) and grease an 8-inch baking pan.
Mix Dry Ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt.
Combine Wet Ingredients: In another bowl, beat the eggs, melted butter, sweetener, vanilla extract, banana extract, and almond milk until well combined.
Mix Together: Gradually fold the dry ingredients into the wet ingredients until a thick batter forms.
Spread the Batter: Pour the banana bread batter into the greased baking pan and spread evenly.

Preparing the Cheesecake Layer:

Beat the Cream Cheese: In a separate bowl, beat the softened cream cheese and sweetener until smooth.
Add the Remaining Ingredients: Mix in the egg, vanilla extract, and sour cream until well combined.
Layer Over Banana Bread: Pour the cheesecake mixture over the banana bread base, spreading it evenly.
Bake: Bake for 35-40 minutes, or until the cheesecake is set and slightly golden.
Cool and Chill: Let cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Nutritional Information (Per Serving):

Calories: 220
Protein: 5g
Fat: 18g
Carbohydrates: 6g
Sugar: 2g
Fiber: 2g
Net Carbs: 4g

Health Benefits:

Low-Carb and Keto-Friendly: Made with almond and coconut flour, keeping it low in carbs.
Rich and Creamy Texture: The cheesecake layer provides a satisfying, creamy taste without added sugars.
No Artificial Sweeteners: Uses natural, keto-friendly sweeteners.
Great for Meal Prep: Stores well in the fridge, making it a perfect make-ahead dessert.

By following this simple recipe, you can enjoy a rich and creamy cheesecake layered over a moist banana bread base—all while keeping it keto-friendly. Try it today for a guilt-free treat!

Frequently Asked Questions

How long does it bake?

Bake at 350°F (175°C) for 35-40 minutes, until the cheesecake layer is set and slightly golden.

How long should it chill before slicing?

Let it cool at room temperature first, then refrigerate for at least 2 hours before you slice and serve.

Can I make it ahead?

Yes. It stores well in the fridge, which makes it a good make-ahead dessert.

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