Low Carb Keto Banana Bread (3g Net Carbs/Slice!)

My keto banana bread recipe is B-A-N-A-N-A-S! I love this recipe for breakfast, low carb snacks, and dessert!

There are few things as comforting as a freshly baked, warm low carb bread straight out of the oven. It’s an even better feeling knowing that this is one of those low carb desserts I can feel good about making for my loved ones.

Low carb recipes are my favorite thing to share and this one is just too good to keep secret! Let’s get to baking one of my classic, low carb desserts!

Looking for more keto desserts? Check out my keto zucchini bread, keto pumpkin bread, or my keto ice cream recipe.

What I Love About This Low Carb Banana Bread Recipe

Here is why this keto banana bread recipe is a classic in my baking repertoire:

• The only ingredient you need fresh for this recipe are the eggs! Everything else can already be found in your pantry!
• I love the flavor profile of the almond flour, cinnamon, banana extract and walnuts! It caters to my nutty, sweet and crunchy cravings!
• My recipe is low in carbs, gluten-free, grain-free, sugar-free, high in potassium, calcium and vitamin A and flavor PACKED! 
• In just under an hour, you’ll be popping my moist keto banana bread recipe out of the oven and into your mouth!

Keto Banana Bread Recipe Notes

Here’s everything you need to know about throwing together this quick and easy keto banana bread recipe!

Ingredient Notes

Traditional banana bread is generally made with all-purpose flour, sugar, and bananas — all of which are loaded with carbohydrates.

Here’s what we’ll be using instead:

Almond Flour – When baking with almond flour, it’s important to get a super fine-grained product for the best texture! My fave products are Bob’s Red Mill and Trader Joes.

While I love almond flour, just be forewarned that it doesn’t behave exactly like traditional wheat flour and can’t be used one-for-one in recipes. It usually needs an additional binding/fluff adding agent, such as…

Psyllium Husk – Almond flour is much heavier compared to wheat flour. Therefore, it can make your final product too dense. To counteract this, almond flour typically needs an ingredient to add “fluff” to it, while also helping to glue the low carb bread ingredients together…enter psyllium husk!

Psyllium husk takes on the fluffing and gluing characteristics that gluten does in traditional bread recipes.

Erythritol – A diabetes and keto friendly sugar substitute. If you don’t have powdered erythritol, you can make it using granular erythritol by adding it to a blender or food processor and processing until smooth.

Pro tip: Be sure to let the dust settle before removing the lid, as the erythritol will initially be powdered and airborne.

Banana Extract – It’s much easier to find immitation banana at grocery stores (Krogers has it!), however, I much prefer banana extract because of the processing, this one is made from REAL bananas!

While this extract has no nutritional value, it also has no added carbs. Meanwhile, a fresh medium banana can rack in as much as 28 grams of carbs! You do the math on which you prefer! 

Tools To Make

Here’s all you need to make this keto banana bread recipe: (just two things, which means minimal dish cleanup! Yahoo!)

• 8” bread pan for baking your bread
• Large bowl for mixing ingredients   

Storing Tips

You can store your leftover keto banana bread recipe in the fridge, but be sure to wrap it in saran wrap or in a resealable bag so it doesn’t get soggy. 

Can You Freeze This?

Yes, you can easily freeze this recipe. I like to make two loaves at a time and freeze one to eat at a later keto breakfast.

How To Eat This Bread

You do not have to limit this bread to healthy snacks only! Here are a few (of the many) ways I like to eat this bread:

• Make a keto sandwich bread, with low carb peanut butter and low carb jam
• Toast and spread a dollop of cream cheese on top
• Make low carb bagels with it, great with cream cheese!

Recipe Variations

I love a good variation to this low carb banana bread, try some of these ideas below! 

• Make muffins. transform this low carb banana bread into low carb banana muffins! Simply pour the batter in a greased muffin tin pan, and bake for 15-25 minutes.
• Want some frosting? Add keto cream cheese frosting for a delicious creamy snack.
• Mix in keto chocolate. Add your go-to, whether it’s sugar free chocolate chips or low carb dark chocolate. Chocolate lovers unite!
• Add some nuts. You can add some chopped keto nuts for a little crunch.

More Keto Bread Recipes

Looking for more low carb bread options? Make these crowd-pleasers:

• Keto Bagels
• Keto Pumpkin Muffins
• Almond Flour Bread
• Keto Biscuits
• Keto Blueberry Muffins

Keto Banana Bread

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Servings :16 Slices

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

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Ingredients

• ▢ 2 1/2 Cups Almond Flour
• ▢ 3 Tablespoons NOW Powdered Psyllium Husk
• ▢ 2 Tablespoon Ground Flaxseed can sub for and additional tablespoon of Psyllium Husk
• ▢ 1 Teaspoon Baking Powder
• ▢ 1/2 Teaspoon Kosher Salt
• ▢ 1 Tablespoon Cinnamon
• ▢ 3/4 Cup Swerve or Lakanto (see sweetener notes below)
• ▢ 1/2 Cup Hot Water
• ▢ 4 Eggs
• ▢ 3 Teaspoons Banana Extract
• ▢ 1/4 Cup Unsalted Butter Melted
• ▢ 1/4 Cup Walnuts roughly chopped

US Customary - Metric

Instructions

• Preheat oven to 375 F and grease an 8" bread pan.
• In a large bowl, combine dry ingredients.
• Add hot water (1/2 cup). Use a rubber spatula to combine.
• Add eggs (4), banana extract (3 teaspoons) and unsalted melted butter (1/4 cup). Stir to combine.
• Pour batter into prepared bread pan.
• Sprinkle roughly chopped walnuts (1/4 cup), and lightly press them in to adhere.
• Bake for 45-55 minutes. Allow bread to slightly cool in pan before slicing, and enjoy!

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Fans Also Made These Low Carb Recipes:

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  Low Carb Keto Banana Muffins with Chocolate Chips
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• 
  Low Carb Keto Coffee Cake (super moist + fluffy!)

Lindsey's Tips

• Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
• Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
• Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts
• Nutritional information is based on 1 slice, if you cut this bread into 16 slices:

Nutrition

Calories: 164kcalTotal Carbohydrates: 15gProtein: 6gFat: 14gSodium: 114mgFiber: 4gSugar: 1gNet Carbs: 2gSugar Alcohol: 9g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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