Keto Banana Bread Cheesecake





Keto Banana Bread Cheesecake

I love banana bread and I like cheesecake, so putting the two together seemed like a match made in heaven. I knew that I could make a keto cheesecake in a cinch, but the banana bread cheesecake was another story.

Author: Maggie





How To Make This Keto Banana Bread Cheesecake?

Ingredients

Crust





Pour 1c of batter into a greased & lined 6-inch cheesecake pan & bake at 350 for 10 minutes.

Set aside & let cool.

Cheesecake filling

Instructions:

Cream together your cheese, heavy whipping cream, sweetener, extract, & salt.

Taste test for sweetness.

Now, add your egg + yolk & mix them in.

note do not over mix. You just want to incorporate the eggs in.

Add to your crust pan - only fill to 3/4 of the way. (You may have extra) Add a cut of paper towel to the top (collects moisture). Then cover with foil, tightly.

To your instant pot add 1.5 cups of water and your trivet. Place your cheesecake on top, close your instant pot.

Set on manual mode 35 minutes, & 18 minutes natural pressure release. At this point check how jiggly it is. Mine was perfect so I didn’t add it back in like I do with all my cheesecakes.

Once done it'll be a touch jiggly that’s ok. It’ll set overnight and are available it perfect.





Topping

A couple scoops of my collagen banana pudding - recipe below

Banana Cream Pudding • 1 package SF banana cream pudding mix • 1 scoop preferred keto Vanilla Collagen • 1c Heavy Whipping Cream • 1c Water • 8 ounces softened Cream Cheese - Combine your pudding mix + collagen & slowly mix in your water then your heavy whipping cream. Once that’s smooth & creamy add in your softened cream cheese - it’s VERY important it’s super soft so it doesn’t get clumpy. Let chill for a couple hours, then ENJOY





Baking it in an oven instead

Preheat over to 350 & bake 55 minutes employing a water bath. Shield edges with foil if they start to brown faster. (The paper towel is not needed for recipe).





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