Here’s a quick and delicious keto banana bread. Don’t worry, this recipe is keto approved so you won’t have to worry about the carbs but you can still enjoy this old favorite!
Ingredients:
- 4 eggs (room temperature)
- 3/4 cup butter (room temperature)
- 1/2 cup keto sweetener (I use Lakanto Classic)
- 1 tsp banana extract
- 1 cup super fine Almond Flour
- 1 cup Lupin Flour (or coconut flour)
- 2 tsp baking powder
- 2 scoops unflavored collagen (I use Perfect Keto)
- 1/4 tsp pink salt
- 1/4 chopped nuts (I used roasted pecans)
Mix wet ingredients together. Mix dry ingredients together. Then take dry ingredients and add to wet ingredients a little bit at a time until everything is well mixed. Using parchment paper, line a metal pan and add batter (optional – use muffin tins lined with either silicon muffin cups or paper cups). Sprinkle the nuts of your choice on top.
Bake at 350 degrees for 35-40 mins or when toothpick comes up clean in the center. If you are making muffins bake for 18-20 mins.
Let cool before handling the bread and then slice!
Appreciate you sharing this recipe but would nice have the macros included. Congratulations on your amazing weight loss! You are so inspiring! And thanks too for the info on collagen. JW
Could you post the nutrition information per serving (Calories, Protein, Fiber, Fat, Net Carbs, etc.)? I am anxious to try this. I love banana bread!
Thank you very much
Do you have to use the collagen