Sugar Free Banana Split Cake
Indulge your sweet tooth without the guilt with this delightful Sugar Free Banana Split Cake! This no-bake-inspired layered dessert is a low-carb twist on a nostalgic summertime favorite, featuring a buttery almond flour crust, creamy layers of sugar-free vanilla pudding and low-fat cream cheese, and a vibrant medley of fresh bananas, strawberries, and pineapple. Topped with fluffy whipped topping, crunchy chopped nuts, and a drizzle of sugar-free chocolate syrup, this treat is as beautiful as it is delicious. Perfect for diabetics or anyone watching their sugar intake, this easy-to-make dessert comes together in just 25 minutes and serves 12, making it ideal for family gatherings or special occasions. Satisfy your banana split cravings with this healthier, guilt-free alternative!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 6 tablespoons Unsalted butter (melted)
- 0.25 cup Granulated sugar substitute (erythritol, monk fruit, etc.)
- 3 medium Bananas
- 8 ounces Low-fat cream cheese (softened)
- 1 package (4 servings size) Sugar-free vanilla pudding mix
- 2 cups Unsweetened almond milk
- 1 cup Fresh strawberries (sliced)
- 1 cup Canned pineapple chunks (no sugar added, drained)
- 2 cups Sugar-free whipped topping
- 0.5 cup Chopped nuts (e.g., almonds, walnuts, or pecans)
- 2 tablespoons Sugar-free chocolate syrup
- 6 whole Cherries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a medium bowl, combine the almond flour, melted butter, and granulated sugar substitute. Mix until the mixture resembles coarse crumbs.
Press the almond flour mixture evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust for 10 minutes, or until it is lightly golden. Remove from the oven and allow it to cool completely.
In a large mixing bowl, beat the softened cream cheese and 1/4 cup of granulated sugar substitute together until smooth and creamy.
Spread the cream cheese mixture evenly over the cooled almond flour crust.
Slice the bananas and layer them evenly across the cream cheese mixture.
In another bowl, whisk together the sugar-free vanilla pudding mix and unsweetened almond milk until thickened. Spread the pudding mixture evenly over the bananas.
Top the pudding layer with the sliced strawberries and drained pineapple chunks.
Spread the sugar-free whipped topping evenly over the fruit layer.
Sprinkle the chopped nuts evenly across the top of the whipped topping.
Drizzle the sugar-free chocolate syrup over the entire cake in a decorative pattern.
If desired, garnish the cake with whole cherries before serving.
Chill the cake in the refrigerator for at least 2 hours before slicing and serving to allow the layers to set.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 72.3 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 963 mg | 74% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
