Check out keto-mojo.com for more recipes!
Keto Banana Bread
Who says you can’t have dessert-style bread on a keto diet? This wholesome loaf delivers classic fill-the-kitchen aromas, light and fluffy texture, and luscious, slightly sweet banana flavor, minus the high carb count! Don’t be deterred by the robust ingredients list; most items are probably in your pantry and they just need to be combined in a bowl before baking. Try a slice of this moist and tasty keto banana bread toasted by itself or smeared with butter, recalculating the macros accordingly. Don’t like walnuts? Skip ‘em and recalculate the macros.
Servings: 10 One Serving: 1 slice
Equipment
- 1 (8½ by 4½-inch) loaf pan
Ingredients
- 8 Tbsp butter, divided
- 5 Tbsp coconut flour, divided
- 1½ cup fine almond flour
- 1/3 cup golden flaxseed, finely ground
- 1 Tbsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 3/4 tsp sea salt
- 4 eggs
- 2/3 cup erythritol-based granulated sweetener (like Swerve)
- 1 Tbsp banana extract
- 1 tsp vanilla extract
- 1½ tsp apple cider vinegar
- 1/3 cup full-fat sour cream
- 1 cup walnuts, roughly chopped, divided
Instructions
- Preheat the oven to 350°F (180°C). Grease the loaf pan with 2 teaspoons of the butter, then dust the pan with 2 teaspoons of the coconut flour, tapping out any excess.
- Place the remaining butter in a small saucepan and melt it over medium-low heat. Let simmer, stirring occasionally, until golden brown and nutty smelling, 5 to 8 minutes. Set the browned butter aside to cool.
- In a large bowl, whisk together the remaining coconut flour, the almond flour, ground flaxseed, baking powder, xanthan gum, cinnamon, nutmeg, and salt. Set aside.
- In another large bowl, combine the eggs and sweetener and beat with an electric mixer on medium speed, until fluffy and lighter in color, about 2 minutes. Reduce the mixer speed to low and add the banana and vanilla extracts, apple cider vinegar, and browned butter.
- Add the flour mix to egg mix in three parts, alternating with sour cream, beginning and ending with flour. Mix until a fully incorporated, thick batter, 2 to 3 minutes. Fold in half of the walnuts.
- Pour the batter into the prepared loaf pan. Dip a spoon in water, then use the back of the wet spoon to smooth the batter. Sprinkle the remaining walnuts on top, then bake until the top is deep golden and a toothpick inserted into the center of the loaf comes out clean, 50 to 55 minutes. After 30 minutes of baking, check the bread; if you see deep golden-brown areas on the crust and walnuts, gently tent the loaf pan with aluminum foil for the remainder of baking. Let cool in the pan on a wire rack for 15 minutes.
- Carefully remove the bread from the pan and let it cool completely on a wire rack before slicing, 50 to 60 minutes. Serve.
Nutritional Information - Macros
- 337 Calories
- 29g Fat
- 9g Protein
- 9g Total Carbs
- 5g Fiber
- 4g Net Carbs
Tips
- The bread will keep at room temperature in an airtight container for 3 days, refrigerated for a week, and frozen for 2 months.
- Want fast breakfasts or desserts? Slice, individually wrap, and freeze single servings!