04 September 2017

Banana Bread Bottom Cheesecake

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Banana Bread Layer
1/3 cup chia seed
2/3 cup unsweetened cashew milk
1 tsp banana extract
2 squeezes Whole Earth monk fruit juice 
1.5 cup almond flour
½ cup coconut flour
½ cup granular Swerve
¼ cup vanilla whey protein powder
1 tbsp baking powder
1 tsp cinnamon
½ tsp salt
1 tsp vanilla
4 eggs
½ cup sour cream
¼ cup heavy whipping cream

Cheesecake Layer
3 sticks cream cheese, softened
1 tsp vanilla
4 squeezes Whole Earth monk fruit juice 
½ cup powdered Swerve
cup heavy whipping cream

1 tablespoon gelatin powder


1) Pre-heat oven to 350.

2) Grind the chia seed in a Ninja.

3) Mix with the unsweetened cashew milk, banana extract and monk fruit juice with the ground chia. Allow it to sit for 5 minutes as the mixture thickens.

4) In a separate bowl, mix together almond flour, coconut flour, Swerve, protein powder, baking powder, cinnamon, salt, vanilla, eggs, sour cream and heavy whipping cream. Once smooth, add in the banana chia mixture. Mix well.

5) Spray a springform pan with coconut oil.

6) Pour banana bread dough into pan and spread evenly.

7) Cook until surface is lightly golden browned. Remove from oven, and allow to cool.

8) In another bowl, mix together all cream cheese layer ingredients. Spread over cooled banana bread.

9) Place springform pan in refrigerator and allow to set for at least 3 hours. 

10) Enjoy, and feel free to post pictures or comments on Caroline's Keto Kitchen Facebook page.

Picture Instructions:

Nutrition Facts:

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