I have recently started a low-carb / dirty Keto diet, after my husband's diagnosis of Type 2 Diabetes. We are both doing really well on it, lost lots of weight, and are feeling much healthier (doing a lot more exercise too), but we have really missed baked goods. So I've started experimenting, and I'd like to share my recipes here.
So, my first recipe is banana bread, with only 10g net carbs per slice - my daughter has actually been doing the baking of this one, and we have been through quite a few loaves which tasted good, but just weren't quite there. Well, I believe today we have cracked it! We do use Vital Wheat Gluten though, so if you gave a gluten intolerance or sensitivity, this recipe definitely won't be suitable for you.
Low Carb Banana Bread Recipe Print Recipe
125.6g Net Carbohydrates for the whole loaf (based on ingredients I have used please see values at the end of the recipe)
10.5g per slice (cut into 12 slices).
115g Almond Flour
165g Vital Wheat Gluten Flour
5g Psyllium Husks
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
160g Granulated Sweetener
4 Ripe Bananas, mashed
5ml Lemon Juice
1 tsp Vanilla Extract
Preheat oven to 160°C (fan oven).
Grease and line a bread tin.
Add lemon juice to milk and set aside.
Mix dry ingredients in a bowl.
In a separate bowl beat butter and sweetener until creamy.
Add mashed bananas, eggs, buttermilk and vanilla extract, mix in well.
Fold in dry ingredients.
Pour into prepared bread tin.
Bake 1 hour 20 mins.
The Carbohydrates Breakdown:
Almond Flour: 8g (6.9g / 100g)
Vital Wheat Gluten: 15g (9.3g / 100g)
Psyllium Husks: 0.1g (1.73g / 100g)
Bananas: 100g (25g per banana)
Milk (Lactofree): 2g (2.6g / 100g)
Lemon Juice: 0.5g (7g / 100g)
The values in brackets are the net carbs shown on the packaging of the ingredients I used - please check your ingredients to verify the net carbs for yourself.