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Low Carb Banana Flip

By: Kent Altena from Atkins Diet Geek
Low Carb Banana Flip
This image courtesy of

Looking for a new recipe for banana cake? Try this Low Carb Banana Flip cake recipe. It's a whoopie pie and banana cake all mixed up to make one outstanding dessert recipe for you and your guests.


For more recipes and information about Kent, check out his Featured Foodies profile page.


  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 5 tablespoons butter
  • 1/2 cup Splenda, granular
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup vanilla protein powder
  • 1/3 cup heavy cream
  • 1/3 cup water
  • 4 ounces cream cheese
  • 1/3 cup Splenda
  • 3 tablespoons butter
  • 2 teaspoons banana extract
  • 2 drops yellow food color
  • 1 tablespoon heavy cream


  1. Preheat oven to 375 degrees F.

  2. In a large bowl, combine almond flour, coconut flour, and baking soda.

  3. To the stand mixer bowl, add butter, Splenda, egg, vanilla, vanilla whey protein powder, Beat batter together until well-combined.

  4. In a small bowl, add cream and water, and stir. Turn on stand mixer to low speed, and alternate adding a portion of flour mixture and wet ingredients until all are combined. Scrape down sides of mixer, and mix for another 20 seconds on medium.

  5. Line a baking sheet pan with parchment paper, and using a tablespoon, portion out dollops on the sheet pan. Only do one pan at a time, refrigerate the batter in between batches. Bake for 8-9 minutes. Move the finished cakes to a cooling rack to cool for 30 minutes. Repeat process for remaining batter.

  6. In a second stand mixer bowl, add cream cheese, Splenda, vanilla, banana extract, butter, yellow food coloring, and heavy cream. Whip the ingredients together.

  7. Match the banana flip cakes with similarly sized cakes. Take the bottom, and spread the filling on top. Place top cake on filling, and press top cake down.

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