Traditional Banana Cake with Cream Cheese Icing can be as high as 40g of carbs per slice.

We’ve come up with a LowER Carb Banana Cake using Our Cupcake Mix with a few little extra ingredients. Coming in at 8.2g carbs per piece.

Enjoy! x

Cook Time: 40-50 mins

Makes: 1 small round cake


  • 1 packet of Our Low Carb Cupcake Mix
  • 2 eggs
  • 1  cup or 250ml milk of choice (nutrition is based with unsweetened Almond milk)
  • 70g Butter
  • 50g desiccated coconut
  • 2 mashed ripe bananas

Icing – we followed the steps on the packet, but used extra cream cheese.

  • 250g cream cheese
  • 3 tbsp butter (60g)
  • 75g of our Low Carb Icing
  • 2 teasp cinnamon
  • 20ml or 1TB water


  1. Preheat oven to 180 degrees
  2. Prepare round cake tin with baking paper – Spray lightly
  3. Melt butter in the microwave, allow to cool. Whisk together mashed banana eggs, milk and melted butter in small bowl
  4. Place dry mix and coconut in a larger bowl and pour the egg mix into the cupcake.
  5. Stir enough to combine well.
  6. Using a spoon pour the mix into the baking tin
  7. Bake for 35-40mins – rotating at half way
  8. Remove from Oven and cool on cooling rack
  9. Refrigerate before icing (the cake must be cool or the icing will melt)

Icing Steps: 

  1. Place cream cheese and butter in a microwave safe bowl and microwave for 60 seconds.
  2. Add the cinnamon and Icing Mix
  3. Using electric beaters whip icing until light and fluffy.


For more great Low Carb recipes, click here

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my facebook page