Keto Banana Brownie
Indulge in rich, fudgy decadence with this Keto Banana Brownie recipe, a delightful twist on traditional brownies perfect for low-carb lifestyles. Crafted with almond flour, unsweetened chocolate, and a hint of banana extract, these brownies boast all the sweetness and flavor without the added sugars or carbs. Enhanced with erythritol for a guilt-free sweetness and optional chopped walnuts for a satisfying crunch, this recipe is a keto-friendly treat that's easy to whip up in just 15 minutes of prep time. Perfect for sharing—or savoring solo—these brownies make a wholesome choice for dessert lovers who want to enjoy the classic taste of banana brownies while staying on track with their keto goals!
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Recipe Information
Ingredients
- 4 oz Unsweetened chocolate
- 1/2 cup Unsalted butter
- 3/4 cup Erythritol
- 1 tsp Vanilla extract
- 3 Large eggs
- 3/4 cup Almond flour
- 1/4 cup Unsweetened cocoa powder
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/2 tsp Banana extract
- 1/2 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium-sized saucepan, melt the unsweetened chocolate and butter over low heat, stirring frequently until smooth. Remove from heat and allow to cool slightly.
Stir in the erythritol and vanilla extract, then beat in the eggs one at a time until fully incorporated.
In a separate bowl, combine almond flour, cocoa powder, baking powder, and salt. Whisk until free of lumps.
Add the dry ingredients to the chocolate mixture and stir until just combined. Incorporate the banana extract and mix until smooth.
Fold in the chopped walnuts if using.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang.
Cut into 12 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 6.3 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 477 mg | 37% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 2324 mg | 49% | |
*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.
