2 cup Almond flour
1/4 cup Coconut flour
1/2 cup Walnuts (chopped)
2 tsp Gluten-free baking powder
2 tsp Cinnamon
1/4 tsp Sea salt
6 tbsp Butter (softened)
1/2 cup Erythritol
4 large Eggs
1/4 cup Almond milk
2 tsp Banana extract
Preheat oven to 350 degrees F. Line a 9"x5" loaf pan with parchment paper (for easy removal later).
In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and sea salt.
In another large bowl, use a hand mixer to mix butter and erythritol until fluffy.
Beat in the eggs. Stir in the banana extract and almond milk. Pour the dry ingredients into the wet. Beat until a dough/batter forms.
Stir in chopped walnuts. Transfer the batter into the lined loaf pan.
Bake for 50-60 minutes, until an inserted toothpick comes out clean.