Keto Banana Bread
This keto banana bread delivers all the moist, tender texture and sweet banana flavor you love with just 3 net carbs per slice. Made with almond flour and coconut flour and flavored with banana extract, this recipe proves you don't need traditional wheat flour or real bananas to create an incredible loaf that's perfect for breakfast, an afternoon snack, or even dessert.
Equipment
- 8.5 x 4.5-inch loaf pan - Standard loaf pan size for perfect proportions
- Parchment paper - For lining the pan and easy removal
- Two large mixing bowls - One for dry ingredients, one for wet
- Hand mixer or stand mixer - For creaming butter and sweetener
- Whisk - For combining dry ingredients evenly
- Rubber spatula - For folding and scraping down the bowl
- Measuring cups and spoons - Accurate measurements are crucial in baking
- Toothpick or cake tester - For testing doneness
- Cooling rack - Allows proper air circulation as the bread cools
Ingredients
- 2.5 cups almond flour - 250g, finely ground blanched almond flour — do not use coarse almond meal
- 0.25 cup coconut flour - 30g
- 0.75 cup erythritol or monk fruit sweetener - 150g, granulated, measures 1:1 with sugar
- 1 tsp baking powder - Make sure it is fresh
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.25 tsp xanthan gum - Do not skip — acts as a binder to prevent crumbling
- 0.25 tsp sea salt
- 0.5 cup unsalted butter - 113g, softened to room temperature
- 4 large eggs - Room temperature
- 0.33 cup unsweetened almond milk - 80ml; coconut milk or diluted heavy cream may be substituted
- 1.5 tsp banana extract - Pure banana extract recommended for best flavor
- 1 tsp vanilla extract
Optional Mix-Ins
- 0.5 cup chopped walnuts - 60g, optional; pecans also work well
- 0.33 cup sugar-free chocolate chips - 60g, optional; Lily's brand recommended
Instructions
- Preheat your oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving an overhang on the long sides, then lightly grease the parchment and exposed pan sides with butter or cooking spray.
- In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, xanthan gum, and salt for at least 30 seconds until fully combined with no lumps.
- In a second large bowl, beat the softened butter and any remaining sweetener with a hand mixer or stand mixer on medium speed for 2–3 minutes until light, fluffy, and pale in color. Scrape down the sides as needed.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the banana extract and vanilla extract on medium speed for 30 seconds until smooth.
- Add half the dry ingredients to the wet ingredients and stir gently; pour in the almond milk and stir, then fold in the remaining dry ingredients until just combined and no streaks remain — do not overmix.
- If using walnuts or chocolate chips, fold them gently into the batter, reserving a tablespoon to sprinkle on top of the loaf before baking.
- Pour batter into the prepared pan, smooth the top with a spatula, tap the pan gently on the counter 2–3 times, then bake on the center rack for 45–55 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the bread cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment overhang and cool completely on the rack for at least 1 hour before slicing with a serrated knife.
Notes
- Use room temperature eggs and butter — cold ingredients won't incorporate properly and will result in a dense loaf. Let them sit out for 30–45 minutes before baking.
- Measure almond flour by spooning it into your measuring cup and leveling off; scooping directly from the bag packs in too much flour and makes the bread dry.
- Do not skip the xanthan gum — it acts as a binder and prevents the bread from crumbling when sliced.
- Don't overmix once the dry ingredients are added; mix only until no streaks remain to keep the crumb tender.
- Allow the bread to cool completely before slicing — warm keto bread is fragile and will crumble. At least 1 hour of cooling is essential.
- For a dairy-free version, substitute an equal amount of melted coconut oil for the butter. Note this will add a subtle coconut flavor and changes the creaming step — simply mix the oil with the sweetener before adding eggs.
- To make muffins instead of a loaf, fill a greased or lined 12-cup muffin tin 2/3 full and bake at 350°F for 20–25 minutes.
- Store wrapped tightly in plastic wrap at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individual slices for up to 3 months.
- To refresh day-old bread, warm slices in a 300°F oven for 5–7 minutes or toast in a toaster oven for a slightly crispy exterior.
- For a hint of real banana flavor, replace the banana extract with 1 small mashed ripe banana for the whole loaf — this adds approximately 1g net carb per slice.