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.
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
- ⅓ cup / 80g banana mashed, very ripe (1 small banana)
- ½ cup / 50g almond flour
- ½ cup / 50g almond butter unsalted
- ¼ cup / 50g butter softened!
- 1 egg large
- ¼ cup / 50g golden erythritol
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ cup / 20g crushed walnuts optional
- 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.
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.
These cookies turned out great! A special way to use up those bananas that are turning and I tried it with peanut butter. Oh yum! Thanks for sharing!
Making these now but forgot to add the sweetener
Hope they'll still taste good!
I definitely want to try this because I have been doing keto for almost 3 years and I miss bananas. Was wondering if any one tried added coconut or chocolate chips?
I think adding either would taste lovely.
I added some chocolate chips. Cookies are delicious but very soft. Maybe I need to leave them out longer. I wonder if adding a bit of Xanthan gum might help them be crispier
If yours were super soft, I'd simply add a little more almond flour. 🙂 From my experience, xanthan gum does not make bakes crunchier, rather the opposite. Flax would make them crunchier.
I tried these right away after seeing them on IG yesterday (@taliebuz) and they turned out so yummy! Even my picky daughter thinks they are really good! This will definitely be on the sweet rotation at my house. And thanks for saying it's ok to use real bananas, lol.
Better then I expected. Will definitely make again. Cookies are soft and moist. Will add nutmeg next time.
Hi there, just tried these and they’re really good. I missed the ‘nutmeg’ suggestion. I think that’ll take them over the top, so I can give them 5 stars. As always, great recipe, thanks!
I've been looking for healthier alternatives for sweets, not only for myself but for my 7 kids as well. I was really surprised just how fluffy these cookies came out! They were soft and chewy, similar to banana bread. The only change I made was not adding the erythritol. It's too hard on my stomach, so I added a small amount of splenda instead. Like you stated, it definitely needs that little boost of sweetness, but overall I was super happy with how these turned out! The older kids enjoyed them. The younger ones said they weren't sweet enough (Haha! That's the point!). I will DEFINITELY be making these again! Thanks for another great recipe, Katrin~
SO glad you like the recipe Sarah!
Patricia C Riippi
Will monk fruit sweetener work ok in this recipe?
Any sweetener will work, of course!
Can another fruit be used? No one in my house likes bananas, but love others like strawberries and pears.
Of course! I think apples or pears would be a good option. It may be an idea to cook them into a puree first so you're losing some of the liquid. You could even try using my strawberry jam
This looks like a scummy recipe, but I have a tree nut allergy so no almonds, etc allowed. Any chance it would work substituting coconut flour (less if course) and extra egg? Has anyone tried this yet? Or you Katrin? My fingers are crossed in hope.
I haven't tried it yet, but using 1/3 the amount of coconut flour should work. I think you may get away with the same amount of egg because the banana helps to bind as well.
Thank you for the great recipe! I made these last night. I baked them in a mini-muffin pan sprayed with non-stick cooking spray. (I didn’t have a cookie sheet.) Baked them 10 minutes at 350°. Let cool completely and they came out of the pan easily. I used peanut butter because that is what I had on hand. My husband and I both loved them. I have another batch in the oven that I will freeze.
So glad you like the recipe!
Oh my, these cookies are wonderful! Thank you for the recipe!
Hi! I don’t have almond butter, what are my options?
You could use peanut butter?
Hi. Can I use butter in place of almond butter please?
I don't think it would work if you substituted it 1:1. You could try using 1/4 cup more butter and add a little more almond flour.
These taste fantastic.
I don’t have golden Erythritol, can I use the normal one?
Of course! Any sweetener will work.
These cookies are super good. They are moist and they taste great!! I added nutmeg, pinch of salt and ginger as you suggest. Thanks for a fantastic recipe .
I dont like walnut so I put pecans intead! It was really good and easy peasy to do!
Oh, how easy it was, making them! Just tasted the first batch at teatime. As you recommended I added a bit of ground nutmeg. All of us, we loved them.
Thanks for sharing this idea. You make it all so easy, Ruth
So glad it worked well with the nutmeg!