Description
This delicious keto banana bread is perfect for breakfast and is low in carbs!
Ingredients
Scale
- 3 ripe bananas
- 3 eggs
- 1/2 cup melted coconut oil
- 1/2 cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups almond flour
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas.
- Add the eggs, melted coconut oil, erythritol, and vanilla extract to the mashed bananas and mix well.
- In another bowl, whisk together the almond flour, baking soda, and salt.
- Combine the wet and dry ingredients together, stirring just until combined.
- Fold in the walnuts if using.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Let it cool before slicing and serving.
Notes
- Store leftovers in an airtight container.
- This bread can be frozen for up to 3 months.
- For added flavor, you can include cinnamon or nutmeg.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 80mg