Imagine starting your morning with a delicious, mouthwatering breakfast bar that satisfies your sweet tooth while keeping you perfectly on track with your keto lifestyle. These Keto Banana Breakfast Bars are not just another bland diet recipe - they're a game-changing breakfast solution that combines the nostalgic flavor of banana with the nutritional power of low-carb ingredients. Whether you're a keto dieter, a health-conscious foodie, or simply someone looking for a quick and delicious breakfast option, these bars are about to become your new morning obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 12 bars
Ingredients
- 1 cup almond flour
- 1/2 cup mashed banana (about 1 small banana)
- 1/4 cup erythritol
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later.
- In a mixing bowl, combine 1 cup of almond flour, 1/4 cup of erythritol, 1/2 teaspoon of baking powder, and 1/2 teaspoon of cinnamon. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, mash 1/2 cup of ripe banana (about 1 small banana) until smooth. You can use a fork or a potato masher for this task.
- Add the mashed banana and 2 large eggs to the dry ingredients. Mix everything together until you have a smooth batter. Ensure that there are no lumps from the almond flour or banana.
- Fold in 1/4 cup of chopped walnuts into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. Smooth the top to ensure even baking.
- Place the baking dish in the preheated oven and bake for 25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the dish from the oven and allow it to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the bars out of the pan and transfer them to a wire rack to cool completely.
- Once cooled, cut the bars into 12 equal pieces. Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips
- Use very ripe bananas for the most intense flavor and natural sweetness. The riper the banana, the more developed the flavor will be.
- Make sure to use a kitchen scale for precise measurements, especially with almond flour, to ensure the perfect texture.
- Allow the bars to cool completely before cutting to prevent crumbling and get clean, neat slices.
- For extra flavor, consider toasting the walnuts before adding them to the batter to enhance their nutty taste.
- If you want to make these bars ahead of time, they freeze beautifully. Wrap individual bars in plastic wrap and store in a freezer-safe container for up to a month.
- For a variation, you can swap walnuts with pecans or add a sprinkle of sugar-free chocolate chips for extra indulgence.
- Always check the bars with a toothpick to ensure they're fully baked - it should come out clean or with just a few moist crumbs.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 6g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 40mg
