This keto banana bread is the perfect low-carb, sugar-free treat for anyone following a ketogenic or gluten-free diet. Made with almond flour, flaxseed meal, and sweetened with Brown Swerve, this banana bread captures all the flavor of traditional banana bread without the carbs. It’s a moist, delicious option for breakfast, snacks, or dessert. Infused with banana extract and vanilla, this keto banana bread is customizable with nuts or sugar-free chocolate chips. Enjoy a guilt-free indulgence that’s both satisfying and easy to make!

Ingredients:
Dry Ingredients:
- 1 ¼ cups almond flour
- ¼ cup flaxseed meal
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ teaspoon cinnamon
Wet Ingredients:
- ½ – ¾ cup Brown Swerve (see Notes)
- 1 cup (2 sticks) butter, softened
- 4 large eggs
- ⅓ cup sour cream (or Greek yogurt)
- 1 tablespoon banana extract
- 2 teaspoons vanilla extract
Optional Add-Ins:
- ½ cup chopped walnuts (or pecans)
- ½ cup Lily’s sugar-free dark chocolate chips
Instructions:
- Preheat your oven to 325°F (163°C). Grease a muffin tin or loaf pan with non-stick spray, or line the loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, flaxseed meal, baking powder, salt, xanthan gum, and cinnamon. Set aside.
- In a separate bowl, use a hand mixer or stand mixer to beat the softened butter and Brown Swerve together on high speed for about 2 minutes until smooth and creamy.
- Lower the speed to medium, then add the eggs one at a time, beating well after each addition.
- Add the sour cream, banana extract, and vanilla extract. Continue mixing on medium speed until everything is well combined.
- Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, beating until fully incorporated. Be careful not to overmix.
- If using optional add-ins like nuts or chocolate chips, fold them into the batter now.
- Spread the batter into the prepared loaf pan or muffin tin. If desired, sprinkle additional chopped nuts on top.
- Bake for 25-30 minutes for muffins, or 55-60 minutes for a loaf. To check for doneness, insert a toothpick or butter knife into the center of the bread. If it comes out clean or with a few crumbs, the bread is ready. The top should be lightly browned.
- Allow the bread to cool completely in the pan before removing and slicing.
Why You’ll Love This Recipe
This keto banana bread is the perfect way to enjoy a comforting, low-carb treat that still satisfies your banana bread cravings. With almond flour and flaxseed meal as the base, it’s a healthier alternative to traditional banana bread, offering a moist and flavorful loaf. The addition of banana extract gives it that classic banana flavor without the extra carbs. Plus, it’s customizable with your choice of nuts or sugar-free chocolate chips for an extra touch of indulgence.
Tips
- Check for Doneness: Baking times can vary based on the pan size and oven, so use a toothpick or knife to test for doneness. The bread should come out clean when fully cooked.
- Don’t Overmix: Overmixing the batter can result in a dense loaf. Mix just until the ingredients are combined.
- Room Temperature Ingredients: For the best results, use room-temperature butter and eggs, which will help the ingredients blend more smoothly.
Variations and Substitutions
- Sweetener: If you prefer a different sweetener, you can substitute Brown Swerve with any other low-carb sweetener like erythritol, stevia, or monk fruit, adjusting to taste.
- Flour Alternatives: Almond flour is key for the low-carb aspect of this bread, but if you don’t have it, you can substitute it with coconut flour (using only 1/3 of the amount).
- Dairy-Free: To make this banana bread dairy-free, substitute the butter with coconut oil or a dairy-free butter alternative, and use coconut yogurt in place of sour cream.
- Add-Ins: Feel free to switch out the walnuts for other nuts like almonds or macadamias, or skip them altogether for a nut-free version.
FAQs
- Can I use regular banana extract instead of banana extract for keto?
Yes! Banana extract is usually sugar-free, so it’s perfect for a keto-friendly recipe. Just ensure it doesn’t have any added sugar or carbs. - Can I store the bread?
Yes, you can store this bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week. - Can I freeze this bread?
Absolutely! This keto banana bread freezes well. Just slice it before freezing so you can take out individual slices as needed.
Serving Suggestions
- With Butter: Serve warm slices of banana bread with a smear of butter for a delicious, indulgent treat.
- As a Snack: This bread makes an excellent snack or breakfast option with a cup of coffee or tea.
- With Berries: Top your banana bread with fresh berries and whipped cream for a light and refreshing dessert.
- For Brunch: Pair with a side of scrambled eggs and avocado for a satisfying low-carb brunch.
Keto Banana Bread
16
servings15
minutes1
hourIngredients
Dry Ingredients:
1 ¼ cups almond flour
¼ cup flaxseed meal
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon xanthan gum
½ teaspoon cinnamon
Wet Ingredients:
½ – ¾ cup Brown Swerve (see Notes)
1 cup (2 sticks) butter, softened
4 large eggs
⅓ cup sour cream (or Greek yogurt)
1 tablespoon banana extract
2 teaspoons vanilla extract
Optional Add-Ins:
½ cup chopped walnuts (or pecans)
½ cup Lily’s sugar-free dark chocolate chips
Directions
- Preheat your oven to 325°F (163°C). Grease a muffin tin or loaf pan with non-stick spray, or line the loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, flaxseed meal, baking powder, salt, xanthan gum, and cinnamon. Set aside.
- In a separate bowl, use a hand mixer or stand mixer to beat the softened butter and Brown Swerve together on high speed for about 2 minutes until smooth and creamy.
- Lower the speed to medium, then add the eggs one at a time, beating well after each addition.
- Add the sour cream, banana extract, and vanilla extract. Continue mixing on medium speed until everything is well combined.
- Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, beating until fully incorporated. Be careful not to overmix.
- If using optional add-ins like nuts or chocolate chips, fold them into the batter now.
- Spread the batter into the prepared loaf pan or muffin tin. If desired, sprinkle additional chopped nuts on top.
- Bake for 25-30 minutes for muffins, or 55-60 minutes for a loaf. To check for doneness, insert a toothpick or butter knife into the center of the bread. If it comes out clean or with a few crumbs, the bread is ready. The top should be lightly browned.
- Allow the bread to cool completely in the pan before removing and slicing.
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