The Incredible Keto Banana Bread

This low carb and keto banana bread is truly incredible (at 2g net carbs a slice!)!! Totally flavorful and moist, you'll surely be hard-pressed to notice the actual lack of bananas.Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

📝 Ingredients

• 114 g grass-fed unsalted butter
• 128 g almond flour
• 46 g golden flaxseed meal (finely ground*)
• 18 g psyllium husk (finely ground*)
• 14 g coconut flour
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon kosher salt
• 4 eggs
• 2/3-1 cup golden erythritol (allulose, xylitol or coconut sugar, to taste (I use 3/4 cup)**)
• 1 teaspoon blackstrap molasses (totally optional!)
• 2-3 teaspoons banana extract (I use 3 tsp***)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 90 g full fat Greek-style yogurt (or sour cream)
• 2/3-1 cup roughy chopped pecans or walnuts (optional)

👨‍🍳 Instructions

1. 1Heat up the butter in a small saucepan over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes). Set aside to cool slightly while you prepare the rest. Note: browning the butter is totally optional, but it does add a tonne of flavor so it comes highly suggested!
2. 2Preheat oven to 350°F/180°C. Line (or grease and flour with coconut flour) a 8.5x4.5" or 5x9" loaf pan. I used the smaller size, but the larger one will work just as well (just expect a shorter bread!).
3. 3Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside.
4. 4Add eggs, sweetener and molasses (optional) to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the banana and vanilla extracts, apple cider vinegar and browned butter.
5. 5Add in the dry flour mixture in two parts, alternating with the yogurt. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix (think cookie dough!). Fold in the nuts (optional).
6. 6Distribute batter evenly into pan, smoothing out the top with a wet spatula. Bake for 55 to 65 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (about minute 20 for me). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
7. 7Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your banana bread will continue to cook while it cools, so don't slice it before!