KETO BANANA NUT MUFFINS #healthydessert #diet

KETO BANANA NUT MUFFINS #healthydessert #diet

On the off chance that you've been doing keto for some time, you realize that bananas are not the best nourishment to have while on the ketogenic diet. On the off chance that you didn't have the foggiest idea about that and are amazed, presently you do and I'll clarify why in only a second. These are my banana-less keto banana nut biscuits and they taste precisely like the genuine article!

On the off chance that you are simply beginning keto, or haven't completely found out about it, this information is significant for your prosperity on keto. The ketogenic diet is a low carb diet (which means low sugars). Starches are fiber or sugars, so nourishments that have these two things have starches in them.

These biscuits are sugar and sans banana and are very keto well disposed as they are 74% fat and just have 2.5 net carbs per biscuit! These eventual incredible to make for your children or on the off chance that you have family remaining with you. They are even extraordinary to take in a hurry in the event that you are in a rush. My preferred method to eat banana nut biscuits is with some cream cheddar or spread slathered on top – so great! You could likewise utilize some cream cheddar icing to ice them with for a fancier presentation.


KETO BANANA NUT MUFFINS #healthydessert #diet


  • 4 tbsp butter – melted, not hot
  • 4 eggs
  • ½ cup unsweetened coconut milk (from carton)
  • 2 tsp banana extract
  • ¼ cup granulated erythritol
  • ¼ tsp liquid stevia
  • 1 tbsp baking powder
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • 2 tbsp flax meal
  • ½ tsp ground cinnamon
  • ½ cups walnut pieces (or chopped)


  1. Preheat your oven to 350F and line a muffin pan with parchment liners.
  2. In a large microwave-safe bowl, melt the butter and let it cool. Then add the eggs, coconut milk, banana extract, erythritol, liquid stevia, and sift in the 1 TABLESPOON baking powder. Mix with a hand mixer preferably.
  3. Add the almond flour, coconut flour, flax meal, and cinnamon and mix again until well combined.
  4. Add the walnuts and fold them into the batter with a spatula or spoon.
  5. Add batter to the muffin liners until it is equally distributed (mine was about ¾ way full).
  6. Bake the muffins for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. You want to see a little golden brown on the tops of the muffins.
  7. With any muffin, it is always preferable to immediately take them out of the pan and let them cool on a cooling rack so they aren’t cooked anymore by the heat of the muffin pan.
  8. Let cool and enjoy! You can store extras in a container in the fridge and microwave for 8 seconds if you like to eat them warm ??

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