A deliciously tender cake, topped with creamy peanut butter frosting makes these low carb and gluten-free Banana Cupcakes truly special! Both the cupcakes and the frosting are so easy to make, so they are perfect for beginners to keto or gluten-free baking.
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2020 has been the year of banana bread. My Keto Banana Bread Recipe has been going crazy over on Pinterest and I have made more than a few batches myself in the past few months.
After months of being at home, I decided that it was high time I change up my usual banana obsession and decided to turn one of my favorite flavor combos into a cupcake!
What you'll need for these Gluten-Free Banana Cupcakes:
Butter, eggs, milk, vanilla extract, and baking powder are all basic ingredients in most cakes that I don't recommend substituting. With that said, butter and milk can be substituted with vegan alternatives.
Cream cheese may seem like a strange ingredient in a cake, but it greatly improves the texture and prevents the cake from being dry which can be an issue with gluten-free cakes.
Low Carb Sweetener or granular sweetener of your choice.
Banana - I know that you may be surprised to see a real banana in a low carb recipe. I understand that this is controversial, but I am of the firm belief that no foods are ‘keto’ or ‘not keto.’
Using only one small banana adds so much flavor, but doesn't increase the overall carb count significantly.
Banana Extract is optional but does help to increase the banana flavor. When combined with the real banana, it doesn't have the same artificial banana flavor that is typical of banana extract.
Almond Flour combined with a small amount of Vanilla Protein Powder is my go-to low carb and gluten-free flour substitute for cakes. I recommend a super-fine, blanched almond flour for the best texture.
My favorite low carb protein powders are IsoPure or AboutTime, both of which can be found on Amazon.
Did somebody say Peanut Butter Frosting?
Yep - You heard me right! I'm not usually a huge fan of frosting, but this peanut butter frosting is really something special. It is so good, that I actually make it as a stand-alone dessert for myself and my peanut butter loving kids!
Making this frosting is also super simple! Just be sure that your butter and cream cheese are softened and make sure that you use a powdered sweetener to ensure a smooth consistency.
With that said if peanut butter and banana isn't your thing, feel free to use any frosting that you like. Here are some other frosting ideas:
- Keto Chocolate Frosting
- Low Carb Cream Cheese Frosting
- Low Carb Caramel Frosting
- Keto Cinnamon Frosting
Looking for more low carb and gluten-free banana recipes?
- Banana Pudding | Keto, Gluten-Free
- Banana Bread | Keto, Gluten-Free
- Low Carb Bananas Foster Pancakes | Gluten Free
- Keto Banana Bread Bottomed Cheesecake
- Grain-Free Banana Bread Granola | Keto
Gluten Free Peanut Butter Banana Cupcakes | Low Carb
Equipment
- Mixing Bowls
- Electric Mixer
- 9" Cake Pans
- Parchment Paper
- Frosting Spatula
Ingredients
- ¼ cup Butter softened
- 4 oz Cream Cheese softened
- ¾ cup Low Carb Sweetener
- 4 Large Eggs
- 1 Small Banana
- ¼ cup Unsweetened Almond Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Banana Extract optional
- 2 ¼ cups Almond Flour
- ¼ cup Low Carb Protein Powder
- 1 tablespoon Baking Powder
For the Peanut Butter Frosting:
- ½ cup Natural Peanut Butter Melted
- ½ cup Butter softened
- 6 oz Cream Cheese softened
- 1 ½ cup Confectioners Sweetener or to taste
- pinch Salt
- ¼ cup Heavy Whipping Cream
Instructions
- Preheat your oven to 325° F and line a muffin pan with muffin liners, and/or spray with non-stick spray.
- In a large bowl, beat the butter and cream cheese until they are combined, then add the sweetener and mix until the sweetener is beginning to melt.
- Add the eggs, banana, almond milk, banana extract, and vanilla then, continue to mix until well combined.
- In a separate bowl mix together the almond flour, protein powder, and baking powder.
- Add half of the dry ingredients to the butter and cream cheese mixture, beat on medium speed until combined. Then, repeat with the remaining dry ingredients.
- Evenly distribute the cake batter between the muffin liners (I slightly more than ¼ cup of batter per cupcake). Gently tap the pans on the counter to remove any air bubbles and to ensure the batter is even.
- Bake the cake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool for 10 minutes before removing them from the muffin pan. Allow them to cool fully before adding the frosting.
- While they are cooling, you can prepare the frosting. In a large bowl combine the Peanut Butter, cream cheese, butter, salt, and sweetener until smooth.
- Use an electric mixer and slowly beat in the heavy cream 1 tablespoon at a time until you reach the desired consistency.
- Once the cupcakes are cool top them with the frosting using a spatula or piping bag and enjoy!
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Trisha says
The instructions for this recipe's frosting is not for the peanut butter frosting. It is for chocolate frosting.
Sabra says
Thank you so much for pointing this out! It should be corrected now. So sorry for the confusion 😅