Keto Banana Bread with a Moist, Sugar-Free Crumb
Bake a moist keto banana bread with almond and coconut flours, banana extract, cinnamon, and optional walnuts. Twelve slices are ready in 65 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp xanthan gum
- 1/4 tsp sea salt
- 1/2 cup unsalted butter softened
- 2/3 cup monk fruit allulose blend
- 4 large eggs room temperature
- 1/2 cup unsweetened almond milk room temperature
- 2 tsp banana extract
- 1 cup walnuts chopped and divided
Instructions
Instructions
- Preheat the oven to 350°F (176°C). Line an 8.5-by-4.5-inch loaf pan with parchment, leaving paper over the sides.
- Whisk the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt together.
- Beat the softened butter and monk fruit allulose blend until fluffy.
- Beat in the eggs one at a time, then mix in the almond milk and banana extract.
- Add the dry mixture gradually to the wet mixture while mixing on medium speed.
- Stir in 3/4 cup of the chopped walnuts.
- Transfer the batter to the prepared pan, smooth the top, and scatter over the remaining walnuts.
- Bake for 30 to 40 minutes until golden. Cover with foil, then bake for another 20 to 25 minutes, until a toothpick comes out clean.
- Cool the loaf completely before lifting it from the pan and slicing.