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).