Look no further for the best keto banana bread recipe. Ground chia seed, that nutritional powerhouse, gives this bread the perfect banana bread texture without the sugars or carbs.
Preheat oven to 350F and grease an 8x4 inch loaf pan very well (you can also use 9x5 but your bread will bake faster). If your pan isn't very non-stick, you may want to line the pan with parchment, and grease the parchment.
Grind the chia seed in a coffee grinder or food processor. Transfer to a bowl and stir in the water. Set aside.
In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder and salt.
Stir in the eggs, melted butter, chia seed mixture, banana extract, and vanilla extract, until thoroughly combined. Stir in the water to thin the mixture to a scoopable consistency. If it's still very thick, add more water, 1 tbsp at a time.
Stir in the chocolate chips, if using, saving a few for the top of the bread. Spread the batter in the prepared pan and sprinkle the top with the remaining chocolate chips.
Bake 60 to 75 minutes or until golden brown and a tester inserted in the center comes out clean. Let cool in pan 20 minutes, then run a sharp knife around the edges to loosen. Continue to let it sit in the pan until cool, about 20 minutes more.
The nutritional information includes the chocolate chips. Without the chips, each serving has:
Food energy: 168kcal
Total fat: 13.8g
Total dietary fiber: 3.2g
By Carolyn Ketchum of All Day I Dream About Food