Good day, dear friends! I’d like to share with you a wonderful low-carb banana bread recipe that I discovered recently. It’s gluten-free and perfect for those who are watching their carb intake. This recipe is so simple and easy to follow, I promise you’ll be enjoying a warm slice of banana bread in no time!
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas
- 3 eggs
- 1/4 cup melted butter
- 1/4 cup erythritol (or any other low-carb sweetener)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with some butter or coconut oil.
- In a mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, mash the ripe bananas until they are smooth and creamy.
- Add eggs, melted butter, erythritol, and vanilla extract to the mashed bananas. Mix well.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the banana bread cool for a few minutes before slicing and serving.
And voila! A delicious and healthy low-carb banana bread that’s perfect for breakfast or as a tasty snack. The almond flour and coconut flour give this bread a wonderful nutty flavor, while the ripe bananas add the perfect amount of sweetness. Plus, it’s gluten-free and won’t leave you feeling bloated or sluggish.
I also found another great recipe for low-carb banana bread that you might want to try. This one uses almond flour, coconut flour, and psyllium husk powder to create a fluffy and moist bread that’s also gluten-free. Give it a try!
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup psyllium husk powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas
- 4 eggs
- 1/4 cup melted coconut oil or butter
- 1/4 cup erythritol (or any other low-carb sweetener)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with some butter or coconut oil.
- In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking soda, and salt.
- In a separate bowl, mash the ripe bananas until they are smooth and creamy.
- Add eggs, melted coconut oil or butter, erythritol, and vanilla extract to the mashed bananas. Mix well.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the banana bread cool for a few minutes before slicing and serving.
I hope you enjoy these two recipes as much as I did. They are both perfect for anyone who loves the taste of banana bread but wants to keep their carb intake low. Plus, they are both gluten-free and easy to make. Give them a try and let me know what you think!
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