Banana Split Cheesecake (Keto & Gluten Free)
I have to be honest with al of you. The truth is that I have never eaten a banana split or had banana creme pie, or at least I don't remember having it. Instead I decided to make my own version inspired by the seasonal foods; berries! In this case strawberries.
And also with the launch of Heka Good Foods Keto Bar Banana Walnut I decided to create a fun recipe with it, and man! It's so freaking delicious, probably will be making this again! It's just a very flavorful and easy recipe to make.
Summer time call for no bake recipes! And even though I love no bake recipes all year long for the fact that they are extra easy, summer really calls for these type of recipes; living in a place where temperatures are from 80 to 100 F is just a "no no" for oven recipes.
The base of this recipe is simple, just two key ingredients:
The purpose of beef gelatin is to replace the eggs. They were not invited to join the recipe, otherwise this will require come baking and... no thank you, beef gelatin works just perfectly and it's a great baking hack when it comes to AIP baking, or egg free recipes. Plus beef gelatin provides essential amino acids that promote healthy joints.
For the filling, I used farmers cheese or you can use ricotta cheese, both work fine. And one little trick that I included here that's completely optional but makes it extra fluffy is to add a teaspoon of cream of tartar. This is basically used as a leavening agent in baked goods, so I wonder how would it work here and it it really added that extra fluffiness.
And the toppings, were basically the responsible of making this recipe what it really is, a freaking masterpiece (excuse my french), in there we included the Heka Good Food Banana Walnut Keto Bars (use code purelyhealthyliving for discount), some chopped strawberries and chocolate chips.
And yes, I am also aware that I labeled this recipe as keto. Each one of these Banana Walnut Keto Bars have only 3 net carbs. Overall this recipe has only 3.2 grams of net carbs per serving, so so cool.
So indulgent at the same time! You are going to love them.
As a sweetener I used granulated monk fruit, the usual. And the one that never fails because it works perfectly as a keto sugar substitute without that weird aftertaste, the brand I used is Lakanto, use code PURELYHL for discount in any of their orders.
Okey, after the final recipe is done, which is super simple to make. You just need one bowl and a blender. We are going to freeze it for some hours but preferably overnight. That's it! And the results are amazing a simple, and flavorful summer snack.
This recipe is a keeper and such a great low carb twist of the classic banana split, without the inflammatory ingredients from the conventional ice cream that's packed with sugars, fats, emulsifiers and the chocolate, another sugar source.
So now! Who's ready to whip up a good summer recipe, this will rock your tastebuds! And don't forget to share, save, pin or bookmark this recipe for later! Have a great day!
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Banana Split Cheesecake
By María Fernanda López
1/2 cup of almond four
3 tbsp of beef gelatin
3 tbsp of granulated monk fruit
1/2 cup of nut milk or water
2 cups (400g) of farmers cheese or ricotta cheese
1/4 cup of granulated monk fruit
1 tsp of cream of tartar (optional but adds fluffiness)
1/2 cup of chopped strawberries
1/4 cup of low carb chocolate chips
In a bowl mix the almond flour with monk fruit and beef gelatin.
Add the hot water and mix well. Rapidly transfer the mix into an 8x8 dish with waxed paper.
Let it sit in the fridge, in the meantime prepare the cheese filling.
Add all the ingredients in a blender or using an immersion blender in a bowl. Blend until there are no lumps left.
Pour the cheese filling over the base.
Top with chopped bars, chocolate and strawberries.
Freeze a couple or hours or preferably overnight.
Nutritional Information (per serving 192 kcal)
Net Carbs: 3.2g
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