You’d never believe this Low-Carb Keto Banana Bread has no bananas or sugar!
I love banana bread (who doesn’t?) but when you’re following a keto diet, traditional banana bread is a no-no. I first started experimenting with a keto version of banana bread when I had a major craving one rainy afternoon. You know the kind—where all you want is something warm and comforting with a cup of tea. But bananas are naturally high in sugar and carbs, which makes them tricky to include in a low-carb lifestyle. So I decided to get creative and find a way to capture that classic banana bread flavor without the carbs.
I thought there was no way it would taste like the real thing—after all, what’s banana bread without bananas?! But after a few tweaks, I pulled a golden, delicious loaf out of the oven that smelled exactly like the banana bread I grew up with. One bite, and I was hooked. Even my non-keto friends were impressed! You will not even believe your taste buds when you taste this banana-free banana bread.
The secret? Banana extract, which delivers that signature flavor without the extra carbs. I swap out regular flour for a blend of coconut flour and almond flour, and to sweeten things up without any sugar, I use a keto-friendly monkfruit sweetener. Not only is this banana bread keto-friendly, it’s also free of gluten, grains, and dairy—plus it’s delicious and easy to make!
Is Low-Carb Keto Banana Bread Healthy?
This low-carb keto banana bread is a great option for those following a keto or gluten-free lifestyle. Swapping the traditional flour for almond and coconut flours adds healthy fats and fiber while keeping net carbs low. There is also a fair amount of protein in this banana bread; each serving has about as much protein as one large egg. Keep in mind that it’s still calorie-dense due to ingredients like almond flour and coconut oil, so portion control is key if you’re watching your intake.
Tasty Mix-Ins For Low-Carb Keto Banana Bread
Hands up if you get bored eating the same things over and over again! So do I. Since we need to eat, and eat often, we might as well make eating healthy and fun and switch things up every now and again. If you’re tired of eating plain low-carb keto banana bread, you can absolutely throw in some extras to jazz it up a bit! I recommend tossing some stevia-sweetened chocolate chips, chopped pecans, or chopped walnuts into the finished batter. For a more tropical flavor, try mixing in some unsweetened coconut flakes.
How Do I Store Leftovers?
You can store this banana bread in an airtight container in the fridge for up to 5 days. If you want to freeze it, slice it into serving sizes and freeze them in separate plastic bags for up to 3 months. This way, you can thaw and eat them as needed.
Serving Suggestions
If you love this recipe and want to go bananas trying more, I’ve got plenty for you! Check out Sugar-Free Banana Bread, Easy Banana Bread Mug Cake, and High Protein Banana Bread. There’s also Paleo Coconut Flour Banana Bread, Whole Wheat Banana Bread With Greek Yogurt And Blueberries, AND Paleo Banana Bread With Chocolate And Almond Butter—whew, that’s a lot of banana bread!
I love to slather my banana bread with a thick layer of Almond Butter, peanut butter, or even homemade Butter—simple and satisfying, it’s the perfect breakfast or snack!
Ingredients
- 3 cups almond flour 300 grams
- 4 tablespoons coconut flour 32 grams
- 1 tablespoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup monkfruit sweetener
- 7 tablespoons coconut oil melted
- 6 tablespoons unsweetened almond milk
- 4 large eggs at room temperature
- 4 1/2 teaspoons banana extract
Instructions
- Preheat your oven to 350℉ and line the bottom of an 8 inch loaf pan with parchment paper, rubbing the sides with coconut oil.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon and salt.
- In a separate large bowl, whisk together all the remaining ingredients until well combined.
- Stir the flour mixture into the wet ingredients until well mixed. Let stand for 10 minutes for the coconut flour to start absorbing the moisture.
- Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes to an hour.
- Let cool in the pan for 1 hour. Then, gently remove to a cutting board, slice and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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