Wessel Best Recipes

Yield: 16 servings

Ingredients
Banana Bread:
1/2 to 1 cup water
1/2 cup ground chia seed (I grind mine in a coffee grinder and then measure out 1/2 cup)
2 cups almond flour
1/2 cup Swerve Sweetener
1/3 cup coconut flour
1/3 cup unflavoured whey protein powder
1 tbsp baking powder
1/2 tsp salt
3/4 cup unsweetened almond milk
3 large eggs
1/4 cup melted butter
1 tsp banana extract (imitation would also be fine)
1/2 tsp vanilla extract
1/4 tsp stevia extract
Caramel Frosting:
4 oz cream cheese, softened
1/4 cup powdered Swerve Sweetener
6 tbsp whipping cream
1 tsp caramel flavour OR vanilla extract

Instructions
Banana Bread:
Preheat oven to 325F and grease a loaf pan very well.
In a small bowl, combine 1/2 cup water and chia seed. Stir and let sit to gel. If it remains very thick, add more water (it should resemble mashed bananas in consistency).
Meanwhile in a large bowl, whisk together almond flour, sweetener, coconut flour, whey protein powder, baking powder and salt.
Stir in almond milk, eggs, melted butter, banana extract, vanilla, stevia and chia mixture until thoroughly combined.
Spread mixture in prepared baking pan, smoothing the top.
Bake 70 to 75 minutes or until golden brown and a tester inserted in the center comes out clean
Let cool in pan 20 minutes and then transfer to a wire rack to cool completely.
Caramel Frosting:
In a large bowl, beat cream cheese and powdered sweetener until smooth.
Beat in whipping cream and caramel or extract until well combined.
Spread over cooled banana cake and let set about half an hour.
Notes
Serves 16. Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.
Unfrosted: 171 Calories; 13g Fat (65.7% calories from fat); 7g Protein; 9g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 240mg Sodium.
Frosted: 215 Calories; 18g Fat (70.7% calories from fat); 8g Protein; 9g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 263mg Sodium.
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