A delicious and healthy keto-friendly banana bread made with almond and coconut flour, perfect for those following a low-carb diet.
Ingredients
- 1 1/2cupsalmond flour
- 1/4cupcoconut flour
- 1tspbaking powder
- 1/2tspbaking soda
- 1/4tspsalt
- 1tspground cinnamon
- 1/2tspground nutmeg
- 3piecelarge eggs
- 1cupmashed overripe bananas
- 1/4cupunsweetened almond milk
- 1/2cupketo-friendly sweetener
- 1/4cupmelted coconut oil or butter
- 1tspvanilla extract
- 1/2cupchopped walnuts or pecans
- 1/4cupsugar-free chocolate chips
How to make Keto Banana Bread
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the eggs. Add the mashed bananas, almond milk, sweetener, melted coconut oil (or butter), and vanilla extract. Mix well until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chopped nuts and chocolate chips if using.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil halfway through baking.
Allow the banana bread to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy your keto banana bread! Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Tips & Tricks
Ensure your bananas are overripe for the best flavor and sweetness.
If your batter seems too thick, you can add a bit more almond milk to reach the desired consistency.
Feel free to add other keto-friendly mix-ins like unsweetened shredded coconut or flax seeds for added texture and nutrition.
