This Keto recipe is for banana bread muffins. I am on a keto lifestyle and I have to tell you that hot banana bread with butter is one of the things I missed the most. So I set out to find the best banana bread recipe I could. I believe I have made these muffins as close as possible to the real deal. You can also make this in a loaf pan, but I wanted (needed) to portion control myself. Each muffin is 6.5 which is quite high if you are strict keto, but it’s easy to work it in on special days. Keep in mind that a slice of normal banana bread has a whopping 30+grams of sugar in it. I did not add any sweeteners to my bread as I am strict keto and the banana and coconut flour made this sweet enough for me. You could add 1/2 cup of sweetener but you will need to add that to the final carb count as that is NOT calculated below. These freeze really well too. The are best eaten warm, so microwave them for 30 seconds before eating. Add a smear of butter too.
These are great for sneaky keto snacks to take to someones house, my kids loved these as much as I did. No one would even know.
- 1 large overripe banana – the browner the better
- 3 large eggs
- 1 egg yolks
- 1/2 cup of butter melted or 115g of butter.
- 1 tsp vanilla essence – This could be omitted and save some carbs mine was 3.5g in one tsp
- 3/4 cup Almond Flour
- 1/4 cup coconut flour
- 1/4 tsp of salt
- 1 tsp baking powder
-
In a bowl, mash the banana with a fork then add in the melted butter, eggs, egg yolks, and vanilla. Stir until well combined.
-
Add the dry ingredients and stir until it’s all mixed together.
- Transfer the muffin batter to greased muffin tin with liners or a greased loaf pan and bake 25 minutes for muffins and 30-35 minutes for a loaf pan in a preheated 350f, 180c degree oven.
Thanks for the recipe. My bananas always get too ripe and now I have something to use them in besides no sugar ice cream. 🙂
When you say 3 eggs, is that just the whites?
3 full eggs and two yolks
What’s the nutritional facts?
just made these. NO SWEETENER AT ALL. and they are just fine. I did add raisins and a few walnuts. THESE ARE A KEEPER.
Could these be made with only almond flour?