Keto Low-Carb Banana Bread with a Pecan Cinnamon Swirl

Ingredients:

For the Bread:

• 1 ½ cups almond flour

• ½ cup coconut flour

• ½ cup unsweetened almond milk

• ½ cup sugar-free banana extract (for banana flavor)

• ¼ cup melted coconut oil

• 4 large eggs

• ¼ cup granulated low-carb sweetener (monk fruit)

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

For the Pecan Cinnamon Swirl:

• ½ cup pecans, chopped

• 2 tbsp granulated low-carb sweetener

• 1 tsp cinnamon

• 1 tbsp melted butter

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with coconut oil.

2. Make the Batter:

   • In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

   • In a separate bowl, beat the eggs, almond milk, melted coconut oil, sweetener, banana extract, and vanilla extract until smooth.

   • Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.

3. Prepare the Pecan Cinnamon Swirl:

   • In a small bowl, mix the chopped pecans, sweetener, cinnamon, and melted butter. This will be your swirl layer.

4. Assemble the Bread:

   • Pour half of the banana bread batter into the prepared loaf pan.

   • Spoon the pecan cinnamon swirl mixture over the batter and gently swirl it with a knife.

   • Pour the remaining batter on top and smooth it out.

5. Bake:

   • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve:

   • Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your moist and flavorful keto-friendly banana bread with a delightful pecan cinnamon swirl!

Vegan Keto Foodie

Veggie Garden Salad

Rice w/ Stir Fry Veggies

Tomato Spinach Cheese Egg Muffins

Sweet Fruit Bowl

Prep time: 15 minutes Cook time: 10 minutes Serves: 4

Ingredients:

• 1 pound spiral zucchini noodles

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh spinach

• Salt and pepper to taste

Instructions:

1. Prepare the zucchini noodles: Using a spiralizer, create zucchini noodles.

2. Cook the noodles: In a large skillet over medium heat, heat the olive oil. Add the zucchini noodles and cook for about 5 minutes, or until tender-crisp.

3. Make the sauce: In the same skillet, add the minced garlic and cook for 30 seconds, or until fragrant. Stir in the heavy cream and Parmesan cheese, and simmer until the sauce thickens.

4. Add the spinach: Stir in the chopped spinach until it wilts. Season with salt and pepper to taste.

5. Serve: Toss the zucchini noodles with the creamy Parmesan spinach sauce and serve immediately.

Prep time: 15 minutes Cook time: 10 minutes Serves: 4

Ingredients:

• 1 pound large shrimp, peeled and deveined (optional beef or chicken)

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 avocado, diced

• 1/4 cup chopped cilantro

• 1/4 cup lime juice

• 8 corn tortillas

Instructions:

1. Season the shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.

2. Cook the shrimp: In a large skillet over medium heat, cook the shrimp for about 2-3 minutes per side, or until pink and cooked through.

3. Make the avocado salsa: In a small bowl, combine the diced avocado, cilantro, lime juice, and season with salt and pepper to taste.

4. Assemble the tacos: Warm the corn tortillas on a griddle or skillet. Fill each tortilla with cooked shrimp and top with avocado salsa. Serve immediately.

Creamy Parmesan

Spinach Spaghetti

Spicy Tacos Shrimp and Avocado

EZ Keto Low Carb Meals

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