Sugar Free Queen Keto Banoffee Bread
Servings: 10 slices
Flavours of Banoffee Pie in a semi-sweet, moist bread drenched with velvety caramel.
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Ingredients
Bread
- 3 large eggs
- 40 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 30 g extra virgin olive oil (U.S. option HERE)
- 100 g ground almonds (U.S. option HERE)
- 40 g whey protein isolate (U.S. option HERE)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp xanthan gum (U.S. option HERE)
- 125 g banana net pulp weight - from 1 large or 2 small very ripe, mostly brown bananas
Caramel
- 50 g salted butter
- 25 g allulose (U.S. option HERE) or powdered erythritol (U.S. option HERE)
- ¼ tsp blackstrap molasses - optional but highly recommended as it adds richness to the caramel (U.S. option HERE)
- 50 g double cream
Instructions
- mash the banana pulp with a fork until smooth and creamy, and set aside.125 g banana
- pre-heat oven to
170 °C static. - whisk eggs to foam consistency, add sweeteners and whisk again.3 large eggs, ¼ tsp pure stevia powder, 40 g erythritol
- drizzle oil as you continue to whisk, then incorporate dry ingredients and mashed banana.30 g extra virgin olive oil, 100 g ground almonds, 40 g whey protein isolate, 2 tsp baking powder, 1 tsp ground cinnamon, 1 tsp xanthan gum
- pour into a Raggio silicone mould (or a 1 lb loaf tin - U.S. option HERE)
- bake for 35 minutes, until golden brown (5 extra minutes if baked in loaf tin - do a stick test).
- remove from oven and let the bread cool completely before you start on the caramel.
- weigh and set aside allulose and cream.25 g allulose, 50 g double cream
- using a small, heavy-base saucepan, simmer the butter over medium heat for 4-5 minutes, swirling the pan from time to time, until it has stopped sizzling, has become darker and fragrant, and you can see brown speckles under the foam.50 g salted butter
- now quickly tip in allulose, double cream and blackstrap molasses (if using).¼ tsp blackstrap molasses
- stir and simmer for another 6-7 minutes, then pour the caramel into a small jug and leave to cool down.
- the caramel will become denser as its temperature drops; stir it from time to time to speed up the cooling process and check its consistency.
- pour the caramel over the banoffee bread when thick, viscous, but still pourable.
Notes
Allulose doesn't crystallise, so it's definitely the best option for caramel. If you choose erythritol, it must be powdered, and you should still expect a gritty texture to develop over time.
If baking in a 1lb loaf tin, add 5 mins extra baking time and check with a skewer to see if the centre is cooked.
Keep at room temperature for up to 3 days. Refrigerate for up to 7 days.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1slice | Calories: 198kcal | Carbohydrates: 3g | Protein: 8.5g | Fat: 16.5g
Tried this recipe?Mention @queenketo or tag #queenketo!
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