Banana Bread KETO

This low carb banana bread recipe with almond flour & coconut flour is perfectly moist & rich. Naturally paleo, gluten-free, sugar-free, and healthy.

SERVINGS  12
Net carbs per slice: 2g


INGREDIENTS

• 2 cup Almond flour
• 1/4 cup Coconut flour
• 1/2 cup Walnuts (chopped; plus more for topping if desired)
• 2 tsp Gluten-free baking powder
• 2 tsp Cinnamon
• 1/4 tsp Sea salt (optional)
• 6 tbsp Butter (softened)
• 1/2 cup Erythritol
• 4 large Eggs
• 1/4 cup Almond milk
• 2 tsp Banana extract

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9"x5" loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).

In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and sea salt (if using).
In another large bowl, use a hand mixer to butter and erythritol until fluffy. Beat in the eggs (use the low setting to avoid splashing). Stir in the banana extract and almond milk.

Pour the dry ingredients into the wet. Beat on low setting until a dough/batter forms.

Stir in the chopped walnuts.

Transfer the batter into the lined loaf pan and press evenly to make a smooth top. If desired, sprinkle the top with additional chopped walnuts and press them lightly into the surface.

Bake for 50-60 minutes, until an inserted toothpick comes out clean.

Cool completely before removing from the pan and slicing. (The longer you let it sit before slicing, the better it will hold together. The next day is ideal if possible.)


*Note: This banana bread is a little more crumbly than a typical banana bread made with flour. You can add a 1/2 teaspoon xanthan gum if you'd like it to be less crumbly, but I didn't find it necessary.

Source: Wholesum Yum