Description
Soft, chewy, and loaded with banana flavor — these keto banana blondies are a grain-free twist on the classic bar cookie, made with almond flour and natural sweeteners for a satisfying treat or breakfast bar!
Ingredients
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder
Pinch of salt
½ cup mashed ripe banana (about 1 medium banana)
¼ cup melted coconut oil or butter
¼ cup heavy cream or unsweetened almond milk
⅓ cup powdered erythritol or monk fruit sweetener (adjust to taste)
1 tsp vanilla extract
Optional: crushed walnuts, pecans, or sugar-free chocolate chunks
FOR KETO VERSION:
Use unsweetened mashed banana or reduce banana to ¼ cup and add mashed avocado for extra fats. For vegan option, use flax egg and maple syrup .
Instructions
Preheat oven to 350°F (175°C) . Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix almond flour , coconut flour , baking powder , and salt until well combined.
In another bowl, whisk mashed banana , melted oil , heavy cream , powdered sweetener , and vanilla until smooth.
Gradually mix wet ingredients into dry ingredients until just combined.
Fold in optional add-ins like nuts or chocolate chunks .
Pour batter into the lined pan and smooth the top.
Bake for 25–30 minutes or until golden and firm to touch.
Let cool completely before slicing into soft, fudgy blondies.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 8 bars
- Calories: 160
- Fat: 12g
- Carbohydrates: 5g
- Protein: 5g