Low Carb Banana Flip
Looking for a new recipe for banana cake? Try this Low Carb Banana Flip cake recipe. It's a whoopie pie and banana cake all mixed up to make one outstanding dessert recipe for you and your guests.
Notes
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Ingredients
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 5 tablespoons butter
- 1/2 cup Splenda, granular
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup vanilla protein powder
- 1/3 cup heavy cream
- 1/3 cup water
- FILLING:
- 4 ounces cream cheese
- 1/3 cup Splenda
- 3 tablespoons butter
- 2 teaspoons banana extract
- 2 drops yellow food color
- 1 tablespoon heavy cream
Instructions
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Preheat oven to 375 degrees F.
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In a large bowl, combine almond flour, coconut flour, and baking soda.
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To the stand mixer bowl, add butter, Splenda, egg, vanilla, vanilla whey protein powder, Beat batter together until well-combined.
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In a small bowl, add cream and water, and stir. Turn on stand mixer to low speed, and alternate adding a portion of flour mixture and wet ingredients until all are combined. Scrape down sides of mixer, and mix for another 20 seconds on medium.
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Line a baking sheet pan with parchment paper, and using a tablespoon, portion out dollops on the sheet pan. Only do one pan at a time, refrigerate the batter in between batches. Bake for 8-9 minutes. Move the finished cakes to a cooling rack to cool for 30 minutes. Repeat process for remaining batter.
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In a second stand mixer bowl, add cream cheese, Splenda, vanilla, banana extract, butter, yellow food coloring, and heavy cream. Whip the ingredients together.
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Match the banana flip cakes with similarly sized cakes. Take the bottom, and spread the filling on top. Place top cake on filling, and press top cake down.
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