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Aunt Rocky’s Banana Snack Cake/Muffins (LCHF)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This cake is very dense and moist. Choose your favorite way to serve it: as a snack cake, warmed with butter and syrup for breakfast, topped with pudding or chocolate sauce, or even frosted. Or let people add their own toppings when served. It would even be good with chocolate chips added! Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten-free, dairy-free, nut-free.

Ingredients

  • ½ cups Coconut Flour
  • 1 Tablespoon Oat Fiber, Optional But Adds Texture [see Note]
  • ⅛ teaspoons Salt
  • ½ teaspoons Baking Powder
  • ½ cups Granular Erythritol (or Equivalent Sweetener)
  • ½ cups Salted Butter, Melted (or Coconut Oil For Dairy Free)
  • 4 whole Eggs (large)
  • 1 teaspoon Banana Extract
  • ½ teaspoons Vanilla Extract
  • 1 whole Banana, Over Ripe And Smashed
  • ¼ cups Pecans, Rough Chopped (omit For Nut Free)

Preparation

Preheat oven to 350ºF. Grease an 8×8 baking pan, set aside. (Or prepare 9 muffin cups, if baking as muffins.)

Whisk coconut flour, oat fiber, salt, baking powder and erythritol in a small mixing bowl to break up any lumps. Set aside.

In a medium mixing bowl, melt butter in the microwave (45 seconds to 1 minute). Add eggs and extracts; whisk well. Add smashed banana to the wet ingredients, and whisk again until banana is well incorporated.

Add wet ingredients and pecans to dry ingredients and quickly whisk to mix well. Coconut flour is very thirsty, and the batter will be thick, not runny like a normal cake batter.

Spoon batter into the 8×8 baking pan (or muffin cups). Spread batter evenly in pan and smooth top with the back of a spoon. Bake 30–35 minutes, or until a toothpick in the center comes out clean. (For muffins, bake 20–25 minutes.)

Cool at least 30 minutes before cutting to serve warm. It will be easiest to cut if the cake has been refrigerated. Store leftovers in refrigerator, or may be frozen.

Note: I use Lifesource oat fiber because I trust their safe handling and sourcing to provide a gluten-free product. If in doubt, omit from recipe.

Calories 181, Total Fat 15 g, Saturated Fat 8 g, Sodium 167 mg, Potassium 90 mg, Total Carbohydrate 6 g, Dietary Fiber 3 g, Net Carbs 3 g, Sugars 1 g, Protein 4 g. Macros: 85% fat, 10% protein, 7% carbs. (Be sure to add any carbs for toppings or add-ins used.)

© March 30, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

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Profile photo of Betty Rodriguez

Betty Rodriguez on 4.13.2017

I appreciate that I can have something with a banana flavor that isn’t a typical almond flour quick bread. This is very much a cake. I love this! Thanks so much for this recipe.

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