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How to make no-bake low-carb banana split cheesecake

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Banana splits are a childhood classic, but they're not the most diet-friendly dessert. This low-carb recipe, however, is the perfect compromise.
Bananas tend to be higher in carbs, so only a little bit is used in this dessert, which also features fresh cherries and sweet canned pineapple.
Cream cheese is a low-carb delight, and when combined with a protein-rich almond flour crust, tons of fresh fruit and your choice of low-carb sweetener, it becomes the perfect base for this no-bake dessert.
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Cooktop Cove
No-Bake Low-Carb Banana Split Cheesecake
10
15 minutes
0 minutes
15 minutes
1 1/2 cups almond flour
1 teaspoon cinnamon
1/2 cup butter, melted
1 pinch sea salt
8 ounces cream cheese
1/2 cup powdered low-carb sweetener
1/2 cup sour cream
1 tablespoon lemon juice
1 banana, chopped
1 pint cherries, chopped
1 can pineapple in juice, drained and chopped
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 handful walnuts, chopped
Combine the almond flour, cinnamon, butter and sea salt in a bowl. When well-combined, press into the bottom of a glass baking dish in an even layer.
Beat together the cream cheese, low-carb powdered sweetener, sour cream and lemon juice until well-combined. Spread in an even layer on top of the crust.
Mix the banana, cherries and pineapple. Spread the fruit mixture on top of the cream cheese mixture.
Add the vanilla to the whipping cream and beat them until stiff peaks form. Spread over the fruit mixture.
Sprinkle with walnuts and serve.
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