- 3 Tablespoons Butter
- 1/2 cup + 2 Tablespoons Erythritol powder (or your favorite low carb sweetener)
- 1 Cup Almond Flour
- 8 ounces Cream Cheese
- 1 Egg
- 1 Teaspoon Vanilla
- 1 Cup Heavy Cream
- 2 Tablespoons DaVinci Sugar Free Syrup, Vanilla
- Banana, sliced
- Optional: Pineapple chunks, Walnuts, Chocolate Syrup, Maraschino Cherries
In sauce pan, melt 3 Tablespoons butter and stir in 2 Tablespoons sweetener. Mix into 1 cup Almond Flour. Spread crust mixture into greased 7 x 11 pan. Bake at 350 degrees for approximately 12 minutes. Do NOT allow crust to brown. Set aside to cool while you prepare the filling.
In bowl, mix 8 ounces Cream Cheese, 1/2 cup sweetener, 1 Egg, and 1 teaspoon Vanilla. Spread filling onto crust and bake in a water bath for 35 minutes at 325 degrees. Do not overcook. The top should have a "dry" look when done and should not be brown. Allow to cool on countertop or refrigerator. When cool, top with bananas. Note: for water bath, fill larger pan half way up with water and set 7 x 11 pan in it.
Whip 1 cup Heavy Cream until stiff. Add 2 Tablespoons DaVinci Sugar Free Vanilla Syrup and whip a little more. Spread 1/2 of the whipped topping over the bananas. Top with pineapple. Cover the pineapple with the rest of the whipped topping.
Optional: Top with walnuts, chocolate syrup, and cherries.