Banana Foster Cake Cups with Salty Banana Icing Cream
Gluten-free, grain-free, low-carb, keto-friendly, high-protein, paleo
Ingredients
Banana Foster Cake Cups
- 1 ripe banana (mashed)
- 3 eggs
- 1/4 cup nut butter (I've used almond, PB, and pecan, and pecan is my favorite)
- 1/4 cup melted ghee (option to sub for more nut butter)
- 2 tsp maple flavoring (can sub vanilla)
- 1 tsp vanilla
- 1 tsp baking soda
- 30 g plain pea protein (I used bulk)
- 1 scoop Ancient Nutrition Salted Caramel Bone Broth Protein
- 1 tsp xantham gum (optional)
- 3 tbsp sweetener of choice (I use coconut sugar or I omit entirely because I think artificial sweeteners are #gross but you do you!)
Salty Banana Icing Cream
- 1 cup Greek yogurt (use coconut Chobani, thank me later)
- 2 frozen bananas
- 1 tsp sea salt (more or less to taste)
Instructions
Banana Foster Cake Cups
- Preheat your oven to 350F and line or grease your muffin tin.
- Combine all dry ingredients in a small bowl.
- Separate your eggs. Whip your egg whites. (NOTE: you can skip this step and just add your eggs in with all wet ingredients in the step below, but your cake cups won't have as nice of a "cup" shape)
- Combine all wet ingredients except your egg whites in a large bowl (nut butter, ghee, banana, maple flavoring, vanilla). Add dry ingredients and mix well.
- Fold your egg whites into your mixture. (Again, skip this step if you've opted to not whip your whites. No judgement here. We all have those days)
- Bake for 12-15 minutes (until the tops start to brown and a toothpick comes out dry)
Salty Banana Icing Cream
- While the muffins are in the oven, put all ingredients for the Salty Banana Icing Cream in a blender and blend until well combined. If the consistency isn't #thick enough to scoop, pop the mixture in the freezer for a few minutos to let it firm up.
- Top your muffins with a scoop of ice cream and serve immediately. Store the Icing Cream in the freezer and the Cake Cups in the fridge for up to a week.