Get the Recipe: Keto Banana Bread
This keto banana bread is incredibly soft, fluffy and moist! This quick and easy recipe is great for breakfast, brunch, an afternoon snack or dessert. It is made with almond flour and monk fruit sweetener. This nutritious bread is so tasty!
Ingredients
- 2 ripe bananas, about 1 cup
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp monk fruit sweetener
- 2 cups almond flour
- 1 tsp cinnamon
- 1 tsp baking soda
- pinch sea salt
- ½ cup sugar free chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread loaf pan with parchment paper.
- In a large mixing bowl, add mashed bananas, eggs and vanilla. Stir to combine.
- Then, add in monk fruit, almond flour, cinnamon, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips.
- Spread batter into an even layer in the parchment lined pan.
- Bake for 35 to 40 minutes, or until toothpick inserted into the center of the loaf comes out with moist crumbs.
- Finally, remove from oven. Allow bread to fully cool before digging into.
Notes
- This bread is not overly sweet. Ripe bananas add more sweetness but contain more natural sweetness.
- Each slice has 5 grams net carbs. For even lower carbs, omit chocolate chips.
- Be sure to use sugar free chocolate chips.
- This bread may need a little longer to bake. It is done when a toothpick inserted comes out with only moist crumbs.
- Allow bread to fully cool before slicing into.
- Store in an airtight container at room temperature for up to 3 days.
- After that, store in the fridge.
- Freeze individual slices for up to 1 month if needed.
Calories: 210kcal, Carbohydrates: 9g, Protein: 7g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 128mg, Potassium: 104mg, Fiber: 4g, Sugar: 4g, Vitamin A: 87IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 2mg