KETO Friendly & Delicious "Mock" Banana Bread (Gluten Free With Flax & Psyllium)

A very low carb & high fiber delicious bread!

Ingredients:
coconut oil cooking spray
parchment paper
1/2 cup (one 8 ounce stick) butter
1 1/3 cup almond flour
2 tablespoons coconut flour
6 1/2 tablespoons finely ground flax seeds**
3 tablespoons + 2 teaspoons finely ground psyllium husks**
1 tablespoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon nutmeg
4 eggs
3/4 cup Lakanto Golden Monkfruit sweetener
3 teaspoons banana extract
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
6 tablespoons sour cream
2/3 cup chopped pecans

Method:
Preheat oven to 350*. Spray a 9 x 5 inch loaf pan with the cooking spray and line the bottom of the pan with a piece of parchment paper. Set aside.
Melt the butter, in a small saucepan, over a medium/low heat. Simmer and stir for 4 to 6 minutes, until the butter is browned, but not burned. Set aside to cool. 
In a medium bowl, whisk together the flours, flax, psyllium, baking powder, xanthan gum, salt and nutmeg. Set aside.
In a large bowl, use an electric mixer, on medium speed, to beat the eggs and golden sweetener, for 5 minutes. Add the extracts, vinegar and the browned butter, beating just until blended.
Add half of the flour mixture, mixing on low to blend. Add 3 tablespoons of the sour cream. Mix to blend. Add remaining flour mixture and mix. Add the remaining sour cream and mix on medium speed  for 2 to 3 minutes. (The well mixed batter will thicken a bit.) Add the pecans and mix on low, just until mixed in.
Use a rubber or silicone bowl scraper to spread the batter evenly into the prepared pan.
Place the loaf pan on a baking sheet and place in the preheated oven. Bake for 15 minutes. Remove and lightly cover with foil, to prevent the top from becoming to dark. Return to the oven and continue baking for another 40 or 60 minutes, or until the dough appears set and a wooden pick inserted in the center comes out clean.

Cool in the pan for at least 20 minutes, before inverting onto a cooling rack. Cool completely before using a serrated bread knife to slice. Make 12 slices.
Store in an airtight container.

**Use a small food processor or blender to finely grind flax seeds and psyllium husks before measuring.

Notes: I really enjoyed the flavor and texture of this bread, with or without butter.

Nutritional info per slice: 
250.65 calories ~ 2.84 grams net carbs ~ 23.29 grams fat ~ 6.55 grams protein