Ingredients
- 1¼ cups almond flour
- ½ cup unsweetened natural cocoa powder
- ¼ cup arrowroot starch
- 1½ tsp double acting baking powder
- ¼ tsp salt
- ½ cup mashed banana
- ½ cup Swerve Granular
- ¼ cup melted coconut oil
- 3 eggs
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a cupcake pan with 9 parchment paper liners.
- In a medium-sized bowl, whisk together the almond meal, cocoa powder, starch, baking powder, and salt.
- In a large bowl, whisk together the mashed bananas, Swerve Granular, and melted coconut oil. Whisk in the eggs and vanilla extract.
- Gently add the dry ingredients into the wet ingredients. Mix until well combined.
- Scoop the batter into the cupcake liners. Bake for 18 minutes, or until the surface of the cupcakes spring back when tapped. Let cool completely. Serve and enjoy!
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Nutrition Facts Serving Size 1 Servings 9 |
|---|
| Calories 200 |
| Total Fat 15g |
| Total Saturated Fat 7g |
| Cholesterol 60mg |
| Sodium 80mg |
| Total Carbs 22g |
| Dietary Fiber 4g |
| Sugars 3g |
| Swerve 11g |
| Protein 6g |
| Net Carbs: 7g |