Sugar Free Banana Split Belgian Waffles. 10.5 g carbs. Because we all need  joie de vivre.

I know what you’re thinking. Real banana? On keto? Surely not!  But I assure you that if you stick to the quantities indicated in the recipe, you will not exceed your carb macros even after indulging in this supreme dessert. No need for cause célèbre. You’ll be fine as long as you don’t make it a regular treat.

You may hastily decide that it’s not worth the few extra carbs. Until you try it… And I promise you won’t regret it one bit.

You’re probably wondering what possessed me to even consider this recipe. Well, I recently visited Bruges, and spent may hours walking around, inhaling the sweet aroma of Belgian Waffles topped with all sorts of delights. If you’ve ever been to this quaint Belgian city, you’ll know that there are hundreds of artisan chocolate shops and waffle bars everywhere, constantly tempting you with their inordinately alluring offerings.

Even before I left Bruges, I knew what my next challenge would be. So here it is. It tastes as glorious as it looks. And I dare you to say otherwise.

How to Make Sugar Free Banana Split Belgian Waffles

The photo above is the same Banana Split that inspired me, served at one of the myriad Belgian Waffle Bars in Bruges. The photo below is my rendition.

Sugar Free Banana Split Waffles

As you can see, there are various elements involved. Waffles. Chantilly Cream. Vanilla Ice Cream. Chocolate Sauce. Sliced Banana.


As long as you make the Ice Cream at least one day before, the rest can be done in one go, as the Waffles, Chantilly cream and Chocolate sauce are all a breeze. If you don’t have much spare time, you can also make the Chocolate sauce in advance. Even the Chantilly Cream can be prepared ahead, although you’d want to add a tad of xanthan gum so that it stays solid until you’re ready to use it. Needless to say that slicing the banana should be the last-minute step, to avoid it becoming brown and mushy.

For the Vanilla Ice Cream, use whatever you already have in the freezer, or check out my Soft Scoop Ricotta Ice Cream recipe.

For the Chocolate Sauce, check out this luscious 3-minute recipe.

The Waffles and Chantilly Cream are in the recipe card below.

Sugar Free Banana Split Waffles

On the banana subject, buy the smallest one you can find. It should be ripe, deep yellow in colour, not pale or greenish. The lighter the colour the less flavour it will have. You want a flavoursome banana because you’ll be using just 1/2 for each serving (40g).

This, my dear readers, is key to keeping the dish low enough in carbs to remain keto. Remember: you achieve ketosis by minimising carbs – no matter where they come from (although I would never advocate unhealthy, ‘dirty keto’ foods).

Serve it assembled, or deconstructed – the choice is yours.

This fabulous crème de la crème dessert is pure happiness on a plate.

Bon appétit!

Sugar Free Banana Split Belgian Waffles

An irresistible treat that you don't want to miss. Even on keto. Dig in and enjoy!
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Course: Desserts, Ice Cream and Ices
Diet: American, British, French, Gluten Free, High Protein, Italian, Keto, Low Carb, Nut Free, Seed Free, Sugar Free
Keywords: banana, chantilly, chocolate, ice cream
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2


Belgian Waffles

Soft Scoop Vanilla Ice Cream

  • 140 g Ricotta Ice Cream see recipe HERE

Chantilly Cream

Chocolate Sauce

  • 40 g chocolate sauce see recipe HERE


  • 80 g banana - ripe, small, weighed after peeling, sliced or chopped


Make the Belgian Waffles (makes 4)

  • using your electric hand-held whisk, whip egg until fluffy, mix erythritol with baking powder, and add this in with the vanilla.
    1 large egg, 20 g erythritol, ¼ tsp baking powder, ¼ tsp vanilla extract
  • keep whipping to a pale, creamy consistency, then incorporate milk.
    30 g Arla lactose-free dairy milk or similar
  • sift lupin flour and mix in the xanthan gum; tip this into the egg/milk mixture and whip briefly to combine.
    10 g lupin flour, ⅛ tsp xanthan gum
  • heat your Belgian Waffle machine, brush a smidgen of coconut oil over top and bottom plates, and pour 1/4 of the batter into each filling plate, spreading it gently edge to edge with your spatula.
    coconut oil
  • slowly lower the lid and set a timer for 6 minutes; your waffle maker may need more or less time - you’ll know when the waffles are ready because steam will stop coming out of the sides.
  • remove the waffles and lay them on a cooling rack - they’ll be very soft and floppy initially, but will harden as they cool.
  • N.B. You’ll only be using one waffle per serving, but why waste anything? You can store the two unused waffles for another treat, or (if you dare!) make a double decker banana split.

Make the Chantilly Cream

  • whip cream to soft peaks, add sweetener and vanilla, continue to whip to stiff peaks (see Notes below if making ahead).
    60 g double cream, 10 g Sukrin icing 'sugar', ⅛ tsp vanilla extract


  • let ice cream soften in the fridge for 30-45 minutes (or 15-20 mins at room temperature if you’re in a hurry).
    140 g Ricotta Ice Cream
  • lay a waffle over your serving plate, spread or pipe 1/2 the Chantilly cream, place 1/2 the banana slices on top (40g), then 1 scoop of ice cream (70g), and finish with a drizzle of chocolate sauce (20g); repeat and serve immediately.
    80 g banana, 40 g chocolate sauce
  • alternatively, place the individual components on large serving plates for a deconstructed look.


Waffle Macros (one- on its own): Kcal 31, F 1.8g, NC 0.4g, P 3g
Make the Ice Cream and Chocolate Sauce in advance, and this dessert will be ready to serve in no time at all.
You can also make the Belgian Waffles the day before.
Chantilly cream is best whipped up at the last minute, or you can make it in advance and stabilise it by adding a tiny pinch of xanthan gum (U.S. option HERE).
Although a complete banana split includes ice cream, you can, if you wish, swap it for extra Chantilly cream, or a cream cheese frosting. Ice cream makes it more refreshing and less cloying.
Use Metric Food Scales for accurate measurement of ingredients:
Metric Kitchen Scales (UK)
Metric Kitchen Scales (U.S.)


Serving: 1 | Calories: 758kcal | Carbohydrates: 10.5g | Protein: 7g | Fat: 10.5g
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One Comment

  1. queenKETO

    I love this dessert beyond words. The carbs are a tad high for a keto dessert, but as a special occasion or once-in-a-while treat, it’s hard to beat.5 stars

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