Low Carb Keto Banana Cookies Recipe | A Portable Healthy Snack

Folks, today I bring you my low carb keto banana cookies recipe. Trust me you will absolutely love these as the taste and texture are both unique from your average cookie. Which you will realize once you take the first bite.

To bake these cakey bread-like cookies I would suggest using a little bit of banana to get that real flavor instead of pouring in artificial banana flavoring. And most of all it will not take more than 30 minutes to bake this easy one-bowl recipe gluten-free treat.

Without further ado let’s get all our ingredients and kitchen supplies together and start baking keto banana cookies.

Ingredients Needed To Bake Low-carb Keto Banana Cookies 

1. Blanched almond flour 

2. Baking soda

3. Sea salt 

4. Granulated monk fruit sweetener 

5. Overripe bananas 

6. Almond butter 

7. Vanilla extract 

8. Xanthan gum 

9. Egg 

10. Ground nutmeg 

11. Ground flaxseed meal 

12. Ground cinnamon 

13. Chopped chocolate or dark chocolate chips (stevia-sweetened or sugar-free)

Instructions To Bake Low-Carb Keto Banana Cookies

All it takes is to combine all the ingredients in one large bowl making it the ideal recipe for hectic mornings.

Here is the process for baking low-carb keto banana cookies but do check out the recipe snippet at the bottom for all the specific details.

1.Mash the banana with a fork. Be sure to use overripe bananas as they are sweet in taste and easy to smash.

2. Take a large mixing bowl and combine all the wet ingredients that include vanilla, melted butter, sweetener, and egg with the mashed banana.

3. Now stir in the dry ingredients that include baking soda, almond flour, salt, flaxseed meal, xanthan gum, and spices.

4. Stir the mixture until the batter is smooth in texture.

5. Add the chocolate chips and stir well.

6. Make small cookie doughs and place them on a baking sheet.

7. Bake for about 13 minutes or they change color to golden brown on the edges.

8. Let the cookies cool down for 5 minutes on the baking sheet.

9. Transfer all the cookies to a cooling rack.

Recipe Variation 

1.You can always make cookies without baking powder. But the texture will be much dense and may not be very pleasant to eat.

2. You can always use pecans, hazelnuts, or walnuts instead of chocolate chips for this recipe.

3. Peanut butter can be used instead of almond butter. But make sure the peanut butter is soft and runny because if it is hard and crusty your cookies may come out chewy making them tough to eat. Since peanut butter is firmer than almond butter start with a little amount then add more if needed.

4. You can always add a spoonful of ginger to enrich the taste of the cookies.

Tips To Make The Perfect Low-carb Keto Banana Cookie 

 Tip 1: Use only one banana or less if possible to make the cookies keto friendly.

Tip 2: Although it is optional to use xanthan gum but it prevents the cookies from breaking.

Tip 3: Use parchment paper to line up the cookies as this will stop them from sticking.

Tip 4: If you want to make the cookies vegan then simply add a flax egg instead of a normal egg.

Storage Instructions For Low-carb Keto Banana Cookies 

Fridge 

As the cookies are cakey and tender in texture they can be left in your kitchen for a couple of days but it is wiser to keep them in the fridge in an air-tight container. 

Freezer 

Put the cookies in a freezer bag and store them for up to one month.

FAQs

Recipe Snippet 

yield: 12-14 cookies 

prep time: 10 minutes 

cook time: 13 minutes 

additional time: 5 minutes 

total time: 35 minutes

Ingredients 

1- 1 ½ cups of blanched almond flour 

1 teaspoon of baking soda 

Pinch of sea salt 

½ cup of granulated monk fruit sweetener 

1 overripe banana

1 tablespoon almond butter 

2 teaspoons vanilla extract 

½ teaspoon of xanthan gum 

1 egg kept at room temperature 

1 tablespoon melted butter

Pinch of ground nutmeg 

1 tablespoon of ground flaxseed meal 

Pinch of ground cinnamon 

½ cup chopped chocolate or dark chocolate chips (stevia-sweetened or sugar-free)

Instructions 

1.Preheat oven to 350°F.

2. Place parchment paper on a baking sheet.

3. Mash the banana with a fork. Be sure to use overripe bananas as they are sweet in taste and easy to smash.

4. Take a large mixing bowl and combine all the wet ingredients that include vanilla, melted butter, sweetener, and egg with the mashed banana.

5. Now stir in the dry ingredients that include baking soda, almond flour, salt, flaxseed meal, xanthan gum, and spices.

6. Stir the mixture until the batter is smooth in texture.

7. Pour in the chocolate chips and mix again.

8. With a cookie scoop, spoon portions of cookie dough onto the baking sheet. 

9. Bake the cookies at 350°F 13  minutes. Or until the color turns golden around the edges. 

10. Remove the cookies from the oven and let them rest for 5 minutes on the cookie sheet.

11. Transfer them to a cooling rack.

Notes 

1.You can always substitute use coconut sugar as a substitute for monk fruit sweetener. Or you can add a tablespoon of maple syrup.

2. Instead of adding chocolate chips you can use chopped walnuts or pecans or shredded unsweetened coconut.

3. Avoid storing the cookies on the kitchen counter top you should keep them in the fridge to get that crunchy effect.

Nutrition 

Serving Size: 1

Calories: 150

Sugar: 5g 

Cholesterol: 14mg 

Sodium: 108mg 

Carbohydrates: 11g 

Net Carbohydrates: 8g 

Total Fat: 11g 

Saturated Fat: 2g 

Trans Fat: 0g 

Unsaturated Fat: 8g. 

Fiber: 3g 

Protein: 4g