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Keto Banana Bread

Moist, tender, low-carb banana bread made with almond flour and erythritol that satisfies cravings without breaking keto macros.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 medium ripe bananas mashed (about 1 cup)
  • 2 cups almond flour finely ground
  • 1/2 cup erythritol or monk fruit sweetener
  • 3 large eggs
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg optional
  • 1/2 cup walnuts or pecans chopped (optional)

Equipment

  • 9 x 5 inch loaf pan
  • Parchment paper
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 9 x 5 inch loaf pan with parchment paper.
  2. Peel and mash the bananas in a mixing bowl until mostly smooth with a few lumps remaining.
  3. Whisk in the eggs, melted butter, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the almond flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Fold the dry mixture into the wet ingredients just until no dry streaks remain; do not overmix.
  6. Gently fold in the chopped walnuts or pecans, if using.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For deeper flavor, use bananas with dark brown spots. The loaf stays moist for several days and freezes well for up to three months.