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This keto banana bread is moist and rich, and it tastes just like my favorite banana bread recipe! Except there’s less than 1g net carbs and NO bananas, making this the best low carb, sugar free banana bread out there.

Overhead photo of a keto banana bread loaf, sliced

What Makes This Recipe So Good

  • Umm. This bread is AMAZING. I went a little overboard on the photos for this one, I admit, but that’s because I NEED you to understand how incredibly MOIST and BEAUTIFUL this loaf of keto banana bread is!
  • It bakes up perfectly with this gorgeous golden crust outside and this tender bread dough inside that’s not heavy or gooey or dense at all.
  • It has all the great things you love about traditional banana bread without any of the added sugar or high-carbohydrate ingredients. Between the bananas and added sugar and the all-purpose flour, traditional slices frequently have a minimum of 30g net carbs. Minimum. Per slice. With this recipe, though, one slice of keto banana bread is only 1g net carb!
  • Any leftovers will keep up to 2 weeks as long as you refrigerate them in an airtight container! You might also wrap it in parchment paper and then store it in the airtight container, to keep moisture from building up. I like to warm a slice in the microwave for 30 seconds then spread a little butter on it… OMG.
Keto banana bread slices in a loaf pan

Key Ingredients

Banana Extract – Since bananas aren’t keto, we need another way to get that amazing banana flavor. That’s where banana extract comes in! It gives your bread batter an incredibly natural flavor – not that artificial, fake banana flavor you might remember from candies or banana-flavored syrups. Different brands of extracts will have different intensities, so keep that in mind and adjust as needed. Always go for real extracts instead of imitation!

Sour Cream – Sour cream keeps your banana bread beautifully moist and tender! Don’t worry, the flavor is really not noticeable. Since this is a keto banana bread, obviously you want to use a full-fat sour cream. You can also use Greek yogurt here or unsweetened, plain, full-fat yogurt.

Xanthan Gum – Don’t skip this one. Xanthan gum helps keep moisture in your bread, but it also gives your bread structure and helps it form and keep its shape. Just be careful not to use too much xanthan gum, because too much can really throw off the texture.

A loaf of keto banana bread with 2 pieces sliced off the end, laying one on top of the other

Chef’s Tips

  • Don’t over-mix your batter! SUPER important. If you stir too long or too vigorously, the dough will bake up dense and dry. Instead, stir just to combine and thoroughly moisten all the dry ingredients.
  • If your keto banana bread is baking unevenly (i.e. more done on the outside but still undercooked on the inside) then try covering the loaf pan with aluminum foil.
  • This bread won’t rise much, so in order to get the best lift you can, you have to use fresh baking powder.
  • Bake times vary from one oven to another. The easiest way to tell if your bread is ready is the toothpick test! Insert a toothpick (or a butter knife if you don’t have a toothpick) into the very center of the bread loaf. If it comes out clean or with very few crumbs, it’s time to take the bread out of the oven. Keep in mind that the bread will keep baking as it cools in the pan, so you don’t want it in the oven too long.
A slice of keto banana bread with butter on a white plate with a butter knife

Other Keto Recipes You’ll Love

Recipe By: Cheryl Malik

Keto Banana Bread

Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
This keto banana bread is moist and rich, and it tastes just like my favorite banana bread recipe! Except there's less than 1g net carbs and NO bananas, making this the best low carb, sugar free banana bread out there.
16 slices


  • Oven
  • Muffin tin or loaf pan
  • Non-stick spray or parchment paper
  • Large bowls (2)
  • whisk
  • Stand mixer or hand mixer
  • Silicone spatula


Dry Ingredients

  • 1 ¼ cup 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
  • 2 sticks butter 1 cup, softened
  • 4 eggs
  • 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


  • Preheat oven to 325° Fahrenheit.
  • Grease muffin tin or loaf pan with non-stick spray, or line loaf pan with parchment paper.
  • In large bowl, whisk together almond flour, flaxseed meal, baking powder, salt, xanthan gum, and cinnamon. Set aside.
    Dry ingredients for keto banana bread
  • In another bowl, use hand mixer or stand mixer to beat butter and Brown Swerve together on high speed until smooth and creamy, approximately 2 minutes.
  • Lower speed to medium. Add eggs one-at-a-time, beating mixture well after each addition.
  • Add in sour cream, banana extract, and vanilla extract. Continue beating mixture on medium speed until combined.
  • Lower speed to low. While mixing, slowly beat in dry ingredient mixture until all dry ingredients are incorporated and no flour pockets remain. Be careful not to overmix. If using nuts or chocolate chips, fold them in here.
    Batter for keto banana bread in large glass mixing bowl with silicone spatula
  • Spread batter into loaf pan, or portion into muffin tin. Top with additional chopped nuts if desired.
    Keto banana bread batter in loaf pan lined with parchment paper
  • Bake 25 to 30 minutes for muffins, or 55 to 60 minutes for bread loaf. To check doneness, insert toothpick or butter knife into center of bread and remove. If utensil comes out completely clean or with few crumbs, baking is done. Top of bread should be lightly browned. Bread will continue cooking slightly while resting.
    Baked keto banana bread in loaf pan
  • Remove bread from oven. Let cool in pan completely, then remove and slice.
  • Make it Dairy Free: Use non-dairy butter and vegan sour cream or unsweetened dairy-free yogurt instead of butter and sour cream.
  • Sugar Substitute: You can use Brown Swerve, Sukrin, or any other keto-friendly brown sugar substitute you’d like.
  • Storage: Uneaten keto banana bread must be refrigerated in an airtight container.
Recipe yields one loaf of 8-16 slices, though the actual number of slices per loaf will depend on how thickly you cut them. Nutritional values shown reflect information for one slice of 16 using Bob’s Red Mill Almond Flour, Baking Powder, and Flaxseed Meal, and Brown Swerve. Nutritional values do not include information for walnuts, pecans, or chocolate chips. Macros may vary slightly based on specific brands and types of ingredients used.

Approximate Information for One Serving

Serving Size: 1sliceCalories: 211calProtein: 4gFat: 20gSaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 254mgPotassium: 116mgTotal Carbs: 9gFiber: 2gSugar: 1gErythritol: 6gNet Carbs: 1gVitamin A: 446IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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  1. In step 3 I see “baking soda”… but in the ingredients list I see baking powder. Please clarify!

    1. Oh, goodness, sorry about that! It should be baking powder in both spots – we’ve updated the instructions! Thanks for bringing that to our attention!

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