Great recipe - flourless cake...for all of us BOTT

It has been posted all over, but for some of us that still love to eat and the holidays are just close by - this helps me "eat my cake and have been able to mainatain"  When i make mine - it usually end up with 8-9 gr of proteins per muffin, 80-100 cal, 2-3 gr sugar, 5-6 gr carbs, + fiber + some fat.  Great for breakfast.  Just grab 2 muffins.  Yum...
 
But it is best to calculate your # as you make it. 

I took Shari's banana bread recipe -modified it some - to farther limit carbs and here it goes:

Banana and Pumpkin Bread (muffins - makes 24) low carbs and sugar

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1 large bananas, smashed

1 can of pumpkin

0.5-0.75 cup erythritol (or splenda - use a bit more..1cup)

2 large eggs + 1/4 cup egg whites

1.75 cups vanilla protein powder

1 large Tbs of Cocoa (love my cocoa - but optional)

1/3 cup coconut oil (melted) – can use butter or other fat

2 tsp baking powder

1/2 tsp baking soda

1/4 cup finely chopped walnuts (I gotta have nuts in mine!)

1/4 cup flax seeds,

½ cup flax meal

1/8 cup pumpkin Torani syrup

1 tsp ginger

1/2 Tbs cinnamon

salt

 

 

Mix the sweetener, fat, bananas, pumpkin, syrup and eggs for 3 minutes.  Sift protein powder, baking powder,  baking soda, cinnamon, ginger salt in a separate bowl.  Add flax meal.  Add dry mixture to the wet. Mix well.  Add walnuts and flax seeds.  Make sure it is not too tick.  If it is - add little of milk.

 

Grease 2 (12 each) muffin pan.  Pour the batter into the muffin pans (2/3- ¾ high)  and bake for 15 min or until a toothpick inserted into the center comes out clean.

 

Or use loaves pans 2   4x8" loaf pans instead, filled to about 1/2 each . They're small enough that you get lots of edges and it can cook through and through.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
You can dust the top with cinnamon/Splenda before cooking for a nice glossy brown crustiness

 Delicious with butter spread, or a little peanut butter.

 

Banana and Pumpkin Bread – 2 x volume.  Low carbs – very low sugar

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2 large bananas, smashed

2 cans of pumpkin

1-1.5 cup erythritol (or splenda)

4 large eggs + ½ cup egg whites (or just use egg whites)

3.5 cups vanilla protein powder

2 large Tbs of Cocoa

2/3 -3/4 cup coconut oil (melted) – can use butter or other fat

4 tsp baking powder

1 tsp baking soda

1/2 cup finely chopped walnuts (I gotta have nuts in mine!)

½ cup flax seeds,

½ cup flax meal

¼ cup pumpkin Torani syrup

1 tsp ginger

1 Tbs cinnamon
salt

 

 

Mix the sweetener, fat, bananas, pumpkin, syrup and eggs for 3 minutes.  Sift protein powder, baking powder,  baking soda, cinnamon, ginger salt in a separate bowl.  Add flax meal.  Add dry mixture to the wet. Mix well.  Add walnuts and flax seeds.  Make sure it is not too tick. 

 

Grease 2 (12 each) muffin pan and 2 loaf pans.  Pour the batter into the muffin pans (2/3- ¾ high)  and bake for 15-20 min or until a toothpick inserted into the center comes out clean.

 

I like loaves pans 4x8" loaf pans instead, filled to about 1/2 each . They're small enough that you get lots of edges and it can cook through and through.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
You can dust the top with cinnamon/Splenda before cooking for a nice glossy brown crustiness

 Delicious with butter spread, or a little peanut butter, or yogurt spread... Or just by itself...