Low Carb Banana Bread With Sour Cream
Do you love banana bread but want to stick to your low-carb diet? Look no further than this delicious recipe for low carb banana bread with sour cream. Not only is it keto-friendly, but it's also moist, flavorful, and easy to make.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas, mashed
- 3 eggs
- 1/4 cup sour cream
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup erythritol
- 1/4 cup chopped pecans (optional)
Instructions:
- Preheat your oven to 350°F (180°C) and grease a loaf pan.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat together the mashed bananas, eggs, sour cream, melted coconut oil, and vanilla extract. Add the erythritol and mix again.
- Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chopped pecans, if using.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool for 10-15 minutes before slicing and serving.
Nutrition Information:
Each slice of this low carb banana bread contains about:
- Calories: 182
- Protein: 5g
- Fat: 15g
- Net Carbs: 4g
- Fiber: 3g
Enjoy this low carb banana bread with sour cream as a guilt-free snack or breakfast option. You won't even miss the carbs!
Tips:
- If you don't have erythritol, you can use another keto-friendly sweetener such as stevia or monk fruit.
- You can add other ingredients to the batter, such as chocolate chips or blueberries, for added flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- If you prefer a crisper crust, you can broil the bread for a minute or two after it's done baking.
