Banana Flavor Concentrate
Out of all the fruits that I choose not to have while living my keto life, banana’s I have missed most of all! I’ve tried many brands of banana extract but they all tasted very artificial and made me feel sick to my stomach. Especially McCormick brand, please avoid that at all costs! I had one bite of a cupcake I made with that and threw the rest in the trash.
The Sweet Life Flavor Concentrates are so real tasting! It truly tastes like ripe banana, not banana flavored candy. There are completely affordable and a small 10ml bottle lasts forever because it contains around 300 drops! I use about 3-5 drops per serving of whatever I’m cooking/baking.
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Molasses does contain sugar, please make note of that if you’re strictly avoiding it. The amount used in this recipe is so minuscule (around 1g carb per entire batch of 6 cupcakes) but the difference it makes in the flavor is big! There are also many health benefits in blackstrap molasses, I encourage you to read more about them here.
Keto Banana Cupcakes with Cinnamon Cream Cheese Frosting
A spongey banana (free) cupcake with sweet cream cheese frosting and a touch of cinnamon.
- 1 cup blanched almond flour (I like this brand)
- 1 tspn baking powder (I like this brand)
- pinch of salt
- 2 large eggs (room temp is best)
- 1/4 cup full fat sour cream
- 2 tbsp unsalted butter, softened.
- 1/3 cup granulated sweetener (I like this brand)
- 1 tspn vanilla extract (I like this brand)
- 20-25 drops Sweet Life Flavor Co “Ripe Banana” Flavor Concentrate (see notes above)
- 1/4 tspn Blackstrap Molasses (optional but highly recommended)
- 3 oz full fat cream cheese
- 3 tbsp butter
- 1/2 cup powdered erythritol (I like this brand)
- 1/2 tspn vanilla extract (I like this brand)
- 1/8 tspn ground cinnamon (I like this brand)
Crushed nuts of your choice
- Preheat oven to 350F. Place 6 muffin liners in muffin pan. One of my readers suggested using silicone muffin cups to avoid having the batter stick to the paper liners! Great tip! Thank you, Teresa!
- In a large bowl, with a hand mixer, using the beater attachment mix the sour cream, eggs, vanilla and flavor concentrate drops, sweetener, mollases, and butter until it’s one homogenous mixture. Some small lumps from the butter are ok. Don’t over mix.
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- Slowly stir dry ingredients into wet ingredients until combined. Mix will resemble a thick pancake batter consistency.
- With a ladle or spoon, carefully pour the batter into the already prepared muffin pan. Fill them up to just below the edge of the liners.
- Bake on center rack at 25-28 minutes or until a toothpick comes out clean when inserted into muffin center and the edges are light golden.
- Allow muffins to cool in the pan. These are best enjoyed completely cooled as they continue to cook outside of the oven.
- The cupcakes will keep for up to a week when stored in a ziplock bag or airtight container in the refrigerator.
In a large bowl using a handheld stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on high speed until smooth. Add powdered sweetener, vanilla and cinnamon. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Frost cupcakes however you prefer. I top mine with toasted and crushed pecans. I tried adding sugar free caramel but the combination was entirely too sweet, even for me.
*Carb count excludes sugar alcohols and/or sweeteners. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. I try to be accurate, but please feel free to make your own calculations.