Low Carb Banana Bread with Chocolate Chips
Indulge in a guilt-free treat with this Low Carb Banana Bread with Chocolate Chips—a perfect blend of wholesome ingredients and decadent flavors. Made with a combination of almond and coconut flours, this moist banana bread is sweetened naturally with ripe bananas and a sugar-free sweetener, making it ideal for those watching their carbs. Warm notes of cinnamon pair beautifully with pockets of melty, sugar-free chocolate chips, creating a comforting yet low-carb dessert or snack. Quick to prepare and baked to golden perfection in just 45 minutes, this gluten-free recipe is a must-try for keto enthusiasts or anyone seeking a healthier twist on a beloved classic. Slice it up for breakfast, enjoy it as an afternoon pick-me-up, or pack it as a lunchbox treat—it’s as versatile as it is delicious!
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Ingredients
- 3 ripe bananas
- 2 cups unsweetened almond flour
- 0.25 cup coconut flour
- 0.33 cup sugar-free sweetener (such as erythritol)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted
- 0.5 cup sugar-free chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with either coconut oil or line with parchment paper.
Step 2
In a large mixing bowl, mash the ripe bananas until smooth.
Step 3
Add in eggs, vanilla extract, and melted butter. Beat together with a whisk until well combined.
Step 4
In a separate bowl, mix together almond flour, coconut flour, sugar-free sweetener, baking powder, baking soda, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients to the banana mixture, stirring until the batter is well combined and no lumps remain.
Step 6
Gently fold in the sugar-free chocolate chips.
Step 7
Transfer the batter into the prepared loaf pan and spread evenly with a spatula.
Step 8
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the banana bread to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Step 10
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (1031.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3011.7 |
| Total Fat 219.7g | 0% |
| Saturated Fat 72.5g | 0% |
| Cholesterol 687.2mg | 0% |
| Sodium 1921.2mg | 0% |
| Total Carbohydrate 291.9g | 0% |
| Dietary Fiber 76.6g | 0% |
| Total Sugars 55.9g | |
| Protein 84.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 694.5mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 3260.1mg | 0% |
Source of Calories