I prefer the LorAnn brand because of it’s superior quality. All of my foodie friends agree that LorAnn is the best. Of course, you can grab a store brand bottle at the grocery just as well.
This keto banana bread is soft, moist (I’m sorryyyy), and scrumptious! You can make it in loaf form like I did or into muffins. I really enjoyed this with a cup of coffee for breakfast and as a mid-afternoon snack! My kiddos
Keto banana bread with chocolate chips! Buttery, soft, and scrumptious. Only 4 net carbs for one big slice!
I was never a big banana eater prior to keto but I was an avid banana bread baker. In fact, I would buy the oldest bananas I could find at the grocery to bring home so that I could bake banana bread sooner. Keto banana bread doesn’t sound possible but I’m here to tell you, it is!
If you’re eating a ketogenic diet then bananas are a no-go fruit option. The average sized banana has nearly 30 carbs, most of which is sugar! Yikes
When developing this recipe, I toyed with the idea of using a small amount of real banana puree for flavor and texture but I was afraid that even the minimal amount of natural sugar would negatively effect some people. It’s better to be safe than sorry!
So, how did I replicate the banana flavor in this keto banana bread? Extract! That’s right, you can buy banana extract. There are natural extracts and imitation flavorings. And honestly, it’s such a small amount used that a little imitation extract isn’t going to harm you.
Since I was trying to mimic true banana bread, I cut my slices fairly thick. My yield was 8 slices. However, if you want to dial back the macros, feel free to cut into 12 or 16 pieces!
liked it for breakfast too! They felt like they were eating cake but really just jump starting their brains with a healthy dose of fat!
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sweetener
1 teaspoon vanilla extract
2.5 teaspoons banana extract
1 cup butter, melted
1/4 cup sugar free chocolate chips
Preheat oven to 350 degrees. Grease a loaf pan and set aside.
In the bowl of a mixer, add the dry ingredients. Use the paddle attachment to stir until combined.
Add the eggs, extracts, and butter and mix until combined.
Add the chocolate chips and mix again.
Pour the batter into the prepared loaf pan. Bake for 35 to 40 minutes. Use a toothpick or knife to check for doneness. The top should be golden brown when complete.
Let cool on a wire rack before slicing.
Store in an airtight container up to one week. You may cut into small slices for lower macros, if desired.
YIELD: 8 SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 227
TOTAL FAT: 19.8g
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