Ingredients:
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
Instructions:
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.
Nutritional Information:
Serving Size: 1
Calories 184kcal
Total Carbs 5g
Protein 6g
Fat17g
Fiber2g
Sugar1g
Veronica is a registered dietitian and nutritionist with over 10 years of experience in the field. Veronica has a deep understanding of the science behind healthy eating, and is dedicated to helping her clients achieve their wellness goals through personalized nutrition plans. In addition to working with individuals, Veronica also enjoys speaking to groups and leading workshops on topics related to nutrition and healthy living.
