Ok so don’t judge me. I had some bananas and I know they’re not keto friendly. The good news is while I bought them, I only ate like two of them. The rest sat on my counter and started to go bad.
Which of course inspired thoughts of banana bread.
After experimenting with banana bread recipes all over the internet, this is the one I found/altered, and fell in love with. It’s super easy to make and using one banana it is only 5 net carbs. If you use banana extract then you can drop that down to 2 carbs per muffin. I think I’ve eaten 500 of these so far.
You can make this in a loaf pan if you want more traditional bread slices. I like the muffins because you can’t optimistically guess at your portion size (oh it’s not that big). Plus since I can’t eat egg whites (allergic) they tend to be a bit crumbly and a muffin wrapper keeps the mess to a minimum. Although what I actually tend to do is cook them in a silicon muffin pan and just scoop out whatever crumbles with a spoon lol.
Where to find Ingredients
- Silicon muffin baking pan
- Blanched almond flour
- Coconut flour
- Gluten-free baking powder
- Sea salt
- Xylitol (or Erythritol)
- Unsweetened almond milk
- Vanilla Extract
Keto Banana Bread Muffins
- 2 cup Blanched almond flour
- 1/4 cup Coconut flour
- 2 tsp Gluten-free baking powder
- 2 tsp Cinnamon
- 1/4 tsp Sea salt
- 6 tbsp Butter
- 1/2 cup Xylitol (you can also use Erythritol)
- 4 Eggs (I am allergic to egg whites and this recipe turns out just as good if you separate the yolk, rinse it off and use only that)
- 1 tsp Vanilla extract
- 1/4 cup Heavy Cream (or almond milk)
- 1 Banana (or 2 tsp banana extract)
- Preheat the oven to 350 degrees F. You can either use a 9×5 loaf pan (lined with parchment paper) for a loaf or I like to just make muffins with a Silicon muffin baking pan.
- Mix dry ingredients in a large bowl; almond flour, coconut flour, baking powder, cinnamon and sea salt.
- Put butter and xylitol or erythritol in a food processor or blender or blend with a hand mixer until it’s fluffy.
- Put the eggs in and blend then put in the banana (or banana extract) and heavy cream (or almond milk).
- Pour the dry ingredients into the wet and blend until a moist dough forms.
- Spoon the dough into the muffin pan (or loaf pan) and smooth the top as almond flour doesn’t spread and smooth on its own when warm like wheat flour.
- Bake for 30 minutes or until you can put a toothpick in and it comes out with no dough on it.Let them cool or they will fall apart on you, but if you can’t wait then just eat it with a spoon 🙂