KETO 🍁 Spiced Zero 🚫 Banana 🍌 Nut Bread
🍁 Happy Fall y'all! This KETO Spice Banana Nut Bread has 🚫 ZERO 🍌 bananas, 🚫 ZERO flour and 🚫 ZERO sugar! I've gone KETO and if you ask any digital assistant they will tell you that a large banana contains around 31 grams of carbohydrates. You could maybe add one to the whole bread and have a slice or two, but I'm limiting my carbs as much as possible, so I'm using a banana extract that is made from pure bananas, Sweet Buttery Dough Emulsion and of course some pumpkin pie spice and everything nice! This is the KETO version of Hubbies Carb loaded Spiced Banana Nut Bread.
Servings: 12 yield(s)
Prep Time: 10 mins
Cook Time: 48 mins
Total Time: 58 mins
Ingredients
    KETO Spiced Banana Nut Bread
  • 1 cup almond flour (blanched finely ground)
  • 1/2 cup coconut flour
  • 1/4 cup unflavored protein powder (I used Naked Whey)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp pumpkin pie spice
  • 4 large eggs
  • 1/4 cup sour cream (full fat)
  • 3/4 cup monkfruit erythritol sweetener
  • 2/3 cup unsalted butter (softened)
  • 1 tbsp pure banana extract
  • 1 tsp buttery sweet dough emulsion (I used LorAnn's)
  • 3/4 cup chopped walnuts or pecans (divided, save 1/4 cup for the top)
    • Vanilla Icing
  • 1 cup powdered monkfruit erythritol sweetener
  • 1/2 tsp pure vanilla extract
  • 2 tbsp water
Instructions
    Spiced Banana Nut Bread
  1. Wash hands. Preheat oven to 325°F (165°C)
  2. In a large bowl, combine the almond and coconut flour, whey protein powder, baking powder, salt and pumpkin pie spice (If you don't have pumpkin pie spice, add 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves). Use a wire whisk to blend and break up any lumps from the almond or coconut flour.
  3. In another medium bowl, add in the eggs. Use a hand mixer to beat eggs on medium speed for 30 seconds. Add in the sour cream, butter, monk fruit erythritol sweetener, banana extract and buttery sweet dough Emulsion. Use a wire whisk or hand mixer to mix everything together. Add the wet mixture to the dry mixture and stir with spatula or spoon until combined. Then mix in the nuts.
  4. Line a 4x9 loaf pan with parchment paper. Use a spatula to add the bread batter evenly into the loaf pan. Top with remaining nuts and cover with foil. Bake @325°F (165°C) for 48-53 minutes. Remove foil after 40 minutes so the top of the loaf will brown.
  5. Check bread near end of baking time, insert toothpick or butter knife into middle of bread, if it comes clean, it is done. Remove bread from oven, leave the bread in the pan (do not cut the bread) and place on a wire rack to cool. Cool for about 15-20 minutes.
    6. KETO Vanilla Icing
  6. In a small bowl, use a fork or wire whisk to blend together the monk fruit erythritol powdered sweetener, vanilla and water. Add more water if too thick; add more powdered sweetener if too thin, until you reach desired consistency.
  7. Remove bread from loaf pan and place on top of wire rack with a parchment lined baking sheet underneath. While banana bread is still warm, but not hot, drizzle on the icing on the top with a spatula and spread it all over the top, use excess drips of icing to cover outer edges of bread. Wait another 10 minutes for icing to harden before cutting into the bread.
Recipe Notes

Storage: After the banana bread has completely cooled, wrap in sealed plastic bags or store in air tight containers. You must store the banana bread in the refrigerator. Bread will last for up to 7 days in the fridge or 3-4 months in the freezer. Reheating: Toaster oven is great for heating up a slice, then add a pad of butter (optional) or microwave a slice for about 3o seconds. Tastes great right out of the fridge.