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Low Carb/Keto Banana Nut Bread
Ingredients
  • 4 tbps softened butter
  • ¾ cup of Swerve or other sugar substitute
  • 3½ oz cream cheese, softened
  • 1 tsp vanilla extract
  • 4 eggs
  • 1½ tsp banana extract
  • 1¼ cup almond flour (sesame seed flour for a nut free option)
  • 1 tsp baking powder
  • ¼ tsp of salt
  • 1½ cups pecans, chopped
Steps
  1. Preheat oven to 300°F.
  2. In a large bowl, beat the butter with the sugar substitute until well incorporated.
  3. Add cream cheese and vanilla. Mix well. Add the eggs one at a time, mixing well after each.
  4. Add banana extract.
  5. Add all dry ingredients until well combined.
  6. Add ¾ of the chopped pecans to the batter and mix well, leaving ¼ for the topping. (or pour them all into the batter if you don't care)
  7. Pour batter into a well greased cake or loaf pan. The bread will rise, so ensure the pan is big enough to accommodate and keep a cookie sheet on the rack underneath to catch any spillage.
  8. Top with the remaining ¼ of the chopped nuts for added prettiness. Bake for 60 to 90 minutes, or until the middle stops being jiggly. Yes jiggly. Let cool for 10 to 15 minutes before removing from pan.
Notes
 

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