Ingredients
-
1 ½ cups almond flour
-
¼ cup coconut flour
-
2 tbsp banana extract (or ¼ ripe banana mashed)
-
⅓ cup erythritol or monk fruit blend
-
3 large eggs
-
½ tsp baking powder
-
1 tsp cinnamon
-
½ cup unsweetened almond milk
-
¼ cup melted butter
-
Pinch of salt
-
Optional: ¼ cup chopped walnuts or sugar-free chocolate chips
Instructions
-
Preheat oven to 350°F (175°C) and grease a standard loaf pan.
-
In a large bowl, whisk together eggs, banana extract, melted butter, and almond milk.
-
In a separate bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
-
Slowly mix the dry ingredients into the wet ingredients until a batter forms.
-
Fold in optional add-ins like nuts or sugar-free chocolate chips.
-
Pour the batter into the prepared loaf pan and smooth the top.
-
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
-
Let cool for 10–15 minutes before slicing and serving.
Notes
-
For a dairy-free version, replace butter with coconut oil.
-
You can store leftovers in an airtight container for up to 4 days at room temperature or 1 week in the fridge.
-
Freeze individual slices wrapped in parchment for up to 2 months.
-
Banana extract offers banana flavor without the carbs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 1g
- Sodium: 135 mg
- Fat: 2g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg