Almond Flour Keto Banana Bread Recipe by Chef Martina Slajerova

Enjoy this delicious and easy Almond Flour Keto Banana Bread by Chef Martina Slajerova. Made with almond flour and banana extract, this beginner-friendly recipe yields a moist, flavorful loaf perfect for low-carb diets. Ready in under an hour, this keto banana bread makes 10 slices that are perfect for breakfast or a snack.

By Viridian Life….

Recipe Summary

prep: 10 mins

cook: 50 mins

Servings: 10

Yield: 1 LOAF

Ingredient Checklist

• 2 cups almond flour
• 3 large eggs
• 1 tsp banana extract
• 1 tsp baking powder
• 1/3 cup sweetener (like erythritol or monk fruit)
• 1/4 cup melted butter

Instructions Checklist

Step 1

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Step 2

• Prepare the Batter: In a mixing bowl, whisk together the eggs, banana extract, and melted butter until smooth.
• Add the almond flour, baking powder, and sweetener to the wet ingredients, and mix until a smooth batter forms.

Step 3

• Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly.
• Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4

• Serve: Slice and enjoy! This keto banana bread pairs well with butter or a sugar-free jam.
• To get more Keto recipes like this one, check out my free Keto CookBook that i have created for you: https://zulumanzwthescientsit.aweb.page/Free-Keto-Book

Tips:

Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Customization: Add chopped nuts or sugar-free chocolate chips to the batter for extra flavor and texture.