1 1/2 cups almond flour blanched
1/4 cup coconut flour
5 large eggs room temperature
1/2 cup butter melted
2/3 cup granulated sweetener
1/2 tbsp pure banana extract
¼ cup almond milk
2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp vanilla extract
1/4 cup toasted pecans or walnuts optional
Preheat the oven to 350°F /180°C. Line a 9×5-inch loaf pan with parchment paper.
Add the eggs, almond milk, melted butter, banana extract, and vanilla extract to a large bowl. Whisk until frothy.
Stir in the almond flour, coconut flour, granulated sweetener, baking powder, and cinnamon. Mix well until the batter looks smooth.
Pour the batter into the prepared loaf pan. Tap the pan on the countertop a few times to distribute the batter.
Bake in the preheated oven for 40-50 minutes until the top looks golden brown and a toothpick inserted in the middle comes out clean.
Remove from the oven, and transfer the keto banana bread to a wire rack to cool completely.
Serving Size: 1
Total Carbs 5g