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.
Prep Time 5 minutes mins
Cook Time 50 minutes mins
Total Time 55 minutes mins
Servings 12
Calories 196 kcal
- 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
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.
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.
Nutritional Information (Per Slice)
- 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