Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Keto Banana Bread
My keto banana bread is moist, fluffy and delicious; it tastes like regular banana bread but with no added sugar and a fraction of the carbs.
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
16
slices
Calories:
136
kcal
Author:
Radwa
Equipment
Loaf tin
Mixing bowl
Hand mixer
Ingredients
1 ½
cups
almond flour
3
eggs
2
small ripe bananas
, mashed
½
cup
erythritol
2
teaspoon
ground cinnamon
1 ½
teaspoon
baking powder
1
teaspoon
vanilla extract
3
tablespoon
butter
¼
cup
walnut
, chopped
¼
cup
unsweetened chocolate chips
Instructions
Preheat the oven to 180C / 356F and line a 2lb loaf tin with parchment paper.
In a bowl, add the eggs and vanilla extract then whisk using an electric hand mixer.
3 eggs,
1 teaspoon vanilla extract
Then, add the erythritol and butter, whisk.
½ cup erythritol,
3 tablespoon butter
Add mashed bananas and continue whisking.
2 small ripe bananas
After that, add the almond flour, ground cinnamon and baking powder. Continue whisking.
1 ½ cups almond flour,
1 ½ teaspoon baking powder,
¼ cup unsweetened chocolate chips,
2 teaspoon ground cinnamon
Add half of the chopped walnut and chocolate chips, then stir the mixture using a spatula.
¼ cup walnut
Pour the batter in the loaf ban and then sprinkle the other half of the chopped walnut and chocolate chips on top of the batter.
Bake for 50 to 55 minutes or until it is entirely baked.
Leave the banana bread to cool down completely before slicing it.
Notes
I prefer ripe bananas because they taste very sweet and are easy to mash.
Nutrition
Serving:
1
slice
|
Calories:
136
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
38
mg
|
Sodium:
58
mg
|
Potassium:
72
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
54
IU
|
Vitamin C:
1
mg
|
Calcium:
58
mg
|
Iron:
1
mg