Keto Banana Bread with Chocolate Chips
Indulge in the comforting flavors of banana bread without breaking your low-carb goals with this Keto Banana Bread with Chocolate Chips! Made with a combination of almond and coconut flours, this recipe delivers a moist, tender loaf that’s naturally gluten-free and packed with the sweetness of erythritol and sugar-free chocolate chips. The secret? A dash of banana extract that creates the classic banana bread flavor without the carbs. Each bite is guilt-free decadence, perfect for breakfast, a snack, or dessert. With just 15 minutes of prep and a heavenly aroma that fills your kitchen, this keto-friendly banana bread will quickly become a household favorite. Bonus: It’s easy to store and stays fresh for days!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cups Butter, melted
- 4 large Eggs
- 1 teaspoon Banana extract
- 1 teaspoon Vanilla extract
- 0.5 cups Unsweetened almond milk
- 0.5 cups Sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or use parchment paper for easier removal.
In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Stir with a whisk to eliminate any lumps.
In a separate bowl, whisk the melted butter, eggs, banana extract, vanilla extract, and almond milk until well combined.
Pour the wet ingredients into the dry ingredients and stir until fully incorporated. The batter will be slightly thick.
Fold in the sugar-free chocolate chips using a spatula.
Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing.
Slice the keto banana bread into pieces and enjoy! Store any leftover bread in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 9.0 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 651 mg | 50% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
