Description
This Keto Banana Bread is a moist, fluffy, low-carb version of your favorite comfort bake! Made with almond and coconut flour, banana extract, and natural sweeteners — it’s sugar-free, gluten-free, and tastes just like the real thing!
Ingredients
Dry Ingredients:
1½ cups almond flour
¼ cup coconut flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
Wet Ingredients:
3 large eggs, room temperature
½ cup granulated erythritol (or monk fruit sweetener)
¼ cup unsalted butter, melted and cooled (or coconut oil)
¼ cup unsweetened almond milk
1½ tsp banana extract
1 tsp vanilla extract
Optional Add-ins:
½ cup chopped walnuts or pecans
¼ cup sugar-free chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and cinnamon.
3. In a separate bowl, beat the eggs and erythritol until light and fluffy.
4. Add melted butter, almond milk, banana extract, and vanilla extract. Mix until smooth.
5. Combine the wet and dry ingredients and stir until a thick batter forms.
6. Fold in nuts or chocolate chips, if using.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
9. Cool completely before slicing and serving.
Notes
For best flavor, use banana extract instead of real bananas — it keeps the loaf perfectly low-carb.
Store at room temperature for 2 days, in the fridge for 7 days, or freeze slices individually for up to 2 months.
Brush the top with melted butter right after baking for a glossy, bakery-style finish!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1
- Sodium: 160
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 3
- Protein: 7
- Cholesterol: 95