Keto Banana Bread
The BEST low carb, keto banana bread recipe. It's made with real banana, almond flour, and our superfood monk fruit sweetener. Add walnuts or dark chocolate chunks, if desired!
Servings: 12 slices
- 2 1/2 cups Almond Flour
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 3 eggs beaten
- 1/2 cup ZenSweet
- 1/3 cup Greek yogurt full fat
- 1 bananas mashed
- 1 teaspoon vanilla
- 1/4 cup walnuts optional
Preheat oven to 350º F.
In a medium sized mixing bowl, add all of the dry ingredients, and stir to combine.
In another medium sized mixing bowl, add the banana, and mash it. Add the rest of the wet ingredients, and whisk to combine.
Add the dry ingredients into the bowl with the wet ingredients, and stir until well mixed.
If using, add chopped walnuts. You can add other chopped nuts or dark chocolate, if desired.
Line a 9x5 loaf pan with parchment, or grease it and sprinkle it with almond flour. Pour the batter into the pan, and then cover it with foil. Tent the foil so it doesn't ruin the top of the bread as it rises.
Bake the banana bread for 1 hour. Remove the foil, and continue baking for 10-15 minutes, until the top of the bread has browned and the center of the loaf is fully cooked.
Allow to cool for at least 20 minutes prior to slicing.
Store leftover bread wrapped tight in the refrigerator for up to a week. This bread freezes and defrosts great.
Love chocolate?: Us too. Dark chocolate chunks or mini chocolate chips (look for sugar free!) can be stirred into the batter instead of walnuts.
Use your Fav Nut: Pecans, chopped almonds, or hazelnuts also are delicious in banana bread.
Calories: 178kcal | Carbohydrates: 18g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 71mg | Fiber: 5g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg