A deliciously soft cheesecake that tastes just like a coconut banana cream pie. You would never know that it is sugar-free and only 1/2 of a banana is used for garnishing.
Coconut Banana Cheesecake
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons THM Gentle Sweet
- 4 tablespoons butter, softened
- 4 8-ounce packs cream cheese
- 1 can 13 ounces coconut cream
- 1/3 cup THM Gentle Sweet
- 1 teaspoon vanilla
- 1 ½ -2 teaspoons banana flavoring
- ½ cup sour cream
- 1/8 teaspoon salt
- 4 eggs
- 2 cups unsweetened fine coconut, divided
- ½ cup whipping cream
- 2 tiny spoons THM Stevia
- ¼ teaspoon xanthan gum
- ½ banana, optional
Preheat oven to 300 degrees F. Combine crust ingredients and press on the bottom and 1 inch up the sides. Bake for 12 minutes. Cool. In mixer bowl beat cream cheese, coconut cream and sweet mix until smooth. Add vanilla, flavoring, sour cream, and salt. Mix. Add eggs, one at a time, mixing after each egg is added. Fold 1 ½ cups coconut into cheesecake. Pour into cooled crust and smooth top with spatula. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 50-55 minutes or until center is still jingly. Turn off oven and allow cake to cool for 20 minutes before removing it from the oven. Cool completely. Toast the remaining coconut in a hot skillet until browned. Whip cream together until stiff. Garnish cheesecake with whipped cream, toasted coconut, and banana slices if desired. Serves 12-14.
**Ovens temperatures do vary so it is very hard to give an exact time. It is better to under-bake a cheesecake than to over-bake it.
This is considered a Fat Category under the THM guidelines. I only use the banana for garnishing and often give my piece to my young children so I don’t have a combined fuel category.