Keto Banana Bread
Moist, tender keto banana bread with just 3.2g net carbs per slice and warm banana flavor from extract instead of sugary fruit. Almond flour keeps it grain-free and gluten-free, ready in 70 minutes. Toast a slice and slather with butter for a guilt-free breakfast or snack.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
This keto banana bread tastes like the comforting classic but skips the sugar and bananas entirely, relying on almond flour and banana extract to stay at just 3.2g net carbs per slice. It's moist, lightly spiced, and perfect toasted with a pat of butter for breakfast.
Ingredients
- 2 1/2 cups (250g) blanched almond flour
- 1/3 cup (40g) coconut flour
- 1/2 cup (96g) granulated erythritol or monk fruit sweetener
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 4 large eggs, room temperature
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/3 cup (80g) sour cream
- 2 tsp banana extract
- 1 tsp vanilla extract
- 1/2 cup (56g) chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting.
- 2
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon until evenly combined and lump-free.
- 3
In a separate bowl, beat the eggs, then whisk in the melted butter, sour cream, banana extract, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry and stir until a thick, uniform batter forms. Fold in the walnuts if using. Let the batter rest 5 minutes so the coconut flour can hydrate.
- 5
Spread the batter evenly into the prepared pan and smooth the top. Bake for 50-55 minutes, until deeply golden and a toothpick inserted in the center comes out clean. Tent with foil after 35 minutes if the top browns too quickly.
- 6
Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing into 10 pieces.
Tips & notes
- Banana extract delivers the classic flavor without the carbs of real banana, which would add roughly 6g net carbs per slice. Start with 2 tsp and add a little more to taste.
- Store wrapped at room temperature for 2 days, refrigerated for up to 1 week, or freeze individual slices for up to 3 months. Toast straight from frozen.
- Swap sour cream for full-fat Greek yogurt, and use a dairy-free butter and coconut cream to make it dairy-free.
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Frequently asked questions
- How many carbs are in keto banana bread?
- Each slice has 3.2g net carbs (6.4g total carbs minus 3.2g fiber), 248 calories, 7.5g protein, and 22g fat. This recipe makes 10 slices, so the whole loaf is just 32g net carbs.
- Why doesn't this recipe use real bananas?
- A single medium banana has about 24g net carbs, which would blow your daily keto budget on one slice. We use banana extract to get the same nostalgic flavor while keeping each slice at just 3.2g net carbs.
- Can I make this banana bread without nuts?
- Yes. The walnuts are optional and the bread bakes up perfectly without them. Leaving them out lowers the calories slightly and makes the loaf nut-allergy friendlier, though it still relies on almond flour.
