Coconut Flour Banana Bread (Keto)
Servings: 15 slices
A keto banana bread that's not too sweet. This low-carb, gluten-free quick bread is perfect for a keto breakfast, snack, or dessert.
Preheat oven to 375°F.
In large bowl, whisk together eggs, oil, and low carb milk.
Add coconut flour, sweetener, baking powder, xanthan gum, salt, ground cinnamon, and banana extract.
Spread batter evenly into a greased and or parchment lined loaf pan (I used a 9x5-inch).
Bake in preheated oven for 40 to 45 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
Cool for 15 minutes then remove from pan and allow to cool completely on a rack.
¼ teaspoon of stevia extract powder or 30% monk fruit extract can be used in place of the ¼ cup granular sweetener. Or, use ⅛ teaspoon of each extract for a better tasting sweetener blend.
Leftovers should be wrapped and refrigerated or placed in the freezer.
Serving: 1slice | Calories: 93 | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 93mg | Potassium: 112mg | Fiber: 1g | Sugar: 0g | Vitamin A: 120IU | Calcium: 55mg | Iron: 0.6mg
[serving_size] => 1
[calories] => 93
[carbohydrates] => 3
[protein] => 3
[fat] => 7
[saturated_fat] => 5
[cholesterol] => 84
[sodium] => 93
[potassium] => 112
[fiber] => 1
[sugar] => 0
[vitamin_a] => 120
[calcium] => 55
[iron] => 0.6
[serving_unit] => slice
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