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!
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!
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.