Low-Carb Gluten-Free Sugar-Free Apple Banana Cake version 2.0

I have made an upgraded version of the last apple banana cake. So I am calling it version 2.0 :)

To add texture to this totally healthy cake, I made a banana cream cheese filling.

When the baked cake is cooled to room temperature, cut it in half horizontally.  Mix 2 tablespoons of cream cheese, 1 tablespoon of natural unsweetened yogurt and a drop of vanilla extract. Put it into a plastic sandwich bag. Cut a small opening at the bottom corner of the bag and squeeze the cream cheese filling nicely onto the cake.

I prefer putting slices of banana between cream cheese fillings rather than blending banana with cream cheese. I think it looks better, and gives a more profound banana flavor.

And instead of red apple topping, I used green apple for the refreshing sourness.

For all of us who love to cook, and to cook healthily, creativity is the key. Apparently everything can taste like heaven being loaded with butter, sugar and gluten, deep fried and serve with super sweet chocolate sauce.  But we are willing to take up the challenge to make things healthy and delicious at the same time. It's also the most fascinating part about cooking: to experiment, adventure and create something awesome :)

Happy cooking everyone!

XOXO