Keto Banana Bread | The Best Low Carb Banana Bread For Keto

This keto banana bread uses just a few other keto-friendly ingredients and turns out incredibly moist & buttery. And this recipe has all the banana flavor without all the carbs. In fact, it has just over 1 NET CARBS PER SLICE! And maybe even better yet is the fact that this low carb sugar free banana bread makes incredible keto banana muffins too. 

THE BEST KETO BANANA BREAD 

Is there anything better than waking up to some keto banana bread and a hot cup of coffee?

I certainly don't think there is, so I wanted to share my go-to recipe with you!

It makes for the perfect keto breakfast, afternoon snack, or even dessert. And I've got a feeling you'll forget you're eating low carb when you taste this stuff - that's how good it is.

Seriously though, it has an ideal texture, just the right amount of sweetness, subtle hints of cinnamon, and is packed with banana flavor - it tastes exactly like real banana bread!

Except, of course, we're making this without bananas.

Instead, we will use banana extract and a few other simple ingredients to make this gluten free and sugar free banana bread have just 1.75 NET CARBS per slice!

But if you want something with real bananas in it, give these almond flour banana muffins a try - each one only has 5 NET CARBS! 

INGREDIENTS 

So, today we will be making this delicious recipe with all common low carb diet ingredients. And you probably have everything you need at home already!

That said, check out what we'll be using: 

• ⅔ cup brown swerve
• 1 stick butter + 2 tablespoon, room temperature
• 3 large eggs
• ⅓ cup cream cheese
• 3 tbsps. coconut flour
• 1 ½ cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon banana extract
• ⅓ cup chopped walnuts or chocolate chips (optional) 

As you can see, these are all classic keto ingredients – a lot of which you might already have at home!

And a lot of these ingredients are things I use in a lot of my other keto recipes - like these pancakes, these cupcakes, and these french fries.

KETO FLOURS TO USE 

As I mentioned, we'll be using a combination of gluten free flours to get the perfect texture to this banana bread.

And using both flours gives it just the right balance of dense-ness, tenderness, and moistness. That's what makes this recipe practically indistinguishable from the real thing!

That said, if you don't have almond flour, don't try to use more coconut flour in its place - it is extremely absorbent, so you may end up pulling dry and crumbly banana bread out of the oven.

Instead, you can substitute the almond flour with an equal amount of walnut flour or sunflower seed flour.

KETO SWEETENERS TO USE

Ok, so to perfect amount of sweetness, we'll use Brown Swerve to replicate that rich, caramel-like flavor that regular brown sugar gives banana bread. 

Brown Swerve has 0 carbs, 0 calories, and the same sweetness level as regular brown sugar.

That said, another keto-friendly sweetener option that is similar to Brown Swerve that you can try is Lakanto's Golden Monk fruit Sweetener - the monk fruit will work just as well in this keto banana bread.

Also, for my readers in Europe, you can use Sukrin Gold – but you may want to add a little more than the recipe suggests since it's not as sweet as Swerve. 

SWEETENERS TO AVOID

There are two sweeteners that I recommend avoiding on keto, and they are Stevia and xylitol. 

Besides the fact that pure Stevia is literally 300 times sweeter than regular sugar, a lot of Stevia products on the market contain carbs/sugar in the form of maltodextrin, maltose, and dextrose mixed in.

And xylitol is labeled as sugar-free, but it actually contains half the calories and carbs as regular sugar. So, even though it's sugar-free, it has a lot of carbs.

Having said all of that, to stay in ketosis, I'd avoid these two sweeteners. 

HOW TO MAKE KETO BANANA BREAD

Ok, so all you really need to make this recipe is 15 minutes of work. After that, all that's left to do is wait for the banana bread to bake.

As if you needed even more reasons to love this recipe, am I right?!

And it's sure to be a hit with your family and friends whether they're on the keto diet or not. In fact, I guarantee they won't be able to tell there are no bananas in it at all!

With that said, let's dive into the details.

STEP 1: PREPARING THE BATTER

Before anything else, you'll want to start by preheating your oven to 350°F (177°C).

Then, get out your hand mixer, and cream the butter, brown Swerve, and cream cheese together in a large bowl. 

Next, add the eggs in one at a time while continuing to mix, and lastly, pour in the banana extract.

Now, in a separate bowl, you will want to add the almond flour, coconut flour, baking powder, and cinnamon. Then mix all these ingredients to combine them. 

After your dry ingredients are mixed, add them to the large bowl containing your wet ingredients, along with the chopped walnuts - or chocolate chips - and stir everything together with a rubber spatula until thoroughly combined.

STEP 2: BAKING

Take out an 8.5x4.5 loaf pan, grease it with nonstick cooking spray or coat it with some butter, and line the pan with parchment paper.

Then, transfer the batter into the prepared loaf pan. And if you have some leftover chopped nut - or want to add in extra - you can put some on top of the bread batter.

Bake your banana bread in the oven for 45 minutes or until it's cooked all the way through. To check and see if it is cooked, you can stick a toothpick into the center, and if the toothpick comes out clean, your banana bread is ready.

By the way, if you notice the top starting to brown a little too much, but the inside isn't fully cooked yet, you can cover the top with foil to help it bake more evenly.

Then once your banana bread is ready, pull it out of the oven and let it cool completely before serving. Enjoy!

STORING YOUR KETO BANANA BREAD

This recipe makes about 12 banana bread slices, so you'll be all set with some low carb deliciousness for the week. 

The best way to store your low carb bread if you want to be able to grab a piece quickly is to pre-slice it and separate each piece with wax paper. This way, you don't have to take out the whole loaf every time you want a slice.

If you are storing it in the fridge, keep the slices in an airtight container, and you can refrigerate them for up to 1 week.

Or, if you want to freeze it, store the slices in a freezer-safe bag, and your banana bread should stay good for up to 6 months.

How you reheat your banana bread to get that fresh out of the oven experience is up to you – you can put it in the toaster, warm it up in the oven, or just give it a 20-30 second zap in the microwave.

I prefer to microwave it, then immediately put a slab of butter on top for an extra moist and soft piece of banana bread. 

NUTRITIONAL INFO

As I mentioned earlier, each slice comes out to just 1.75 NET CARBS, so feel free to indulge in an extra slice or two. 

Having said that, here's the complete nutritional breakdown:

• 227 Calories  
• 21.5g Fat 
• 4g Carbs  
• 2.25g Fiber   
• 1.75g NET CARBS 
• 5.6g Protein 

This keto banana bread is definitely something you'll want to make over and over again while following a low carb diet.

Seriously, it'll be a guaranteed hit with your kids and the rest of your family. They might even think that it is better than traditional banana bread!

I hope you enjoy this recipe as much as I do! If you make it, be sure to leave a comment below and tag us on Instagram - we'd love to see how it turned out and share it on our story!

OTHER EASY KETO RECIPES 

I have a few more delicious low carb recipes like this banana bread that turns traditional high carb, high sugar recipes keto. 

So if you liked this recipe, you might like these:

• Keto Lemon Pound Cake
• Keto Vanilla Cupcakes
• Keto Bread Pudding
• Keto Chocolate Cake
• Keto Pancakes

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