Low Carb Chocolate Chip Banana Bread Skillet

Briana

Briana

This Low Carb Chocolate Chip Banana Bread Skillet is the low carb, gluten free and low sugar treat you’ve been waiting for. It’s made with a little bit of real banana, enough to give this banana bread a lovely, authentic taste and mouth feel, but minimizing the carbs of regular banana bread. Make it a cast iron skillet for a gorgeous look and finish. Not to mention there will be enough banana bread to feed a crowd! 

Low Carb Chocolate Chip Banana Bread Skillet | Food Photography | A Full Living

Here's What You Need For A Low Carb Chocolate Chip Banana Bread Skillet:

Ingredients:

Low Carb Chocolate Chip Banana Bread Skillet | Food Photography | A Full Living

Recipe Notes:

If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so if you only have imitation vanilla, that will work just fine. 
 
We think it’s best to crack your eggs into a separate bowl before adding to the batter to be able to fish out any egg shells a little easier. 
 
We also want to make a note that this recipe does use real banana. We know that this isn’t strict keto, but like many other higher glycemic foods (even tomatoes!) we think adding a small amount to such a big batch is really not a big deal. It doesn’t affect the carb count too much when you’re baking such a large batch, but really gives this banana bread a great mouth feel and authentic banana bread taste. We are low carbers for life, and we think the secret to being successful to this lifestyle is having a little bit of what you want once in a while. This works for us, but we understand if it doesn’t work for your lifestyle. 
 
Sweeteners: We think the best tasting baked goods often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! This goes for if you are not concerned about the sugar content as well. We think the granular sweeteners we use as sugar substitutes measure and taste just like sugar, so we imagine subbing 1:1 would work just fine. We love Ketose+Sweet granular because it’s an allulose, monk fruit and stevia blend, giving it a rounded, authentic “sugar” taste! 
 
Secret Ingredients: You will often find a couple “secret” ingredients in our recipes. In this case, the Vital Proteins Beef Gelatin is that secret ingredient that will give you the best texture to this banana bread. It also adds lots of collagen and nutrients to your banana bread! It makes the banana bread dense while binding it together, and gives the finished product a bouncy texture. 
 
Flour: We often get asked about substituting flours for people that aren’t keto or gluten free. We are definitely not experts. We have grown to like baking as it’s sort of a necessity for our special diet, but we kind of just experiment a lot until we find what works. We usually use almond flour and we find the texture to be closest to regular white flour in our experience, so we imagine subbing 1:1 regular flour would work okay. Again, we aren’t guaranteeing anything!  In this recipe we think the coconut flour is absolutely necessary if you’re working with almond flour as well. We don’t recommend substituting coconut flour for almond flour 1:1. Coconut flour can be very drying, so it has to be handled carefully. We think it’s pretty crucial for this recipe however! It balances all of the moisture to make the perfect banana bread! 

Tools:

Low Carb Chocolate Chip Banana Bread Skillet | Food Photography | A Full Living
Need Low Carb Baking Supplies or Kitchen Tools? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. We are apart of the Amazon Affiliate program. It helps keep this page running! 

Here's How To Make A Low Carb Chocolate Chip Bread Skillet:

Preheat your oven to 350°F. Grease your 12-inch cast iron skillet with some butter. Set aside. Crack your eggs into a separate bowl. Melt your butter in the microwave, then set aside to cool. 
 
In a large bowl, whisk together the almond flour, coconut flour, cinnamon, salt, baking powder and beef gelatin. Set aside. 
In a separate bowl, cream together melted butter and sweetener. 
Next, mash your banana with a fork, then add to the butter and sweetener mixture.
Add in your vanilla and banana extract. Then, add in your eggs one at a time and combine well. 
Combine the wet and the dry ingredients. Once the batter is well combined, fold in the chocolate chips. Make sure to reserve some of the chocolate chips for the top.  
Now add your batter to a greased cast iron skillet. Smooth with a rubber spatula. 
Top with remaining chocolate chips. Put in the oven for 30-35 minutes. 
Allow the banana bread to cool for about 20-30 minutes before cutting into it. 
Now, just serve and enjoy! 
Low Carb Chocolate Chip Banana Bread Skillet | Food Photography | A Full Living
Please let us know if you guys give this recipe a try! Have you checked out this other crowd pleasing recipe we’ve made lately? This Avocado Lime Crema has been quite the hit in our house this summer! 

Until next time,
Briana & Chamere
Low Carb Chocolate Chip Banana Bread Skillet
Prep Time
10 mins
Cook Time
35 mins
Cooling Time
30 mins
Total Time
1 hr 15 mins
 

This Low Carb Chocolate Chip Banana Bread Skillet is the low carb, gluten free and low sugar treat you’ve been waiting for. It’s made with a little bit of real banana, enough to give this banana bread a lovely, authentic taste and mouth feel, but minimizing the carbs of regular banana bread. Make it a cast iron skillet for a gorgeous look and finish. Not to mention there will be enough banana bread to feed a crowd!

Course: Dessert
Cuisine: American
Keyword: dessert, gluten free, keto, low carb
Servings: 20 serving
Calories: 222 kcal
Author: Briana
Ingredients
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 40 grams Vital Proteins beef gelatin
  • 1/2 tsp pink Himalayan salt
  • 2 sticks salted butter + more for greasing the skillet
  • 3/4 cup granular sweetener of choice (we use Ketose+ Sweet)
  • 2 tsp vanilla extract
  • 1 tbsp banana extract
  • 6 whole eggs
  • 1 large banana, ripened (or 2 small bananas)
  • 3/4 cup Lily's chocolate chips (reserve some for topping)
Instructions
  1. Preheat your oven to 350°F. Grease your 12-inch cast iron skillet with some butter. Set aside. Crack your eggs into a separate bowl. Melt your butter in the microwave, then set aside to cool.  

  2. In a large bowl, whisk together the almond flour, coconut flour, cinnamon, salt, baking powder and beef gelatin. Set aside. 

  3. In a separate bowl, cream together melted butter and sweetener. 

  4. Next, mash your banana with a fork, then add to the butter and sweetener mixture.

  5. Add in your vanilla and banana extract. Then, add in your eggs one at a time and combine well. 

  6. Combine the wet and the dry ingredients. Once the batter is well combined, fold in the chocolate chips. Make sure to reserve some of the chocolate chips for the top.  

  7. Now add your batter to a greased cast iron skillet. Smooth with a rubber spatula. 

  8. Top with remaining chocolate chips. Put in the oven for 30-35 minutes. 

  9. Allow the banana bread to cool for about 20-30 minutes before cutting into it. 

  10. Now, just serve and enjoy! 

Recipe Notes

Macros: Makes 20 servings, 222 calories, 19 grams of fat, 3 net carbs (4 grams fiber), 7 grams of protein. We provide these macros as a courtesy. They are estimated using MyFitnessPal

If you have vanilla extract to use, that works best. However, lately we've been noticing the prices of vanilla extract have been very high, so if you only have imitation vanilla, that will work just fine. 

We think it's best to crack your eggs into a separate bowl before adding to the batter to be able to fish out any egg shells a little easier. 

We also want to make a note that this recipe does use real banana. We know that this isn't strict keto, but like many other higher glycemic foods (even tomatoes!) we think adding a small amount to such a big batch is really not a big deal. It doesn't affect the carb count too much when you're baking such a large batch, but really gives this banana bread a great mouth feel and authentic banana bread taste. We are low carbers for life, and we think the secret to being successful to this lifestyle is having a little bit of what you want once in a while. This works for us, but we understand if it doesn't work for your lifestyle. 

Sweeteners: We think the best tasting baked goods often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! This goes for if you are not concerned about the sugar content as well. We think the granular sweeteners we use as sugar substitutes measure and taste just like sugar, so we imagine subbing 1:1 would work just fine. We love Ketose+Sweet granular because it's an allulose, monk fruit and stevia blend, giving it a rounded, authentic "sugar" taste! 

Secret Ingredients: You will often find a couple "secret" ingredients in our recipes. In this case, the Vital Proteins Beef Gelatin is that secret ingredient that will give you the best texture to this banana bread. It also adds lots of collagen and nutrients to your banana bread! It makes the banana bread dense while binding it together, and gives the finished product a bouncy texture. 

Flour: We often get asked about substituting flours for people that aren't keto or gluten free. We are definitely not experts. We have grown to like baking as it's sort of a necessity for our special diet, but we kind of just experiment a lot until we find what works. We usually use almond flour and we find the texture to be closest to regular white flour in our experience, so we imagine subbing 1:1 regular flour would work okay. Again, we aren't guaranteeing anything!  In this recipe we think the coconut flour is absolutely necessary if you're working with almond flour as well. We don't recommend substituting coconut flour for almond flour 1:1. Coconut flour can be very drying, so it has to be handled carefully. We think it's pretty crucial for this recipe however! It balances all of the moisture to make the perfect banana bread! 

This Low Carb Chocolate Chip Banana Bread Skillet is the low carb, gluten free and low sugar treat you’ve been waiting for. It’s made with a little bit of real banana, enough to give this banana bread a lovely, authentic taste and mouth feel, but minimizing the carbs of regular banana bread. Make it a cast iron skillet for a gorgeous look and finish. Not to mention there will be enough banana bread to feed a crowd! #afullliving #ketorecipes #ketodessert #ketobananabread #lowcarbbananabread

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This Low Carb Chocolate Chip Banana Bread Skillet is the low carb, gluten free and low sugar treat you’ve been waiting for. It’s made with a little bit of real banana, enough to give this banana bread a lovely, authentic taste and mouth feel, but minimizing the carbs of regular banana bread. Make it a cast iron skillet for a gorgeous look and finish. Not to mention there will be enough banana bread to feed a crowd! #afullliving #ketorecipes #ketodessert #ketobananabread #lowcarbbananabread

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