Low Carb Banana Pudding Cupcake

Indulge in the guilt-free decadence of these Low Carb Banana Pudding Cupcakes, a perfect fusion of creamy comfort and health-conscious baking. Made with a blend of almond and coconut flours, these moist, naturally sweet cupcakes are enriched with ripe bananas and vanilla protein powder for a satisfying treat that's low in carbs but full of flavor. Topped with a luscious whipped cream and cream cheese frosting, they deliver all the classic banana pudding indulgence without the sugar overload. Ready in under an hour and garnished with optional sliced almonds for a delightful crunch, these cupcakes are perfect for keto dieters, low-carb enthusiasts, or anyone seeking a delicious dessert that doesn't compromise on health. Perfect for parties, meal prep, or an afternoon pick-me-up, these treats promise to satisfy your sweet tooth without derailing your goals!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, combine almond flour, coconut flour, erythritol sweetener, baking powder, and salt. Stir until well mixed and set aside.

Step 3

In a large bowl, whisk together the melted butter, eggs, and vanilla extract until smooth. Mix in the mashed bananas until fully incorporated.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with almond milk until the batter is smooth.

Step 5

Fold in the vanilla flavored protein powder, ensuring it is distributed evenly throughout the batter.

Step 6

Divide the batter evenly among the prepared cupcake liners, filling them approximately three-quarters full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

While the cupcakes are baking, prepare the topping. In a large bowl, whip the heavy cream until it holds peaks.

Step 9

In a separate bowl, beat the softened cream cheese until smooth, then fold it into the whipped cream until well combined.

Step 10

Once cupcakes are baked, allow them to cool completely on a wire rack.

Step 11

Spread or pipe the cream cheese topping onto each cooled cupcake and garnish with sliced almonds if using.

Step 12

Serve immediately or store in the refrigerator for a firmer topping. Enjoy your low-carb banana pudding cupcakes!

Nutrition Facts

Serving size	(1360.4g)

Amount per serving	% Daily Value*
Calories	4088.3

Total Fat 328.5g	0%
Saturated Fat 149.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1221.9mg	0%
Sodium 2377.0mg	0%
Total Carbohydrate 249.5g	0%
Dietary Fiber 40.9g	0%
Total Sugars 45.6g
Protein 171.8g	0%

Vitamin D 142.0IU	0%
Calcium 1130.5mg	0%
Iron 16.0mg	0%
Potassium 2373.7mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 14.8%

Carbs: 21.5%