Healthy Banana Cookies

Katrin Nürnberger from sugarfreelondoner.com

Yes, it is possible to make sugar free, keto banana cookies using real banana. These healthy banana cookies come in at only 1.6g net carbs per cookie. Think bite-sized banana bread - moist, soft and full of flavour. Pure comfort food!

Course Dessert

Cuisine British

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 99kcal

Author Katrin Nürnberger

Ingredients

⅓ cup / 80g banana mashed, very ripe (1 small banana)
½ cup / 50g almond flour
½ cup / 50g almond butter unsalted
¼ cup / 50g butter softened!
1 egg large
¼ cup / 50g golden erythritol
1 tsp cinnamon
1 tsp baking powder
¼ cup / 20g crushed walnuts optional

Instructions

Preheat the oven to 180 C / 350F and line a cookie sheet with parchment paper.
Mash the banana with a fork. Then blend all ingredients (except for the walnuts) in a bowl with an electric mixer until smooth.
Using a tablespoon, dollop the cookie batter onto the cookie sheet (1 tbsp per cookie).
Space the cookies out because the batter spreads. Top with the crushed walnuts if using.
Bake for 10-12 minutes or until very lightly browned on the sides. Remove from the oven and let cool COMPLETELY before handling.

Video

Notes

Net carbs: 1.6g per cookie.

The batter was enough for 18 cookies.

My cookies weighed around 17g and had a diameter of 6 cm.

Make sure you space out the cookies because the batter spreads.

DO NOT HANDLE UNTIL FULLY COOLED! The cookies are very soft when straight out of the oven. They firm up as they cool down.

Store in the fridge for 5-6 days or freeze for up to 3 months.

Nutrition