Low Carb Banana Cream Pie Cupcakes

• Produce

  • 1/3 cup Banana
  • 2 tsp Banana extract

• Refrigerated

  • 8 Eggs

• Canned Goods

  • 1/3 cup Whey protein powder

• Condiments

  • 1/2 Tspvanilla liquid stevia
  • 1 tsp Vanilla liquid stevia

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3/4 cup Bob's red mill coconut flour
  • 1/4 tsp Salt
  • 1 pinch Salt

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 3/4 cup Heavy cream

• Deli

  • 1/4 cup Swerve sweetener or another granulated sugar sub

Found on sugarfreemom.com

Description

Ingredients

• 8 eggs
• 1 tsp banana extract
• 1 tsp vanilla liquid stevia
• 1/3 cup mashed banana
• 3/4 cup Bobs 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
• 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

Directions

• 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.

Nutrition