Banana Cream Cake Recipe {Sugar free & Gluten Free}
 
 
This light, fluffy banana cream cake makes a delicious and quick breakfast when you've got ripe bananas on hand. Unlike rich, dense banana bread, this is a very light cake-like treat.
Author:
Recipe type: Breakfast
Cuisine: THM
Serves: 1
Ingredients
  • 3 T. oat flour-use gluten free and grind in your blender or grain mill.
  • 2 tsp. Truvia, or erythritol + 2-3 shakes stevia extract, or xylitol
  • ½ tsp baking powder
  • 1 T. plain 0% Greek yogurt
  • 2 T. very ripe banana
  • ½ t. vanilla extract
  • ¼-1/2 t. banana extract (optional)
  • 1 T. egg white
Instructions
  1. Place all dry ingredients into a ramekin or mug.
  2. Add yogurt, banana, extracts, and egg whites.
  3. Mix really well with a fork, being sure to stir well in the bottom edge of mug or ramekin.
  4. Bake at 350* for 10-15 minutes, or microwave for 1½ minutes.
  5. Allow to cool. Sprinkle top with cinnamon/erythritol (or Truvia, or xylitol) mix if desired. Garnish with a couple of slices of banana and some Redi-whip.
Notes
I figured this to have 1.5 grams of fat and 11 net carbs. Enjoy with an egg white omelet, and a small piece of fruit for a delicious E breakfast!

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Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/banana-cream-cake-recipe-sugar-free-gluten-free/