Moist, flavorful, and just 4g net carbs per slice! The perfect guilt-free treat for keto diets.
Ingredients
Dry:
- 2 cups super-fine almond flour (not almond meal)
- ⅓ cup erythritol (or monk fruit sweetener)
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
Wet:
- 3 medium ripe bananas (about 1 cup mashed)*
- 3 large eggs , room temperature
- ¼ cup melted coconut oil (or butter)
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
(For even lower carbs, use 1 cup mashed cauliflower + 1 tsp banana extract)
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Instructions
Prep
- Preheat oven to 350°F (175°C)
- Grease a 9x5 loaf pan or line with parchment paper.
Mix Dry Ingredients
- In a bowl, whisk together almond flour, sweetener, baking powder, cinnamon, and salt.
Blend Wet Ingredients
- In another bowl, mash bananas well. Add eggs, coconut oil, and vanilla. Mix until smooth.
Combine
- Gradually fold dry ingredients into wet mixture. Avoid overmixing.
- Stir in walnuts if using.
Bake
- Pour batter into prepared pan.
- Bake 50-55 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to a wire rack.
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Key Notes
✔ Storage: Keeps fresh 3 days at room temp or 1 week refrigerated.
✔ Freezing: Slice and freeze for up to 3 months .
✔ Texture Tip: Almond flour makes it denser than wheat flour versions.
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Nutrition (Per Slice, 10 servings
- Calories: 210
- Fat: 18g
- Net Carbs: 4g
- Protein: 6g
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FAQ
Q: Can I use coconut flour?
A: Yes, but reduce to ½ cup and add 2 extra eggs (coconut flour absorbs more liquid).
Q: Why isn't my bread sweet enough?
A: Keto sweeteners vary. Add 10 drops liquid stevia for extra sweetness.
Q: Can I make muffins instead?
A: Yes! Bake at same temp for 20-25 minutes.
#KetoDessert #LowCarbBaking #SugarFreeTreats #HealthySwaps
Enjoy warm with a pat of butter for the ultimate keto comfort food!
Need a nut-free version? Try sunflower seed flour 1:1 for almond flour!
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