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Keto Banana Bread

Keto Banana Bread

Moist, buttery, and perfectly sweet, this keto banana bread delivers classic flavor with just ~4g net carbs per slice. Simple ingredients, one bowl, and freezer-friendly convenience.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 1 Person
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup (100 g) granulated erythritol/allulose (or to taste)
  • 4 large eggs, room temperature
  • ½ cup (113 g) unsalted butter, melted & slightly cooled (or coconut oil)
  • ¼ cup unsweetened almond milk (or heavy cream)
  • 2 tsp banana extract (or 30–40 g very ripe banana, mashed, if your carbs allow)
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts/pecans,
  • 1 tsp cinnamon

Equipment

  • 1 9×5-inch loaf pan (or 8.5×4.5-inch)
  • 1 Parchment paper & nonstick spray/butter
  • 1 Mixing bowl + whisk (or hand mixer)
  • 1 Rubber Spatula
  • 1 Measuring Cups & Spoons
  • 1 Wire rack
  • 1 Toothpick or cake tester

Method
 

  1. Preheat & prep: Preheat oven to 175°C (350°F). Line a loaf pan with parchment, allowing for overhang “handles.
  2. Mix dry ingredients: In a large bowl, stir together almond flour, coconut flour, baking powder, baking soda, salt, and sweetener until no lumps are left.
  3. Whisk wet ingredients: In another bowl, beat together eggs, melted butter, almond milk, banana extract and vanilla.
  4. Combine: Stir the dry ingredients into the wet ingredients and fold together with a spatula just until combined. Batter will be thick—don’t overmix. Fold in nuts/cinnamon if using.
  5. Bake: Transfer to the pan, smooth the top and bake 40 to 50 minutes until golden and a toothpick comes out mostly clean (a few moist crumbs are OK).
  6. Rest & slice: Cool in pan 10 minutes, then lift out, and cool completely on rack before slicing so they don’t crumble.

Notes

  • You want to keep the eggs at room temperature and the batter warm so that the butter doesn’t seize.
  • A hint of banana extract is used to keep carbs ultra‑low; real banana can bump up carbs fast.
  • Measure the flours by weight for best texture — almond flour packs unevenly by the cup.
  • Tent with foil at the 30-minute mark if the top browns too quickly.
  • Cool it to room temperature before slicing; keto loaves set as they cool.
  • Wrap up slices individually and freeze them so you always have an instant snack in portion-friendly form.