Grab your instant pot and get ready for the BEST keto banana bread!
Yes…low carb banana bread recipe you can make in your instant pot.
A super easy and tasty low carb ketogenic diet recipe for banana bread.
If you are looking for a quick and delicious keto recipe then try this banana bread.
A moist and delicious bakery style banana bread that is healthy, gluten free and sugar free.
Serve as keto snacks, keto breakfast or keto desserts.
Even if you have family and friends not following a low carb diet / keto lifestyle they will love this banana bread.
Are you ready to learn how to make instant pot keto banana bread?
Follow the step by step instructions for the best keto banana bread!
Check out these other
Keto Bread Recipes
Keto Chocolate Chip Peanut Butter Bread
Keto Copycat Starbucks Lemon Loaf Bread
Keto Pepperoni Pizza Cloud Bread
How To Make Keto Instant Pot Banana Bread
In a mixing bowl, combine the almond flour
, coconut flour, baking powder, sugar substitute and cinnamon.
Mix until well combined.
To the dry ingredients, add the vanilla extract, heavy whipping cream
eggs, butter and banana extract. Blend on high until smooth and creamy.
Add the batter to a well greased 6 inch springform cake pan, and smooth out evenly.
Put 1 cup of water in the bottom of the Instant Pot, and place a trivet down into it.
Place the springform pan onto the trivet, and put the lid on the Instant Pot.
Make sure that the release valve is pointing to the sealing position.
Use either the cake or the manual setting on the Instant Pot, and set the time to 50 minutes.
Once the cook time is complete, allow the Instant Pot to slow release for 10 minutes before turning the release valve to the venting position to release the remaining pressure.
Remove the lid, and carefully take out the cake pan.
Allow the bread to cool completely, and then turn it over onto a plate or serving tray.
Dust with some extra confectioners sugar substitute, and serve.
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Ingredients
- 1 ½ C. Almond flour
- ¼ C. Coconut flour
- 2 tsp Baking powder
- 1 C. Swerve confectioners sugar substitute
- 1 tsp. Cinnamon
- 1 tsp. Vanilla extract
- 2 Tbsp. Heavy whipping cream
- 4 Eggs
- 5 Tbsp. Butter softened
- 1 ½ tsp. Banana extract
Instructions
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, sugar substitute and cinnamon. Mix until well combined.
- To the dry ingredients, add the vanilla extract, heavy whipping cream, eggs, butter and banana extract. Blend on high until smooth and creamy.
- Add the batter to a well greased 6 inch springform cake pan, and smooth out evenly.
- Put 1 cup of water in the bottom of the Instant Pot, and place a trivet down into it.
- Place the springform pan onto the trivet, and put the lid on the Instant Pot. Make sure that the release valve is pointing to the sealing position.
- Use either the cake or the manual setting on the Instant Pot, and set the time to 50 minutes.
- Once the cook time is complete, allow the Instant Pot to slow release for 10 minutes before turning the release valve to the venting position to release the remaining pressure.
- Remove the lid, and carefully take out the cake pan.
- Allow the bread to cool completely, and then turn it over onto a plate or serving tray.
- Dust with some extra confectioners sugar substitute, and serve.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 6
Net Carbs: 5 net carbs per serving
