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The Best Keto Banana Nut Muffin Loaf Recipe

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Soft, moist keto banana nut muffin loaf made without real bananas, packed with banana flavor and healthy fats. Perfect for low carb, sugar-free, gluten-free diets and anyone looking for a guilt-free banana bread recipe that fits into their keto lifestyle.

Ingredients

Dry:

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon (optional)

Wet:

  • 3 large eggs

  • 1/3 cup melted butter or coconut oil

  • 1/2 cup erythritol or monk fruit sweetener

  • 1 tsp vanilla extract

  • 1 1/2 tsp banana extract

  • 1/4 cup almond milk or heavy cream

Add-ins:

  • 1/2 cup chopped walnuts

  • Optional: 1/4 cup shredded zucchini

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.

  2. In one bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.

  3. In another bowl, beat eggs, butter, sweetener, vanilla, banana extract, and almond milk.

  4. Stir dry ingredients into wet until just combined.

  5. Fold in walnuts and shredded zucchini (if using).

  6. Pour batter into loaf pan and smooth top.

  7. Bake 45–55 minutes, or until a toothpick comes out mostly clean.

  8. Cool in pan for 10 minutes, then transfer to a rack to cool completely.

Notes

  • Use toasted walnuts for extra flavor.

  • Don’t skip the banana extract, it brings the real banana bread taste.

  • Keep it in the fridge up to 7 days, or freeze for 2–3 months.

  • Great for breakfast, snacks, or dessert with no sugar crash.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-banana-nut-muffin-loaf/