Preheat your oven to 350°F (180°C).
In a medium bowl, whisk together the almond flour, erythritol, baking powder, and cinnamon.
In a larger mixing bowl, whisk together the melted butter, sour cream, almond milk, banana extract, vanilla extract, eggs, and sugar-free maple syrup until smooth.
Add the dry ingredients to the wet ingredients.
Gently fold everything together with a spatula until a thick batter forms. Avoid overmixing.
Line an 8.5 x 4.5-inch loaf pan with parchment paper and lightly coat it with baking spray.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle your favorite keto toppings over the batter if desired.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool completely in the pan. For the best texture and flavor, let it rest overnight before slicing.
Slice and enjoy!
