Keto Banana Walnut Bread
Indulge in the warm, nutty decadence of Keto Banana Walnut Bread—an irresistible low-carb twist on a breakfast classic! Crafted with almond and coconut flours, this loaf is perfectly moist, subtly sweetened with erythritol, and infused with rich banana and vanilla extracts to replicate the comforting flavors you love—without the carbs. Flecked with hearty chopped walnuts and seasoned with a hint of cinnamon, every slice is brimming with texture and flavor. Quick to prepare and effortlessly baked to golden perfection, this gluten-free bread is ideal for meal prep, brunch gatherings, or a guilt-free snack. Plus, it’s dairy-free and keto-friendly, making it a perfect choice for those following low-carb or gluten-free lifestyles. Enjoy fresh, or store in the fridge for up to a week to savor throughout the busy week ahead!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Erythritol or keto-friendly sweetener
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Butter, melted
- 4 Eggs, large
- 1 teaspoon Vanilla extract
- 1 teaspoon Banana extract
- 0.5 cup Unsweetened almond milk
- 0.75 cup Walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or a nonstick spray.
In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, and ground cinnamon. Whisk these dry ingredients together until fully blended.
In another bowl, whisk together the melted butter, eggs, vanilla extract, banana extract, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until well combined, ensuring there are no lumps.
Fold in the chopped walnuts evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Place the loaf pan into the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes.
Then, transfer the bread from the pan to a wire rack to cool completely before slicing and serving.
Store the leftover slices in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.5 g | 353% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 11.8 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 849 mg | 65% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 835 mg | 18% | |
*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.
