This low carb and keto banana bread is truly incredible (at 2g net carbs a slice!)!! Totally flavorful and moist, you’ll surely be hard-pressed to notice the actual lack of bananas.

The Incredible Keto Banana Bread

Completely Sugar-Free & Banana-less!

Just like our ‘apple’ muffins (and pie!), this keto banana bread is bound to fool everyone! Super moist and bursting with an incredible banana flavor, its dense yet cakey texture is truly spot on.

So whip it up as a loaf or make as muffins (and of course, cupcakes!). Make solo or add pecans, walnuts or chocolate chunks(!!). I’m thinking a pat of butter and drizzle of our keto salted caramel will go nicely too ;)!

Honestly, truly incredible at just 2g net carbs a slice!

The Banana Extract

A high quality banana extract is an absolute must! Out of the handful I’ve tried, the Pure Banana extract from Olive Nation is the one I’ve liked best (not sponsored!).

It simply tastes like ripe bananas (ideal!) and is completely sugar-free and nil carbs (super ideal!). But if you’ve tried other good ones, be sure to drop them in the comments (always love your recs!)

The Sweetener

You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!). 

Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

Also note that adding a teaspoon of blackstrap molasses adds that brown sugar kick (i.e. a tonne of umami and improves browning!). Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.4g net carbs a slice (i.e. half the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.

Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.

But if it’s still not your thing, just leave it out or do a brown sugar sub (such as Lakanto Golden!)!

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 

The Flours

I like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best. (Click through for the exact brands I use). 

Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!

The Incredible Keto Banana Bread

Course: Dessert

Cuisine: American

Keyword: keto banana bread, low carb banana bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 12 slices

Calories: 186 kcal

This low carb and keto banana bread is truly incredible (at 2g net carbs a slice!)!! Totally flavorful and moist, you'll surely be hard-pressed to notice the actual lack of bananas.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

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Ingredients

• 114 g grass-fed unsalted butter
• 128 g almond flour
• 46 g golden flaxseed meal finely ground*
• 18 g psyllium husk finely ground*
• 14 g coconut flour
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon kosher salt
• 4 eggs
• 2/3-1 cup golden erythritol allulose, xylitol or coconut sugar, to taste (I use 3/4 cup)**
• 1 teaspoon blackstrap molasses totally optional!
• 2-3 teaspoons banana extract I use 3 tsp***
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 90 g full fat Greek-style yogurt or sour cream
• 2/3-1 cup roughy chopped pecans or walnuts optional

Metric - US Cups

Instructions

1. Heat up the butter in a small saucepan over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes). Set aside to cool slightly while you prepare the rest. Note: browning the butter is totally optional, but it does add a tonne of flavor so it comes highly suggested! 

2. Preheat oven to 350°F/180°C. Line (or grease and flour with coconut flour) a 8.5x4.5" or 5x9" loaf pan. I used the smaller size, but the larger one will work just as well (just expect a shorter bread!). 

3. Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside. 

4. Add eggs, sweetener and molasses (optional) to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the banana and vanilla extracts, apple cider vinegar and browned butter.

5. Add in the dry flour mixture in two parts, alternating with the yogurt. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix (think cookie dough!). Fold in the nuts (optional). 

6. Distribute batter evenly into pan, smoothing out the top with a wet spatula. Bake for 55 to 65 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (about minute 20 for me). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).

7. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your banana bread will continue to cook while it cools, so don't slice it before!

Recipe Notes

*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet. 

**The perception of sweetness changes for all of us while on a keto diet, which is why I always like to give you a range for the sweetener (i.e. so you can adjust it to your new taste buds!). The higher amount will give you equivalent sweetness of traditional baked goods, while the lower the least amount of sweetener you can get away with (at least imo!). 

***A high quality banana extract is an absolute must! Out of the handful I’ve tried, the Pure Banana extract from Olive Nation is the one I’ve liked best (not sponsored!). It simply tastes like ripe bananas (ideal!) and is completely sugar-free and nil carbs (super ideal!). Also note that you can add it to taste: with 2 tsp giving you a mild banana flavor and 3 tsp a more intense one (my pick!). 

Please note that nutrition facts were estimated per slice, assuming a yield of 12 (2g net carbs!). 

Nutrition Facts

The Incredible Keto Banana Bread

Amount Per Serving (1 slice (or muffin))

Calories 186 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g30%

Cholesterol 75mg25%

Sodium 199mg8%

Potassium 61mg2%

Carbohydrates 5g2%

Fiber 3g12%

Protein 5g10%

Vitamin A 315IU6%

Calcium 55mg6%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.