Keto Banana Nut Bread

Ingredients

• 1 cup almond flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ cup unsweetened almond milk (or coconut milk)
• ¼ cup unsalted butter (melted) or coconut oil
• 3 large eggs (room temperature)
• ¼ cup erythritol or other keto-friendly sweetener (adjust to taste)
• ½ teaspoon banana extract (for banana flavor without the carbs)
• ½ teaspoon vanilla extract
• ½ cup chopped walnuts (or pecans)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. Wet Ingredients: In a separate large bowl, whisk together the melted butter, eggs, almond milk, sweetener, banana extract, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Fold in the chopped nuts.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips

• Storage: This bread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
• Extra Moisture: For added moisture, you can add 2–3 tablespoons of Greek yogurt to the batter.
• Banana Substitute: The banana extract provides flavor without added carbs. If you want real banana flavor, you can add ½ a small mashed banana, though this will add some carbs.