4 tbps softened butter
¾ cup erythritol or other sugar substitute
3½ oz cream cheese, softened
1 tsp vanilla extract
1½ tsp banana extract
1¼ cup almond flour (sesame seed flour for a nut free option)
1 tsp baking powder
¼ tsp of salt
1½ cups preferred nuts, chopped
1. Preheat oven to 300°F.
2. In a large bowl, beat the butter with the sugar substitute until well incorporated.
3. Add cream cheese and vanilla. Mix well. Add the eggs one at a time, mixing well after each. Add banana extract.
4. Add all dry ingredients until well combined. Add chopped nuts to the batter then pour into lined muffin pan. The dough will rise, so ensure there is a big enough gap from the top to accommodate.
5. Bake for 30-40 minutes, or until the middles stop being jiggly.