Keto Almond Flour Banana Bread
A moist low carb loaf made with almond flour, a little coconut flour, eggs, butter, and half a ripe banana.
Equipment
- 9 by 5 inch loaf pan
- Parchment paper
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cup almond flour scooped and leveled, not packed
- ¼ cup coconut flour optional for fluffiness
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter melted and cooled
- 3 large eggs at room temperature
- ½ medium ripe banana mashed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup chopped pecans or walnuts, optional
- ½ cup sugar free chocolate chips optional
- ½ cup unsweetened coconut flakes optional
Instructions
Cooking
- Mix. Heat the oven to 350 degrees F and whisk the almond flour, coconut flour, baking powder, salt, and cinnamon.
- Combine. Whisk the butter, eggs, banana, and vanilla, then fold into the dry mixture until just combined.
- Add extras. Fold in any optional nuts, chips, or coconut flakes.
- Bake. Bake in a lined 9 by 5 inch pan for about 60 minutes until a toothpick comes out clean.
- Cool. Cool completely before slicing.
Notes
Substitutions: Walnuts or pecans both work, and a granular keto sweetener can be added for extra sweetness.
Tips: Do not pack the almond flour. Nutrition does not include the optional mix ins.
Storage: Keep at room temperature for 1 to 2 days then refrigerate.