This moist and delicious keto banana bread is bursting with banana flavor thanks to a touch of extract, but it has only 2 grams of net carbs per slice!
Made with simple ingredients like almond flour, coconut flour, and a touch of sweetener, this bread is perfect for those following a keto diet who miss the taste of their favorite treat.
Here’s what makes this recipe amazing:
- Easy to make: Everything comes together in one bowl for minimal cleanup.
- Perfect texture and flavor: The bread is moist and soft with a tender crumb and tastes just like banana bread!
- Super low in carbs: Each slice has less than 2 grams of net carbs and is also gluten-free.
- No funky aftertaste: Unlike some sugar substitutes, this recipe uses ingredients that won’t leave you with an unpleasant aftertaste.
Ready to bake? Here’s what you’ll need:
- Almond flour: for a light and fluffy texture.
- Coconut flour: adds a bit of extra texture and prevents the bread from sinking.
- Baking powder: helps the bread rise slightly.
- Room temperature butter and sweetener: creates the base of the batter.
- Eggs: add moisture and structure.
- Greek yogurt: keeps the bread nice and moist. You can also use sour cream.
- Banana extract: the secret ingredient that brings all the banana flavor!
- Optional mix-ins: chocolate chips, chopped nuts, or even a swirl of cream cheese!
Baking is easy! Just follow these steps:
- Mix the dry ingredients in one bowl and set aside.
- Whisk together the softened butter and sweetener in another bowl.
- Add the eggs, yogurt, and banana extract to the wet ingredients and mix until smooth.
- Combine the wet and dry ingredients until just combined.
- Fold in your favorite mix-ins (optional).
- Pour the batter into a greased loaf pan and bake for 45-50 minutes.
Tips for success:
- Cover the pan with foil while baking to prevent the top from over-browning.
- Let the bread cool completely before slicing, as it will be fragile when warm.
- Store leftovers in the refrigerator for up to 2 weeks or freeze for up to 6 months.
This keto banana bread is the perfect way to satisfy your sweet tooth without going off track. So ditch the guilt and enjoy a slice (or two) today!
Keto Banana Bread Recipe
Indulge in this delicious Keto Banana Bread, a perfect low-carb and sugar-free alternative to the classic quick bread. Crafted with almond flour and banana extract, it delivers a moist, tender texture and an authentic banana flavor.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup butter dairy-free option available
- 1/2 cup granulated sweetener monk fruit, erythritol, etc.
- 4 large eggs room temperature
- 1 tablespoon banana extract
- 6 tablespoons Greek yogurt or sour cream
- 1/4 cup walnuts optional
- 1/4 cup keto chocolate chips optional
Instructions
- Preheat your oven to 180°C (350°F). Line a 9 x 4-inch loaf pan with parchment paper.
- In a large bowl, mix almond flour, coconut flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk the softened butter and sweetener. Gradually add eggs, banana extract, and yogurt, continuing to whisk until smooth.
- Combine the wet and dry mixtures, stirring until well-blended. Gently fold in chocolate chips and walnuts, if using.
- Transfer the batter to the prepared pan and cover completely with aluminum foil.
- Bake for 45-50 minutes. Remove the foil after 40 minutes to allow the top to brown. The bread is done when the center is mostly set.
- Allow the bread to cool in the pan before slicing.
Notes
Storage and Reheating
- To Store: Keep refrigerated, fully covered, for up to 2 weeks.
- To Freeze: Store slices in ziplock bags in the freezer for up to 6 months.
- To Reheat: Microwave for 30 seconds before serving.
- Calories: 196 kcal
- Carbohydrates: 5g
- Protein: 6g
- Fat: 24g
- Sodium: 342mg
- Potassium: 28mg
- Fiber: 3g
- Vitamin A: 563 IU
- Calcium: 90mg
- Iron: 1mg
- Net Carbs: 2g
