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keto banana bread

Keto Banana Bread (Low-Carb, Gluten-Free & Easy to Make)

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Course: Snack
Diet: Vegetarian
Keyword: Gluten Free, low carb
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 12 Servings
Calories: 290kcal

Ingredients

  • 1 cup almond flour
  • 4 tbsp coconut flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1 tsp ground cinnamon
  • 1 cup butter, softened
  • ½ cup granulated sweetener of choice (monk fruit, erythritol, etc.)
  • 4 eggs
  • 1 tbsp banana extract
  • 6 tbsp Greek yogurt
  • 4 tbsp dark chocolate chips
  • 4 tbsp walnuts chopped

Instructions

  • Preheat your oven to 180°C (350°F).
  • Line a 9x4-inch loaf tin with baking paper.
  • In a large mixing bowl, combine:
    Almond flour
    Coconut flour
    Baking powder
    Salt
    Ground cinnamon
  • Mix well and set aside.
  • In a separate bowl, beat together the softened butter and sweetener until smooth.
  • Add the eggs one at a time, mixing after each addition.
  • Stir in the banana extract and Greek yogurt until fully combined.
  • Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
  • Fold through the dark chocolate chips and chopped walnuts.
  • Transfer the batter into the prepared loaf tin.
  • Cover loosely with foil and bake for 45–50 minutes.
  • Remove the foil during the final 10 minutes of baking to allow the top to become lightly golden.
  • Allow the banana bread to cool completely in the tin before transferring to a wire rack.
  • Slice and serve once cooled.

Notes

Storage Tips
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
This banana bread also freezes beautifully. Slice before freezing so individual portions can be thawed as needed.
Let It Cool Fully
Keto baked goods continue to firm up as they cool. Slicing too early may cause the loaf to crumble.

Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 13g | Protein: 6g | Fat: 25g | Fiber: 2g