Ingredients

The following ingredients have 2 Servings
  • 1 cup almond flour ((Note 1))
  • 1/2 cup finely chopped walnuts ((Note 2))
  • 1/3 cup sour cream
  • 1/3 cup powdered erythritol or 1/4 cup confectioners swerve sweetener
  • 1 large egg
  • 1.5 tablespoons avocado oil or melted coconut oil
  • 2 teaspoons banana extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt

Instruction

  • Prepare: Preheat oven to 350 F.
  • Make Batter: Whisk almond flour, sweetener, baking soda, and salt in bowl until well-mixed. Lightly beat egg by hand in another bowl, then stir with sour cream, oil, and banana extract until smooth. Combine wet and dry mixtures by stirring until well-mixed, then stir in nuts.
  • Bake & Cool: Distribute batter among 6 to 8 greased cupcake wrappers (Note 5), filling them about 2/3 full. Bake at 350 F for about 20 minutes, or until toothpick inserted in center comes out clean or with dry crumbs. Cool to room temperature, about 1 hour, before serving (Note 6).