Aunt Rocky’s Banana Nut Mini Cakes

Preheat oven to 350ºF. Set 12 square silicone muffin cups on a cookie sheet, or line 12 wells in a muffin tin. Set aside

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. Whisk again until banana is well incorporated.

Add dry ingredients and pecans (if using) to wet ingredients and quickly whisk until smooth. Coconut flour is very thirsty, and the batter will be thick, not runny like a normal cake batter.

Spoon batter into muffin cups. Bake 20–25 minutes, or until tops are beginning to brown and a toothpick in the center comes out clean.

If using silicone cups, let cool on rack for about 5 minutes, then remove from cups to finish cooling. Store leftovers in refrigerator, or may be frozen.

Notes:
• I use Lifesource oat fiber because I trust their safe handling and sourcing to provide a gluten-free product.
• For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 135, Total Fat 11 g, Saturated Fat 6 g, Sodium 126 m, Potassium 68 mg, Total Carbohydrate 5 g, Dietary Fiber 2 g, Net Carbs 3 g*, Sugars 1 g, Protein 3 g. Macros: 85% fat, 10% protein, 10% carbs.

Be sure to add any carbs for toppings or add-ins used.

© April 24, 2017 Roxana Lopez for Aunt Rocky’s