Moist and super simple to make: this 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 low carb 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 extract 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 flavor 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.
This delicious bread has just the right amount of sweetness and only 4.4g net carbs per portion.
How to make sugar free banana bread - step by step
1.) Put the eggs, mashed banana and melted butter in a large mixing 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 a golden erythritol monk fruit sweetener in the images, which is a brown sugar replacement. But any granulated sweetener will work, from Splenda to stevia.
4.) Last, stir in the chopped walnuts, keeping some back for decorating.
5.) Fill into a bread tin lined with parchment paper and bake in the oven for 40 minutes. It's done if a toothpick inserted comes out without crumbs sticking. Cool on a wire rack.
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 chopped 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. In 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.
For even more flavor, consider adding a pinch of salt or 1 tsp vanilla extract.
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 teaspoon of xanthan gum.
To make this banana bread egg free, sub with flax eggs: mix 3 tablespoon of ground flaxseed and 9 tablespoon of water, let sit for 10 minutes so the flax can absorb the liquid. Then add to the batter.
Can I make muffins with this batter?
Yes, I often use this recipe to make low-carb banana muffins. They are a great grab and go breakfast or snack!
Simply prepare a muffin pan with nonstick spray or line it with paper cups. Prepare the batter as per recipe - remember, the most important thing is to use a ripe banana - and fill into the prepared baking dish.
Preheat the oven to the same temperature and bake for 25 minutes.
For a heartier, rustic muffin recipe, try these low carb banana muffins. They contain flax meal, which adds additional fiber.
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
Tried this recipe? Give it a star rating below!
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Low Carb Keto Banana Breadfrom 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.
- 1 ½ cup almond flour or ground almonds, 150g
- ½ cup mashed banana 2 small or 1 large, very ripe, 120g
- 3 eggs large
- 2 tablespoon butter, melted
- ¼ cup granulated sweetener 50g
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ cup walnuts, crushed 30g
- Preheat the oven 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 approximately 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.
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The post keto banana bread was first published June 2019 and updated with more details in January 2021.
I made this loaf today. Jeez, its super moist and just delicious. I will use a little less sweetener next time as I prefer things a little less sweet. I served it up to my family without telling them it was low carb and they just ate it up. Super happy with this. My only challenge now is to stop myself from helping myself to mire helpings. Thumbs Up!
This website is like the gift that keeps on giving with so many fantastic recipes.
Followed the recipe with the exception of the sugar which I put a bit less in. Yum yum!
I am knew to Low Carb and I have to watch my cholesterol too. I would love to try this recipe. I notice that the cholesterol is not stated in the Nutritional Information. Could you please tell me the amount of cholesterol in this recipe? I am really interested in making this recipe because I l love Banana Nut Bread. Thank you.
Hi Valerie, the nutrition calculator I use does not state cholesterol levels. You would have to find one online that does.
This is really good! I used pure monk fruit sweetener. Added some milled flax seed and maple flavoring in the batter and just a little raw sugar to the top. This recipe is a good one!
This recipe is delicious! I used 1 very large banana and about half the amount of sweetener (Miss Jones Bettersweet Monk Fruit/Erythritol Mix). I also baked as muffins for around 20 minutes. They turned out perfect.
Tried this recipe, adjusted it slightly with alittle bit of nutmeg as well. And made them into cupcakes instead of a banana loaf as didn't have the bread tin to make it in. But using the recipe, they came out delicious and such a good treat
I made this yesterday. Had a slice for breakfast with a spread of Greek yoghurt. The only thing wrong was I wanted more. It was delicious. Thank you.
What kind of butter salted or unsalted? all I have is salted butter right now
I used unsalted, but I think salted butter would also taste good.
Trying this today but using freshly ground pecan flour (as i have pecans and no almonds) Love this being small enough to try out!! And i can make a batch without walnuts, one with, and one with choc chips!!!
Maria Cecilia Alvarez Saavedra
I did it with 3 bananas and skipped the erythritol !
Very nice recipe and tasty