Breads/ Desserts/ KETO Friendly

Low Carb Banana Bread…yes!

Don’t give up your Banana Bread! Here’s a Low Carb Banana Bread recipe that is sweet and moist. When I started on my low carb journey, I thought…”Oh no, I have to give up my beloved banana bread.” Not so! Gemma, at BiggerBolderBaking has a foolproof recipe which answered my prayers. I can have my fruit and eat it too! I tweaked it a little to my family’s liking, as usual, and it’s my new go-to sweet that I always have in the freezer. I use ChocZero Maple Syrup, because not only have I found it to be the tastiest, but I like the monk fruit extract sweetener they use, which is the only maple syrup on the market without sugar or sugar alcohols.

Another great thing about this Low Carb Banana Bread, is that it can be frozen. As you can see in the pictures below, I use two 6″x4″ loaf pans, instead of one large one, and I freeze one of the loaves when it has completely cooled. I wrap it tightly in saran wrap and then in a zip lock freezer bag.

Adapted from: BiggerBolderBaking

Net Carbs: 4.1 per slice


  • If baking in 2 / 6 x 4″ loaf pans, as I have done here, the time is 25 to 35 minutes, checking at 25 minutes, as all ovens are different.
  • I get 12 servings when baked in 2/6 x 4″ loaf pans
  • If you bake this in a 9 x 5″ loaf pan, the time is 40-50 minutes baking time, checking at 35 minutes, as all ovens are different.
  • I get 10 servings when baked in a 9 x 5″ loaf pan
Low Carb Banana Bread ingredients

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Low Carb Banana Bread - Keto Friendly

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By leslie Serves: 12
Prep Time: 5-10 minutes Cooking Time: 25-35 minutes

You can have your bread and banana too! Low Carb, Keto-Friendly and SO moist! Only 4.1 Net Carbs per slice.


  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 ripe bananas, mashed
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1/4 cup sugar-free maple syrup
  • 1/2 cup walnuts, chopped
  • 1/4 cup sugar-free chocolate chips (optional)



Preheat the oven to 350F and line either 2/4x6 loaf pans or a 9 x 5 loaf pan with parchment paper. TIP: lightly spray the pan first, so as parchment paper will stay in place.


Stir together the first 4 dry ingredients.


In another bowl, beat the eggs together with an electric mixer, adding mashed banana, eggs, coconut oil, maple syrup, and vanilla and stir until a batter is formed.


Fold the wet ingredients into the bowl with the dry ingredients.


Lastly, add the walnuts (and sugar-free chocolate chips, if using), reserving some to sprinkle on top of the bread.


Bake for 25-35 minutes or until a toothpick or cake tester probe comes out clean. Check the cake at 20 minutes and If the top is already brown enough, place a piece of tin foil loosely over the top so it doesn't burn.


Let the banana bread cool completely before slicing.


Put in an airtight container in the refrigerator for up to 4 days.


I can freeze one of the mini-loafs for up to a month in the freezer...but it NEVER lasts that long. I let it thaw in the fridge but you can defrost it in the microwave but all microwave times are different, so you'll have to determine this per your microwave. Mine thaws enough in 2.5 minutes on Defrost.


  • 108 Calories
  • 6.1g Carbohydrates
  • 8.9g Fat
  • 2.g Fiber
  • 3.9g Protein
  • 3.1g Saturated fat


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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