Low-Carb Keto Banana Bread

I gotta say, I love how our times have evolved and now living a low carb keto lifestyle for the last two almost three years, the ingredients to make keto recipes nowadays are so limitless.

Especially when it comes to baking some of my favorite recipes, having almond flour at hand and natural sweeteners has made it so easy.  Not that I never imagined it but I'm glad that I'm able to still enjoy these types of baking recipes and feel guiltless about it.

This Keto Banana Bread recipe is just as moist and delicious made with real banana and yet still keeping the carb count low.


If you're not a keto fan and want the real (or regular) deal make sure to check out the just as good and delicious banana bread recipes below.

Coffee Cake Banana Bread

Pumpkin Banana Chocolate Chip Bread


This Keto almond flour banana bread recipe has notes of cinnamon and is studded with crunch pecans! I added some within the bread and topped it off as well.

Personally what I love most about this recipe is that I can finally enjoy a nice warm piece of it with my coffee in the morning.

You can find the recipe below.


Ingredients:
  • 1 1/2 cups of almond flour
  • 1/2 cup of mashed bananas (2 small or 1 large, very ripe)
  • 3 large eggs
  • 2 tbsp melted butter
  • 1/4 cup of PureCane Baking Sweetener
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup of pecans or walnuts (whichever nuts you have on hand and totally optional)
Instructions:

1. Preheat the oven to 355 F.
2. Use an electric mixer to beat eggs with mashed banana and melted butter until smooth.
3. In separate bowl stir dry ingredients together - almond flour, sweetener, cinnamon and baking powder.
4. Last, stir in the crushed pecans or nuts of choice, reserving some to sprinkle over top of the bread before placing in the oven.
5. Line a small loaf tin with parchment paper if you wish or spray with canola oil and fill in with batter. Sprinkle nuts on top.
6. Bake for 40 minutes or until a knife inserted comes out clean. Check the cake at 30 minutes. If the top is already brown enough, loosely place aluminum foil over it so it does not burn.
7. Let the banana bread cool completely before slicing.


Hope you guys enjoy this recipe guilt-free as much as I have these last couple of days. Honestly I cannot even tell the difference between the keto version and regular, that's how good it is and that's why I love baking with almond flour nowadays as an alternative.



Soon we'll be offering some alternate flour recipes over at PaperCrownSugar as well but until then make sure to follow us on Instagram to keep up with our newest additions and updates.

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