Eggs as a keto breakfast bore you to tears? Your kids will like helping you create these Keto Banana Nut Muffins on the weekends just as much as they will enjoy helping you eat them because they are so easy to make and tasty.
Let’s start by talking about the biggest banana in the room. I contend that real bananas are not a great Keto option. Why? since a simple Google search revealed that a medium banana had 27 grammes of total carbohydrates! Even if you divided a banana over several servings, there would still be too many carbohydrates for a recipe, in my opinion.
Even my husband Joe, who claims to be “allergic” to bananas, enjoyed the flavor (self-diagnosed). Banana extract is used in this dish to give it a lovely banana flavor. You may purchase it online or in any grocery shop near the spices and items like vanilla essence.
Fruit consumption while on a ketogenic diet is a topic that is frequently discussed and contested.
Knowing how many carbohydrates are in the fruit you’re interested in and paying attention to how your body responds, in my opinion, are crucial to determining what works for you.
Anyway, the recipe we’re concentrating on today is for these delicious muffins that are incredibly moist (I know you don’t like that term, but they are!) and suitable for any time of day. In this recipe, almond flour serves as the foundation.
We all know how challenging Keto breakfasts can be, especially if you become bored with eggs rapidly. If I were you, I’d save this recipe right away.
- 1 1/4 cup almond flour, 1/2 cup erythritol powder
- 2 tablespoons ground flax (you may eliminate it if you don’t have it; it only gives the taste a little more depth).
- Baking powder, two teaspoons
- 12 teaspoons of cinnamon powder
- 5 tablespoons of melted butter
- Banana extract, 2 12 tablespoons
- Vanilla extract, 1 teaspoon
- 14 cups of almond milk without sugar
- 1/4 cup of sour cream
- 2 eggs
- chopped walnuts, 1/4 cup
- 1 tablespoon cold, sliced into 4 pieces, butter
- one teaspoon of almond flour
- 1 tablespoon of erythritol powder
- Set the oven to 350°F. 10 paper liners should be ready for the muffin tin; set them aside.
- Almond flour, erythritol (or any desired sweetener), flax, baking soda, and cinnamon should all be combined in a big basin.
- Put banana extracts, almond milk, vanilla, sour cream, & butter. Gently whisk the eggs into the mixture until everything is incorporated.
- The mixture should be filled in muffin tins about 12 to 34 full.
- Add butter, almond flour, and walnuts to the food processor. Use a food processor to chop nuts into small bits. Add an additional tablespoon of butter if the mixture appears too dry (occasionally some walnuts are softer than others).
- Bits of the mixture should be evenly distributed over the batter and gently pressed in.
- Erythritol should be added on top of the crumble mixture.
- Bake for TWENTY minutes. Allow to cool for at least THIRTY minutes, and ideally an hour or more. They can harden as a result.
SERVING SIZE: 1
Amount Per Serving:
TOTAL FAT: 22g