These keto banana cupcakes (with chocolate buttercream frosting!!) are just incredibly flavorful and totally moist. Fact is, you’ll even be hard-pressed to notice the lack of bananas!
Keto ‘Banana’ Cupcakes
With Chocolate Buttercream Frosting
I’m guessing you guys won’t believe me that these banana(less) cupcakes actually taste like the real deal. But pinky promise that they do… just go check out the raving reviews by you guys on my famous keto banana bread (these are a terrific spinoff!!)!
Like The OG, these are super (suuuper!) moist, bursting with an incredible banana flavor, and with a dense yet cakey texture. i.e. they’re truly spot on!
Make them solo or add pecans (my favorite!), walnuts or chocolate chunks(!!) and top off with my chocolate buttercream frosting. But I’m also thinking a drizzle of our keto salted caramel will go nicely too… or how about some keto nutella?!
Alas! A total steal at just 2g net carbs a cupcake (add about 0.5-1g net with the frosting!)!
The Banana Extract
A high quality banana extract is an absolute must. Out of the handful I’ve tried, the Pure Banana extract from Olive Nation is the one I’ve liked best (not sponsored!).
It simply tastes like ripe bananas (ideal!) and is completely sugar-free and nil carbs (super ideal!). But if you’ve tried other good ones, be sure to drop them in the comments (always love your recs!)
You’ve got a few good options here! Lakanto Golden (erythitrol-monkfruit blend with maple hues), xylitol (non-corn though to avoid tummy troubles!) and allulose (add 30% more) are my top choices (no aftertaste at all!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
Also note that adding a teaspoon of blackstrap molasses adds that brown sugar kick (i.e. a tonne of umami and improves browning!). Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.4g net carbs a slice (i.e. half the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.
Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.
But if it’s still not your thing, just leave it out!
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
Keto 'Banana' Cupcakes (With Chocolate Frosting!)
For the keto banana cupcakes
- 114 g grass-fed unsalted butter
- 128 g almond flour
- 46 g golden flaxseed meal finely ground*
- 18 g psyllium husk finely ground*
- 14 g coconut flour
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 4 eggs
- 2/3-1 cup golden erythritol xylitol or coconut sugar, to taste (I use 3/4 cup)
- 1 teaspoon blackstrap molasses totally optional!
- 2-3 teaspoons banana extract I use 3 tsp**
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 90 g full fat Greek-style yogurt or sour cream
- 2/3-1 cup roughy chopped pecans or walnuts optional
For the chocolate buttercream frosting
- Heat up the butter in a small saucepan over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes). Set aside to cool slightly while you prepare the rest. Note: browning the butter is totally optional, but it does add a tonne of flavor so it comes highly suggested!
- Preheat oven to 350°F/180°C and line a muffin pan with liners.
- Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside.
- Add eggs, sweetener and molasses (optional) to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the banana and vanilla extracts, apple cider vinegar and browned butter.
- Add in the dry flour mixture in two parts, alternating with the yogurt. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix (think cookie dough!). Fold in the nuts (optional).
- Distribute batter evenly into muffin pan, smoothing out the top with a wet spatula. Bake for 25-30 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the cupcakes after minute 15, and cover with aluminum foil as soon as they begin to turn golden (about minute 20 for me).
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before frosting.