Keto Banana Bread is a moist, delicious, and super easy bread that is a perfect low carb snack or breakfast. Besides being gluten-free and grain-free, it’s a snack that the whole family will love. Add in some chocolate chips and you have yourself a winner!
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ⅔ cup granulated monk fruit
- 4 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 5 eggs
- ⅓ cup coconut oil
- ⅓ cup unsweetened almond milk
- 3 tsp banana extract
- 2 tsp vanilla extract
- ¼ tsp maple extract
- ½ cup lily’s dark chocolate chips (optional)
- Preheat the oven to 350 degrees.
- In a large mixing bowl add the almond flour, coconut flour, granulated monk fruit, baking powder, cinnamon, and salt. Stir together.
- Grab another mixing bowl and add the eggs, melted coconut oil, almond milk, banana extract, vanilla extract, and maple extract. Whisk all the wet ingredients together.
- Add the dry ingredients to the wet ingredients and stir together. Be sure to stir the ingredients together really well.
- Stir in the chocolate chips, or nuts if you are using either of them. Keep some of the chocolate chips or nuts aside for later.
- Line a loaf pan with parchment paper. Pour the batter into the loaf pan, and smooth out the top.
- Sprinkle the remaining chocolate chips or nuts on top of the batter.
- Bake for 20 minutes. Then loosely cover the top of the keto banana bread with foil. This is so the top does not burn.
- Bake for another 40 minutes or until completely cooked. To test the low carb banana bread, stick a toothpick or knife in the center of the loaf. If it comes out clean then it’s done.
- You must let the banana bread fully cool. After about 10-15 minutes pull the bread out of the pan by lifting the parchment paper. Place onto a cooling rack and let cool for at least 1-2 hours.
- After it’s been fully cooled, cut the banana bread into slices.
4 NET CARBS PER SLICE WITH CHOCOLATE CHIPS
3.2 NET CARBS PER SLICE WITHOUT CHOCOLATE CHIPS
Sweetener Options: Lakanto granulated monk fruit, brown sugar substitute, sugar-free maple syrup, swerve, or another brand of erythritol.
Add-in Options: Chocolate chips, nuts, peanut butter, blueberries, flaxseed, collagen, nutmeg, and allspice.
I don’t recommend adding any actual bananas to the recipe. It will add too many carbs.
If the bread is too dry, you can add in ¼ cup of greek yogurt or sour cream.
Place a piece of parchment paper over the pan after 20 minutes in the oven.
Let the keto banana bread completely cool before cutting. If you cut it while it’s still hot, it will crumble.
To Store: Keep stored in the fridge for 5-7 days.
To Freeze the Whole Loaf: Cool completely. Wrap the entire loaf in plastic wrap, then again in foil. Place in the freezer for up to 6 months.
To Freeze Slices: Cool completely, and slice the loaf. Place the slices in Ziploc bags and freeze for up to 6 months. If you are using several slices per baggie, then place parchment paper in between the layers.
To Reheat: To enjoy warm, microwave for 30 seconds.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Keto Banana Bread, Low Carb Banana Bread, Almond Flour Banana Bread, Sugar-Free Banana Bread, Keto Banana Bread Recipe, Banana Bread with Almond Flour, Keto-Friendly Banana Bread, No Sugar Banana Bread, Sugar-Free Banana Bread Recipe, Keto Banana Nut Bread, Best Keto Banana Bread, Easy Keto Banana Bread, Gluten-Free Keto Banana Bread, Banana Bread Recipe, Low Carb Breads