Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 267 kcal
Ingredients
Cupcake
8 eggs
1 tsp banana extract
1 tsp vanilla liquid stevia
1/3 cup mashed banana
3/4 cup Bob”s Red Mill Coconut Flour
1/3 cup whey protein powder
1/4 cup Swerve sweetener or another granulated sugar sub
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter softened
Filling
8 ounces cream cheese softened
1 tsp banana extract
1/2 tspvanilla liquid stevia
pinch salt
3/4 cup heavy cream
Optional decoration: Sugar-Free Vanilla Wafers
Instructions
Preheat oven to 350 degrees.
In a stand mixer, add the eggs, banana extract, liquid stevia and mashed banana. Mix until well combined.
In a separate bowl whisk the remaining dry ingredients together.
Combine the dry with the wet in the stand mixer and then add in the softened butter.
Blend until combined well.
Grease 12 cupcake liners and pour batter evenly into each.
Bake 20-22 minutes or until a toothpick in center comes out clean.
Cool completely before adding filling.
To make filling; Add all ingredients into a stand mixer except heavy cream. Blend on high until smooth. Pour in heavy cream and blend on high until mixture is whipped.
Use a apple corer or knife to cut out center of each cupcake. Discard center or eat!
Place filling into a piping bag and fill center of each cupcake continuing to cover the top of each as well.
Keep refrigerated until ready to serve.
Recipe Notes
Net Carbs: 4.3g
Nutrition Facts
Low Carb Banana Cream Pie Cupcakes
Amount Per Serving (1 g)
Calories 267
Calories from Fat 208
% Daily Value*
Fat 23.1g
36%
Saturated Fat 11.9g
74%
Cholesterol 183mg
61%
Sodium 264mg
11%
Carbohydrates 7.4g
2%
Fiber 3.1g
13%
Sugar 1.2g
1%
Protein 8.8g
18%
* Percent Daily Values are based on a 2000 calorie diet.