Keto 'Banana' Cupcakes (With Chocolate Frosting!)

Keto banana cupcake with chocolate frosting sliced in half

Keto 'Banana' Cupcakes (With Chocolate Frosting!)

These keto banana cupcakes (with chocolate buttercream frosting!!) are just incredibly flavorful and totally moist. Fact is, you’ll even be hard-pressed to notice the lack of bananas!

Course Dessert

Cuisine American

Keyword banana cupcakes, chocolate frosting, keto banana cupcakes, sugar free banana cupcakes

Prep Time 20

Cook Time 30

Servings cupcakes

Calories 186kcal

Ingredients

For the keto banana cupcakes

114 g grass-fed unsalted butter
128 g almond flour
46 g golden flaxseed meal finely ground*
18 g psyllium husk finely ground*
14 g coconut flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon kosher salt
4 eggs
2/3-1 cup golden erythritol xylitol or coconut sugar, to taste (I use 3/4 cup)
1 teaspoon blackstrap molasses totally optional!
2-3 teaspoons banana extract I use 3 tsp**
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
90 g full fat Greek-style yogurt or sour cream
2/3-1 cup roughy chopped pecans or walnuts optional

For the chocolate buttercream frosting

1 batch keto chocolate buttercream frosting

Metric - US Cups

Instructions

Heat up the butter in a small saucepan over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes). Set aside to cool slightly while you prepare the rest. Note: browning the butter is totally optional, but it does add a tonne of flavor so it comes highly suggested!
Preheat oven to 350°F/180°C and line a muffin pan with liners.
Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside.
Add eggs, sweetener and molasses (optional) to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. 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 (think cookie dough!). Fold in the nuts (optional).
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 (about minute 20 for me).
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before frosting.

Notes

*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.

**A high quality banana extract is an absolute must! Out of the handful I’ve tried, the Pure Banana extract from Olive Nation is the one I’ve liked best (not sponsored!). It simply tastes like ripe bananas (ideal!) and is completely sugar-free and nil carbs (super ideal!). Also note that you can add it to taste: with 2 tsp giving you a mild banana flavor and 3 tsp a more intense one (my pick!).

Please note that nutrition facts were estimated per cupcake solo (2g net carbs!), add roughly 0.5-1g net carb for the chocolate frosting (depends on the cocoa you use).

Nutrition

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