Low Carb Banana Cupcakes with Cream Cheese Frosting
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 168.2
- Total Fat: 12.0 g
- Cholesterol: 31.0 mg
- Sodium: 230.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 5.2 g
- Protein: 4.1 g
View full nutritional breakdown of Low Carb Banana Cupcakes with Cream Cheese Frosting calories by ingredient
Introduction
I adapted this recipe to make it lower in carbs.I am not accounting for erythritol in this recipe as it has officially same carbs as sugar however it has a glycemic index of 0. I adapted this recipe to make it lower in carbs.
I am not accounting for erythritol in this recipe as it has officially same carbs as sugar however it has a glycemic index of 0.
Number of Servings: 10
Ingredients
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Cupcakes
Almond Flour (Bob's Red Mill), .5 cup
Buttermilk, .75 cup
Coconut Oil, .25 cup
Egg, fresh, 1 large
Banana, fresh, 1 medium (7" to 7-7/8" long)
Bob’s Red Mill Coconut Flour, 1 cup
Vanilla extract, 1 tsp
Baking powder 1.5 tps
salt .5 tsp
Frosting
Whipped Cream cheese - 4 oz ( half package)
Erythritol 3 tbsp
Vanilla extract .5 tsp
Tips
The consistency will not be liquidy when making the cupcake mix but that's ok as banana will make it moist once baked.
Directions
Turn oven on to 375 degrees.
Mix all dry ingredients together in a bowl. Mash banana and to the dry ingredients as well as rest of wet ingredients ( buttermilk, coconut oil, egg, vanilla ). Mix together well either with a spatula or with hand mixer ( I used spatula ). Once mixed, spray a little coconut oil or other non stick oil into the cupcake trays and spoon the mixture into the tray.
Bake in the oven for approx 25 mins.
To make the frosting:
Place cream cheese into a bowl and add erythritol and mix well for few minutes until fluffy. Place in the fridge until the cupcakes are baking and apply on top of cupcakes with a spatula once they cool down.
Serving Size: Makes approx 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user DSWHITE.
Mix all dry ingredients together in a bowl. Mash banana and to the dry ingredients as well as rest of wet ingredients ( buttermilk, coconut oil, egg, vanilla ). Mix together well either with a spatula or with hand mixer ( I used spatula ). Once mixed, spray a little coconut oil or other non stick oil into the cupcake trays and spoon the mixture into the tray.
Bake in the oven for approx 25 mins.
To make the frosting:
Place cream cheese into a bowl and add erythritol and mix well for few minutes until fluffy. Place in the fridge until the cupcakes are baking and apply on top of cupcakes with a spatula once they cool down.
Serving Size: Makes approx 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user DSWHITE.
Member Ratings For This Recipe
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