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Banana Split Fluff Salad
Banana Split Fluff Salad

Banana Split Fluff Salad
The classic banana split is a beloved dessert known for its layers of ice cream, bananas, chocolate syrup, whipped cream, and a variety of toppings like cherries and nuts. However, the high sugar content and carbs make it a challenging…
Banana Split Fluff Salad
Source
Ingredients:
1
Servings
  • 8
    oz
     (225g) cream cheese, softened
  • 240
    ml
     heavy whipping cream
  • 120
    ml
     powdered erythritol or monk fruit sweetener
  • 1
    tsp
     vanilla extract
  • 0.5
    tsp
     banana extract
  • 60
    ml
     unsweetened shredded coconut (optional for added texture)
  • 60
    ml
     chopped nuts (such as pecans, almonds, or walnuts)
  • 60
    ml
     sugar-free chocolate chips
  • 60
    ml
     fresh strawberries, sliced
  • 60
    ml
     unsweetened pineapple chunks (optional for low-carb, not strict keto)
  • 1
    item
     sugar-free maraschino cherries (optional)
Banana Split Fluff Salad
Instructions:
  1. Prepare the Whipped Cream: In a large mixing bowl, whip the heavy cream with a hand mixer on medium-high speed until stiff peaks form. Set aside.
  2. Mix the Cream Cheese and Sweetener: In another bowl, beat the softened cream cheese with powdered erythritol, vanilla extract, and banana extract until smooth and creamy.
  3. Combine the Whipped Cream and Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Mix until well combined and fluffy.
  4. Add the Shredded Coconut (Optional): Stir in the unsweetened shredded coconut for added texture.
  5. Assemble the Fluff Salad: Gently fold in half of the sugar-free chocolate chips, chopped nuts, strawberries, and pineapple chunks, if using.
  6. Chill: Transfer the fluff salad to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up.
  7. Garnish and Serve: Before serving, top with the remaining chocolate chips, nuts, strawberries, and optional sugar-free maraschino cherries. Serve chilled and enjoy!
  • 8
    oz
     (225g) cream cheese, softened
  • 240
    ml
     heavy whipping cream
  • 120
    ml
     powdered erythritol or monk fruit sweetener
  • 1
    tsp
     vanilla extract
  • 0.5
    tsp
     banana extract
  • 60
    ml
     unsweetened shredded coconut (optional for added texture)
  • 60
    ml
     chopped nuts (such as pecans, almonds, or walnuts)
  • 60
    ml
     sugar-free chocolate chips
  • 60
    ml
     fresh strawberries, sliced
  • 60
    ml
     unsweetened pineapple chunks (optional for low-carb, not strict keto)
  • 1
    item
     sugar-free maraschino cherries (optional)
1
Servings
0

Prepare the Whipped Cream: In a large mixing bowl, whip the heavy cream with a hand mixer on medium-high speed until stiff peaks form. Set aside.

Mix the Cream Cheese and Sweetener: In another bowl, beat the softened cream cheese with powdered erythritol, vanilla extract, and banana extract until smooth and creamy.

Combine the Whipped Cream and Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Mix until well combined and fluffy.

Add the Shredded Coconut (Optional): Stir in the unsweetened shredded coconut for added texture.

Assemble the Fluff Salad: Gently fold in half of the sugar-free chocolate chips, chopped nuts, strawberries, and pineapple chunks, if using.

Chill: Transfer the fluff salad to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up.

Garnish and Serve: Before serving, top with the remaining chocolate chips, nuts, strawberries, and optional sugar-free maraschino cherries. Serve chilled and enjoy!

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