Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, low carb banana cinnamon cake (with custard centre). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Low Carb Banana Cinnamon Cake (With Custard Centre) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Low Carb Banana Cinnamon Cake (With Custard Centre) is something that I have loved my entire life. They are fine and they look wonderful.
Here is another comforting recipe for chilly and windy days of fall. This fluffy cake is bursting with intense, warm cinnamon flavor — perfect for fall and winter. Have a piece, or two, of this yummy low-carb delicacy.
To get started with this recipe, we must prepare a few components. You can cook low carb banana cinnamon cake (with custard centre) using 14 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Low Carb Banana Cinnamon Cake (With Custard Centre):
- Prepare Cake
- Take 300 g Almond flour
- Take 2 Tsp Baking Powder
- Prepare 2 Tsp Baking Soda
- Make ready 4 Tbsp Erythritol
- Make ready 2 Tsp Cinnamon
- Prepare 4 Eggs
- Get 2 Tbsp Melted Butter
- Get 1.5 Large (very ripe) Bananas
- Prepare Custard
- Prepare 1 Cup Heavy Cream
- Make ready 4 Egg Yolks
- Make ready 2 Tsp Vanilla Essence or 1 Pod
- Get 2 Tbsp Erythritol
Choose between Pumpkin Spice (seasonal), Apple Cinnamon, or Banana. Each flavor pairs perfectly with our sugar free maple glaze! The simple keto cake recipe can absolutely hold its own against any cake mix or bakery style chocolate cake. Or change up the flavor by topping the cake with cream cheese frosting, peanut butter frosting, whipped cream, ice cream, sliced strawberries, or coconut.
Instructions to make Low Carb Banana Cinnamon Cake (With Custard Centre):
- Prepare Custard: Heat cream and vanilla on a low heat for five minutes.
- Leave to cool for five minutes.
- Whisk together the eggs and butter.
- Slowly add the egg mixture to the cream.
- Return the mixture to the heat and stir continually until the mixture thickens.
- Remove from heat and leave to cool while you prepare the cake mixture.
- Preheat oven to 160°C and line a cake tin/large Baking dish. I used 10"x 6" rectangular pyrex dish
- Mix together all of the dry ingredients.
- Whisk the eggs until fluffy then add to the dry mixture.
- Mix in the mashed bananas.
- Pour half of the batter into a lined cake tin or baking dish.
- Bake for 15 minutes.
- Pour the custard onto the partly baked cake.
- Pour the remaining cake mixture over the custard and return to the oven for 30 - 40 Minutes.
- The cake will need to be left to cool for at least 2 hours before serving. Ideally leave to cool in refrigerator over night.
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