Low Carb Best Banana Split Squares
These Keto banana split squares taste like a real American banana split. However, this Keto recipe has only a fraction of the carbs that a banana split would have. The banana split squares start with a base of banana-flavored cake. The cake is made with almond and coconut flour, and it’s gluten-free. The next layer is a substitute for ice cream: it’s a creamy whipped topping sweetened with liquid stevia. Layered on top of the whipped topping are slices of fresh strawberries, chopped walnuts, and a thick drizzle of chocolate. Fool your non-Keto friends with your impressive baking skills and a healthy dessert!
How to Make It
Step 1
Turn on your oven to preheat to 350 F (180 C) and line a glass baking dish with parchment paper. In a large mixing bowl, whisk together almond flour, coconut flour, salt, baking powder, and erythritol to break up any lumps. In a separate bowl, whisk together almond milk, eggs, and banana and vanilla extracts. Pour the wet ingredients into the dry, and stir them together to make your cake batter.
Step 2
Pour the batter into the lined dish. Spread it out to make sure it fills all four corners evenly, then put the cake batter in your oven. Bake the cake for 40-45 minutes or until done. You can use a simple toothpick test to test for doneness. Let the cake cool until it’s just a little warm (this can take 30 minutes or longer). To aid the cooling process, lift the cake out of the dish temporarily to cool on a baking rack.
Step 3
While the cake is cooling, pour heavy cream into a stand mixer with a whisk attachment. Whip the heavy cream to make thick, whipped cream, then fold the stevia drops into the cream. Use a spatula to transfer the whipped cream to a separate bowl. Add cream cheese to the stand mixer now, and use a paddle attachment to blend the cream cheese until it’s extremely soft, smooth, and pliable. Then, fold the whipped cream back into the bowl of cream cheese with your spatula. Keep folding until you have a light, fluffy, and creamy mixture.
Step 4
Return the cake and paper liner to your baking dish if necessary, and spread the room-temperature whipped topping across the top of the cake. Make sure to fill all four corners again. Slice fresh strawberries thin, and arrange them across the whipped topping. Chop or grind the walnuts if you need to, then sprinkle the pieces across the cake. Set the cake so far in your refrigerator to chill.
Step 5
Turn your attention to your stove and build a double boiler by filling a pot with an inch of water and placing a heat-safe bowl over the pot. Fill the bowl with chocolate chips and coconut oil, then heat the double boiler until the chocolate starts to melt. Stir the chocolate and coconut oil continuously until a chocolate sauce comes together. Cool the chocolate sauce to warm (not hot), then drizzle all of the chocolate over the top of your chilled cake.
Step 6
Return the cake to your refrigerator once more to chill until the chocolate sets. Chill the cake for at least 4 hours or until the chocolate is hard and the whipped topping is firm. Lift the cake out of the dish using the paper liner one final time, and slice the cake into pieces for serving. You can serve the slices with more fresh strawberries or plain whipped cream.
Ingredients
- Almond flour
1 cup
- Coconut flour
0.25 cup
- Salt
0.25 tsp
- Baking powder
1 tsp
- Powdered Erythritol (Icing Sugar)
3 tbsp
- Almond milk
1.25 cup
- Raw egg
2 large
- Banana Extract
0.5 tsp
- Vanilla extract
0.25 tsp
- Heavy cream
0.75 cup
- Liquid stevia
25 Drop
- Cream cheese
6 oz
- Strawberries
2.5 oz
- Walnuts
1.5 oz
- Chocolate chips, sugar free
3.5 oz
- Coconut oil
3 tsp