Keto Banana Bread

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.

Prep: 15

Cook: 1

Total: 1 15

Yield:16 slices

Equipment

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

Ingredients

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
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 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.
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.

Notes

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.

Nutrition

Recipe By:Cheryl Malik