LOW CARB KETO BANANA BREAD RECIPE
INGREDIENTS
- 2 cups Blanched Almond Flour
- 1/4 cup Coconut Flour
- 1 tbsp Baking powder
- 2 tsp Cinnamon
- 1/2 tsp Xanthan gum
- 1/4 tsp Sea salt
- 1/2 cup Unsalted butter (softened)
- 2/3 cup Besti Monk Fruit Allulose Blend
- 4 large Eggs (at room temperature)
- 1/2 cup Unsweetened almond milk (at room temperature)
- 2 tsp Banana extract
- 1 cup Chopped walnuts (optional, divided)
INSTRUCTIONS
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (176 degrees C). Line an 8.5×4.5 in loaf pan with parchment paper, so that the paper hangs over two opposite sides.
In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt.
In another large bowl, use a hand mixer to beat butter and sweetener, until fluffy.
Beat in the eggs, one at a time, then the almond milk and banana extract.
With the mixer running at medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
Stir in 3/4 cup chopped walnuts.
Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the remaining chopped walnuts and press them lightly into the surface.
Bake for 30-40 minutes, until the top is golden. Tent the top with foil, then bake for 20-25 more minutes, until an inserted toothpick comes out clean.
Cool completely before removing from the pan and slicing.
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