Low Carb Banana Pudding Cupcake
Delight your taste buds with these irresistible Low Carb Banana Pudding Cupcakes—a perfect blend of indulgence and wellness. This recipe combines the comforting flavors of ripe bananas and velvety vanilla with a low-carb twist, making it ideal for keto-friendly and sugar-conscious diets. Made with almond flour, coconut flour, and erythritol sweetener, these cupcakes are wonderfully moist and naturally gluten-free. A hint of vanilla protein powder adds a nutritional boost, while the luscious cream cheese whipped topping elevates each bite to dessert heaven. Garnished with sliced almonds for a delightful crunch, these treats are as beautiful as they are delicious. Easy to prepare with just 20 minutes of prep time, they’re perfect for parties, snacktime, or when you’re craving a healthier sweet treat.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 Ripe bananas, mashed
- 0.25 cup Unsweetened almond milk
- 0.5 cup Vanilla flavored protein powder
- 1 cup Heavy cream
- 4 oz Cream cheese, softened
- 0.25 cup Sliced almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine almond flour, coconut flour, erythritol sweetener, baking powder, and salt. Stir until well mixed and set aside.
In a large bowl, whisk together the melted butter, eggs, and vanilla extract until smooth. Mix in the mashed bananas until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with almond milk until the batter is smooth.
Fold in the vanilla flavored protein powder, ensuring it is distributed evenly throughout the batter.
Divide the batter evenly among the prepared cupcake liners, filling them approximately three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the topping. In a large bowl, whip the heavy cream until it holds peaks.
In a separate bowl, beat the softened cream cheese until smooth, then fold it into the whipped cream until well combined.
Once cupcakes are baked, allow them to cool completely on a wire rack.
Spread or pipe the cream cheese topping onto each cooled cupcake and garnish with sliced almonds if using.
Serve immediately or store in the refrigerator for a firmer topping. Enjoy your low-carb banana pudding cupcakes!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
