Bananas always get wizened fast, so, if you have extra bananas in your kitchen, why don't you try making the keto banana cake with cream cheese frosting recipe. This low carb banana cake is mouth-watering and has a strong flavour. You won't be able to resist eating this finger-licking recipe. The banana taste will melt in your mouth as soon as it enters. The smell of the freshly baked cake can be detected from miles away. Moreover, a cream cheese blanket covers it all around, making it even yummier. Also, you can eat a slice of this keto cake without worrying about gaining weight.
Banana cake with cream cheese frosting ingredient:
To make this tasty low carb banana cake, you need to have the below components.
For the Cake
- Bananas: I used 2 large ripe bananas in making this cake; you can mash them roughly if you like.
- Almond flour: The perfect substitute for regular wheat flour, it gives great results. Make sure to use almond flour, not almond meal.
- Erythritol: I used all Erythritol; you can use half Erythritol and half Stevie if you like.
- Baking powder: I recommend using gluten-free baking powder.
- Butter: Use it softened.
- Eggs: Use large eggs at room temperature.
- Vanilla extract: Use a good quality vanilla extract for a better flavour.
- Pinch of salt: Use fine salt.
- Ground cinnamon: I added 1 teaspoon of ground cinnamon because it provides a lovely flavour.
Cream cheese frosting
- Greek-style vanilla flavour yoghurt: I like to use vanilla flavoured; however, you can use plain greek yoghurt if you prefer.
- Cream cheese: Soft at room temperature.
- Vanilla extract: Gives the frosting a deep flavour.
- Powdered Erythritol: Powdered sweeteners are perfect for making the frosting as they dissolve quickly.
Topping
The topping is entirely optional. I used banana slices, chocolate chips and grated chocolate. You can use whatever you like or serve it plain.
How to make the keto banana cake with cream cheese frosting:
Making the banana cake:
- Preheat the oven to 170C and grease a 23 cm springform with butter or just line with baking parchment.
- In a large mixing bowl, mash the bananas using a fork, make them as smooth as you can.
- Then, add the eggs and the butter to the mashed bananas, mix everything well using the electric hand mixer.
- After that, add the erythritol and the vanilla extract and keep mixing.
- Now, stir in almond flour, salt and the baking powder; mix everything until combined.
- Pour the batter equally into the springform.
- Bake for 35-40 minutes.
- Allow the cake to cool while making the cream cheese frosting.
Making the cream cheese frosting:
Mix the greek style vanilla flavour yogurt, cream cheese, vanilla extract and powdered erythritol using the hand mixer until well combined. Then, refrigerate until needing it.
Tips for better low carb banana cake:
- It is prefered to let the cake completely cool before you add the cream cheese frosting.
- Refrigerate the keto banana cake for at least an hour after adding the cream cheese frosting.
- Serve this low carb banana cake topped with some nuts. You can also add some chopped nuts to the batter if you like.
- Use good quality unsweetened chocolate chips.
Recipe Variations
- Feel free to substitute butter with coconut oil if you like.
- You can make this keto banana cake in a loaf tin or muffins tin instead of the springform.
- If you prefer this banana cake plain, don't add the cream cheese frosting; sprinkle some powdered sugar on top of the cake. It is delicious both ways.
Recipe FAQs
Can I make this recipe using coconut flour?
Well, no, you can't use only coconut flour to make this keto banana cake. However, you can use 2 cups almond flour and ½ cups coconut flour. You will get great results with a slightly different taste.
What is the best sweetener to use in making this keto banana cake recipe?
I used Erythritol; it is good. However, you can use Swerve, Stevia or Monk fruit; all are fine too.
Can I freeze this banana cake?
Yes, you can put the leftovers in an airtight container and keep them in the fridge for 1-2 months. Thaw at room temprature.
More keto cake recipes:
- Low Carb Pumpkin Cake With Cream Cheese Frosting
- Sugar-Free Greek Yogurt Cheesecake
- Raspberry Pecan Cake With Keto Chocolate Glaze
Gluten Free Lemon Flavoured Cheesecake- Keto Raspberries Cake – Low Carb Dessert
More keto dessert recipes
Keto Banana Cake With Cream Cheese Frosting
Ingredients
Cake:
- 2 Banana
- 2.5 cups Almond flour
- ½ cup Erythritol
- 1 ½ tsp Baking powder
- 3 tbsp Butter
- 2 Eggs
- 2 tsp Vanilla extract
- pinch of salt
- 2 tsp ground cinnamon
Cream cheese frosting:
- ¾ cup Powdered Erythritol
- 150 g greek style vanilla flavour yogurt
- 300 g Cream cheese
- 2 tsp Vanilla extract
Topping:
- Banana slices
- Chocolate shapes
- Chocolate
Instructions
Making the banana cake:
- Preheat the oven to 180C.
- Mash 2 bananas using a fork, make them smooth as much as you can.
- Add the eggs and the butter to the mashed bananas then, mix everything well using the hand mixer.
- Add the erythritol and the vanilla extract and keep mixing using the hand mixer.
- Add all the dry components, almond flour, salt, cinnamon and finally, the baking powder and mix everything using a spatula.
- Bake for 35 minutes.
- Let it cool until making the cream cheese frosting.
Making the cream cheese frosting:
- Mix the greek style vanilla flavour yogurt, cream cheese, vanilla extract and powdered erythritol using the hand mixer until well combined.
- Refrigerate until needing it.
Notes
- It is prefered to let the cake completely cool before you add the cream cheese frosting.
- Refrigerate the keto banana cake for at least an hour after adding the cream cheese frosting.
- Serve this low carb banana cake topped with some nuts. You can also add some chopped nuts to the batter if you like.
- Use good quality unsweetened chocolate chips.
Nutrition
If you like this low carb banana cake recipe and want to save it for later? Add it to your favourite recipe board on Pinterest!
If you make this keto banana cake recipe, make sure to tell me how it turns out in the comment section below. Also, don't forget to leave a star rating. Your feedback is so helpful and important to me!
Well.... the only reason I ate a piece of this cake was because of the frosting. It was dense and heavy and nothing like the picture. I'm sorry is used all my expensive ingredients to make such a bomb! There is no reason to add the baking powder! I'm afraid even my chickens won't eat the rest of it! Totally disappointed!
I am sorry that you had such a bad experience with this banana cake. I don’t understand the problem you had. Regarding the baking powder it is mandatory, it helps the cake to rise.
Do you know the nutrition if I skip the icing? I can only have 15 carbs a day I don’t want to throw 2/3 of them into a slice of cake but I looove banana
If you skip the icing carbs will be 8 per slice based on my calculation tool.
I have a regular banana bread recipe that I always use so I wanted to try something different so here I am! At first when I made the batter it came out really really thick and I wasn't sure if it would turn out l. I made this into a bundt cake and it taste great! It all worked out fine in the end! Great recipe
I am so happy that you liked it!
Hey I'm just wondering if u can make this in a regular cake pan. Not using the spring form.
I'm in a rv and don't have much kitchenware to choose from lol tia
Yes, of course, you can. Just make sure to line the pan with parchment paper or grease it well with butter or oil.
I'm rather new at baking keto. Could you double this recipe to make a higher cake or will it not bake properly with that depth of batter. Thanks for your response
I am new to keto baking. I was wondering if I could double this recipe to heighten the cake or would this hamper the baking.
I don't think doubling the ingredients is a good idea. It will badly affect the baking. However, if you like to make a higher cake, you can use a small baking pan. I am using in this recipe 23CM springform; you can use 20CM springform or cake tin.
I made the cake—but added three (rather small) bananas instead of two AND used stevia instead of erythritol. Turned out moist and somewhat dense but delicious. Reminded me actually of a cross between carrot cake and pumpkin pie. Made my own random hwc & cream cheese frosting. Will make again— everyone who tried it liked it.
I goofed. I added a cup of coconut flour instead of 1:2 cup. Due to my mistake the batter was extremely thick. I added another banana and a couple of tablespoons of apple butter to make it spreadable.
Very interesting result and I’ll probably do it again. Don’t know what it did to me carb counts but it was a hit with the spouse who isn’t counting carbs and I liked it too.