This Low Carb chocolate chip banana bread is made with almond butter and almond flour, flax and coconut flour making it the perfect moist texture! Gluten-free, dairy-free, grain free, child approved, and great for breakfast or dessert! This recipe is also Paleo and Keto friendly (in small servings).
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THIS BANANA BREAD IS AN AMAZING TREAT FOR ANYTIME OF THE DAY THAT IS SUPER EASY TO BAKE, EVEN IF YOU’RE A BEGINNER!
ALL MIXED TOGETHER WITH A WHISK AND A BOWL!
You can even freeze it and take a slice out of the freezer 20 MINS before consuming, it stays super fresh.
I’m literally eating a slice right now as I write this because I couldn’t wait! You can reduce the slice amount or eat less to reduce the net carbs.
The Best Low Carb Chocolate Chip Banana Bread
Ingredients
- 3 small overly ripe bananas mashed
- 3 large eggs
- 1/2 cup smooth almond butter
- 1 1/2 tsp baking powder
- 3/4 cup sugar free dark chocolate chips
- 1 tsp vanilla extract
- 1/4 cup Confectioners Erythritol
- 1/4 cup golden monk fruit
- dash of pink Himalayan salt
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup ground golden flax seeds
Directions
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Preheat your oven to 350 degrees F and line a regular loaf pan (I used 8.5 x 4.5) with parchment paper or use the copper chef one like me!
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In a large bowl, combine the bananas, eggs, almond butter, monk fruit, powdered erythritol and vanilla and whisk until smooth.
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In a separate bowl, combine with almond flour, coconut flour, ground flax, baking powder, and salt. Gently stir the dry mixture into the wet ingredients until just combined (don’t over mix) then fold in the chocolate chips, leaving a few to sprinkle over the top of the loaf, you can also add walnuts if you like the extra crunch like I do.
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Transfer to the prepared loaf pan, scraping the bowl with a spatula, spread out and sprinkle remaining chocolate chips over the top.
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Bake in the preheated oven for 55-60 minutes or until the loaf is deep golden brown and a toothpick inserted near the center comes out clean.
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Cool loaf on a wire rack, allowing to cool completely before slicing. Store leftovers loosely covered at room temperature for the first day, then refrigerate after that.
Nutrition Per Serving
1 serving = 1 slice
Total Fat= 7.2g
Total Carbohydrates =13g
Dietary Fiber =3.1g
Protein = 4.2g
Sugar Alcohols = 4.5g
Net carbs per serving = 5.4g
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