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Keto banana muffins that are (almost) carb-free and very low sugar?
No problem with these low-carb banana muffins made with almond flour and coconut flour (and with real bananas!).

The muffins are super easy to make and super low carb with only 4g net carbs per muffin!
 

Easy Sugar-Free Keto Low Carb Banana Muffins with Real Bananas, Almond & Coconut Flour Bloc Pic 1
 

Easy Sugar-Free Keto Low Carb Banana Muffins with Real Bananas, Almond & Coconut Flour Bloc Pic 2
 

OTHER KETO TREATS AND SWEETS:

  • Keto Snickers Bars
  • Keto Tiramisu Mousse
  • Pumpkin Pie Keto Mug Cake
  • Keto Shortbread Cookies
  • Keto Ferrero Rocher Fat Bombs
  • Keto Chocolate Milkshake
  • KETO BANANA MUFFINS INGREDIENTS:

    This section is where we share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • soft butter
  • defatted almond flour
    The right almond flour can make or break a recipe, especially when it comes to baking.
    That’s why we highly recommend using defatted almond flour.
    It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.

    Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
    It has more fat and can cause recipe failures because of this, like melted cookies.

    Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour we’ve ever come across (and we’ve tried a lot).

  • whole milk
    In our opinion, the muffins taste best when made with whole milk, but you can also use lower carb-alternatives like unsweetened almond milk instead.
  • banana
  • erythritol
    Why erythritol?
    In our opinion, erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), we also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • coconut flour
  • brown erythritol
  • eggs
  • baking powder
    look for a gluten-free version without corn starch for paleo-friendly option or make your own one
  • vanilla extract
    You can also use a vanilla bean in exchange.
    1 tsp = 1/2 bean
  • banana flav drops
    If you can’t find banana flav drops, you can also use sugar-free banana syrup.
  • Easy Sugar-Free Keto Low Carb Banana Muffins with Real Bananas, Almond & Coconut Flour Bloc Pic 3
     

    Easy Sugar-Free Keto Low Carb Banana Muffins with Real Bananas, Almond & Coconut Flour Bloc Pic 4
     

     

    HOW TO MAKE THE KETO BANANA MUFFINS:

     

    Easy Sugar-Free Keto Low Carb Banana Muffins with Real Bananas, Almond & Coconut Flour Mobile Featured Image

    Yields6 Servings
    Prep Time15 minsCook Time25 minsTotal Time40 mins

    Ingredients:
      cup soft butter (2.6 oz/75g)
     ½ cup defatted almond flour (2.3 oz/65g)
     ¼ cup whole milk (2 fl oz/60ml)
     1.80 oz banana (50g)
     2 tbsp erythritol (1.1 oz/30g)
     ¼ cup coconut flour (1.1 oz/30g)
     1 tbsp brown erythritol (0.4 oz/10g)
     2 eggs

    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the butter, erythritol and vanilla extract into a large bowl.

    Beat the softened butter with a hand mixer or whisk until you get an even, fluffy pale mixture.
     

    3

    Add the banana to the beaten butter and mash it with a fork until there are no big chunks left.

    Mix everything well.
     

    4

    Add the remaining ingredients to the bowl and then fold them into the beaten butter until you have a smooth dough.
     

    5

    Add 6 paper or silicone muffin liners into a muffin pan.
     

    6

    Distribute the muffin batter evenly among the muffin liners.
     

    7

    Bake for approx. 20-25 minutes in your preheated oven.

    ☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.

    Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

    ☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
    If not, you should leave them in the oven for a few more minutes.
     

    Storage:
    8

    Store the low carb banana muffins in an air-tight container at room temperature and consume within 3 days.

    Tip: You can freeze these muffins!
    To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.

    Let them defrost overnight at room temperature once you want to eat them.

    Nutrition Facts

    Serving Size 1 muffin

    Servings 6


    Amount Per Serving
    Calories 192
    % Daily Value *
    Total Fat 14.3g22%
    Total Carbohydrate 4.0g2%
    Protein 9.9g20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
      cup soft butter (2.6 oz/75g)
     ½ cup defatted almond flour (2.3 oz/65g)
     ¼ cup whole milk (2 fl oz/60ml)
     1.80 oz banana (50g)
     2 tbsp erythritol (1.1 oz/30g)
     ¼ cup coconut flour (1.1 oz/30g)
     1 tbsp brown erythritol (0.4 oz/10g)
     2 eggs

    Directions

    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the butter, erythritol and vanilla extract into a large bowl.

    Beat the softened butter with a hand mixer or whisk until you get an even, fluffy pale mixture.
     

    3

    Add the banana to the beaten butter and mash it with a fork until there are no big chunks left.

    Mix everything well.
     

    4

    Add the remaining ingredients to the bowl and then fold them into the beaten butter until you have a smooth dough.
     

    5

    Add 6 paper or silicone muffin liners into a muffin pan.
     

    6

    Distribute the muffin batter evenly among the muffin liners.
     

    7

    Bake for approx. 20-25 minutes in your preheated oven.

    ☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.

    Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

    ☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
    If not, you should leave them in the oven for a few more minutes.
     

    Storage:
    8

    Store the low carb banana muffins in an air-tight container at room temperature and consume within 3 days.

    Tip: You can freeze these muffins!
    To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.

    Let them defrost overnight at room temperature once you want to eat them.

    Easy Keto Banana Muffins

     

    Q: How do we include Erythritol in your calculations?

    A: The short answer is: we don’t, and we can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what we always do. 

    (We try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    MORE KETO TREATS AND SWEETS:

  • Keto Vanilla Milkshake
  • Coffee Keto Fat Bombs
  • Keto Mascarpone Mousse
  • Keto Coconut Bars
  • Keto Pecan Pie Mug Cake
  • Keto Peanut Butter Cookies
  •  

     
    Keto Banana Muffins Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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