Low Carbohydrate Banana Cupcakes with Chocolate Icing
114 g unsalted butter
128g ground almonds
46 g flaxseed meal preferably
18 g psyllium husk
14 g coconut flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
4 eggs
2/3-1 cup Erythritol to taste
2-3 teaspoons banana extract
1 teaspoon vanilla extract (I use about two teaspoons but must be natural not synthetic
1 teaspoon apple cider vinegar
90 g full fat Greek-style yogurt or sour cream
115g roughly chopped walnuts optional
Heat the butter in a small saucepan over medium/low heat. Simmer stirring occasionally (to prevent burning) in a while, until fully browned, maybe 4-6 minutes. Set aside to cool a little.
Preheat oven to 350°F/180°C and line a muffin pan with liners or use single non stick muffin moulds.
Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside.
Put eggs and sweetener in a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in colour. With the mixer on, add in the banana and vanilla extracts, apple cider vinegar and browned butter.
Add in the dry flour mixture in two parts, alternating with the yogurt. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in the nuts.
Distribute batter evenly into muffin pan, smoothing out the top with a wet spatula. Bake for 25-30 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the cupcakes after minute 15, and cover with aluminum foil as soon as they begin to turn golden.
Allow to cool for 15 minutes in the pan before removing.
Chocolate Cream Frosting
140 g unsalted butter at room temperature
140 g cream cheese at room temperature
pinch salt
1/4-1/2 cup erythritol allulose or xylitol to taste
2 teaspoons natural vanilla essence
2-3 tablespoons cocoa powder
Method
Add the butter and cream cheese to a large bowl. Beat the mixture with an electric mixer until evenly combined, about 2 minutes.
Add the salt and sweetener, one tablespoon at a time, and continue to beat until pale and fluffy (8-10 minutes). Feel free to scrape the bowl as needed, and adjust sweetness to taste. Add vanilla extract and beat until fully incorporated.
If making a chocolate version, sift the cocoa in one tablespoon at a time and beat until fully incorporated.
One batch of frosting is enough for roughly 12 cupcakes.
Carbohydrate Content
1.7g Carbs per 100g of cake. If making 12 cakes then carb content will be about 1.3 grams of carbohydrates for each cup cake.
With chocolate frosting this will increase to 2.3g for each cup cake.
This is an approximation as it will depend on how much carbs are in the ingredients you use. For instance cream cheese can vary in content.