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For the longest time, it seemed as though creating a low carb banana bread recipe was unlikely. And that was sad.
After all, you wouldn’t be able to include banana in a keto banana bread – too many carbs. And without it, you’d miss the point completely.
But then it came to me! There is a way to bake perfectly moist and delicious, gluten-free sugar-free banana bread without missing anything (except the carbs). Yay!
The Key To Keto Banana Bread
So what’s the secret to this keto banana bread recipe? Have you figure it out yet?
You guys, this is like the best stuff ever! You can make a truly low carb banana bread recipe and it still tastes like bananas!
Everyone that’s tried it so far – including those that don’t usually eat low carb or sugar-free foods – really enjoyed it. No one could tell that it’s low carb, paleo, gluten-free, and sugar-free.
No one said, “Oh, that must be keto banana bread” or “Sugar free banana bread? Really?”…because no one was thinking about anything other than the next bite. It’s that yummy!
My husband even commented, “You can really taste the banana in there!” I admit laughed a little at that one.
You don’t actually need bananas to make this low carb banana bread recipe; simply use natural banana extract.
Extracts are the secret ingredient to make almost any high-sugar or high-carb food possible again on a sugar-free or low carb diet. The more of them I try, the more convinced of this I get.
And just to clarify, I’m not talking about those artificial “imitation” extracts. You do not want those!
Invest in a real extract and it’ll last pretty much forever.
If you haven’t branched out to other extracts beyond classic vanilla, you’ll want to do it for this gluten-free sugar-free banana bread recipe. The banana extract makes it taste exactly like real banana bread!
It’s the difference between a regular quick bread and a deliciously moist, flavorful keto banana bread.
How To Make Low Carb Banana Bread with Almond Flour & Coconut Flour
This sweet treat is so easy to make, too. In just over an hour you can have a gluten-free low carb banana bread all set to go.
You already know the secret ingredient in this low carb banana bread recipe, but what else is used?
- Almond flour
- Coconut flour
- Gluten-free baking powder
- Unsweetened almond milk
- Banana extract
(The amounts are on the recipe card below, but don’t miss my tips in the post first!)
As you can see, this particular recipe uses a blend of coconut and almond flours to get the right density and moistness in your loaf. Sometimes you really need to use a blend of flours to get that “just right” texture, and this is one of those times. The wet/dry ingredient ratio is important here because that’s what ensure the right texture.
Here are a few other things you’ll want to keep in mind before you get started baking your yummy keto banana bread:
You can make this low carb banana bread recipe dairy-free if you need to. Both ghee and coconut oil are possible dairy-free alternatives to the called-for butter.
Since the recipe calls for creaming the butter, the end result will be a little different. But, it will still work!
Use fresh baking powder
I know, I know. You baking powder isn’t bad. But if it’s been in the cabinet since who-knows-when, chances are that it’s really time for you to buy some fresh.
Keto banana bread doesn’t rise very well, so fresh baking powder is especially important to help it rise as much as possible.
An option for improving texture
If you don’t mind using xanthan gum, adding 1/2 teaspoon into the dry ingredients will make the texture better and more sturdy. It’s not required, though.
Round the top
Since it doesn’t rise much, shaping the batter by rounding the top is going to help your low carb banana bread recipe look more traditional.
Consider covering it part way through
Keep an eye on your bread as it bakes and consider covering the top if needed.
How will you know your sugar-free banana bread needs this bit of TLC? If the top starts to brown but the inside is still moist, that’s when you cover it.
Simple tent the top with foil and continue baking your healthy banana bread until it’s done.
If you’ve been reading a lot of low carb recipes around here, you’ll see me mention that patience should be included as a part of most recipes. And it’s so hard!
As excited as you are to dive into your gluten-free sugar-free banana bread, waiting until it’s cool is essential if you don’t want it to fall apart.
How To Store Gluten-free Sugar-free Banana Bread
Are you ready to get baking? You can even go ahead and make a double batch if you’d like, because this low carb banana bread recipe keeps well.
It will be fine for a couple of days on the counter, and you can keep it in the fridge for even longer. If you’re going to refrigerate it, wrap in parchment paper instead of plastic, so that it doesn’t collect too much moisture and get soggy.
It will also freeze well. Simply slice it up and freeze the slices. That way you can pull it out as you want to use it!
This is a fantastic and festive low carb holiday recipe to share with your friends because no one is going to realize it’s keto banana bread, or even give as a gift to your fellow low carb, sugar-free loving pals.
And if you’d still like to try a recipe that is gluten-free but aren’t worried about low carb, you can try some coconut flour banana muffins instead. Or even an allergy-friendly chocolate chip banana bread.
More Low Carb Recipes To Love
Keto Low Carb Banana Bread Recipe with Almond Flour - Sugar Free
This low carb banana bread recipe with almond flour & coconut flour is perfectly moist & rich. No one will know it's keto banana bread! Naturally paleo, gluten-free, sugar-free, and healthy.
Click on the underlined text below to buy ingredients!
Please ensure Safari reader mode is OFF to view ingredients.
- 2 cup Blanched almond flour
- 1/4 cup Coconut flour
- 1/2 cup Walnuts (chopped; plus more for topping if desired)
- 2 tsp Gluten-free baking powder
- 2 tsp Cinnamon
- 1/4 tsp Sea salt (optional)
- 6 tbsp Butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different)
- 1/2 cup Erythritol
- 4 large Egg
- 1/4 cup Unsweetened almond milk
- 2 tsp Banana extract
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 350 degrees F. Line a 9x5 in (23x13 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
- In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and sea salt (if using).
- In another large bowl, use a hand mixer to butter and erythritol until fluffy. Beat in the eggs (use the low setting to avoid splashing). Stir in the banana extract and almond milk.
- Pour the dry ingredients into the wet. Beat on low setting until a dough/batter forms.
- Stir in the chopped walnuts.
- Transfer the batter into the lined loaf pan and press evenly to make a smooth top. If desired, sprinkle the top with additional chopped walnuts and press them lightly into the surface.
Bake for 50-60 minutes, until an inserted toothpick comes out clean.
- Cool completely before removing from the pan and slicing. (The longer you let it sit before slicing, the better it will hold together. The next day is ideal if possible.)
This banana bread is a little more crumbly than a typical banana bread made with flour. You can add a 1/2 teaspoon xanthan gum if you'd like it to be less crumbly, but I didn't find it necessary.
Serving size: 1 3/4"-thick slice
Video Showing How To Make Keto Banana Bread:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Keto Banana Bread!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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