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Keto Banana Bread Recipe

Easy Keto Banana Bread

iamwinfred
This moist, tender keto banana bread delivers authentic banana flavor with just 3 net carbs per slice. Made with almond and coconut flour, real banana, and banana extract, it's the perfect low-carb treat that tastes just like traditional banana bread without the sugar spike.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 195 kcal

Equipment

  • 9x5 inch loaf pan
  • Parchment paper for easy removal
  • Large mixing bowls at least 2
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Small bowl for mashing banana

Ingredients
  

Dry Ingredients

  • 2 cups blanched almond flour 224g, finely ground works best
  • 1/4 cup coconut flour 30g
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon xanthan gum helps bind the bread
  • 1/4 teaspoon sea salt

Wet Ingredients

  • 1 medium overripe banana about 1/2 cup or 115g mashed
  • 1/2 cup unsalted butter 113g, softened
  • 3/4 cup keto-friendly sweetener 150g, erythritol, monk fruit, or allulose
  • 4 large eggs room temperature
  • 1/4 cup unsweetened almond milk 60ml
  • 2 teaspoons banana extract
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • 1/2 cup chopped walnuts or pecans 60g
  • 1/3 cup sugar-free chocolate chips 55g

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on sides, and lightly grease.
  • Peel and mash the banana in a small bowl with a fork until mostly smooth (about 1/2 cup).
  • In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and salt until well combined.
  • In another large bowl, beat softened butter and sweetener with an electric mixer for 2-3 minutes until light and fluffy.
  • Add eggs one at a time to butter mixture, beating well after each addition until fully incorporated and creamy.
  • Add mashed banana, banana extract, vanilla extract, and almond milk to wet ingredients. Beat until smooth and well combined.
  • Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  • If using, gently fold in chopped nuts or chocolate chips. Reserve a small handful for topping if desired.
  • Pour batter into prepared loaf pan, spread evenly into corners, and smooth the top. Sprinkle with reserved toppings if using.
  • Bake for 45-55 minutes until golden brown and toothpick inserted in center comes out with moist crumbs. Tent with foil if browning too quickly.
  • Cool in pan for 15-20 minutes, then lift out using parchment overhang. Transfer to cooling rack and cool completely before slicing (about 1 hour).

Notes

  • Use superfine blanched almond flour for the smoothest texture and best results.
  • Measure almond flour by spooning into cup and leveling off, never pack it down.
  • Room temperature ingredients blend more smoothly - let eggs and butter sit out 30-60 minutes before baking.
  • Use the ripest banana you have for best natural sweetness and flavor.
  • Don't skip the xanthan gum as it helps bind everything together and prevents crumbling.
  • For stronger banana flavor, increase banana extract to 3 teaspoons.
  • Cool completely before slicing to prevent crumbling and achieve clean slices.
  • Store at room temperature for 3-4 days in airtight container, or refrigerate for up to 7 days.
  • Freeze individual slices wrapped in plastic wrap and stored in freezer bag for up to 3 months.
  • If using allulose as sweetener, watch bread closely as it browns faster than other sweeteners.

Nutrition

Serving: 1sliceCalories: 195kcalCarbohydrates: 7gProtein: 7gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 95mgPotassium: 180mgFiber: 4gSugar: 2gVitamin A: 6IUVitamin C: 2mgCalcium: 8mgIron: 8mg
Keyword almond flour bread, keto baking, keto banana bread, low carb bread, sugar free banana bread
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