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

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.