4 oz cream cheese, softened
1/3 c butter (unsalted), softened
1/4 c Splenda
1/2 c erythritol
4 large eggs, room temp
1 3/4 c almond flour
1/4 c vital wheat gluten
1 tsp baking powder
1/2 tsp salt
2 overripe medium bananas
1/4 c sour cream
Set eggs, butter, and cream cheese out to soften several hours ahead.
Preheat oven to 300F.
Cream together cream cheese, butter, Splenda, and erythritol, then beat in eggs one at a time.
In a separate bowl, sift together almond flour, vital wheat gluten, baking powder, and salt.
In another bowl, mash the bananas with a fork, then mash in the sour cream. Beat into cream cheese mixture.
Gently mix dry ingredients into the wet batter just long enough to fully incorporate them.
Pour into well-greased loaf pan and bake just to the clean-knife stage, 50-60 minutes. Cool on wire rack.
Makes 12 slices at 7.5g net/245 calories per slice
If you don't have erythritol, you can use all Splenda, but you may want to increase it to 1c as Splenda alone is less sweet than the combination of sweeteners.
As with all banana bread recipes, you want the bananas very, very ripe, with lots of brown spots on the outer peels and big mushy spots in them.
If you're grinding your own almond flour, make sure to get it as fine as you can, as it makes a difference in the moistness.. So does your choice of vital wheat gluten -- avoid the Arrowhead Mills (which is higher-carb anyway) if possible and go for Bob's Red Mill or Hodgson Farms.
The original recipe called for a small jar of banana baby food (the kind that's just mashed bananas, NOT the banana dessert) plus 1 tsp banana extract and 20 drops liquid sweetener to be added to the sour cream instead of the mashed bananas. I did it that way and found the banana flavor to be very artificial, so I switched to real bananas. However, that will lower the carb count of the recipe substantially.
Nutrition (whole recipe):
Fat: 235 2114 73%
Protein: 106 425 15%
Total Carbs: 123 378 12%
Fiber: 29 0
Sugar Alcohol: 5 24
Net Carbs/Cals: 89 2917