The Best Keto Banana Bread Recipe That’ll Keep You Coming Back for More!

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper for easy removal.

In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Make sure everything’s well combined. This is your dry mix.

In a separate large bowl, beat the eggs with a hand mixer until slightly fluffy. Then, add your melted butter, banana extract, and vanilla extract. Whisk until smooth.

Gradually mix your dry ingredients into the wet ingredients. Slowly add in almond milk until the batter is thick but pourable. You want a nice, smooth consistency that resembles traditional banana bread batter.

If you’re using sugar-free chocolate chips or walnuts, fold them into the batter now.

Pour the batter into your prepared loaf pan. Smooth out the top with a spatula to make sure it’s even.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark to avoid overcooking.

Once done, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. (If you can wait that long without diving in—kudos to you!)

Slice it up, slather with some butter (or peanut butter), and enjoy!

Calories: 180

Fat: 15g

Carbs: 4g (Net carbs: 2g)

Fiber: 2g

Protein: 6g

Don’t Skip the Banana Extract: Without it, you’re just making almond flour bread. Trust me on this one.

Let It Cool: It can be tempting to dig in immediately, but letting the bread cool fully helps the flavors settle and the texture firm up.

Customize It: Want a bit of crunch? Add some chopped walnuts or pecans. Feeling extra indulgent? Go for some sugar-free chocolate chips. Just remember to keep any add-ins keto-friendly!

Storage: Keto banana bread tends to stay moist for days thanks to the almond flour. You can store it in an airtight container at room temperature for up to three days or pop it in the fridge for up to a week.

Freeze It: Got leftovers (or are you just super prepared)? This bread freezes beautifully. Wrap individual slices in plastic wrap and freeze for up to three months. When you’re ready to enjoy, just thaw and warm up in the microwave or oven.

Whipped cream (unsweetened or sweetened with a keto-friendly sweetener)

Keto nut butter: Almond or peanut butter spread on a warm slice is heavenly.

Sugar-free maple syrup: For that Sunday-morning French toast vibe.

Coconut cream: If you’re dairy-free, this is a great alternative to whipped cream.

Cream cheese frosting: You can make a keto-friendly version using cream cheese and powdered erythritol.

Keto coffee: A nice cup of bulletproof coffee with some MCT oil or heavy cream on the side really rounds out the meal.

Keto smoothie: Make a low-carb smoothie with spinach, avocado, almond milk, and a scoop of protein powder to go alongside your slice of banana bread.

Bacon and eggs: If you’re feeling like a savory-sweet combo, pair a slice of banana bread with some crispy bacon and eggs for the perfect keto brunch.