Gluten-free Keto Cinnamon Banana Bread
How to Make It
Step 1
Preheat the oven to 180C/350F and line a loaf pan with parchment paper. To a small mixing bowl, add 3 tbsp ground cinnamon and 4 tbsp granulated allulose sweetener. Mix to combine and set aside to be used for the swirl and topping.
Step 2
In a large mixing bowl, add the almond flour, baking powder, and salt. Whisk together to combine. Ensure there are no lumps of almond flour left behind in the mixture.
Step 3
In a separate small mixing bowl, add the eggs, melted coconut oil, 4 tbsp granulated allulose sweetener, banana extract, and vanilla extract. Use a whisk to combine everything together until a uniform mixture is formed. Then, pour the mixture into the bowl with the dry ingredients.
Step 4
Use a spatula to combine the dry and wet ingredients until the mixture is of uniform consistency. If the batter appears too thick, add a splash of milk and gently mix to incorporate fully. Transfer ¾ of the amount of the batter to the loaf pan and spread evenly using a spatula.
Step 5
Sprinkle ¾ of the cinnamon-sweetener mixture evenly on the batter and then add the remaining batter on top. Finally, sprinkle the remaining cinnamon-sweetener mixture.
Step 6
Transfer the loaf pan to the oven and bake for 40-45 minutes until a skewer inserted in the middle of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan.
Step 7
Remove the bread from the pan and slice the loaf into 2-inch thick slices. Serve with a warm cup of tea or coffee. Store leftover bread in an airtight container at room temperature to be enjoyed later.
Ingredients
- Almond flour – 2 cup
- Baking powder – 2 tsp
- Granulated Allulose – 8 tbsp
- Raw egg – 3 large
- Coconut oil – 0.5 cup
- Banana Extract – 1 tsp
- Vanilla extract – 1 tsp
- Salt – 0.25 tsp
- Cinnamon – 3 tbsp