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. 1/2 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 1/8 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 1/2 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 1/4 cup as it is more absorbent.
I have not tried this myself, but it should be possible to replace the almond flour with 1/2 cup of coconut flour. In this case, you may also want to add 1/4 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
Tried this recipe? Give it a star rating below!
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Low Carb Keto Banana Bread
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.
Ingredients
- 1 1/2 cup / 150g almond flour or ground almonds
- 1/2 cup / 120g mashed banana 2 small or 1 large, very ripe
- 3 eggs large
- 2 tbsp butter, melted
- 1/4 cup / 50g granulated erythritol (So Nourished)
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 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.
Kirsten says
Amazing. I did not have almond flour and used coconut flour. Doubled the recipe so used 3/4 cup coconut flour and a total of six eggs. Used chocolate chips instead of nuts. My kids had no.idea and love it. Super moist and yummy.
Shawna says
Hi 🙂 Thanks for this recipe!
I am going to make this but I would like to add milk chocolate chips. Do you think the addition of these would be sufficient enough so that I can avoid adding the additional sugar / sugar substitute?
Thanks!
Katrin Nürnberger says
It would make the bread sweeter, but I’d probably still use a little sweetener in the batter. Just taste it before baking and decide 🙂
Diksha says
Hi.. I loved this recipe. It was my first time baking banana bread and this recipe made it so easy. Really delicious. For future reference, is it possible to substitute almond flour with buckwheat flour? If yes, would it be same quantity? Thank you.
Katrin Nürnberger says
Hi, the general consensus is that you can replace almond flour and regular flour 1:1. I haven’t tried buckwheat flour, but it should be the same.
Deborah says
I’ve made this banana bread before and it is the best we’ve tried! We love it. I was wondering if you could substitute cassava flour for the almond flour? If so would it be 1:1?
Thank you!
Katrin Nürnberger says
I haven’t tried it personally, but I had a look and the internet says you can replace it 1:1.
Harpreet Wadhwa says
Hi! Can I use whole wheat flour or even regular flour in place of almond flour in the same amount? My parents are watching their sugar bit they are ok with flour . Thank you!
Katrin Nürnberger says
Hi Harpeet, you can generally use the same amount of wheat flour in place of almond flour. Personally, I would start with a little less and see if you achieve the same batter consistency as you can see in the video. The almond flour I’m using is coarser than wheat flour so it absorbs less liquid.
Veena Menon says
I’m a diabetic, and have been on keto for 6 months now..
I wanted to eat a banana bread so desperately.. But I was told a banana was a no go..
But with this I’m having one piece a day.. and still stay under 30g carbs!
Simply amazing superb and tasty!!! I just made it and it turned out exactly as you mentioned I wish I could post a picture..
Thank you so much Katrine..
Karen says
My son was recently diagnosed type 1 diabetic. How did you calculate the carbs per slice? Is there a weight?
Katrin Nürnberger says
I use the nutrition calculator of the Keto Diet App. You can download it from the app store. You can put in all your ingredients and the amount of servings and it calculates it for you. There is also a free online nutrition calculator I used to use where you can input the exact ingredients / brands you are using. It’s here https://recipes.sparkpeople.com/recipe-calculator.asp
Fehmida Kola says
Hi Katrin
Yay…made this today and it was lovely. I subbed some of the almond flour with coconut flour ( due to the cost of almonds) . I used a quarter cup coconut flour , half a cup almond flour and added an extra egg because of the coconut flour.
Thank you so much for sharing so selflessly. Can’t wait to try more of your recipes…next being the carrot cake for 2.
Nina says
Delicious
ct says
I made this with coconut flour and it did not turn out at all it was dry and like clumpy batter. I didn’t have almond flour at the time why did this happen
Katrin Nürnberger says
Hi Cheryl, you cannot replace coconut flour 1:1 with almond flour because it absorbs a lot more liquid. You should use about 1/2 cup, up to a maximum of 3/4 cup. You’ll probably also need more fat (butter or coconut oil).
Janet says
I’ve made this banana bread several times and each time I have had great results.
Shirley says
Could I use honey instead of erythritol
Katrin Nürnberger says
Yes, I think that would work.
Paige B says
Made this sugar free banana bread tonight! It was amazing! I used the Lakanto monk fruit sweetener, and added pecans and a few mini chocolate chips. Delish! Thank you so much for sharing!
GEORGIA ALLISON says
I was a little confused by the size of the pan. I decided to make 1/2 the recipe as I like to try a small amount before I try the whole thing, so I used two small cake tins ( 6 X 2 1/2) It was very good, and the family really loved it. This is especially helpful as both my husband and son are diabetic.
Sharon weir says
Can I use monk fruit sweetener?
Katrin Nürnberger says
An erythritol/monk fruit mix works well.
Humeyra says
I didn’t have almond flour, so I used all purpose flour. Even though it wasn’t as low carb as yours, it still turned out great. Thank you for the great recipe!
Elizabeth Segovia says
Can I replace with coconut flower ? If so how much?
Katrin Nürnberger says
I have never tried it. But normally, you would use between 1/3 and 1/2 the amount stated for almond flour. Let me know how you get on!
Linda Namie says
Delicious! I skipped the nuts and added strawberries and chocolate chips, so good!
Carrie Behrens says
I made this banana bread exactly as the recipe calls for and it is so yummy! Even my choosiest son liked it! It is soft and cakey and has plenty of banana flavor. Thank you for the recipe.
Ketofoodiesg says
I tried these today and they ate great!!! I topped it with your caramel sauce from the caramel squares and they are perfect! Thank you!
Katrin Nürnberger says
I bet it was amazing with some caramel sauce!!
Ishi says
Hi can I replace the almond flour with wheat flour instead? Thats all I have. If can whats the ratio? Thank you.
Katrin Nürnberger says
Hi there, you can replace it with roughly the same amount. Maybe use a couple of tablespoons less as wheat is slightly finer than the ground almonds I’m using
Allison says
This recipe is absolutely delicious and super easy to make. It is very moist and has a great consistency. As I live in the US I found it hard to find the sweetener recommended but I substituted truvia or just 8 little packets of plain stevia and it was fantastic. You can also add 1/4 cut sugar free chocolate chips which are a lovely addition and really set off the banana and walnut beautifully. Although I originally started making it for my pre-diabetic husband, I now prefer it to regular banana bread. One taste and I never looked back.
Katrin Nürnberger says
Wonderful news! So glad you like the bread.
Leila says
It is delicious banana bread! I would never believe that it is gluten free. I can’t wait to try more of your recipes. Thank you!
Leila
Katrin Nürnberger says
glad you like it Leila!
Wendy Hemming says
Can’t believe how lovely this turned out. Better than regular banana bread.
Magda says
I’ve just made it, it’s delicious!
Katrin Nürnberger says
Wonderful! Glad it’s a success 🙂
Linda says
Hello Katrin,
I recently discovered your web-site and today I made your sugar free banana bread. I couldn’t wait so I sliced into it hot from the oven.
It was super moist and delicious. I enjoyed every morsel! What a great recipe!
On another subject, I am also making your keto tortilla recipe for supper. I will let you know how that goes…the dough is resting in the fridge.
Thanks again,
Linda
Katrin Nürnberger says
Wonderful!! Can’t wait to hear how the tortilla chips went. Let me know with a star review over there as well!
Aimee says
My husband is diabetic, but I still like to make treats for him. Unfortunately, low-carb sugar-free aren’t always a hit with him. One of his favorite things I used to bake for him was banana bread, but it definitely was not diabetic-friendly. I happened to stumble upon this recipe and figured, why not??…He absolutely LOVED this banana bread! He took some to work, and his coworker (not diabetic) offered to pay me to make him a loaf! I have made this four times in the last two months, and I’ll be making it for years to come! Thank you!
(I doubled the recipe to fit my pan. I used almond flour from Aldi and Swerve.)
Kimberly Garrett says
It’s wonderful! My family loved it!
Katrin Nürnberger says
That’s so good to hear!
Heather Iger says
I’ve made this almost weekly since shelter-in-place. I’ve got this recipe so nailed that I’m leaving loaves wrapped up for those running errands for me – you needn’t be on Keto to just think this is the best thing ever. I’m leaving out the nuts and going with Lily’s semisweet chocolate chips. I use golden Lakanto monkfruit/erithrytol (strongly recommend this as used other types and not nearly as happy with results). I also add about 8-10 drops of banana extract to it as well as some vanilla extract. Omg omg omg.
Katrin Nürnberger says
Thanks so much for your tips! Really glad you’re enjoying the recipe.
Wendy says
I made this and double the recipe but instead of eggs I used the flax seed substitute and it never cooked on the inside? Do you think it was all the flax seed substitute? I made the same as using six eggs like the double version would be. I was disappointed but will try again and not double and just use eggs.
Katrin Nürnberger says
Hi Wendy, what a shame! It sounds like you had too much water in the dough. Flax eggs don’t puff up exactly like eggs, so you would end up with a firmer bread. Banana bread is nice when it’s a bit sticky, but of course it should not be soggy.
Jocelyn says
Could the sweetener be replaced with stevia?
Katrin Nürnberger says
Yes, I think it should work. If you’re using a granulated stevia sweetener, make sure it’s a 1:1 sugar replacement. Some are twice as sweet as sugar. If you’re thinking about stevia drops, I’d calculate how many you need to replace the amount of sweetness. About 4-5 drops are normally equivalent to 1 tsp of sugar. And check the consistency of the dough – if you find it’s much softer than mine (check the video), then add 1-2 tbsp more almond flour.