Low Carb Chocolate Chip Banana Bread
Indulge in a guilt-free treat with this Low Carb Chocolate Chip Banana Bread, the perfect fusion of flavor and health. Made with a blend of almond and coconut flours, this gluten-free banana bread is naturally low in carbs, yet packed with the comforting sweetness of ripe bananas and sugar-free chocolate chips. A hint of cinnamon adds warmth, while a touch of vanilla elevates its decadent flavor. Sweetened with erythritol or your favorite low-carb sweetener, this moist and tender loaf is ideal for breakfast, dessert, or an anytime snack. Quick to prepare with only 15 minutes of prep time, this recipe bakes to golden perfection in under an hour, making it a must-try for ketogenic diet enthusiasts and anyone seeking a healthier alternative to traditional banana bread. Treat yourself to this satisfying and nutritious twist on a classic favorite, and savor every bite, guilt-free!
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Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Erythritol or low-carb sweetener
- 2 large Ripe bananas
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter, melted
- 0.5 cup Sugar-free chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
Step 2
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and cinnamon. Set aside.
Step 3
In a large mixing bowl, mash the ripe bananas until smooth. Add in the erythritol and eggs, and mix until well combined.
Step 4
Stir in the vanilla extract and melted butter to the banana mixture, mixing thoroughly.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 6
Fold in the sugar-free chocolate chips, distributing them evenly in the batter.
Step 7
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Step 8
Bake for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 9
Once done, remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Step 10
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (969.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2849.0 |
| Total Fat 227.5g | 0% |
| Saturated Fat 99.0g | 0% |
| Cholesterol 816.3mg | 0% |
| Sodium 1885.3mg | 0% |
| Total Carbohydrate 300.5g | 0% |
| Dietary Fiber 68.1g | 0% |
| Total Sugars 42.1g | |
| Protein 67.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 464.5mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1417.0mg | 0% |
Source of Calories