Best Keto Banana Bread Recipe – Moist, Flavorful, and Only 3g Net Carbs Per Slice
There you have it — the <strong>best keto banana bread recipe</strong> that actually tastes like the real thing. Bake it this weekend, slice it thick, and enjoy every guilt-free bite.
Ingredients
Instructions
Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper. Grease lightly.
Whisk dry ingredients in a large bowl: almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat eggs in a separate bowl until frothy (about 1 minute). Add melted butter, sour cream, vanilla extract, banana extract, and almond milk. Mix until smooth.
Combine wet and dry gently. Fold with a spatula until just incorporated. Don’t overmix — coconut flour is thirsty and can get gummy.
Fold in nuts or sugar-free chocolate chips if using. Batter will be thick — that’s normal!
Spread batter evenly into the prepared pan. Smooth the top. Optional: Slice a few thin banana rounds on top for looks (adds minimal carbs).
Bake for 50–60 minutes. Tent with foil for 40 minutes if browning too fast. It’s done when a toothpick comes out clean and the top springs back.
Cool in the pan 15 minutes, then transfer to a wire rack. Cool completely before slicing (at least 1 hour — trust me, it slices better).
Nutrition
- Calories
- 150 cal
