KETO BANANA BREAD #nosugar #healthy

Look no further for the best keto banana bread formula. Ground chia seed, that dietary force to be reckoned with, gives this bread the ideal banana bread surface without the sugars or carbs. 

This formula bread took me a short time to consummate however it was unquestionably worth all the work. All things considered, banana bread is conceivably the most ameliorating of heated products. Who among us hasn't had a grandma or caring companion make us banana bread as an indication of their most profound love? 

What's more, in case you're a mother, without a doubt you've made various bunches of banana bread for your own children to tell them the amount you love them.

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KETO BANANA BREAD #nosugar #healthy #ketogenic #diet #bread


Banana Bread:

  • 1/4 cup chia seed
  • 2/3 cup water
  • 1 3/4 cups almond flour
  • 2/3 cup Swerve Sweetener
  • 1/3 cup unflavoured whey protein powder
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup melted butter
  • 1 1/2 tsp banana extract (imitation would also be fine)
  • 1/2 tsp vanilla extract
  • 1/2 cup water
  • 1/3 cup dark chocolate chips, sugar-free


Banana Bread:

  1. Preheat oven to 350F and grease an 8x4 inch loaf pan very well (you can also use 9x5 but your bread will bake faster). If your pan isn't very non-stick, you may want to line the pan with parchment, and grease the parchment.
  2. Grind the chia seed in a coffee grinder or food processor. Transfer to a bowl and stir in the water. Set aside.
  3. In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder and salt.
  4. Stir in the eggs, melted butter, chia seed mixture, banana extract, and vanilla extract, until thoroughly combined. Stir in the water to thin the mixture to a scoopable consistency. If it's still very thick, add more water, 1 tbsp at a time.
  5. Stir in the chocolate chips, if using, saving a few for the top of the bread. Spread the batter in the prepared pan and sprinkle the top with the remaining chocolate chips.
  6. Bake 60 to 75 minutes or until golden brown and a tester inserted in the center comes out clean. Let cool in pan 20 minutes, then run a sharp knife around the edges to loosen. Continue to let it sit in the pan until cool, about 20 minutes more.

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