This keto banana bread is incredibly soft, moist, and filled with banana flavor but with just 2 NET CARBS per slice. And it tastes so much like the real thing that you won't believe it is a gluten free and sugar free banana bread!
Table of Contents
THE BEST KETO BANANA BREAD
Low carb banana bread sounds kind of impossible, right?
And I know what you're thinking, "Joe, bananas are filled with sugar, so how can you make a sugar free banana bread?"
Well, we're not actually going to use bananas, but this will have all the banana flavor it would have if we did. Seriously, it tastes just as good as traditional banana bread!
And to do that, we will be using sugar free banana extract. It adds the perfect amount of banana flavor while keeping this banana bread low carb and keto friendly.
As for the texture, this keto banana bread is soft, moist, and slightly dense with the perfect crumb.
Every single person who has tried this recipe doesn't believe that it's a low carb sugar free banana bread.
But believe me, it is, and each slice of this low carb banana bread has only has 2 NET CARBS!
INGREDIENTS FOR KETO BANANA BREAD
So, we will need quite a few ingredients to make this recipe.
But they are all super common keto ingredients - most of which you probably have already.
Here is what you'll need:
- 1 ½ Cups Blanched Almond Flour
- Heaping ½ Cup Confectioners Erythritol
- ½ tablespoon Baking Powder
- ½ teaspoon Ground Cinnamon
- 6 Tbsps Melted Butter
- ¼ Cup Full Fat Sour Cream
- ⅓ Cup Unsweetened Vanilla Almond Milk
- ½ tablespoon Banana Extract
- 1 teaspoon Vanilla Extract
- 3 Eggs
- 1 tablespoon Sugar Free Maple Syrup
And if you want everything this loaf of keto banana bread has to offer, but in a single-serve 5 minute version, you can use almost all of these ingredients to make this low carb banana bread mug cake.
Oh, and you can also use the banana extract to make these keto banana pancakes!
SWEETENING THIS SUGAR FREE BANANA BREAD
Now, even though the banana extract will give our bread a ton of banana flavor, it isn't going to provide any sweetness to the loaf as typical bananas would.
So, to add a little bit of sweetness, we will be using confectioners erythritol. And for this, I used Confectioners Swerve - it is a 0 carb, 0 calorie sugar substitute that has no impact on blood sugar levels.
And if you want another option, you could also use Lakanto's Powdered Monk Fruit Sweetener. Monk fruit is essentially the same thing as Swerve and will work just as well in this recipe!
Now, another way we're going to sweeten this up is by using a little maple syrup. And I have a pretty great 0 carb maple syrup recipe that you can use.
It is perfect for this recipe and excellent on these keto pancakes, keto french toast, and even keto crepes!
KETO FLOURS TO USE
Today we will make almond flour banana bread to keep this recipe low carb and gluten free.
But if you do not want to use almond flour or have an allergy, you can replace it with walnut flour or sunflower seed flour. Just substitute either one with almond flour at a 1:1 ratio.
Now, you DO NOT want to replace the almond flour with coconut flour. Since coconut flour is highly absorbent, it will dry out the bread and make it too crumbly if you were to use it.
So stick with almond flour, walnut flour, or sunflower seed flour to make this recipe.
HOW TO MAKE KETO BANANA BREAD
The process of making this banana bread keto could not be any easier. Honestly, it might be one of the easiest - and tastiest - keto recipes you can make!
And it turns out just as good, if not better, than traditional banana bread. Seriously, it's just as delicious as real banana bread.
Ok, I know by now you're ready to eat this deliciousness, so let's make keto banana bread!
STEP 1: MIXING THE INGREDIENTS
First, preheat the oven to 350 degrees Fahrenheit (180°C).
Then take out a large bowl and add in your dry ingredients - the almond flour, confectioners erythritol, baking powder, and cinnamon - and whisk everything until they're combined.
Next, in an even larger bowl, add in the wet ingredients - the melted butter, sour cream, almond milk, banana extract, vanilla extract, eggs, and maple syrup - and give them a good mix to combine.
Now, add the dry ingredient mixture to the bowl of wet ingredients and fold them together with a rubber spatula until a banana bread batter forms.
STEP 2: BAKING
After the batter is ready, line an 8.5 x 4.5 inch loaf pan with parchment paper and coat the parchment paper with baking spray.
Then transfer the batter to the prepared loaf pan, add any toppings you want on top of the bread, and bake for around 45-50 minutes or until a toothpick comes out clean from the center when inserted.
When it is done, take your banana bread out of the oven and let the bread cool completely in the loaf pan.
After it cools, transfer it from the loaf pan to a cutting board, cut up some banana bread slices, and enjoy!
STORING YOUR KETO BANANA BREAD
This recipe will make 10 slices of some darn good banana bread, so you can look forward to some leftovers.
And since the carb count is so low, you can enjoy a slice for breakfast and dessert!
As for the leftovers, you can store keto banana bread in an airtight container in the fridge for up to 5 days.
Then to keep it for longer, you can put whatever you don't finish in an airtight container or resealable bag and freeze it for up to 6 months.
If you want that fresh out of the oven experience, just pop your banana bread slices in the microwave for a few seconds, put a slab of butter on top, and dig in. Or you can eat it as is, either way, you'll have some delicious moist keto banana bread.
WRAPPING IT ALL UP
There you have it, the best keto banana bread in existence!
This keto friendly banana bread is so moist, dense, and flavorful that you'll second guess there are only 2 NET CARBS in each slice.
Share this masterpiece with your friends and family - they're sure to love it, and you might just turn a few people on to the low carb diet.
Anyways, I hope you enjoy this keto banana bread recipe as much as I do. If you tried this recipe, leave a comment below and let me know your thoughts, I'd love to hear!
MORE EASY KETO RECIPES
If you loved how easy this was, I have a ton of other simple recipes on the blog that I think you'll love just as much.
Give one of these a try:
- Keto Blueberry Muffins
- Keto Chocolate Chip Cookies
- Cream Cheese Pancakes
- Keto Flourless Mug Cake
- Keto Waffles
- Keto Tortillas
- Keto Pasta
By the way, if you're looking for a crazy good keto breakfast recipe to try out, give these 0 carb keto breakfast burritos a shot. They are so, so good!
PrintKeto Banana Bread | Low Carb Sugar Free Banana Bread
This keto banana bread is incredibly soft, moist, and filled with banana flavor but with just 2 NET CARBS per slice. And it tastes so much like the real thing that you won't believe it is a gluten free and sugar free banana bread!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Oven
- Cuisine: Keto Low Carb
Ingredients
1 ½ Cups (150g) Blanched Almond Flour
Heaping ½ Cup (85g) Confectioners Erythritol
½ Tbsp Baking Powder
½ Tsp Ground Cinnamon
6 Tbsps Melted Butter
¼ Cup Full Fat Sour Cream
⅓ Cup Unsweetened Vanilla Almond Milk
½ Tbsp Banana Extract
1 Tsp Vanilla Extract
3 Eggs
1 Tbsp Sugar Free Maple Syrup
Instructions
- Pre-heat your oven to 350°F (180°C).
- Add all of the dry ingredients into a large bowl, whisk and set aside.
- In an even larger bowl, add all of the wet ingredients and whisk them together.
- Now add the dry ingredients into the wet ingredients and fold them together with a spatula.
- Once they're combined and a batter forms, line an 8.5" x 4.5" inch. bread pan with parchment paper, coat the parchment paper with baking spray, and pour in the batter.
- Then add the toppings of your choice and bake for around 45-50 minutes.
- Let the banana bread cool completely in the tray (preferably overnight), then slice and enjoy.
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 serving
- Calories: 191
- Fat: 17.5
- Carbohydrates: 3.5
- Fiber: 1.5
- Protein: 5.5
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I swear joe, you are a low carb Keto magician!! This tastes EXACTLY like tea banana bread. My husband can’t believe there are no bananas in it :)
Just made these as muffins, wish I could show you how adorable (plus super yummy they are! I used maple extract instead of syrup and added more cinnamon! Thank you.
I used an electric mixer to combine first the wet ingredients (eggs with sour cream before adding the rest) and then the total ingredients. I used maple extract instead of sf maple syrup to reduce the runniness of the batter. I also used a copper pan sprayed with cooking spray instead of parchment paper and I waited 8 minutes to put the nuts on top. The bread rose more, but retained the moisture for the correct consistency. The recipe is spot-on for flavor. Thanks.
I have made this twice now. The first time I didnt have banana extract so I doubled up the vanilla and cinnamon and added chopped pecans. This time I made 2 batches - just as the recipe calls, except with the extra cinnamon (because yum) and with the added pecans, but I cooked one batch in a loaf for 50 min and one batch in 12 muffin cups for 35 minutes. For someone to enjoy banana bread again and for it to taste so good sliced, warmed and buttered - I will make this recipe over and over and I cant wait to try different add-ins! Thank you for this one!!
Wow..this is fantastic!
Just like banana bread.
I gave my husband a piece he said so good. Then told him no banana. He said no way,
love it😋
Thank you for this recipe.Will make again and again..yummy!
OMG!!! These are amazing and really do taste like the real thing. If I knew you... I would kiss you. I’ve tried others and they all fall short compared to this one. I did tweak it a bit by removing 2 tbsp almond flour and replaced it with equal amount of oat fiber and added 1/2 tsp Xanthan gum along with 1/2 cup walnuts. Thanks for the recipe!!!
Heya!
This is my first keto recipe ever... and while I couldn't find banana extract anywhere (I live in Québec), I made it with pumpkin spice extract. The taste is delish. What isn't is the texture :( Like everything I make with almond flour and eggs, it's wet and eggy. And I did leave it overnight like you said! Any idea where I could've gone wrong?
Thank you!!
Making this recipe for the third time today. It’s absolutely delicious!
Hi Joe! I am very interested in trying this recipe out.
Can I use creme fraische instead of sour cream?
Another is, can I add walnuts and chocolate chips in this recipe? And if I do, do I need to adjust something in this recipe?
Thank you!
I think creme fraiche will work :)
Soooooo good! I have made this three times now. It always turns out great and the whole family loves it...thank you!
Absolutely delicious!!!
Made this today and it came out PERFECT!
This recipe was delicious AND easy. Thank you!
Definitely one of the best recipes of yours I’ve tried yet , tastes amazing. I tweaked it by adding banana flavour protein instead of banana extract.
Such a delicious banana bread recipe! I put sugar free chocolate chips in it and am in love.
Delicious every time I make it, one of my favorite keto recipes!!
By far my fav banana bread recipe and I have tried out a few. This one is so good.
Ok best keto banana bread ever!! Ah so good!!!
My fav keto recipe right here. Comes out perfect every time!!
This is the best banana bread, nothing like it.
Super moist and very very good flavor!!
This banana bread is the best one I made that is low carb.
This was legit. Like tasted so much like banana bread I honestly couldn’t believe it.