Anyone who knows me knows that I’m a BIG dessert lover.
I’ve said it before and I’ll say it again: There is nothing wrong with treating yourself with a (less than healthy) dessert.
It’s when you begin to indulge on a regular basis that it becomes less of a treat and more of an expectation or habit…THAT is the issue.
If your sweet tooth is getting the best of you, consider treating yourself to a healthy version of your favorite dessert instead.
You will still satisfy your sweet tooth, and you will avoid the sugar coma that comes from most traditional desserts.
Most traditional dessert recipes completely ignore the hormonal impact of your food. Even low calorie desserts are still full of sugar and do nothing to make you balance cravings or burn more body fat.
Making my own healthy desserts is an awesome way to enjoy dessert and still stay on track with my fitness and fat loss goals!
When it comes to satisfying your sweet tooth, these healthy desserts take the (low carb, high protein) cake.
This is a delicious summer dessert that EVERYONE love and they won’t even know it’s healthy!
Low Carb Banana Split Cake
Ingredients:
1 Cup Almond Flour
8 ounces Cream Cheese
1 egg
3 Tablespoons Butter
1 Cup Heavy Cream
1 Medium Banana (108 grams)
Canned or Fresh Pineapple (diced, in juice) (68 grams)
Walnuts (30 grams)
Sweetener (1/2 Cup + 2 Tbsp) (I like Swerve or Truvia Baking Blend)
2 Teaspoons vanilla extract
1 teaspoon vanilla
Optional Topping: Chocolate drizzle and maraschino cherries/strawberries
Per serving including chocolate drizzle and 1 cherry per slice (12 slices)…………..250 calories……..4.9 carbs………24 fat……..4.5 protein
Directions:
CRUST – Melt 3 Tablespoons Butter, and stir in 2 Tablespoons Sweetener blend (I like Swerve or Truvia Baking Blend). Combine with 1 teaspoon cinnamon and 1 Cup almond flour. Spread crust mixture into greased 7 X 11 pan. Bake at 350 for about 12 minutes. Do NOT allow to brown. Set aside to cool while you prepare the filling.
FILLING – Mix 8 ounces softened Cream Cheese, 1/2 Cup Sweetener blend, 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. This should just have a ‘dry’ look on top when done, and should not be brown anywhere. A water bath is simply a pan of hot water placed in the oven, to add moisture to the oven when baking and a very important step in this recipe! I place my pan into a larger pan and fill the larger pan about 1/3-1/2 with water (enough so that it won’t evaporate during baking but also not so much that it will boil over into my dessert.)
Cool on counter, or in refrigerator. Top with Bananas.
TOPPING – Whip 1 Cup Heavy Cream until stiff. Add 2 Teaspoons vanilla extract, and whip a little more.
Spread 1/2 of the whipped topping over the bananas, and add the pineapple.
Cover the pineapple with the second half of the whipped topping.
Top with Walnuts, Chocolate drizzle (optional), and Maraschino Cherries (optional). You could swap the cherries for strawberries to reduce the carbs even more!
Place in freezer for 20 minutes before serving! ENJOY!
Notes:
The photo above is half the serving that the recipe calls for, an 8×8 dish and enough for 4-6 servings.
The Cherries are optional, and 2 carbs each (ouch)! I picked mine off, but your non low carb friends will love them!
The bananas slices are probably only about 1/8 inch thick, but they pack a ton of flavor.
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