Description
A moist, buttery, and low-carb keto banana bread recipe that blends classic flavor with modern simplicity. Made with almond and coconut flour, this gluten-free loaf is sweetened naturally and perfect for breakfast, snacks, or dessert.
Ingredients
2 cups almond flour
1/4 cup coconut flour
1/2 cup erythritol (or monk fruit sweetener)
4 large eggs
1/3 cup melted unsalted butter
1 ½ teaspoons banana extract
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. Whisk almond flour, coconut flour, baking powder, cinnamon, and salt in a medium bowl.
3. In a large bowl, whisk eggs, melted butter, erythritol, and banana extract until creamy.
4. Combine wet and dry ingredients gently until just combined.
5. Fold in chopped walnuts if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Store airtight at room temperature for 3 days, refrigerate for up to a week, or freeze slices for later use.
For extra moist texture, add 1 tablespoon of sour cream or Greek yogurt to the batter.
Serve with butter, almond spread, or sugar-free maple syrup for the perfect keto breakfast.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Keto Breads
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg