Banana Split Almond Flour Cupcakes (Gluten-Free, Keto-Friendly, No Added Sugar, Low Net Carbs)!

🍌🍓🍫 Who says you have to say goodbye to summer without one more sweet treat?

My Healthy Banana Split Almond Flour Cupcakes are made with pure goodness and all the delicious flavors that make a banana split a summertime favorite! A sweet little treat for enjoying the last days of summer—without all the unnecessary ingredients.

Ingredients

2 cups Banana Almond Flour

2 Tbsp of tapioca flour

1 tsp baking powder

¼ tsp salt

3/4 cup monk fruit

1/4 cup melted coconut oil

2 eggs

1 tsp pure vanilla extract

¼ cup of ripe mashed banana

½ cup of melted Lily’s dark chocolate chips

6-10 cherries or strawberries

Banana Frosting

Directions

1. Preheat the oven to 350 degrees and line your cupcake tin (pan) with liners.  

2. Combine the almond flour, tapioca flour, baking powder and salt.

3. Cream together the Monk fruit and coconut oil in a bowl until creamy. Continue to mix, gradually adding the eggs and pure vanilla extract until smooth.

4. Combine your wet into your dry ingredients and mix well. Fold in your mashed banana.

5. Chill for 1 hour.

5. Pour the mixture into the lined cupcake tins and spray lightly.

6. Bake in the oven for about 20-22 minutes or until golden and when a toothpick inserted comes out clean. Cool for 10-20 minutes.

7. When completely cooled, spread your banana frosting over the top of each cupcake. Then drizzle your melted chocolate over the top and complete with a cherry or strawberry on top.

Enjoy!