Most desserts are off-limits in the keto diet, so it’s relieving to find some alternatives to the real deal! This banana bread is super moist, light and full of flavor without all the carbs. The cake is made with almond and coconut flour which gives the bread a delicious nuttiness. Before baking, the loaf is topped with unsweetened coconut flakes which toast nicely in the oven. It will be difficult to only have one slice!
Line a 9” x 5” loaf pan with parchment, so that the paper hangs off opposite sides. This will help the loaf to come out of the pan once it is baked. First mix the almond flour, coconut flour, baking powder and salt.
In a mixing bowl, combine stevia blend and softened butter. Blend with a mixer until light and fluffy, about 3 minutes. Beat in the eggs until incorporated. Then add the mashed banana and vanilla, blend until completely mixed.
Pour the dry ingredients into the wet ingredients and blend until combined.
Pour batter into lined loaf pan and spread with a spatula until the top is even. Top with unsweetened coconut flakes. Bake for 30-35 mins or until a toothpick inserted into the top of the loaf comes out clean. Cool completely before slicing. The longer you let it sit before slicing the better.
Servings 16