Low Carb Banana Split Cake


  • 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

Preparation Instructions:


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.