Easy Keto Banana Bread with Almond or Coconut Flour
Yes, you can make a keto banana bread! All you need are a few simple ingredients. This almond flour banana bread recipe is the perfect afternoon snack or quick breakfast. It is so easy and contains no bananas so it is truly keto.
Servings: 12
Calories: 206
Equipment
- 8x4 inch (22x10 cm) Loaf pan (note 1)
Ingredients
- 2 ½ Cups almond flour (see my favorite on Amazon) or 1 cup coconut flour (100g)
- ¾ Cup sugar free granulated sweetener (see my favorite on Amazon) (note 2)
- 1 teaspoon Baking soda
- ¼ teaspoon kosher salt
- 3 Large Eggs, beaten 4 eggs if using coconut flour
- 8 Ounces Plain Greek Yogurt or sour cream 1.5 cups if using coconut flour
- 2 teaspoons Vanilla Extract
- 3 teaspoons Banana extract
- ½ Cup chopped walnuts or ½ cup (112g) sugar-free chocolate chips
Instructions
- Preheat the oven to 350F (175C). Spray the inside of a standard loaf pan with cooking spray. If you use melted butter or melted coconut oil for greasing the pan, you may want to use a parchment paper sling in the bottom to ensure the bread releases from the pan.
- In a large bowl combine the almond flour, baking soda, salt and sweetener. Be sure there are no almond flour or baking soda clumps. Next, stir in the eggs, greek yogurt or sour cream, vanilla and banana extract. Finally, fold in the chopped walnuts or chocolate chips, if using. (add a little extra on top for decoration, if desired).
- Pour the keto bread mix into the prepared loaf pan. Cover loosly with aluminum foil to prevent over browning. Bake in the center of the preheated oven for 45 minutes to 1 hour. The almond flour bread can handle extra cooking past the toothpick test as it is very moist. When using coconut flour, pull the bread when a toothpick comes out clean.
- When finished baking, remove from the oven and let cool completely before removing from the loaf pan and cutting (place the loaf pan directly on a wire rack for quicker cooling time).
Notes
- Loaf pan size: This can be baked in a standard 8x4 inch loaf pan, or a 9x5 loaf pan. The 9x5 loaf pan will not need to cook quite as long.
- Sweetener: The low carb sugar you use should be a 1 for 1 substitute for sugar (I have linked to my favorite in the ingredients list). Avoid sweeteners with maltodextrin.
- Storage: Let the low carb bread cool completely and keep refrigerated in an airtight container for up to 1 week after baking.
- Freeze: This low carb banana bread freezes really well. You can wrap the entire loaf, a partial loaf, or individual slices in plastic wrap and then store in an airtight container. Keep frozen for up to 3 months.
- Use real bananas: You could replace ½ of the sour cream or Greek Yogurt with 2 mashed bananas. I calculated the following nutrition using almond flour, ½ cup fat free plain Greek Yogurt, ½ cup walnuts, and 2 medium bananas: Calories: 217, Fat: 17g, Carbs: 10g, Fiber: 3g, Protein: 9g
Nutrition
Calories: 206 | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Fiber: 3g