Moist and super simple to make: this low carb keto banana bread is perfect for breakfast or as an afternoon snack. It is gluten free, grain free and only 4.4g net carbs per slice. A sugar free banana bread that’s a hit with the whole family, low carb or not!

The Custom Keto Diet is allows someone to create their very own keto diet plan based on their food preferences, daily activity levels, height,weight and target weight goals 

There’s lots of people around who will tell you bananas are “not allowed” when you’re eating low carb. Here’s what I think: A banana is high in sugar and carbs. But if you’re choosing your recipe wisely, you can enjoy all the banana taste without actually letting your blood sugar rocket sky-high.

Most low carb banana bread recipes use banana flavouring instead of a real banana. This obviously keeps the carb count really low. But I think you’ll never get close to the taste of a proper banana with extracts, not to mention the wonderful moist texture of real banana bread.


Bananas have a very intense flavour. 1/2 a cup of mashed banana – that’s one large banana or 2 small ones – is enough to create a bread that’s low in carbs and low in sugars. This keto banana bread recipe contains 1/8 of a banana (I’d say that is about 1 bite) and 4.4 grams of net carbs per slice.

Quick note – I’m calling this recipe “sugar free banana bread” because I’m using erythritol instead of added sugar, honey or maple syrup. It comes in at 2.7 grams of (natural) sugars per slice, which is equivalent to just over 1/2 teaspoon.


1.) Put the eggs, mashed banana and melted butter in a bowl. Blend until smooth and frothy with an electric mixer.

The Custom Keto Diet is allows someone to create their very own keto diet plan based on their food preferences, daily activity levels, height,weight and target weight goals 

TIP: It is ABSOLUTELY ESSENTIAL to use an overripe banana in this recipe. It should have lingered in your fruit basket forever and have brown specks on the skin.

2.) Stir together the dry ingredients – almond flour, erythritol, cinnamon and baking powder – in a separate bowl. Then add to the egg mix.

I used golden erythritol in the images, which is a brown sugar replacement. But any granulated sweetener will work.

3.) Blend!

4.) Last, stir in the crushed walnuts, keeping some back for decorating.

5.) Fill into a bread tin lined with parchment paper and bake for 40 minutes.

Tip: Check after 30 minutes to see if the banana bread is browned already. If so, cover loosely with aluminium foil for the last 10 minutes to prevent burning. (I covered my bread at minute 35 and found that it was browned a little much for my liking.)


Don’t have walnuts? You can use any nuts in this recipe. I think pecans or hazelnuts would work particularly well.

Instead of nuts, you could add sugar free chocolate chips instead. It’s easy to make your own. Alternatively, use chopped dark chocolate with a cocoa content of at least 85 % or a brand like Lily’s.

I used a small 7.5 x 3 inch loaf tin  (1 lb volume) for this recipe. It’s the perfect size for low carb bread because it’s nutrient dense and filling and servings need to be smaller. If you use a loaf pan like this, your bread will be taller than wide.

If you only have a full size bread pan, you can double the recipe. I this case, increase the baking time to about 1 hour. Be sure to insert a knife to test the inside is baked (if it comes out with dough sticking to it keep your bread in a bit longer). Again, cover the top loosely with aluminium foil once the top is browned to prevent burning.

To make this recipe dairy free, replace the butter with coconut oil.

I used ground almonds in this recipe. This is equivalent to regular blanched almond flour in the US. Almond meal (essentially almonds ground up including skins) would also work well and give a more rustic texture.

If you’re using super fine almond flour, I recommend to reduce the amount to 1 1/4 cup as it is more absorbent.

I have not tried this myself, but it should be possible to replace the almond flour with 1/2 cup of coconut flour. In this case, you may also want to add 1/4 tsp of xanthan gum.

To make this banana bread egg free, sub with flax eggs: mix 3 tbsp of ground flaxseed and 9 tbsp of water, let sit for 10 minutes so the flax can absorb the liquid. Then add to the batter.


I tend to keep the bread in a cake tin on the counter for a couple of days. Then I store it in the fridge. It stays fresh for about 1 week.

You can also freeze it! I do this with all my almond flour cake recipes. I slice the bread before freezing. That way, I can simply take out one slice when I feel like a treat.

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