I asked, you voted, and I promised to deliver. 😊

Now that we have a fix for our Peanut Butter obsession with a sorcery of a low-carb PB cookie recipe, I thought we’d tackle 2 more favorites: Banana Nut Bread and Pecan Muffins.

There was a resounding “BANANA NUT BREAD” first, so let’s do this. Take a look at the post and feel free to make a request. #hackyourfood

PS – Loving my new Flaxseed discovery – way lower carbs than just almond flour alone.

Table of Contents

Ingredients

• 1 + 1/3 cup Almond Flour
• 6 tablespoons Flaxseed Meal
• 2 tablespoons Psyllium Husk Powder
• 2 tablespoons Coconut Flour
• 1 tablespoon Baking Powder
• 1 teaspoon Xantham Gum
• 1/2 teaspoon Salt
• 4 Large Eggs
• 2/3 cup Sugar Substitute
  Pyure Bakeable Powdered
• 1/2 cup Butter, melted
• 2 + 1/2 teaspoons Banana Extract
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar
• 6 tablespoons Sour Cream
• 2/3 cup Chopped Pecans or Walnuts

Directions

1. Preheat oven to 350.
2. Spray & line bread pan with parchment paper.
3. Whisk together dry ingredients.
4. In separate bowl, mix eggs and sugar substitute.
5. Add both extracts, vinegar, and butter to egg mixture – combine well.
6. Add half of the dry ingredients, mix.
7. Add half of the sour cream into the wet mixture.
8. Add remaining dry ingredients & sour cream, alternating.
9. Stir in your choice of chopped nuts, optional.
10. Pour mixture into bread pan & smoothen.
11. Bake for 60 minutes total – cover with foil after 15 minutes.
12. Allow to cool before slicing … if you can wait.

Nutrition Facts

• Total Servings: 12 slices
• Serving Size: 1 slice
• Total Carbs: 5.6g
• Net Carbs: 2.3g
• Fat: 22.2g
• Protein: 6.5g

If you’re looking for a quick one-bowl favorite low net carb cookie recipe, try our Snickerdoodle!

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks