These sugar-free banana cookies are moist, soft and fluffy! Imagine banana bread turned into a cookie and you get the idea. My keto banana cookies use real banana, yet they are only 1.6g net carbs per cookie.
Do you like banana bread? Then you will love these cookies. Because they are bite-sized banana bread treats!
Regular readers of this blog will know my keto banana bread. I tweaked it a little and came up with these cookies. Seriously, I cannot wait for you to try them out.
When you google 'healthy banana cookies', you'll find recipes containing high carb and high sugar ingredients such as oats, dates, maple syrup and spelt flour.
Of course, in the scheme of things these are better options than white flour and sugar. But they will still raise your blood sugar levels.
I'm keeping this recipe low carb (and gluten-free!) by using almond flour and almond butter instead of flour. And I'm using erythritol for additional sweetness.
Below are the ingredients you'll need:
- Almond flour or ground almonds
- Banana - needs to be over ripe so it's sweeter
- Butter - softened
- Almond butter
- Walnuts - optional
- Baking powder
I actually forgot to include the sweetener in this image. Trust me though - you do need a little extra sweetness.
I used ¼ cup (50g) of golden erythritol. It tastes a bit like brown sugar and I find it works well in any recipe that requires cinnamon. However, you can use regular (white) erythritol as well.
1.) Mash the banana with a fork. Then blend all ingredients (except for the walnuts) in a bowl with an electric mixer until smooth.
2.) Dollop the cookie dough onto the cookie sheet lined with parchment paper. Space them out on the baking sheet because the batter spreads. Top with the crushed walnuts.
3.) Bake until lightly browned. Remove from the oven and let cool completely before handling. The cookies are very soft when straight out of the oven. They firm up as they cool.
You can replace the almond butter with peanut butter. Make sure it's nice and runny and not hard and crusty! As peanut butter tends to be firmer than almond butter, start with ¼ cup / 25g almond flour.
The recipe works without baking powder. However, your cookies will have a denser texture.
A pinch of salt works well in this recipe. Or consider adding ¼ spoon of ginger and / or nutmeg.
Instead of walnuts, you could add pecans or hazelnuts or even sugar free chocolate chips!
It depends on the amount. Banana has a high sugar and carb content. According to Food Data Central, 100g of banana contains 23g of total carbs. We're only using 80 grams or ⅓ cup of mashed banana in the entire recipe, about 1 small banana. This way we're getting all the banana taste without having to resort to extracts. And one cookie only contains 1.6g net carbs.
Absolutely. Replace the butter in the recipe with coconut oil or more almond butter.
Cool the cookie dough in the fridge for 20 minutes so the butter can solidify. Also, stir the almond butter before using. If your batter is soft because of the almond butter, add an additional tablespoon of almond flour. Though, cooling in the fridge will also help.
In addition to using coconut oil, use a flax egg in place of the egg. It may also help to add ¼ teaspoon xanthan gum or 1 teaspoon psyllium husk powder as a binder.
Store sugar free banana cookies in a cookie jar or in an airtight container. They are fine on the kitchen counter for a couple of days. Or, store in the fridge for 5-6 days.
You can also freeze them for up to 3 months.
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Sugar Free Banana Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- Preheat the oven to 180 C / 350F and line a cookie sheet with parchment paper.
- Mash the banana with a fork. Then blend all ingredients (except for the walnuts) in a bowl with an electric mixer until smooth.
- Using a tablespoon, dollop the cookie batter onto the cookie sheet (1 tablespoon per cookie).
- Space the cookies out because the batter spreads. Top with the crushed walnuts if using.
- Bake for 10-12 minutes or until very lightly browned on the sides. Remove from the oven and let cool COMPLETELY before handling.
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