Keto Banana Nut Muffins
Saving this savory recipe for keto banana nut muffins for your cooking diary while on keto diet. These are great combination of banana extract, almond flour, almond milk, sour cream, vanilla extract, walnuts and other ingredients. Plus, they have 7 grams of protein, 4 grams of net carbs and 3 grams of fiber in a serving. Let’s get full recipe!
Recipe For Keto Banana Nut Muffins
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Serving Size10
- Energy248 cal
For the muffins:
- 1 1/4 cup almond flour
- 1/2 cup powdered erythritol
- 2 tbsp ground flax
- 2 teaspoons baking powder
- 1/2 teaspoons ground cinnamon
- 5 tablespoon butter, melted
- 2 1/2 teaspoons banana extract
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 cup sour cream
- 2 eggs
For the topping:
- 3/4 cup chopped walnuts
- 1 tablespoon butter, cold and cut in 4 pieces
- 1 tablespoon almond flour
- 1 tablespoon powdered erythritol
Preheat oven to 350 degrees F. Prepare muffin tin with 10 paper liners and set aside.
In a large bowl, combine almond flour, erythritol, ground flax, baking powder and cinnamon. Stir in butter, banana extract, vanilla extract, almond milk, and sour cream. Beat in eggs and gently stir until fully combined.
Fill muffin tins about 1/2-3/4 full with mixture.
To make the topping, place walnuts, butter, and almond flour into a food processor. Pulse a few times until nuts are chopped into small pieces. Add some more butter if needed.
Sprinkle bits of the mixture evenly over batter and gently press down. Sprinkle erythritol on top of crumble mixture.
Bake in preheated oven for 20 minutes or until golden and toothpick inserted comes out clean.
Once cooked, let cool at least 30 minutes and serve.
These muffins will be firmer if you let it rest longer. Top them with some fresh fruits if you prefer. Enjoy!
- Serving Size10
- Amount per serving
- % Daily Value*
- Total Fat22 g28.21%
- Total Carbohydrate7 g2.55%
- Dietary Fiber3 g10.71%
- Protein7 g14%