Keto Banana Bread


5 from 473 votes
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This keto banana bread is moist and fluffy in the middle with a tender crumb, and it tastes like the real thing! Made with no actual bananas, each slice has just 2 grams of carbs!

keto banana bread

The best keto banana bread

If you are after the best tasting low carb banana bread ever, you’ve come to the right place.

Although bananas aren’t keto friendly, here are tons of keto banana bread recipes out there, but none of them come close to achieving the flavor and texture required.

This one, however, ticks all the boxes. It’s all made in one bowl and has the BEST flavor.

Not to mention it has the best texture- moist and soft in the middle with a tender crumb

By the way, if you want to try other banana recipes with a low carb twist, try keto banana pancakes or banana pudding.

Oh, and each slice has less than 2 grams of carbs

Ingredients needed

If you’ve made any of my other keto recipes before, you’ve probably got all the ingredients on hand. If not, you can easily find these at your local grocery store. Here is what you’ll need to make them: 

  • Almond Flour. Blanched almond flour, not almond meal. This ensures the lighter color and avoids having a super dense texture. 
  • Coconut Flour. Just a small amount to give the bread some added texture, and ensure it doesn’t sink. Do not substitute this out for something else. 
  • Baking Powder. Gives the bread some rise and fluffiness. 
  • Butter. Room temperature butter, not refrigerated. You can use slightly salted butter, to bring out the sweetness. 
  • Granulated sweetener. Either allulose, erythritol, or even a keto brown sugar. If you use the latter, your bread will be much darker. 
  • Eggs. Room temperature eggs are preferred. Even though this recipe calls for 4 eggs, I promise you won’t taste any eggy flavor at all. 
  • Greek Yogurt. Gives the banana bread the moist texture. You can also use sour cream. 
  • Banana Extract. The secret ingredient! This gives the bread the incredible banana flavor. 
  • Chocolate Chips. Optional, but recommended. Be sure to use keto chocolate chips, to ensure the bread remains sugar free.
  • Walnuts. Again, optional, but who doesn’t love a good banana walnut bread?

How to make a low carb banana bread

This is a very quick and simple recipe to make.

To make this keto banana bread recipe, you just need to follow a simple 3-step process and just have two mixing bowls on hand.

Let’s dive into it. 

Step 1- Prepare the ingredients

Start by mixing your dry ingredients, and set them aside. In another mixing bowl, add your melted butter and sweetener and whisk together, until glossy. Add in the eggs, followed by the yogurt, and finally the banana extract. Combine the wet and dry ingredients, and mix until combined.

Step 2- Transfer into a pan

Next, transfer your banana bread into a loaf pan and cover with tin foil. Covering the pan with tin foil prevents the top from over-cooking and traps in extra heat so the middle cooks evenly. 

Step 3- Bake the bread

Now, bake the banana bread for 45-50 minutes, removing the foil for the final 15 minutes. Remove from the oven and allow to cool in the pan completely, before slicing. 


Can I make muffins instead? 

If you’d like to use this recipe to make muffins, try making keto banana muffins instead.

Tips for success

  • You must cover the pan with tinfoil, to ensure the tops don’t over brown. If you don’t cover it, the bread will likely become crisp on top and still be undercooked in the middle.
  • Sift your coconut flour and almond flour, to ensure that no clumps remain. 
  • This banana bread will not rise too much, so don’t be afraid if it fills to the top of the pan. 
  • Remove the bread from the oven once a toothpick comes out ‘just’ clean. The banana bread will continue to cook as it is cooling down. 

Flavor variations

While delicious on its own, you can add mix-ins or change up the flavor with a few simple tweaks. Personally, I love adding walnuts and chocolate chips!

  • Double chocolate. For all the chocolate lovers, fold through 1/2 cup of cocoa powder and 1/2 cup of chocolate chips.
  • Blueberry. For a fruity twist, blueberries are a fabulous low carb fruit. Add 1/2 cup of fresh or frozen blueberries to the batter.
  • Cinnamon raisin. While raisins aren’t keto friendly, a small amount is okay to include. Add 1/2 tablespoon of cinnamon and 1/4 cup of raisins.
  • Cream cheese stuffed. Add half the batter into the pan, then swirl through 1/2 cup of softened cream cheese. Top with the remaining batter.
  • Peanut butter. Fold through 1/2 cup of peanut butter through the bread before baking it. 

Storing and freezing instructions

  • To store: Unlike traditional banana bread, the keto banana bread should not be stored at room temperature. You must store the bread in the refrigerator, completely covered. It will keep well for up to 2 weeks.
  • To freeze: Leftover slices of banana bread can be stored in the freezer. Place the bread in ziplock bags and keep frozen for up to 6 months. 
  • To reheat: To enjoy warm, microwave for 30 seconds, before enjoying. 
keto banana bread.

More keto quick breads to try

Frequently Asked Questions

Are bananas keto?

Bananas are not keto friendly and not recommended to enjoy even in small amounts. While a healthy fruit with plenty of vitamins and nutrients, they are primarily carbs and contain smaller amounts of fiber. The carbs in bananas are primarily sugar. 

1 medium banana can contain around 32 grams of carbs, with 16 grams of sugar. For some people, that is close to their daily limit of net carbs! 

How many carbs in keto banana bread?

Each slice of this bread has just 2 grams of carbs.

Can I add real bananas?

If you don’t follow a strict low carb diet, add 1-2 medium overripe bananas to the batter and omit one egg.

keto banana bread recipe.

Keto Banana Bread | Just Like The Real Thing

5 from 473 votes
This keto banana bread is a low carb and sugar free take on the classic quick bread! Made with almond flour and banana extract, it's moist and tender and tastes like the real thing!
Servings: 12 Slices
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes



  • Preheat the oven to 180C/350F. Prepare a 9 x 4 loaf pan with parchment paper and set aside.
  • In a large mixing bowl, combine your almond flour, coconut flour, baking powder, salt, and cinnamon, and mix well.
  • In a separate bowl, combine your softened butter and sweetener and whisk together, until combined. Add in the eggs, one at a time, before adding the banana extract and yogurt and whisking it all together, until smooth.
  • Combine your wet and dry mixture and mix well, until combined. Fold through your chocolate chips and walnuts. Transfer to the lined pan. Cover the pan completely in aluminium tin foil.
  • Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, for the tops to brown. Remove from the oven once the center is mostly set.
  • Let the bread cool in the pan completely, before slicing.


TO STORE: You must store the bread in the refrigerator, completely covered. It will keep well for up to 2 weeks.
TO FREEZE: Leftover slices of banana bread can be stored in the freezer. Place the bread in ziplock bags and keep frozen for up to 6 months. 
TO REHEAT: To enjoy warm, microwave for 30 seconds, before enjoying it. 


Serving: 1SliceCalories: 196kcalCarbohydrates: 5gProtein: 6gFat: 24gSodium: 342mgPotassium: 28mgFiber: 3gVitamin A: 563IUCalcium: 90mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Can you use this recipe to make muffins instead and if so does that change the time and temp? Please let me know..Thx

  2. 5 stars
    Holy Wow! Outstanding recipe! I turned it into muffins ( it made 19), baked for the recommended 22 minutes and added some slivered almonds. These are almost too delicious! Thank you for sharing this fantastic Keto recipe!

  3. Hello! I’m so excited to try this. Just wondering if the nutritional values you listed include the optional nuts and chocolate chips. Thanks 🙂

  4. 5 stars
    I really enjoyed this recipe. I switched the butter with coconut milk and the yogurt with olive oil. I inadvertently made it a vegan keto banana bread, lol. And I overcooked it; but it was still moist! Ridiculously delicious, A++.

  5. 5 stars
    This bread came out sooooo delicious. I used just regular yogurt as that is all I had and it took about 1:05 to bake. It is sooooo good andbeautifully moist inside!!! Love it!!!

  6. I just tried this recipe and it turned out great! Used a combo of walnuts and pecans, and had to crank up the heat to 400 at the end as the tops weren’t browning in my oven at 350.
    Thank you!

  7. 5 stars
    This is such a great recipe! Love the almond meal – gives it a lovely flavour and keeps it from being dry. I added some frozen blueberries instead of chocolate chips and I only used half tbsp of sugar.

  8. 5 stars
    Thank you for all your recipes!! My family is just beginning our keto lifestyle and I’m finding out I like to cook and I’m not too bad at it. 🙂 what helps me a lot is your website!! So far my son is down from 290 to 256!! My mom lost 10 lbs and her arthritis doesn’t flare up anymore. Im a vegetarian on keto so it’s harder for me to eat but I’m still losing fat!! Down from 119 to 111. We wish everyone could see how great you feel and you’re cravings and hunger are so different for the better. I just needed to say this somewhere so I chose here. Lol Im going to make this bread on Wednesday and I’m sure it will be as good as it looks. Keto saves lives I truly believe that!!!