Low Carb, Gluten Free Banana Cake with Cream Cheese Frosting

Ingredients

• Banana

  Raw

  2 medium or 236g

• Butter

  Salted

  3 tbsp or 43g

• The Ultimate Sugar Replacement Granular

  Swerve Granular

  ¾ cup or 144g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Vanilla extract

  2 tsp or 8g

• Super-Fine Natural Almond Flour

  Bob's Red Mill

  2 ¼ cup or 252g

• Baking Powder

  Compliments

  1 ½ tsp or 6g

• Sea Salt

  Cerulean Seas

  ¼ tsp or 2g

• Country Crock Plant Butter

  Avocado Oil Plant Butter

  8 tbsp or 112g

• Philadelphia Original Cream Cheese

  Full Fat Cream Cheese

  4 oz or 103g

• The Ultimate Confectioners Sugar Replacement

  Swerve

  2 cup or 288g

• Vanilla Extract

  Pure - Kirkland Signature

  1 tsp or 5g

Directions

1. Cake 1. Preheat oven to 350 degrees F. 2. In a large mixing bowl mash bananas with a fork. 3. Add softened butter and granular sweetener & mix until creamy with an electric mixer. Add eggs and vanilla extract and mix well. 4. In a separate small size bowl combine almond flour, baking powder, salt & stir together with a spoon Add to the banana mixture in batches, beating with an electric mixer to incorporate. 5. Spoon into a 9x9 square baking pan, lined with parchment paper & bake for 40 minutes (until toothpick inserted in center comes out clean). Let it cool completely before frosting. After frosting, serve immediately or store the cake loosely wrapped in refrigerator. Cream Cheese Frosting 6. In a large bowl, beat butter and cream cheese with an electric mixer until fluffy. 7. Add powdered sweetener & start mixer slowly ate avoid a mess, beating well to combine. 8. Add vanilla extract and beat just to combine. Yield: 16