These healthy banana cookies are super moist, soft and fluffy! Imagine banana bread turned into a cookie and you get the idea. My sugar free banana cookies use real banana, yet they are perfectly keto. Only 1.6g net carbs per cookie!
Do you like banana bread? Then you will LOVE these keto banana cookies. Because they are bite-sized banana bread treats!
Regular readers of this blog will know my low carb sugar free banana bread. It's one of the most popular recipes on my websites. I tweaked it a little here and there 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 all kinds of 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 and spike your insulin.
I'm keeping these cookies low carb (and gluten free!) by using almond flour and almond butter instead of flour. And I'm using erythritol for additional sweetness, which is zero carb.
Did I hear you shout "banana isn't keto?"
It is absolutely true that banana has a high sugar and carb content. According to Food Data Central, 100g of banana contains 23g of total carbs.
However, we're only using 80 grams or ⅓ cup of mashed banana in the ENTIRE recipe. This is about 1 small banana, divided into 18 cookies.
This way we're getting all the banana taste without having to resort to extracts. And one cookie only contains 1.6g net carbs!
How to make healthy banana cookies - step by step:
First of all, get your ingredients ready - almond flour or ground almonds, a small, overripe banana, an egg, softened butter, almond butter, walnuts, baking powder, cinnamon and sweetener.
I actually forgot to include the sweetener in this image. When I realised I had already mixed the batter! 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.
Lakanto Golden is a good option. If you're in the US, use this link and my code SUGARFREE for 20% off. In the US and Europe you can get Lakanto from mydiet-shop.co.uk. NKDliving and Sukrin also sell it.
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.) Using a tablespoon, dollop the cookie batter onto the cookie sheet lined with parchment paper. I used 1 tbsp per cookie.
Space them out because the batter spreads. Top with the crushed walnuts.
My mix made 18 cookies.
3.) Bake for 10-12 minutes or until very lightly browned on the sides. See how the cookies spread when you compare them to the image above?
Remove from the oven and let cool COMPLETELY before handling.
I really mean this. DO NOT HANDLE UNTIL FULLY COOLED! The cookies are very soft when straight out of the oven. They firm up as they cool down.
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 and see if that's enough.
The recipe works without baking powder, however, your cookies will be denser and less like banana bread.
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!
Can you make these healthy banana cookies dairy free?
Absolutely! Simply replace the butter in the recipe with coconut oil.
What if my cookie batter is too soft?
If you use melted butter in the recipe, it's possible that your batter ends up being very soft. To remedy this, simply cool the batter in the fridge for 20 minutes so the butter can solidify.
Also, be sure to stir your almond butter before using. It tends to be very liquid at the top and harder at the bottom. If your batter is soft because of the almond butter, add an additional tbsp of almond flour. Though, cooling in the fridge will also help.
How to store sugar free banana cookies
Keep them in a cookie jar or in an airtight container. They are fine on the kitchen counter for a couple of days (unless it's very hot where you are) or store in the fridge for up to 5-6 days.
You can also freeze them for up to 3 months.
Check out some of my other keto cookie recipes:
Tried this recipe? Give it a star rating below!
Healthy Banana Cookies
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 tbsp 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.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.