Yowza! My Chocolate-Covered Banana Keto Cheesecake marries four all-time favorite desserts into one! First, this decadent keto dessert rests upon a layer of moist brownie cookie crust. Next is the luscious filling of banana cream cheesecake, a Cheesecake Factory copycat recipe that’s so good you’ll never know it’s made without sugar or grain. Finally, as if banana cream cheesecake on a brownie isn’t good enough already, I top it with a fudge-like layer of gooey chocolate ganache and… and… and caramelized bananas. Wow! Oh my! Oh my! OH MY!
And, by the way, you did read the part where I wrote this is a keto cheesecake recipe, right?
Yes, yes, yes! It’s hard to believe because it sounds too good to be true! This is a recipe for Chocolate-Covered Banana Keto Cheesecake. Dang, I promise you are going to be so very glad you found it! It is the bomb! As in fat bomb!
Why a Keto Cheesecake?
The ketogenic diet has become quite popular — its called keto for short. If you aren’t familiar with a keto diet (is that possible?) it’s a low-carb high-fat diet for weight loss and certain health conditions. A keto diet shifts the body from burning carbohydrates for fuel to burning fat. Therefore foods eaten on a keto diet include high-fat foods that traditionally have been thought “bad” for dieters: cream, eggs, butter, cheese, and, yes, even dark chocolate. You can learn how to “keto diet” from one of the leaders in the field, Leanne Vogel at Healthful Pursuit.
Now I am not going to pretend Chocolate-Covered Banana Keto Cheesecake is a low calorie recipe or something that you should eat very often. No, no… no. Chocolate-Covered Banana Keto Cheesecake is a special dessert recipe for a special occasion or holiday treat. But it is sugar-free and it is grain-free. And it is compliant with a ketogenic diet (even with the banana). So at least you won’t feel left out or let down as you usually do when dessert is served and you pull out your container of diet Jello while everyone else eats cheesecake! Best of all, you won’t blow your diet.
As an aside, the danger in blowing your diet during the holidays or any special occasion is that we often cannot stop once we are into the sugar and wheat (which becomes sugar in the body). These are highly addictive substances. Read: Holidays and the Pig Out Afterwards
KetoSweet+ is My Secret Ingredient
As a recovered sugar-addict, and someone who detests artificial sugars like toxic aspartame, I am super excited to have discovered KetoseSweet+ by Steviva. It is a natural sugar blend that performs just like conventional sugar without the calories — I can even caramelize bananas with it. And I am certain it is why my cheesecake doesn’t taste like a disappointing “diet cheesecake.” It’s true! My co-author, Robert Borne, was shocked when I told him the Chocolate-Covered Banana Keto Cheesecake that he had just devoured was sugar-free and grain-free.
Steviva has a broad line of sweeteners that are ultra-low calorie, gluten-free, and have no bitter aftertaste. Get recipes and coupon codes on Facebook, Twitter, Instagram, and my favorite — Pinterest.
My Chocolate-Covered Banana Keto Cheesecake Recipe makes 4 mini cheesecakes or 1 large cheesecake. I love this set of four – 4” springform pans because one mini cheesecake is the perfect serving size for a couple (think Valentine’s Day dessert). My Chocolate-Covered Banana Keto Cheesecake is so rich that we got four-servings out of one mini cheesecake. And whereas I don’t typically calculate nutrition facts being I am not a registered dietician, I went ahead and figure a serving is roughly 10 net carbs (1/4 of a 4″ cheesecake) because I know that’s important to folks who want to remain in ketosis. To further reduce the carbs just cut back on the banana, which has about 25 net carbs each.
And because my Chocolate-Covered Banana Keto Cheesecake Recipe freezes well, you can batch cook this heavenly dessert — so eat one now and freeze three for later. If you want to make the full-sized Chocolate-Covered Banana Keto Cheesecake then here’s a quality single 9” springform pan.
This recipe may look complex — but it isn’t. I can’t handle complicated or fussy recipes so my Chocolate-Covered Banana Keto Cheesecake comes together fairly easily. And it is worth the effort you put forth — because you’re going to LOVE this dessert!!! It’s WOW. And I can’t wait for you to try it!
Chocolate-Covered Banana Keto Cheesecake
Keto Brownie Cookie Crust
I adapted Sweet as Honey’s Keto Chocolate Brownie Cookies recipe for a grain-free crust for my cheesecake. And it is a stroke of genius if I do say so myself.
Pro Tip 1: Buy the KetoseSweet in the 5lb bag for cost-savings. Also don’t substitute this product. I’ve tried many low calorie natural sweeteners and this one performs just like sugar.
Pro Tip 2: Buy the 5lb bag of almond flour for cost-savings and store it in an air-tight bag in the freezer.
8 oz Lilly’s dark chocolate chips (keto-compliant)
2 large brown eggs
1/2 c KetoseSweet+ Powder (allulose, stevia, and monk fruit blend)
2 tsp vanilla essence (not extract)
1/2 tsp baking powder
1/2 tsp salt
Keto Banana Cream Cheesecake Filling
Pro tip: Peel very ripe/overripe bananas and freeze them in a single layer. You can often find very ripe/over ripe banana on sale and they are fabulous in recipes because the flavor is strong! Freezing them not only keeps them on hand for when needed but also adding a frozen banana to your smoothies makes them extra thick and creamy, same as it does for this cheesecake recipe.
24 oz Philadelphia cream cheese, softened
1/2 c + 1 TBS KetoseSweet+ Powder
1/2 c mashed frozen very ripe banana (about 1.5 medium bananas)
2 tsp banana flavor
3 large brown eggs
1/2 c heavy cream
1 TBS chia seeds
Keto Chocolate Ganache Layer
Pro Tip: Use the liquid KetoseSweet+ for a smooth ganache.
8 oz Lilly’s dark chocolate chips
3/4 c heavy cream
1 TBS Kerry Gold butter
1 TBS KetoseSweet+ Liquid
Caramelized Bananas Topping
2 fresh bananas
2 TBS KetoseSweet+ Powder (or more)
2 TBS Kerry Gold Butter
Prepare a Keto Crust
- Grease the bottom and sides of your springform pan(s) with butter or coconut oil and set aside.
- Add the chocolate chips and coconut oil to a microwave-safe mixing bowl. Melt the chocolate chips and coconut oil in the microwave, by 20 second intervals, stirring between each interval to avoid burning the chocolate. If you scorch the chocolate you’ll have to throw it out and start over. It’s ok if some chocolate lumps remain — just stir vigorously and they’ll melt. Set aside.
- In a stand mixer (or mixing bowl) beat eggs, KetoseSweet+ Powder, vanilla essence, baking powder and salt. Add in the melted chocolate and stir. Next, add the almond flour and cocoa powder. Stir until fully incorporated. It should not take more than 90 seconds of mixing for the entire process from eggs to flour. Don’t over mix or the batter will become dry and tough.
- Spread the brownie mixture into the bottom of the springform pan(s) and refrigerate for 20-30 minutes while you prepare the cheesecake filling.
Make the Keto Cheesecake
- Preheat oven to 300°F (150°C).
- In a stand mixer (or mixing bowl) stir the cream cheese, KetoseSweet+ Powder, banana, and banana flavor until creamy. The banana flavor keeps the carb count low versus using real banana.
- Beat in the eggs one at a time.
- Beat in heavy cream and chia seeds until well blended. The chia seeds are a replacement for cornstarch to keep the recipe keto. Not to worry, the chia seeds disappear in the final product.
- Pour filling onto the crust(s) to nearly the top of the springform pan. You may have filling leftover. Your dogs will love it, trust me!
- Wrap a double layer of aluminum foil around the springform pan(s) to prevent water leakage. Place the springform pan(s) into a water bath — in a large roasting pan place the springform pan(s) and fill the roasting pan with boiling water to a depth of 2-inches (about halfway up the sides of the springform pan).
- Bake at 300°F (150°C) for 45 minutes for the mini cheesecakes or 90 minutes for the 9” cheesecake, or until centers are almost set.
- Turn off the heat and crack open the oven door. Leave the mini cheesecakes in the oven for another 10-minutes or the 9“ cheesecake for another 20-minutes.
- Remove from oven and place the cheesecakes on a cooling rack. After 10-minutes, refrigerate the cheesecake(s) inside the springform pan(s).
Finish with Keto Chocolate Ganache
- In a microwave safe bowl, add chocolate, cream, and butter. Melt the chocolate in 20 second intervals stirring between each interval to avoid burning the chocolate. If you scorch the chocolate you’ll have to throw it out and start over. It’s ok if some chocolate lumps remain — just stir vigorously and they’ll melt.
- Add the KetoseSweet+ Liquid and stir.
- Allow the ganache to cool. Then pour the ganache onto the cheesecake(s). Refrigerate overnight.
To Serve (and Savor)
- To prepare the caramelized banana topping, melt butter in a frying pan on medium heat being careful not to burn it.
- Spread 1 TBS KetoseSweet+ Powder on a large plate. Slice 1 banana into thick coins and roll in the KetoseSweet+ Powder, completely coating each side. Repeat with the remaining KetoseSweet+ Powder and banana.
- Fry the bananas in the butter until light golden brown for about 5-minutes, being sure not to burn them. Gently flip them over with a metal spatula and fry for 1-minute more. Remove the pan from the heat.
- Run a butter knife around the inside rim of the springform pan(s) to loosen the cheesecake. Remove the springform pan and place the cheesecake(s) on a cake plate. Top the the center of the cheesecake(s) with caramelized bananas being sure to scrape up those delicious browned bits of sugar and pour them and the browned butter over the cheesecake(s). The heat will melt a little of the chocolate ganache making a spectacular ooze of hot fudge goodness.
- Serve and savor this wonderful Chocolate-Covered Banana Keto Cheesecake for a show-stopping dessert. Refrigerate any leftovers. It’s very tasty to eat it cold, too!
Don’t add the caramelized bananas to any cheesecake you plan to freeze as they won’t thaw very well. To freeze the remaining mini cheesecakes, celebrity cook Rachael Ray says, “Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer.” I further suggest that you remove as much air as possible from the freezer bag (use a straw to suck out the air from the bag). The cheesecake should retain it’s quality for 3-mos. but it’s still safe to eat after that. To thaw, place the cheesecake in the refrigerator overnight. Yum!
Living larger than ever,
My Bariatric Life