Description
Keto Banana Bread is a delicious low-carb twist on the classic banana bread, made with almond flour and a keto-friendly sweetener. This moist, flavorful bread delivers the same comforting banana flavor but with only a fraction of the carbs. It’s perfect for anyone following a keto or low-carb diet, offering a satisfying treat for breakfast, snacks, or dessert!
Ingredients
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2 large ripe bananas (use the smallest bananas possible to keep carbs low)
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2 cups almond flour
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1 teaspoon baking soda
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½ teaspoon ground cinnamon (optional)
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¼ teaspoon salt
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3 large eggs
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¼ cup melted butter (or coconut oil for a dairy-free version)
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1/4 cup erythritol or other keto-friendly sweetener (adjust to taste)
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1 teaspoon vanilla extract
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¼ cup unsweetened almond milk (or any keto-friendly milk alternative)
- ½ cup chopped walnuts or sugar-free chocolate chips (optional)
Instructions
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Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper. -
Prepare the Wet Ingredients:
In a medium bowl, mash the ripe bananas with a fork or potato masher until smooth. Add the eggs, melted butter (or coconut oil), erythritol, vanilla extract, and almond milk. Stir until well combined. -
Mix the Dry Ingredients:
In a separate bowl, whisk together the almond flour, baking soda, cinnamon (if using), and salt. -
Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If using walnuts or chocolate chips, gently fold them into the batter. -
Bake the Banana Bread:
Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the loaf should feel firm to the touch. -
Cool and Serve:
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
Variations: Add chopped walnuts, pecans, or sunflower seeds for extra crunch, or stir in sugar-free chocolate chips for a decadent treat.Pumpkin Spice Version: For a fall twist, add 1 tablespoon of pumpkin spice to the batter.Coconut Flour Version: Replace almond flour with ¾ cup of coconut flour (you may need to adjust the liquid content).
