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.
What Makes This Keto Banana Bread 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.
Key Ingredients for Keto Banana Bread
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.
- 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.
Other Keto Recipes You’ll Love
- Keto Peanut Butter Cups
- Keto Lemon Bars
- Soft Keto Peanut Butter Cookies
- Keto Red Velvet Cake
- Keto Granola
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Keto Banana Bread
- Muffin tin or loaf pan
- Non-stick spray or parchment paper
- Large bowls (2)
- Stand mixer or hand mixer
- Silicone spatula
- ½ – ¾ cup Brown Swerve see Notes
- 2 sticks butter 1 cup, softened
- 4 eggs
- ⅓ cup sour cream or Greek yogurt
- 1 tablespoon banana extract
- 2 teaspoons vanilla extract
- 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 soda, salt, xanthan gum, and cinnamon. Set aside.
- 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.
- Spread batter into loaf pan, or portion into muffin tin. Top with additional chopped nuts if desired.
- 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.
- 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.
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