Ingredients:

3 ripe medium bananas
3 eggs
250g almond flour
150g erythritol (or any keto-friendly sweetener)
60ml unsweetened almond milk
80g unsalted butter
15g baking powder
1 teaspoon banana flavor extract
1 pinch of salt
Nutritional Information (per serving, makes 8 servings):

Calories: 220
Total Fat: 17g
Saturated Fat: 6g
Total Carbohydrates: 10g
Dietary Fiber: 3g
Sugars: 3g
Net Carbohydrates: 7g
Protein: 7g
Instructions:

In a bowl, place the ripe bananas and mash them with a fork until you achieve a banana puree. Reserve this puree as it will be the base of your banana cake.

In another bowl, add the eggs and beat them with a whisk until they double in size. Then, incorporate the banana flavor extract, erythritol (or your chosen keto-friendly sweetener), unsweetened almond milk, a pinch of salt, and melted unsalted butter (previously melted and cooled). Whisk until all the ingredients are well combined.

Sift the almond flour and baking powder into the mixture. Stir until everything is fully integrated. Later, add the banana puree and mix everything together.

Grease a baking pan with butter or use parchment paper to line it, and pour the batter into the pan.

Place the pan in an oven preheated to 190°C (375°F) and bake for approximately 40 minutes.

To check if it’s done, insert a toothpick into the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes. Once fully cooked, remove it from the oven, and allow it to cool for about an hour to let it settle and cool down