Keto Vegan Banana Bread
| 10 |
60 |
239 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
45 min |
12
|
this recipe has all the banana flavor without all the carbs. In fact, it has just over 1 NET CARBS PER SLICE!
Ingredients
|
2/3 cup
|
Swerve Sweetener, granular
(Brown sugar substitute)
|
|
1/2 cup
|
Butter, vegan
(room temp)
|
|
3 large
|
Egg
(replace with flax egg equivalent)
|
|
1/3 cup
|
Yoso Plain Unsweetened Coconut Yogurt
|
|
3 tbsp
|
Coconut flour
|
|
1 1/2 cup
|
Almond flour
|
|
1 tsp
|
Baking powder
|
|
1 tsp
|
Cinnamon
|
|
1 tsp
|
banana extract
|
|
1/3 cup
|
Walnuts
(chopped; (optional))
|
Instructions
- Preheat your oven to 350°F (177°C).
- Cream the vegan butter, brown Swerve, and coconut yogurt together with a hand mixer in a large bowl.
- Add the flax eggs in a little at a time while continually mixing. Then pour in the banana extract.
- In a separate bowl, add the almond flour, coconut flour, baking powder, and cinnamon. Mix all these ingredients to combine.
- Add your dry ingredients to the large bowl of wet ingredients, along with the chopped walnuts, then stir everything together with a rubber spatula.
- Take out an 8.5 x 4.5 loaf pan and grease it with nonstick cooking spray or coat it with some butter.
- Pour the banana bread batter into the pan. If you have leftover walnuts you can put some on top.
- Bake for 45 minutes or until cooked through (if you notice the top starting to brown but the inside isn't cooked, cover the top with foil to help it bake more evenly).
- Let your baked banana bread cool for a few minutes then enjoy.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
