The Incredible Keto Banana Bread

The Incredible Keto Banana Bread

This low carb and keto banana bread is truly incredible (at 2g net carbs a slice!)!! Totally flavorful and moist, you'll surely be hard-pressed to notice the actual lack of bananas.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert

Cuisine American

Keyword keto banana bread, low carb banana bread

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 186kcal

Ingredients

114 g grass-fed unsalted butter
128 g almond flour
46 g golden flaxseed meal finely ground*
18 g psyllium husk finely ground*
14 g coconut flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon kosher salt
4 eggs
2/3-1 cup golden erythritol allulose, xylitol or coconut sugar, to taste (I use 3/4 cup)**
1 teaspoon blackstrap molasses totally optional!
2-3 teaspoons banana extract I use 3 tsp***
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
90 g full fat Greek-style yogurt or sour cream
2/3-1 cup roughy chopped pecans or walnuts optional

Metric - US Cups

Instructions

Heat up the butter in a small saucepan over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes). Set aside to cool slightly while you prepare the rest. Note: browning the butter is totally optional, but it does add a tonne of flavor so it comes highly suggested!
Preheat oven to 350°F/180°C. Line (or grease and flour with coconut flour) a 8.5x4.5" or 5x9" loaf pan. I used the smaller size, but the larger one will work just as well (just expect a shorter bread!).
Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside.
Add eggs, sweetener and molasses (optional) to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the banana and vanilla extracts, apple cider vinegar and browned butter.
Add in the dry flour mixture in two parts, alternating with the yogurt. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix (think cookie dough!). Fold in the nuts (optional).
Distribute batter evenly into pan, smoothing out the top with a wet spatula. Bake for 55 to 65 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (about minute 20 for me). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your banana bread will continue to cook while it cools, so don't slice it before!

Notes

*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.

**The perception of sweetness changes for all of us while on a keto diet, which is why I always like to give you a range for the sweetener (i.e. so you can adjust it to your new taste buds!). The higher amount will give you equivalent sweetness of traditional baked goods, while the lower the least amount of sweetener you can get away with (at least imo!).

***A high quality banana extract is an absolute must! Out of the handful I’ve tried, the Pure Banana extract from Olive Nation is the one I’ve liked best (not sponsored!). It simply tastes like ripe bananas (ideal!) and is completely sugar-free and nil carbs (super ideal!). Also note that you can add it to taste: with 2 tsp giving you a mild banana flavor and 3 tsp a more intense one (my pick!).

Please note that nutrition facts were estimated per slice, assuming a yield of 12 (2g net carbs!).

Nutrition