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Most desserts are off-limits in the keto diet, so it’s relieving to find some alternatives to the real deal! This banana bread is super moist, light, and full of flavor without all the carbs.
The cake is made with almond and coconut flour, which gives the bread a delicious nuttiness. Before baking, the loaf is topped with unsweetened coconut flakes, which toast nicely in the oven. It will be difficult to only have one slice!
2 cups Almond Flour
¼ cup Coconut Flour
2 tsp Baking Powder
¼ tsp Salt
6 tbsp Salted Butter
¼ cup Stevia/Erythritol Mix
2 Large Eggs
1 Medium Banana
1 tsp Vanilla Extract
3 tbsp Unsweetened Coconut Flakes
1
Line a 9” x 5” loaf pan with parchment paper so that the paper hangs off each side. This will help to easily remove the loaf from the pan once it is baked. First, mix the almond flour, coconut flour, baking powder, and salt.
2
In a mixing bowl, combine stevia blend and softened butter. Blend with a mixer until light and fluffy, about 3 minutes. Beat in the eggs until incorporated, then add the mashed banana and vanilla, blending until completely mixed.
3
Pour the dry ingredients into the wet ingredients, and blend until combined.
4
Pour batter into lined loaf pan and spread with a spatula until the top is even. Top with unsweetened coconut flakes. Bake for 30-35 mins, or until a toothpick inserted into the top of the loaf comes out clean. Cool completely before slicing. The longer you let it sit before slicing, the better!
| KETO COCONUT BANANA BREAD | CALORIES | FATS(G) | CARBS(G) | FIBER(G) | NET CARBS(G) | PROTEIN(G) |
|---|---|---|---|---|---|---|
| 2 cups Almond Flour | 1280 | 112 | 24 | 24 | 0 | 48 |
| 1/4 cup Coconut Flour | 120 | 4 | 16 | 10 | 6 | 4 |
| 2 tsp Baking Powder | 0 | 0 | 0 | 0 | 0 | 0 |
| ¾ tsp Kosher Salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 6 tbsp Salted Butter | 600 | 66 | 0 | 0 | 0 | 0 |
| ¼ cup Stevia/Erythritol Mix | 0 | 0 | 48 | 0 | 0 | 0 |
| 2 Large Eggs | 143 | 9.5 | 0.7 | 0 | 0 | 0 |
| 1 Medium Banana | 124 | 0 | 30 | 3 | 27 | 1 |
| 1 tsp Vanilla Extract | 12 | 0 | 0.5 | 0 | 0.5 | 0 |
| 3 tbsp Unsweetened Coconut Flakes | 110 | 10 | 4 | 2 | 2 | 1 |
| Totals | 2389 | 201.5 | 123.2 | 39 | 35.5 | 54 |
| Per Serving (/16) | 149 | 12.6 | 7.7 | 2.4 | 2.2 | 3.4 |
Ingredients
2 cups Almond Flour
¼ cup Coconut Flour
2 tsp Baking Powder
¼ tsp Salt
6 tbsp Salted Butter
¼ cup Stevia/Erythritol Mix
2 Large Eggs
1 Medium Banana
1 tsp Vanilla Extract
3 tbsp Unsweetened Coconut Flakes
Directions
1
Line a 9” x 5” loaf pan with parchment paper so that the paper hangs off each side. This will help to easily remove the loaf from the pan once it is baked. First, mix the almond flour, coconut flour, baking powder, and salt.
2
In a mixing bowl, combine stevia blend and softened butter. Blend with a mixer until light and fluffy, about 3 minutes. Beat in the eggs until incorporated, then add the mashed banana and vanilla, blending until completely mixed.
3
Pour the dry ingredients into the wet ingredients, and blend until combined.
4
Pour batter into lined loaf pan and spread with a spatula until the top is even. Top with unsweetened coconut flakes. Bake for 30-35 mins, or until a toothpick inserted into the top of the loaf comes out clean. Cool completely before slicing. The longer you let it sit before slicing, the better!
