Low Carb Banana Coffee Cake

This delicious Low Carb Banana Coffee Cake is just 3.4 NET carbs per slice. 

I personally like to use real bananas in my baking rather than banana extract so I just make sure to use an amount of mashed banana that keeps the total carbs to a minimum. 

Bananas are low GI and the only sugars in this recipe are very minimal and all coming from a natural source. Like any dessert, if you track this into your daily NET carb intake, you can 100% eat this on a ketogenic diet!

This cake worked out great. it's super moist and has an hidden layer of cinnamon and “brown sugar” in the center as well as on top of it. 

I'd honestly be happy to call this breakfast any day!

Ingredients In Low Carb Banana Coffee Cake

• Almond & Coconut Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/very soft muffin or bread recipes such as this one.
• Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture with a crispy top.
• I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
• Sukrin Brown Sugar Sweetener – A great alternative to brown sugar

Tools I Used To Make Low Carb Banana Coffee Cake

• Muffin scoop — makes for even-sized muffins with rounded tops ever time! (optional, only if making this recipe into muffins)
• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Low Carb Keto Banana Coffee Cake

• You can leave out the cinnamon and sweetener layer if you wish and just add chocolate chips! The cake will still be tasty!
• If you find your bread coming out to moist, try adding an extra tablespoon or two of coconut flour, sometimes it can just be a difference in brands of almond and coconut flour. 
• You can also make these into muffins if you wish to speed up the baking time!

Low Carb Banana Coffee Cake

Serves: 12

Ingredients:

• 2 cups almond flour, 224g
• 1/2 cup + 2 tbsp, powdered monkfruit erythritol sweetener, 120g
• 5 tbsp coconut flour, 35g
• 1 tbsp baking powder
• 1 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup salted butter, melted or coconut oil, 120g
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 large ripe banana, mashed 120g
• 1/2 cup sour cream, room temperature 120g

Toppings:

• 6 tbsp Sukrin brown sugar sweetener, 72g
• 3/4  tsp cinnamon
• 1/3 cup stevia sweetened chocolate chips, 80g

Directions:

1. Pre-heat oven to 350*F.
2. In a large bowl, whisk together your dry ingredients, including the sweetener. Set aside.
3. In another bowl, whisk together the melted butter, room temperature eggs and vanilla extract.
4. Pour the butter mixture into the dry ingredients along with your mashed banana and sour cream.
5. Stir well until a thick batter forms. 
6. Grease a 9 x 12 inch pan with oil or butter then spread half of the batter as evenly as you can over the bottom of the pan (you can also try using a 9x13inch pan).
7. Mix together your brown sugar sweetener and cinnamon for the topping then sprinkle half of it over this layer of batter. Top with half the chocolate-chips as well.
8. Spread the rest of your batter over the first layer as best as you can (I use my fingers to help a bit with this) then repeat the sprinkling of the brown sugar/cinnamon mixture and adding of the chocolate  chips.
9. Bake the cake for ~40-45min. Cool the cake fully it it's pan on a wire rack before slicing and serving. Enjoy!

 

Nutrition for 1/12th of cake (1 piece): 257 calories | 3.4g NET carbs | 6.6g protein | 5.3g fibre

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