Low Carb Keto Banana Bread Recipe This keto banana bread is moist, delicious, and super simple to make. It’s perfect for breakfast or a quick afternoon snack. The recipe is gluten-free, grain-free, and contains only 4.4g net carbs per slice. Whether you follow a low-carb diet or not, this banana bread is a hit with everyone in the family!
Made with almond flour, this banana bread tastes just like traditional banana bread. It has the perfect amount of sweetness and a soft, fluffy texture. Even though it’s low-carb, it includes real banana for an authentic flavor.
This recipe has been a favorite for years. I’ve added more tips and details to the post to make it easier for you. However, the recipe itself hasn’t changed—it’s already perfect! I make this bread so often that I can remember the ingredient measurements without looking.
Here’s why you’ll love this low-carb banana bread:
- It’s quick and easy to make.
- It’s naturally sweet without needing sugar.
- It’s gluten-free and perfect for low-carb diets.
- It has only 4.4g net carbs per slice, so it’s guilt-free.
Enjoy it plain, with butter, or even with a spread of cream cheese. This bread is versatile and works for any occasion. Plus, it stores well in the fridge or freezer, so you can enjoy it anytime.
If you’re looking for a healthier banana bread recipe that doesn’t compromise on taste, this one is for you! Give it a try, and you’ll see why it’s a favorite in so many kitchens.
Can You Use Real Banana in Keto Banana Bread? Absolutely!
Many people say bananas are “off-limits” on a low-carb diet, but here’s the truth: with the right recipe, you can enjoy the taste of real banana without spiking your blood sugar.
Yes, bananas are naturally high in sugar and carbs. But they also have a strong, intense flavor, which means you don’t need a lot to get that delicious banana taste. In this keto banana bread recipe, we use just ½ cup of mashed banana for the entire loaf.
To put it into perspective, each slice contains about ⅛ of a large banana—that’s roughly one bite of banana per slice! By using such a small amount, the bread stays low in carbs while still delivering the flavor you love.
This is one of the secrets to making keto banana bread that tastes like the real deal. You don’t have to miss out on banana bread just because you’re watching your carbs!
Why I Don’t Use Banana Extract
Many keto banana bread recipes rely on banana extract instead of real banana. Sure, this helps keep the carb count extremely low. But in my opinion, you’ll never get that authentic banana flavor with an extract.
Real bananas have a rich, natural taste that no extract can truly replicate. They also add moisture to the bread, creating that soft, moist texture we all love in banana bread. Extracts might mimic the smell of bananas, but they often leave an artificial aftertaste that takes away from the experience.
By using a small amount of real banana, you get the best of both worlds—authentic flavor and a moist texture—all while keeping the carb count low. It’s worth it!
Ingredients for Sugar-Free Keto Banana Bread
Here’s everything you need to make this delicious sugar-free banana bread:
- Eggs: Use large eggs at room temperature. This helps the bread rise better and gives it a fluffy texture.
- Banana: An overripe banana is a must! Make sure it has plenty of brown specks on the skin for maximum sweetness and flavor.
- Butter: Melted butter works best. You can use salted or unsalted butter, depending on your preference. Melt it in the microwave for about 30 seconds.
- Almond Flour: Use finely ground almond flour (equivalent to ground almonds in the US). Almond meal (with skins) gives a more rustic texture. If you’re using super fine almond flour, reduce the amount to 1 ¼ cups since it’s more absorbent.
- Granulated Sweetener: Use monk fruit sweetener, allulose, or erythritol. Allulose creates an extra soft texture, and a brown sugar alternative adds a lovely caramel flavor.
- Cinnamon: Adds that classic banana bread taste. A pinch of this is essential!
- Baking Powder: Ensure it’s fresh. Test it by adding a pinch to warm water; it should fizz.
- Walnuts (optional): For extra crunch, add chopped walnuts to the batter and sprinkle some on top.
Quick Note
This recipe is “sugar-free” because it uses a sweetener instead of sugar, honey, or syrup. Each slice contains only 2.7 grams of natural sugars, equivalent to just over ½ teaspoon of table sugar.
For detailed measurements and step-by-step instructions, refer to the recipe card below!
Instructions for Making Keto Banana Bread
Making keto banana bread is simple and straightforward. Follow these steps to achieve the perfect loaf. For precise measurements and details, scroll to the recipe card below.
Preparations
- Preheat the Oven: Set your oven to the correct temperature. Line a small rectangular loaf pan with parchment paper to prevent sticking.
- Choose the Right Pan: Use a 7.5 x 3-inch loaf tin (1 lb volume) for this recipe. This size works perfectly since the banana bread is nutrient-dense and filling, so servings can be smaller. Using this pan will give your loaf a taller appearance.
- Get Your Tools and Ingredients Ready: Place a large mixing bowl on your counter and have your electric mixer ready. Gather all ingredients for the recipe.
- Prep the Ingredients: Melt the butter in the microwave and mash the banana with a fork on a plate until smooth.
With these preparations done, you’re ready to start mixing and baking your delicious low-carb banana bread!
Banana Bread Batter Instructions
Step 1: Combine Wet Ingredients
In a large mixing bowl, add the eggs, mashed banana, and melted butter. Use an electric mixer to blend the ingredients until the mixture is smooth and frothy.
Step 2: Prepare Dry Ingredients
In a separate bowl, mix the almond flour, sweetener, cinnamon, and baking powder. Stir these ingredients together until well combined.
Step 3: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the egg mixture. Blend the mixture again with the electric mixer until a smooth batter forms.
Step 4: Add Walnuts
Stir in the chopped walnuts, saving a handful for decorating the top of the bread.
Step 5: Fill the Pan and Bake
Pour the batter into the prepared loaf tin. Spread it evenly and decorate with the reserved walnuts. Bake in the oven for about 40 minutes, or until the top turns golden brown. The bread is done when a toothpick inserted into the center comes out clean.
Cooling and Slicing
Let the bread cool in the loaf tin for 10 minutes. Then transfer it to a wire rack to cool completely. This prevents the bottom from becoming soggy. Avoid slicing the bread while it’s still warm, as it is fragile when hot and will firm up as it cools.
Expert Tip
Check the banana bread after 30 minutes of baking. If the top is already golden brown, loosely cover it with aluminum foil for the remaining baking time. This prevents the bread from over-browning. (For reference, I covered my bread at minute 35, but it was slightly more browned than I prefer.)
Variations
No walnuts on hand? Don’t worry. You can use any nuts in this recipe. Pecans or hazelnuts are great alternatives and taste amazing.
Not a fan of nuts? Try adding sugar-free chocolate chips instead. You can even make your own at home. If not, chopped dark chocolate (at least 85% cocoa) or a low-carb brand like Lily’s works well too.
Want more flavor? Add a pinch of salt or a teaspoon of vanilla extract for a richer taste.
Need to make it egg-free? Use flax eggs instead. Mix three tablespoons of ground flaxseed with nine tablespoons of water. Let the mixture sit for about 10 minutes so it thickens. Then, use it in place of eggs in the batter.
Serving Suggestion
This low-carb banana bread is delicious on its own, and that’s how I enjoy it most of the time.
If you want to add a little extra, spread some butter on top. Almond butter or peanut butter also pair nicely. For a fun treat, you can even top it with sugar-free Nutella.
Storing and Reheating
Store the banana bread in an airtight container on the counter for a couple of days. After that, keep it in the fridge. It stays fresh for up to a week.
You can freeze it for up to three months. I slice the bread before freezing and place wax paper between the slices so they don’t stick together. This way, I can grab just one slice whenever I want a snack.
To reheat, you can pop a slice in the toaster or warm it in the microwave.