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!

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 |