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Keto Banana Bread

Moist keto banana bread with no bananas: almond flour, banana extract, cinnamon and walnuts give it the classic flavor at 3.5g net carbs a slice. A foil tent stops the allulose from over-browning, and a full cool keeps slices from crumbling.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 279 kcal

Equipment

  • 8 1/2 x 4 1/2-inch loaf pan
  • Parchment paper
  • Hand mixer or a stand mixer
  • Aluminum foil for tenting the loaf
  • Wire cooling rack

Ingredients
  

Dry Ingredients

  • 2 cups blanched almond flour 224 g, finely ground
  • 1/4 cup coconut flour
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp xanthan gum
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup unsalted butter 113 g, softened
  • 2/3 cup monk fruit allulose blend granulated, 1:1 with sugar
  • 4 large eggs room temperature
  • 1/2 cup unsweetened almond milk room temperature
  • 2 tsp banana extract
  • 1 cup chopped walnuts 3/4 cup for the batter, 1/4 cup for the top

Instructions
 

  • Prepare: Heat the oven to 350°F. Line an 8½ x 4½-inch loaf pan with parchment, leaving an overhang on the long sides.
  • Dry: Whisk the blanched almond flour, coconut flour, baking powder, ground cinnamon, xanthan gum and sea salt, breaking up any lumps.
  • Cream: Beat the softened unsalted butter and monk fruit allulose blend until light and fluffy, about 2 minutes.
  • Wet: Beat in the large eggs one at a time, then the unsweetened almond milk and banana extract.
  • Combine: Beat the dry ingredients into the wet on medium speed until thick and even. Stir in 3/4 cup of the chopped walnuts. Spread in the pan, scatter the remaining 1/4 cup walnuts on top and press in lightly.
  • Bake: Bake 30-40 minutes until golden, then cover loosely with foil and bake 20-25 minutes more, until a toothpick in the center comes out clean.
  • Cool: Cool 15 minutes in the pan, lift out by the parchment and cool completely on a rack, about 1½ hours in all, before slicing.

Notes

Tent with foil after 30-40 minutes. Allulose browns faster than sugar, and the top burns before the center is done without it.
Use room-temperature eggs and almond milk, and cool the loaf completely before slicing, or it will crumble.
Storage: counter 1-2 days, fridge up to 1 week, freezer up to 3 months as wrapped slices.
Nutrition is per slice, based on 12 slices, and includes the walnuts.
Keyword almond flour banana bread, banana bread without bananas, Gluten-Free, keto banana bread, low carb banana bread, sugar free banana bread