Keto Banana Bread - Low Carb, Gluten Free
This Keto Banana Bread recipe with almond flour and coconut flour is moist, subtly sweet and incredibly delicious! Naturally gluten-free, dairy free and healthy.
Servings: 12 slices
Calories: 219kcal
Ingredients
Pumpkin Bread
- 1 small very ripe banana (2.8oz /80g peeled weight)
- ⅓ cup (80ml) coconut oil melted and cooled slightly
- 4 large eggs , room temperature
- 2 tsp banana or vanilla extract
- 1 cup (180g) sweetener , I used Sukrin Gold
- 1 ½ cup (150g) fine almond flour
- ½ cup (50g) coconut flour
- 1 tbsp Gluten Free baking powder
- 2 tsp Psyllium Husk Powder
- 1 tsp ground cinnamon
- ½ tsp Xanthan Gum
- ¼ tsp salt
- ½ cup (50g) shelled walnuts to top, optional
Glaze
- 6 tbsp powdered Erythritol
- 1 tsp vanilla extract
- water as needed
Instructions
Make the Banana Bread
- Preheat the oven to 350°F / 180°C. Grease a small loaf pan, and line with parchment paper letting the edges of the paper hang over the edges.
- Put the banana, coconut oil, eggs and any extracts in a measuring jug and blend using an immersion blender or put in a food processor and blitz.
- Put the almond flour, coconut flour, baking powder, psyllium hugs powder, xantan gum, spices and salt into a mixing bowl and stir to combine the ingredients and get rid of any lumps.
- Pour in the liquid ingredients and use a spatula to stir everything together until you have a fairly thick batter.
- Transfer the batter into the prepared loaf pan and level with the spatula.
- Add the walnuts and bake for 1 hour 10 minutes, tenting the pan with aluminum foil after 30 minutes.
- The banana bread is ready when risen and firm to the touch. A skewer or knife inserted in the centre should come out clean.
- Cool in the tin then lift out using the parchment paper. The bread will hold together best if you leave it for a day before slicing... (I know that's a lot to ask).
Glaze
- Combine the powdered erythritol with the extract and just enough water to make a pourable glaze.
- Drizzle over the cooled banana bread and enjoy!
Video
Notes
Ingredients
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- Almond flour and coconut flour
- You will also need psyllium husk powder plus Xanthan Gum to help bind the ingredients.
- Sweeteners: Sukrin Gold (this is what I used in video recipe), Swerve Sweets Brown or Erythritol Gold as the best options for this banana bread recipe.
- Powdered Erythritol for the glaze
Nutrition
Calories: 219kcal | Carbohydrates: 10g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 85mg | Potassium: 178mg | Fiber: 4g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
