Moist and super simple to make: this low carb keto banana bread is perfect for breakfast or as an afternoon snack. It is gluten free, grain free and only 4.4g net carbs per slice. A sugar free banana bread that's a hit with the whole family, low carb or not!
Table of contents
There's lots of people around who will tell you bananas are "not allowed" when you're eating low carb. Here's what I think: A banana is high in sugar and carbs. But if you're choosing your recipe wisely, you can enjoy all the banana taste without actually letting your blood sugar rocket sky-high.
Most low carb banana bread recipes use banana flavouring instead of a real banana. This obviously keeps the carb count really low. But I think you'll never get close to the taste of a proper banana with extracts, not to mention the wonderful moist texture of real banana bread.
Carbs in banana bread
Bananas have a very intense flavour. ½ a cup of mashed banana - that's one large banana or 2 small ones - is enough to create a bread that's low in carbs and low in sugars. This keto banana bread recipe contains ⅛ of a banana (I'd say that is about 1 bite) and 4.4 grams of net carbs per slice.
Quick note - I'm calling this recipe "sugar free banana bread" because I'm using erythritol instead of added sugar, honey or maple syrup. It comes in at 2.7 grams of (natural) sugars per slice, which is equivalent to just over ½ teaspoon.
How to make sugar free banana bread - step by step
1.) Put the eggs, mashed banana and melted butter in a bowl. Blend until smooth and frothy with an electric mixer.
TIP: It is ABSOLUTELY ESSENTIAL to use an overripe banana in this recipe. It should have lingered in your fruit basket forever and have brown specks on the skin.
2.) Stir together the dry ingredients - almond flour, erythritol, cinnamon and baking powder - in a separate bowl. Then add to the egg mix.
I used golden erythritol in the images, which is a brown sugar replacement. But any granulated sweetener will work.
3.) Blend!
4.) Last, stir in the crushed walnuts, keeping some back for decorating.
5.) Fill into a bread tin lined with parchment paper and bake for 40 minutes.
Tip: Check after 30 minutes to see if the banana bread is browned already. If so, cover loosely with aluminium foil for the last 10 minutes to prevent burning. (I covered my bread at minute 35 and found that it was browned a little much for my liking.)
Low Carb Banana Bread - tips and recipe variations
Don't have walnuts? You can use any nuts in this recipe. I think pecans or hazelnuts would work particularly well.
Instead of nuts, you could add sugar free chocolate chips instead. It's easy to make your own. Alternatively, use chopped dark chocolate with a cocoa content of at least 85 % or a brand like Lily's.
I used a small 7.5 x 3 inch loaf tin (1 lb volume) for this recipe. It's the perfect size for low carb bread because it's nutrient dense and filling and servings need to be smaller. If you use a loaf pan like this, your bread will be taller than wide.
If you only have a full size bread pan, you can double the recipe. I this case, increase the baking time to about 1 hour. Be sure to insert a knife to test the inside is baked (if it comes out with dough sticking to it keep your bread in a bit longer). Again, cover the top loosely with aluminium foil once the top is browned to prevent burning.
To make this recipe dairy free, replace the butter with coconut oil.
I used ground almonds in this recipe. This is equivalent to regular blanched almond flour in the US. Almond meal (essentially almonds ground up including skins) would also work well and give a more rustic texture.
If you're using super fine almond flour, I recommend to reduce the amount to 1 ¼ cup as it is more absorbent.
I have not tried this myself, but it should be possible to replace the almond flour with ½ cup of coconut flour. In this case, you may also want to add ¼ tsp of xanthan gum.
To make this banana bread egg free, sub with flax eggs: mix 3 tbsp of ground flaxseed and 9 tbsp of water, let sit for 10 minutes so the flax can absorb the liquid. Then add to the batter.
How to store Keto Banana Bread
I tend to keep the bread in a cake tin on the counter for a couple of days. Then I store it in the fridge. It stays fresh for about 1 week.
You can also freeze it! I do this with all my almond flour cake recipes. I slice the bread before freezing. That way, I can simply take out one slice when I feel like a treat.
Similar recipes you might also enjoy
- Low Carb Keto Chocolate Banana Muffins
- Healthy Banana Cookies (Sugar Free, Keto)
- Orange Almond Breakfast Cake
- Low Carb Zucchini Muffins
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Low Carb Keto Banana Bread
from sugarfreelondoner.comNote: 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.
Ingredients
- 1 ½ cup / 150g almond flour or ground almonds
- ½ cup / 120g mashed banana 2 small or 1 large, very ripe
- 3 eggs large
- 2 tbsp butter, melted
- ¼ cup / 50g granulated erythritol (So Nourished)
- 2 tsp cinnamon
- 1 tsp baking powder
- ¼ cup / 30g walnuts, crushed
Instructions
- Preheat the ove to 180 Celsius / 356 Fahrenheit.
- Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth.
- In another bowl, stir together the dry ingredients - almond flour, erythritol or sweetener of choice, cinnamon and baking powder. Add to the bowl with the egg/banana/butter mix and blend until well-combined.
- Last, stir in the crushed walnuts, reserving some to sprinkle over the top of the bread.
- Line a small (7 x 3.5 inch / 1 lb) loaf tin with parchment paper and fill in the dough. Sprinkle the leftover walnuts on the top.
- Bake for circa 40 minutes or until a knife inserted comes out clean. Check the cake at minute 30. If the top is already brown enough, loosely place aluminium foil over it so it does not burn.
- Let the banana bread cool completely before slicing.
Video
Notes
Nutrition
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The post keto banana bread was first published June 2019 and updated with more details in January 2021.
Wilma says
Can you make low carb banana cupcakes instead of a loaf?
Katrin Nürnberger says
Sure! I bake regular size muffins and cupcakes for about 25 minutes.
Winnie says
I was not expecting it to be so good that I cant’t tell it’s low carb and sugar free! I’m diabetic and been in the hunt for diabetic friendly recipes. Thank you for sharing this, so glad I found this. Definitely going to be making it again!
Jan Pope says
I’ve doubled and tripled this recipe and its always great. Even my non keto husband loves it
susan adams says
Looking for dessert recipes for diabetics and this one came up. My uncle would be ok with everything but he is also watching his potassium. Do you think there is any in this?
Katrin Nürnberger says
I know there is potassium in bananas. You would have to check online how much there is in approximately one bite of banana because that's how much you'll find in one slice of this banana bread.
Annette Erdtsieck says
I can't have egg yolks so how many eggs if I just use the whites?
Thank you
Katrin Nürnberger says
You would have to experiment to see what works. Maybe one more or maybe the same amount plus a little cream or yoghurt in place of the egg yolks.
Brittany Szmagaj says
This was amazing! Definitely saving this recipe for the future. I used 2 medium bananas and added in a dash of vanilla extract. I am obsessed. I had 2 slices and am trying to not eat the rest. Thank you so much for sharing!
susan adams says
Brittany, Did you get a 16 ounce bag of almond flour ?? I tried to find one smaller but no luck
Patricia S. says
Susan, Amazon sells Anthony's Almond Flour Blanched in 8 ounce bags for just over $9, as well as 2 lb bags. I saw you asked a question about the amount of potassium in the recipe. I put the recipe link into whisk.com and it came up with 209.98mg of potassium in the entire recipe.
Momofgirlswcurls says
First recipe I've tried on your site. Wow! Tastes like real banana bread with no weird cooling aftertaste. Thank you!!!