You won't believe that this Banana Bread Bottom Cheesecake is low carb or how easy it is to make using your instant pot! If you don't have an instant pot, don't worry! This recipes also includes directions for baking in the oven.
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Have you guys noticed the influx of delicious recipes being shared all over Facebook? I feel like that wasn't even a thing a few years ago, and now my feed is full of tempting treats. I suppose it's better then political posts or other hot topics - but it sure can make sticking to a keto way of life a little more challenging.
The other day one of my friends shared a post for a banana bread bottomed cheesecake that left me drooling all over my iPhone. I love banana bread and I love cheesecake - so putting the two together seemed like a match made in heaven. I knew that I could make a low carb cheesecake in a cinch, but the banana bread was another story.
I got to work on that first and luckily I was able to come up with an AMAZING low carb banana bread recipe which you can find HERE! You already know that the second I locked down the banana bread I was making this cheesecake. The result is unbelievably good and definitely one of my favorite keto desserts to date.
I don't think that there is any better way to make a cheesecake then in the instant pot.
They come out perfect every single time without fail. If you have an instant pot, I highly recommend that you use it for this recipe, but if you don't have one - no worries. I have included instructions for using the oven as well.
The first step in this recipe is to make the banana bread bottom.
You will cook it in the oven until it is slightly underdone. You can check out the picture below to see what mine looked like when I took it out of the oven. If you are planning on cooking your cheesecake in the instant pot, then be sure that you only use a 7 or 8 inch spring form pan. Any larger will not fit. (I've linked to the one I use below).
When using the instant pot, you will also need to make a "sling" out of aluminum foil so that you can easily get your cheesecake in and out of the instant pot. Just tear off a piece of foil that is about 2 feet long and fold it 4 times lengthwise. Set your cheesecake on the center of the sling and then use the sling to lower the cheesecake into the pot. (see the picture below for an example)
I could eat this cheesecake every single day for the rest of my life and be one happy girl. I love it topped with my Browned Butter Caramel Sauce or all by itself. It also freezes really well, so you could freeze it in individual portions for a nice treat when your sweet tooth strikes!
This cheesecake will keep in the fridge for up to a week ... if it lasts that long!
Be sure to check out these other great recipes from This Mom's Menu:
- Browned Butter Caramel Sauce | Keto, Sugar Free
- Keto Banana Bread | Gluten Free
- Chocolate Chip Cookie Cheesecake Bars | Keto, Gluten Free
Did you make this recipe?
Don't forget to rate and review it below. Also, be sure to tag @thismomsmenu and hashtag it #thismomsmenu on Instagram!
📖 Recipe
Banana Bread Bottom Cheesecake
Ingredients
For the banana bread bottom
- ½ of an overripe banana
- ¼ cup erythritol or sweetener of choice I prefer the confectioners variety, but any will work
- 1 large egg
- 1 egg yolk
- 4 tablespoon of melted butter
- ½ teaspoon vanilla extract
- ¼ cup plus 2 tablespoon of almond flour
- 2 tablespoon of flax meal
- dash of salt
- ½ teaspoon Baking Powder
For the cheesecake filling
- 8 oz cream cheese at room temp
- ¼ cup erythritol or sweetener of choice again I prefer the confectioners
- 1 teaspoon vanilla
- ¼ cup sour cream at room temp
- ¼ cup Heavy Cream at room temp
- 1 egg
Instructions
For the banana bread bottom
- Preheat the oven to 350F and grease a 7 or 8" springform pan with non stick spray.
- In a large bowl, mash the banana with a fork then add in the melted butter, egg, egg yolk, and vanilla. Stir until well combined.
- In a separate bowl, combine the almond flour, flax meal, erythritol (or other sweetener), salt and baking powder. Stir until it's all mixed together.
- Gradually combine the dry ingredients with the wet, stirring after each addition, until they are well incorporated.
- Transfer batter to your prepared pan pan, and bake 10-15 minutes, taking it out when it is still slightly underdone
For the cheesecake
- In a large bowl, combine the cream cheese and erythritol using an electric hand mixer, until smooth and creamy. Add in the vanilla, sour cream, and heavy cream and mix until well combined.
- Add the egg, and mix just until combined. Be careful not to over mix the egg, as it will change the texture of the cheesecake.
- Pour this mixture into pan, on top of prepared crust
Cook the cheesecake (Instant Pot)
- Wrap the cheesecake with foil – crimping around the edges so that it stays secure.
- Pour 1 ½ cups of water into the inner liner of your instant pot and place the trivet in the bottom, keeping the handles folded up.
- Fold a large piece of aluminum foil (about 2 feet) 4 times to make a sling that you will use to lift the cheesecake out of the IP when its done cooking.
- Lay the sling out, and set the cheesecake on top of it, centered. Gather up the two ends and carefully lift the pan, and set it into the instant pot. Leave the sling in place, just folding the edges over.
- Secure the lid on your instant pot and set the steam vent to the sealing position.
- Press “manual” and then the + or – button to adjust the time to 30 minutes. (make sure it is set to HIGH pressure)
- When cooking cycle ends, allow pressure to naturally release and carefully remove cheesecake from pot using the sling.
- Leave it covered for about 30 minutes, then carefully peel off the foil. Let it sit at room temp for about 1 hour, then refrigerate for about 4 hours before serving or removing from spring form pan (tough, I know!)
Cook the cheesecake (oven)
- Preheat oven to 400°F. Place a large pan filled with ½ inch of water in the oven.
- Carefully place cheesecake into preheated water bath in oven. Bake for 10 minutes, then turn the oven down to 350°F and bake for 25-30 minutes or until top is browned and the cheesecake is only slightly jiggly. Remove from oven and allow to sit at room temp for 1 hour, then in chill in the refrigerator for at least 4 hours before serving or removing from spring form pan.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Shelli Quenga says
This is so delicious and was easy to make in the instant pot.
Sabra says
I am so glad you liked it!
Jennifer Ford says
I just used the banana bread recipe to make the bread. I kept it in longer, of course and it turned out fabulous!!! Thank you so much!
Shannon says
I just made this and it turned out REALLY good! Thank you for sharing this recipe! 😋
Sabra says
You're welcome! It's one of my favorites!!
michele hart says
Do I have to use flax seed? What will happen if I omit?
Sabra says
I just like the texture that it gives the banana bread, but i'm sure you could leave it out without a problem 🙂
Amanda says
Bananas aren't keto, right?
Sabra says
There aren't really "keto" or "non-keto" foods. If you can eat a food, and stay in ketosis -then it's keto friendly. An entire banana has about 25 net carbs so it wouldn't work for most people on keto since that is more then most people's daily limit. However, this recipe only calls for 1/2 of a banana, divided between 8 servings, you are only getting 1/16th of a banana, which only adds about 1.5 net carbs per serving.
However, if you are uncomfortable using a real banana you could try substituting with banana extract 🙂
Julie says
Do you think I could double the bread ingredients and make a loaf of banana bread?
Sabra says
Yep 🙂 here is a link to the banana bread recipe: https://www.thismomsmenu.com/keto-banana-bread/
Kailey says
I don't have a springform pan that will fit in my instant pot, is it possible to make this completely in the oven?
Sabra says
You sure can! The directions for cooking in the oven are at the bottom of the recipe card 🙂
Chris says
Can you substitute the almond flour with coconut flour or would that change the recipe too much?
Sabra says
I haven't tried it personally, but I *think* it would work. Generally coconut flour is subbed with almond flour at a 1/3:1 ratio (ex: 1/3 cup coconut flour to every 1 cup of almond flour). If you try it let me know how it turns out!
Chris says
So I made the base alone tonight with coconut flour which is way more absorbent. I did it at a 1/4:1 ratio and only used 1 tablespoon of coconut flour. It turned out amazing! This is such a wonderful recipe, thank you so much! Tomorrow I will remake the base and actually fill it lol.
Sabra says
That's great! Thanks for letting me know how it went 🙂
Tina says
What if I don't have instant pot or springform pan?
Sabra says
The recipe includes instructions for baking in the oven. For the best result you should use a springform pan, but you could substitute a similarly sized cake pan 🙂
Tina says
Thanks! One more thing. Do you have to chill it for 4 hours before you serve it? I don't know if I have that much willpower
Sabra says
I can completely relate lol! You could probably get by with a little less then 4 hours, but it needs to be cold before you slice it. Good luck!
Anita Weiss says
Do you stick the pan in the water in the oven that is preheated? If you do do you wrap it in foil like IP?
Sabra says
Yes you do put the cheesecake into the water. I’ve never had any trouble with water getting into the cheesecake, but it wouldn’t hurt to wrap it with foil just to be safe 🙂
Angelina Gaffney says
So you literally stick the cheesecake itself into the hot water? I don't see how it doesn't come apart or anything
Sabra says
The cheesecake is in a springform pan. I’m the oven, you sick the springform pan in the pan of water, No water should get into the cheesecake at all. In the instant pot, you just put a little water at the bottom of the pot and then sit the springform pan on the trivet over the water.
A foster says
Mine soaked up alllllll the water unbeknownst to me. So after patiently waiting four hours, I got a sopping mess. 🙁
Sabra says
Oh no! Did you make it in the oven or the instant pot?
alice r foster says
first time using a springform pan, baking a cheesecake... put it in the pan of water in oven. i thought it seemed heavy when i took it out...lol. oh well, now i know for next time! wish i could post a pic...it was all of an inch tall :-/
Sabra says
I hate to hear that 🙁 those spring form pans can be tricky!
Beandy says
I have used the exact ingredients you have used in my fitness pal and I come up with a way higher carb count because of the swerve than you did. Can you tell me how you got to your carb count. I want cheesecake for your carb count. Haha
Sabra says
That’s a great question!
Since the “carbs” in swerve are all sugar alcohols I don’t count them in the total carb count.
Many Sugar alcohols, including erythritol (aka swerve) have a glycemic index of 0, Manning there is little to no effect on blood glucose or ketones - so they aren’t a true “carbohydrate”.
This article is a great resource for keto friendly sweeteners and how to track them: https://www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
I hope that helps 🙂
Katie says
How is this Keto using real bananas versus banana extract. Bananas are super high in carbs so the filling may be keto but the crust isn’t.
Sabra says
There are no foods that are inherently keto or not keto. Eating a ketogenic diet is all about eating a low enough amount of carbohydrates that your body is in a state of ketosis. For most people this limit falls around 20 grams of net carbs per day.
This recipe makes 8 servings and only calls for 1/2 of a banana - so you are only looking at 1/16th of a banana per serving and a net carbs carb count of only 4.5g that will still allow most people to maintain ketosis easily.
As stated in the description, if you are uncomfortable using real bananas the you can certainly substitute with extract.
Amanda says
How many drops of the banana extract do you recommend?
Vicki Bennett says
I ONLY HAVE 6C SPRINGFORM......will that work
Sabra says
Are you planning to bake in the instant pot? If so, it will work as long as it fits easily in your instant pot. If you want to bake it in the oven, it should also work, you just may need to adjust the baking time a little.
Cinnamon says
I love my sweets, and I would take this over a traditional cheesecake any day of the week! Thank you so much for this amazing recipe.
Nancy Pierce says
When you say you prefer the confectioners sweetner, are you talking about regular 10X sugar? Would it be the same measurement (1/2 cup)? What other sweetners could you use...
Sabra says
I use confectioners swerve, so just 1/2 cup. You can use any sweetener that you like, just be sure to check the conversion ratios and I always recommend sweetening to taste when you are substituting sweeteners.
Vanessa says
Thanks for sharing! Does it keep long?
Sabra says
It should keep in the fridge for about a week, But it also freezes really well too!
Casey says
What would be the specs to bake in the oven? I have not yet been blessed with an instapot.
Sabra says
Hi Casey! The instructions for baking in the oven are on the recipe card under the instant pot directions. Hope you enjoy!
Carol says
Not sure if it matters, Golden flax or regular?
Sabra says
Hi Carol! Either will work fine. Hope you enjoy!
Dan says
Have you tried other no carb sweeteners besides erythritol? It has a kind of cooling mentholly taste to me. I've tried the monk fruit / erythritol combo product LaKanto in smoothies and like it. Just wondering what your thoughts are. Your recipes look great and I look forward to trying them. Thanks
Sabra says
Hi Dan! I often use Lakanto, but usually write recipes based upon erythritol as that seems to be easier for most people to find. If you want to use Lakanto, just substitute using 1/2 of the amount of erythritol called for. Hope that helps!
Erica Tibbens says
Just made this last night. OMG this is awesome!! Turned out great!!! I used granulated swerve and it worked out well. What would you suggest as a sauce for this that would go good with the banana bread bottom? I was thinking a chocolate ganache but that might be too much heaviness. (I would love to share a pic but am unable to upload one)
Thank you for this recipe!!
Sabra says
Hi Erica! Glad that you enjoyed the cheesecake 🙂 I love it with my Browned Butter Caramel Sauce, but I think a dark chocolate sauce would be great too!
Jo Ann says
I have a mini instant pot - 3 quart. Would this recipe still work?
Sabra says
Hi Jo Ann, I think a mini instant pot would work, although you would need a smaller springform pan to fit the smaller pot. If you try it let me know how it goes!
PS - You can also bake it in the oven, but the texture of an IP cheesecake is AMAZING 🙂
Melisa says
This was amazing! So good that I’m currently making another in the oven. I never post on blogs but I had to stop and give you credit where it’s due!
I know a few people mentioned that banana isn’t Keto. I got around this by adding 1.5 tsp of banana extract and about 3 tbsp of sugar free maple syrup. I didn’t taste the maple at all and it added a good amount of sweet to counter the alcohol in the extract. I also added a little banana extract to the cheesecake layer. Hope that helps! Thanks again for this recipe!
Vanessa Montinat says
This cheesecake was amazing!! Living a low carb lifestyle has been amazing for the last two years, but one of the biggest things I miss is bananas....and banana bread!! I made your cheesecake for a little girls night a friend was throwing. I knew there would be a couple low carbers there and I wanted a sweet treat for myself and not be cheating. I was excited to bring some home to eat throughout the rest of the week. Well I was sadly disappointed when everyone wanted some and there was none left!!! Everyone loved the cheesecake, even the non keto ppl. I also made it with your sea salt caramel sauce. That stuff is amazing as well! Complimented the cheesecake so well. Making again this weekend for a family dinner get together. The only change I'll be making is probably tripling the cheesecake top part. Only using one cream cheese (in my 9 inch pan) made the top really thin. If I had a smaller pan, it would've worked perfectly. I also baked mine in the water bath as instructed. Lovely recipe. Thank you so much for sharing with us.
Sabra says
So glad to hear that it was a hit! Thanks for the great review 🙂
Casey Kee says
This recipe was a HUGE hit with the Keto population at work. I even let a select few non ketoers try it. The next time I make this the only adjustment that I will make is to add a bit of banana extract to the ACTUAL cheesecake batter. They both taste amazing separately but the cheesecake flavor overwhelms the banana flavor of the bread.
Shannon says
Holy Toledo! This is fantastic!!! First low carb recipe I've made that turned out and it was an absolute hit with my family! Topped with your browned butter salted caramel sauce, perfection. Thank you!!!
Casey Kee says
This cheesecake is a huge hit across the board for ketoers as well as nonketoers!!! Next batch my only tweak will be to add banana extract to the cheesecake batter. Both elements taste phenomenal on their own but when combined the cheesecake portion completely wipes out any banana flavor.
Amber says
I will be making this for Christmas and using banana extract. I noticed that the recipe only calls for 8 oz of cream cheese. I want a nice thick cheesecake since I will need it to feed a small crowd. I was thinking of tripling the filling. Any advice on baking/IP time change? Thank you!
Sabra says
Hi Amber! Depending upon the size of your instant pot, you may fare better by just doubling the recipe and making 2 cheesecakes. I don't think that a triple batch of the filling would fit in a 7'' springform pan without spilling over. If you do add more filling, I would add about 4-5 minuts to the cooking time. I hope that helps 🙂