Keto Banana Bread with Chocolate Chips
Indulge in the rich, guilt-free decadence of Keto Banana Bread with Chocolate Chips—a low-carb twist on a classic favorite! Made with a blend of almond and coconut flours, this moist and flavorful bread swaps traditional sugar for erythritol sweetener, keeping it keto-friendly without sacrificing sweetness. Infused with banana and vanilla extracts for that authentic banana bread taste, it's studded with melty, sugar-free chocolate chips for a touch of indulgence. Perfect for breakfast, a snack, or dessert, this easy-to-make recipe comes together in just 15 minutes of prep time and bakes to perfection in under an hour. With only 4 net carbs per serving, this gluten-free and grain-free treat is a must-try for anyone on a keto diet. Ideal for pairing with your favorite coffee or tea, it's a deliciously satisfying way to stay on track!
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Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cups Butter, melted
- 4 large Eggs
- 1 teaspoon Banana extract
- 1 teaspoon Vanilla extract
- 0.5 cups Unsweetened almond milk
- 0.5 cups Sugar-free chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or use parchment paper for easier removal.
Step 2
In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Stir with a whisk to eliminate any lumps.
Step 3
In a separate bowl, whisk the melted butter, eggs, banana extract, vanilla extract, and almond milk until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until fully incorporated. The batter will be slightly thick.
Step 5
Fold in the sugar-free chocolate chips using a spatula.
Step 6
Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula.
Step 7
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing.
Step 9
Slice the keto banana bread into pieces and enjoy! Store any leftover bread in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition Facts
| Serving size | (809.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2265.7 |
| Total Fat 184.9g | 0% |
| Saturated Fat 70.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 872.7mg | 0% |
| Sodium 1432.7mg | 0% |
| Total Carbohydrate 237.2g | 0% |
| Dietary Fiber 59.7g | 0% |
| Total Sugars 9.0g | |
| Protein 71.0g | 0% |
| Vitamin D 237.0IU | 0% |
| Calcium 651.1mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 532.2mg | 0% |
Source of Calories