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    Home » Recipes

    Published: Nov 30, 2017 ·Updated: Feb 24, 2022 by Sabra · 110 Comments

    Keto Banana Bread

    Jump to Recipe Jump to Video Rate this Recipe
    A loaf of gluten free banana bread on a cutting board with one sliced smeared with butter.

    This Low Carb, Keto Friendly Banana Bread is exactly what you have been missing on your ketogenic diet! Try it with your favorite additions, like chocolate chips or chopped nuts.

    A loaf of banana bread on a cutting board with one sliced smeared with butter.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Oh, how I have missed banana bread. Is it dessert? Is it breakfast? I have no idea - all I know is that it's 100% delicious!

    Bananas are pretty high in carbs, so I had all but written it off when I started eating keto. But one day, as I was throwing out some overripe bananas that my kids hadn't eaten - I decided to give it a shot.

    I wasn’t sure that it was even possible to make a low carb banana bread. I mean, Bananas and Bread are both traditionally off-limits for low carbers. But, I’m always up for a challenge so I decided to give it my best shot.

    I first tried using banana extract instead of real bananas. However, I realized pretty quickly that extract wasn’t gonna cut it. The texture was all wrong and it tasted more like banana candy than actual bananas.

    A loaf of keto banana bread sliced on a wooden board

    I decided that if I only used one banana, I could keep that banana flavor without raising the carbs too much. This just left the issue of texture.

    Traditional banana bread (at least good banana bread) is really moist, and the banana is a huge contributor to that. To prevent dry bread, I tossed in some extra egg yolks and flax meal. It totally worked and the result was seriously AMAZING!

    I also like to make this 'bread' into muffins. This makes it easier to portion (and easier to stick to one serving!) Having it as muffins also makes it a terrific grab and go breakfast for my kiddos - which makes mornings so much easier for me 😉

    banana bread muffins made with almond flour and chocolate chips

    How to make Keto Banana Bread

    To start with this low-carb banana bread, preheat your oven to 350F and prepare a muffin pan or loaf pan, with nonstick spray. Next, mash your banana in a large mixing bowl, then add in the eggs, egg yolks, melted butter, and vanilla stirring to combine. You could also toss this all into a food processor or blender, but I prefer to mix by hand.

    NOTE: For dairy-free or paleo you could sub melted coconut oil or Ghee for the butter. If you opt for ghee, I recommend trying vanilla bean ghee - it's so good and I think it would make a great addition to baked goods!

    After that, combine the almond flour, flax meal, Erythritol, salt, and baking powder in a separate bowl and stir. Then, add the dry ingredients into the wet and mix well.

    At this point, you can fold in some chocolate chips or chopped nuts if you would like. I love Lily's stevia-sweetened chocolate, but there are a bunch of keto-friendly chocolate options.

    Next, transfer to the prepared baking dish and bake in the preheated oven 20 minutes for muffins and 35 minutes for a regular-sized loaf.

    low carb chocolate chip banana bread batter in a muffin tin

    I love to eat mine warm and smeared with butter. To me, it doesn't get any better than that!

    Try these other great recipes from This Mom's Menu:

    • Keto Banana Bread Bottom Cheesecake
    • Keto Carrot Cake with Cream Cheese Frosting
    • Low Carb Orange Cherry muffins
    • Keto Pumpkin Cream Cheese Muffins

    Looking for more keto recipes that use real bananas? Check these out:

    • Keto Banana Bread Bottomed Cheesecake
    • Low Carb Bananas Foster Pancakes
    • Keto Banana Pudding
    A loaf of low carb banana bread on a cutting board with one sliced smeared with butter.

    Keto Banana Bread

    Sabra - This Mom's Menu
    This Keto Banana Bread is exactly what you have been missing on your ketogenic diet! It makes the perfect low carb snack or quick keto breakfast. Try it with your favorite additions, like chocolate chips or chopped nuts.
    4.69 from 96 reviewers
    Prevent your screen from going dark
    Servings 12 servings
    Prep Time 15 mins
    Cook Time 30 mins

    Ingredients
      

    • 1 medium overripe banana
    • 2 large eggs
    • 2 egg yolks
    • ½ cup of butter melted (sub ghee or coconut oil for dairy free, paleo options)
    • 1 teaspoon vanilla
    • ¾ cup Almond Flour
    • ¼ cup of flax meal
    • ½ cup of confectioners erythritol or sweetener of choice
    • ¼ teaspoon of salt
    • 1 teaspoon Baking Powder

    Instructions
     

    • Preheat the oven to 350F and grease a muffin tin or large loaf pan with non stick spray.
    • In a large bowl, mash the banana with a fork then add in the melted butter, eggs, egg yolks, and vanilla. Stir until well combined.
    • In a separate bowl, combine the almond flour, flax meal, erythritol (or other sweetener), salt and baking powder. Stir until it's all mixed together.
    • Gradually combine the dry ingredients with the wet, stirring after each addition, until they are well incorporated.
    • Transfer batter to muffin tin or loaf pan, and bake 20 minutes for muffins and 30-35 minutes for a loaf pan.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1slice/muffinCalories: 155kcalCarbohydrates: 5gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 80mgSodium: 129mgPotassium: 118mgFiber: 2gSugar: 2gVitamin A: 325IUVitamin C: 0.8mgCalcium: 51mgIron: 0.7mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    A loaf of gluten free banana bread on a cutting board with one sliced smeared with butter.
    « Keto at Aldi! My top 20 low carb foods to buy at Aldi
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    Reader Interactions

    Comments

    1. Martha says

      April 29, 2018 at 10:15 am

      I’ve used this recipe an added banana extract instead of vanilla with SF Lilly’s chocolate chips and chopped walnuts! Yum, yum, yum!!!

      Thanks for sharing!!👌👌

      Reply
      • Ryan says

        January 20, 2019 at 10:23 am

        How much banana extract did you use in substitution of the banana? Was thinking of doing the same thing

        Reply
        • Vana says

          February 19, 2021 at 11:46 am

          She did not use the extract in stead of the banana, but in stead of vanilla (that’s what she writes...). I also used banana extract. But also the banana AND the vanilla. Aprox. 15-18 drops of the extract. Still in the oven, smells like heaven.

          Reply
      • Patti says

        January 31, 2020 at 12:01 pm

        how much banana extract instead of the banana

        Reply
        • Jim Myler says

          November 24, 2021 at 6:57 pm

          I used 3 small bananas and no yolks with chocolate chips. was juicy and fantastic

          Thx for the Recipe

          Reply
      • Derric says

        July 06, 2020 at 5:07 pm

        I added a 1/4 tsp banana extract along with the vanilla as well. I also threw in 1/4 tsp of cake batter extract. Delish!

        Reply
        • Kayla says

          October 25, 2020 at 10:18 pm

          So you used the banana extract to get rid of the carbs?

          Reply
          • Janet says

            December 28, 2020 at 9:52 am

            The banana extract does not cancel out the carbs, but it does enhance the banana flavor.

            Reply
        • Richelle says

          September 16, 2021 at 1:06 pm

          Hi! Your recipe is awesome! I made two bartches. One with the exact ingredients and added some walnuts. It was delicious. I had to eat 2 slices though to satify me lol! It was addicting so i made another batch and doubled the recipe except for the banana (to avoid doubling the carbs) and instead of vanilla, I used 2tsps of banana extract. I also added walnuts to it. Boy it tastes exactly like the first one minus the extra carbs. So good!

          Reply
    2. Karoline says

      June 09, 2018 at 3:02 pm

      This banana bread recipe was delicious! And only 3 net carbs per muffin!

      Reply
    3. Jackie says

      June 24, 2018 at 10:09 am

      This is the best banana bread I have had since starting keto 6 mth ago. I didn't have any flaxseed so used an extra 1/4 cup of almond flour and it was just perfect. Definitely my go to recipe now.... Thank you for sharing

      Reply
      • Sabra says

        June 24, 2018 at 11:15 am

        Thanks so much for the review and way to go sticking to keto for 6 months 🙂 That's awesome!!

        Reply
      • Jazmine Arreola says

        March 23, 2019 at 12:31 am

        I didn't have flax meal and just used that same amount in pecans. It came out good, but was slightly flat. I don't know if it's because I opened the oven or the flax, but the flavor was awesome.

        Reply
        • Sabra says

          March 23, 2019 at 12:45 pm

          So glad you liked it Jazmine!

          Reply
      • Marlo says

        April 27, 2020 at 11:41 pm

        I Did the same. This is an excellent recipe .

        Reply
        • Michelle Smith says

          October 07, 2021 at 10:29 am

          Could I use slightly more erythritol to make it a little sweeter?

          Reply
          • Sabra says

            October 07, 2021 at 5:40 pm

            Hi Michelle! That should be fine 🙂

            Reply
    4. Candi says

      June 26, 2018 at 11:35 am

      I’ve just tried the recipe yesterday and the keto banana muffins came out smelling good and delicious! I’ve tossed in 1/3 cup of shredded coconut flakes and 1/4 cup of walnut pieces to add to the texture. It’s absolutely a low-carb, sugar-free treat for the day! Thanks!

      Reply
      • Sabra says

        June 28, 2018 at 4:23 pm

        Thank you for the review! I'm so glad you enjoyed them 🙂

        Reply
        • Caroline Nielson says

          September 14, 2020 at 1:25 pm

          Just made these muffins! They were so delicious 😋
          I added chips, coconut and pecans oh and some banana extract as someone had suggested
          It was so simple to make compared with other recipes.
          My hubby says “ I can see you’re not going to like these so I’d better take them all
          From you” haha!

          Reply
          • Sabra says

            September 24, 2020 at 6:27 pm

            Thanks for the great review Caroline 🙂 Glad to hear that it was a hit!

            Reply
    5. A says

      July 02, 2018 at 4:07 pm

      Made as directed and added just a few Lily;s chips to the tops. The chips melted in but who cares! I made them for my kids while I am on an extended fast. That may have been a mistake. They smell too good 🙂

      Reply
      • Alicia H says

        March 15, 2021 at 1:28 pm

        I’ve made this as Banana Bread many times, it’s so delicious. I make 4 loaves at a time so I can freeze them. I’ve added a sprinkling of Swerve brown sugar replacement to the top of each loaf just after I take the loaves out of the oven. For an extra touch of yummy. This recipe is heaven.

        Reply
    6. Yvonne says

      July 23, 2018 at 2:56 pm

      Since I’ve started carb cycling, I’ve been searching for recipes to help with the craving for breads and sweets. Tried lots and they were all lousy. Until this one! Love it soooo much! Thank you for helping me stick to this new eating lifestyle!

      Reply
    7. Courtnie says

      September 03, 2018 at 12:58 pm

      I can’t wait to try this recipe! Can you sub coconut flour instead of almond flour?

      Reply
      • Sabra says

        September 04, 2018 at 9:14 pm

        I can't say for sure since I haven't tried it personally, but I think it should work. Just remember that coconut flour is much more absorbent then almond flour, so only use about 1/3 of the amount xo

        Reply
    8. Francis says

      September 30, 2018 at 4:35 pm

      I have made a banana loaf instead of muffins. It is sooooooooooooooooo good 🙂

      Reply
      • Sabra says

        September 30, 2018 at 5:15 pm

        Thanks for the review Francis, So glad that you enjoyed it!

        Reply
    9. Marcy says

      October 13, 2018 at 12:16 pm

      Wow! Awesome recipe! Only made a couple of changes. For sweetener, I used 1/4 cup Sukrin Gold and 1/4 cup Swerve. Also used 1 whole cup Almond Flour (no flax meal in pantry) and added 1 tsp Banana extract in addition to the vanilla called for.. It’s the closest thing to real banana bread that I’ve ever tasted, and I’ve been Low Carb over 5 years. Having 1 banana throughout 12 muffins is really not that bad. Thank you for sharing this awesome recipe!

      Reply
    10. Jhim says

      October 26, 2018 at 9:37 am

      Can you substitute coconut flour for the almond flour? My grandson has a severe, all-nut allergy (minus coco-NUT), thanks.

      Reply
    11. Jhim says

      October 26, 2018 at 9:38 am

      sorry, just read through the rest of the comments (durrr.....)

      Reply
    12. May says

      November 13, 2018 at 6:14 pm

      Will this kick me out of Ketosis because of the banana? I love banana bread and I would like to make this recipe

      Reply
      • Sabra says

        November 14, 2018 at 12:57 pm

        Hi May! As long as your total net carbs (carbs - fiber) stay under about 20 grams for the day, you should be just fine and should not be kicked out of ketosis 🙂

        Reply
    13. Lynda says

      November 25, 2018 at 11:25 am

      These are my favorite Keto treat. I make them in muffins and leave out the chocolate chips. They are delicious. A perfect snack in the afternoon.

      Reply
      • Sabra says

        November 27, 2018 at 7:09 pm

        Thank you Lynda!

        Reply
    14. Louise says

      January 01, 2019 at 2:01 pm

      Added rum extract and that took it over the top.

      Reply
      • Sabra says

        January 01, 2019 at 3:31 pm

        ooohh that sounds awesome! Thanks for sharing Louise 🙂

        Reply
    15. Nikki says

      January 17, 2019 at 10:28 pm

      What can i use in place of eggs? I started the recipe and turns out I only have one...

      Reply
      • Sabra says

        January 18, 2019 at 10:12 am

        Hi Nikki, If it's not too late you could halve the recipe and probably get away with just one egg. Otherwise, you might need to wait until you have more. The eggs are essential for binding the ingredients together.
        Hope that helps!

        Reply
    16. Meagan Cunningham says

      February 04, 2019 at 4:10 pm

      I made these last night and they were delicious!! This morning I tried them again with 1tsp banana extract & 1/3 cup Fage Total Greek Yogurt to make them even lower carb and they turned out great! Definitely keeping in my favorite recipe list!!

      Reply
    17. April Whaley says

      March 13, 2019 at 12:00 am

      Hey, it is in the oven right now. Lol! But was wondering, do you think this could be made into pancakes? I'm not really a cook and while mixing, I thought it would be good pancakes.

      Reply
      • Sabra says

        March 13, 2019 at 8:05 am

        Hi April! I think that pancakes would actually work and I am mad that I didn't think of it myself! If you try it be sure to cook them on really low heat and wait to flip them until they are pretty 'set' if that makes sense and let me know how it goes!

        Reply
    18. Leigh says

      March 24, 2019 at 10:16 am

      This banana bread is delicious. I've been looking for low carb recipes. I've made this twice now, using half butter and half coconut oil. This time I doubled the recipe and made some as muffins. Yum! I did not use chocolate chips, although that is likely quite good too.

      Reply
    19. Clarise Boudreaux says

      March 31, 2019 at 10:10 am

      This looks like a wonderful recipe. Making it today. My daughter in law is paleo, do you think I could make one with maple syrup. I think paleo doesn't allow sweeteners. I know I'm adding liquid, and don't know how to make up for extra liquid. Thanks.

      Reply
      • Sabra says

        April 01, 2019 at 10:57 pm

        Hi Clarise! I hope it's not too late, but yet you should be able to use maple syrup. If the batter seems too wet, you could toss in a little bit of coconut flour.

        Reply
        • Clarise says

          April 02, 2019 at 12:15 am

          Thank you, it worked wonderfully. I did put in some extra coconut flour.

          Reply
    20. Leigh says

      April 29, 2019 at 1:59 pm

      I've made these at least three times since I found your recipe and website a little over a month ago. I have doubled the recipe the last couple times. I made the loaf, and take muffins to my mom. They disappear in no time. I haven't added any chips, and is delicious without any. Great for breakfast or a snack!! Thank you for sharing the recipe.

      Reply
      • Sabra says

        April 30, 2019 at 10:42 am

        Thanks so much Leigh!

        Reply
    21. Lizzy Parra says

      May 11, 2019 at 3:20 pm

      Perfect! Made these with sugar free chocolate chips and topped with strawberry cream cheese. So good

      Reply
    22. Alessandra says

      May 21, 2019 at 2:12 pm

      Wow it came out very good!

      Reply
    23. Kemy says

      June 06, 2019 at 11:59 pm

      It came out excellent added oat fiber instead and also added walnuts bits 1/3. Cup its 😋 it’s turned out yam

      Reply
      • Sabra says

        June 08, 2019 at 12:54 pm

        So glad that you enjoyed this Banana Bread Kemy!

        Reply
    24. Aida says

      June 11, 2019 at 11:14 am

      IHelp! have granular Swerve. What would the measurements be for that?

      Reply
      • Sabra says

        June 13, 2019 at 4:49 pm

        Hi Aida, the measurements would be the same for granular swerve 🙂

        Reply
    25. Melissa says

      June 13, 2019 at 2:17 am

      These were so delicious. After 6 months on keto Ive finally found a treat to replace my beloved cafe banana bread !! Thank you 😊

      Reply
      • Sabra says

        June 13, 2019 at 4:50 pm

        Hi Melissa! So glad you enjoyed this banana bread. Thanks for the great review 🙂

        Reply
    26. Connie says

      June 13, 2019 at 7:06 am

      Just curious can you use more banannas? My old recipe not Keto calls for 4 banannas, Everybody seems to like these but I'm wondering will it be enough bananna flavor?

      Reply
      • Sabra says

        June 13, 2019 at 4:52 pm

        Hi Connie, You could use more bananas but you would likely need to reduce the other liquids in the batter to compensate for the extra banana. Also, be aware that increasing the banana will significantly increase the carb count as well 🙂

        Reply
    27. Holly says

      July 19, 2019 at 8:08 pm

      These are really good.! I added a little cinnamon to the mix and yummm! This Keto gal is happy to have found your recipe 🙂

      Reply
      • Sabra says

        July 31, 2019 at 9:43 am

        Thanks Holly!

        Reply
    28. Stacey says

      July 22, 2019 at 9:33 pm

      Hi, how do you store these?

      Reply
      • Marcy says

        July 22, 2019 at 11:03 pm

        Just put into storage container in freezer and get out as needed. Microwave 20 seconds.

        Reply
    29. Miriam says

      July 25, 2019 at 10:43 am

      Could I use chia seeds in place of the flax?

      Reply
      • Jennie says

        August 09, 2020 at 10:09 pm

        I just made them and had a flax/chia blend that I used - they were delicious! Not sure about the straight sub of chia for flax but I really recommend the combo. Thank you for this recipe - it was delicious!

        Reply
    30. Maria says

      January 16, 2020 at 7:44 pm

      Finally, a keto dessert that really tastes great, thank you!

      Reply
    31. Amanda Grimes says

      April 02, 2020 at 12:33 pm

      This was my first attempt at making keto banana bread and I am over-the-top impressed!! Our family had a favorite banana bread for the past 20 years and this is right up there with it!! I only added one egg yolk with the two whole eggs due to the 2020 pandemic LOL and I also added a half a cup of walnuts. Super impressed with this recipe! Thank you so much!!

      Reply
      • Sabra says

        April 03, 2020 at 8:56 am

        Thanks for the awesome review, Amanda! We have been baking A LOT of this banana bread during the quarantine also 🙂 Glad that you and your family enjoyed it!

        Reply
    32. Daga says

      April 15, 2020 at 3:39 pm

      I tried so many different keto recipes and this one is by far the yummiest and easiest (not to mention fastest) to make. Thank you so much. Now I look forward to having some ripe bananas around. I also add a trail mix or whatever nuts and dried fruit I have around for that added kick. I added hemp hearts too and boy it was yummy and filling.

      Reply
    33. Dianna says

      April 29, 2020 at 9:52 pm

      I have made these several times and they are delicious! I am trying really hard to portion control and not eat half the loaf at once. Do these taste good after freezings them?

      Reply
      • Sabra says

        April 30, 2020 at 2:00 pm

        Hi Dianna! So glad that you are enjoying this banana bread! It does freeze really well! I just let them thaw at room temperature and then heat them up for a few seconds before eating. Hope that helps 🙂

        Reply
    34. Deb says

      May 11, 2020 at 5:58 pm

      I am making this banana bread again today. I love banana bread but there were too many carbs in the traditional version. This is fabulous! My husband and I both love it. Thank you so much! This recipe goes in my favorites file!

      Reply
      • Sabra says

        May 18, 2020 at 9:08 pm

        Thanks for the great review Deb!

        Reply
    35. Andrea Rose says

      May 26, 2020 at 10:27 pm

      I have tried many sugar free almond flour banana bread recipes and this was by far my favorite. It was very moist and so delicious. We made it as muffins and they cooked in 20 minutes. I highly recommend trying this one out.

      Reply
    36. Dani says

      May 27, 2020 at 9:23 pm

      I made this banana bread recipe for the first time and it was absolutely amazing. My boyfriend even said it tasted better than the "unhealthier" banana breads. Unfortunately when I made it again for the second time, it turned out really soggy 🙁

      Not sure what happened. The only thing I changed was the flax meal, I couldn't find flaxseed so used linseed instead and milled myself, but doesn't seem like this could be the issue. Do you know what could have made it go soggier this time?

      Reply
    37. Deborah L Brannaka says

      June 18, 2020 at 9:41 pm

      Mmm, Mmm, Mmm. I didn't change a thing. It is so good with just a little butter on it right out of the oven.

      Reply
      • Sisan says

        September 15, 2020 at 6:29 pm

        Great flavor but sis not cook in the middle. Batter was very thin. Dloolowed revipes exactly but added 1/2 more of a banana. Fell apart when taking it out of loaf pan. Had to put pieces back into the oven to cook for an additional 10-15 min., still tasted great. Not sure what went wrong. I am making a second time and added an additional 1/4 cup almond flour and the batter looked more like it is supposed to.. cooking in 3 small loaf pans. Hopedully will cook through. What size loaf pan do you use when you say one large loaf pan?

        Reply
    38. Nicole S says

      June 26, 2020 at 3:30 pm

      Amazing! One of the best banana breads I've ever tasted keto or not! Moist, with the perfect crumb!!!
      I know it's not helpful when people leave reviews after changing the recipe, but I made a few personal changes that I always do since I've been low carb baking for many years; replaced 1T of the flax w 1T coconut flour (I find it helps absorb excess moisture), used only half banana, added 1tsp of natural banana extract and 1tsp of artificial banana flavor, 1/2 tsp xanthan gum, and 1tsp of ACV.
      Just little tricks I've learned but likely not necessary to make this recipe a success! THANK YOU!!!

      Reply
    39. Bernadette says

      July 09, 2020 at 10:21 pm

      Just wondering what other sweeteners I could use instead of swerve? Would monkfruit or stevia work? Thanks!

      Reply
      • Sabra says

        July 25, 2020 at 10:34 pm

        Hi Bernadette! Just about any sweetener that you like would work fine. I regularly use Lakanto monk fruit with great results. Hope that helps 🙂

        Reply
    40. Dana says

      July 11, 2020 at 10:14 am

      Nothing with Banana is keto. Stop false advertising.

      Reply
      • Marcy says

        July 11, 2020 at 10:26 am

        If the macros are in your range then this recipe is fine. ONE banana between 12 muffins shouldn’t kick you out of ketosis. If it does, then you know this recipe isn’t for you. If you’re going to the gym and lifting weights this is a perfect snack afterwards.

        From goggle:

        There are several versions of the ketogenic diet, including:

        Standard ketogenic diet (SKD): This is a very low-carb, moderate-protein and high-fat diet. It typically contains 75% fat, 20% protein and only 5% carbs (1Trusted Source).
        Cyclical ketogenic diet (CKD): This diet involves periods of higher-carb refeeds, such as 5 ketogenic days followed by 2 high-carb days.
        Targeted ketogenic diet (TKD): This diet allows you to add carbs around workouts.
        High-protein ketogenic diet: This is similar to a standard ketogenic diet, but includes more protein. The ratio is often 60% fat, 35% protein and 5% carbs.

        Reply
        • Sabra says

          July 25, 2020 at 10:31 pm

          Thank you SO much for this comment Marcy!

          Reply
      • Carina says

        August 27, 2020 at 8:01 am

        A ketogenic diet is any diet that induces and keeps you in a state of ketosis. It is the limiting of appreciable amount of carbohydrates that puts you into a ketogenic state, and keeps you there. What foods you eat is ultimately up to you, as long as you stay within your macros. Obviously some foods are lower in carbs than others that make them more suitable for this diet, but it doesn't mean that other higher carb foods have to be eliminated altogether, especially something as good for you as a banana.

        Reply
    41. Beatriz Bogard says

      July 26, 2020 at 2:45 pm

      I loved your recipe! thank you for sharing!
      I used sour cream instead of butter, Lakanto monkfruit sweetener, added 1 tsp of cinnamon and 1/2 a cup of chopped pecans.
      The texture was great, fluffy and delicious!
      Thank you,
      Beatriz

      Reply
    42. Toni Hamer says

      August 03, 2020 at 8:47 pm

      My husband and I have just started the keto diet, I made his for desert and it made us feel as if we cheating, when in actual fact we weren’t , thank you for this wonderful recipe
      Toni Hame

      Reply
    43. Wendy says

      August 19, 2020 at 11:35 am

      I made muffins and they are SO GOOD! I was lazy and just added everything to my food processor at once. It worked out great. Will definitely be making these again. Next time I might add chocolate chips or nuts, but I enjoyed them as-is so maybe not ☺️. Thank you for a wonderful recipe!

      Reply
    44. Alicia says

      August 22, 2020 at 11:37 am

      I love this bread. Making a double batch today. I put swerve brown sugar replacement on top before I bake it. Amazing tastes too good to be true ,

      Reply
    45. Carina says

      August 27, 2020 at 7:35 am

      I just made these today and not only did I love them, but so did my kids! I had another over ripe banana to use so made another batch, but this time replaced the butter with a high protein, low fat Greek yoghurt (Aldi brand). Loved this one even more. Will definitely make again. Thankyou!

      Reply
    46. Eric says

      September 06, 2020 at 7:07 am

      Omg! I’ve tried this recipe, and tweaked it just a little bit, and the result is amazing! The banana bread is so tasty, delicious, light and fluffy and still low-carb! Woah! Thanks for sharing this recipe with us, amazing!

      Reply
    47. Becky says

      September 27, 2020 at 1:08 am

      I used 3/4C Almond Flour and 1/4C coconut flour with 1/2C of melted coconut oil. I also crushed some fresh salted Macadamia nuts to the batter and on the top which came out perfectly toasted. The entire loaf came out sooo moist and everyone in the family loved it! Even my sisters kids who eat a lot of sugar really liked it and my skeptical husband said it it had no artificial taste what-so-ever. This will be a go to for my family for sure!

      Reply
      • Becky says

        September 27, 2020 at 1:12 am

        I forgot to say that I put all of the ingredients int Carb Manager recipe builder as I made it in above comment and it only came to 4 NET CARBS per slice based on 10 slices in a large loaf pan.

        Reply
    48. Andrea says

      October 28, 2020 at 5:38 pm

      This was delicious! I love banana bread and so excited to eat this. I was wondering how long you think these could sit on the counter or do you recommend freezing right away?
      Thanks!

      Reply
    49. Donna says

      December 10, 2020 at 7:13 pm

      These were wonderful. The first time I made them exactly as written. This time I tried some changes. I followed the guidance and used 1/2 c almond flour and 1/4 cup coconut flour (I have to limit almonds due to kidney stones), I substituted 1/4 cup 5% fat yogurt and 1/4 olive oil (only had EVOO) for the butter so that I could minimize the saturated fat. They are light and wonderful! I am not a full out keto follower, but a pre-diabetic with major gut surgery for cancer so saturated fats can be dicey. Thank you for a wonderful success base that I could adapt for my needs. As I said at the beginning-the original recipe is wonderful if you don't have to do any subs.

      Reply
    50. Long says

      January 12, 2021 at 3:43 am

      These recipes look yummy. Thank you for posting.

      Reply
    51. Dustin says

      January 18, 2021 at 9:49 pm

      Sooo tasty ! Inexpensive to make, really quick, delicious and filling. It’s a winner !

      Reply
    52. Angela Sharifi says

      February 27, 2021 at 4:31 pm

      I love this banana bread .. has a lot of flavor with just one banana .

      Reply
    53. Chaz Smith says

      March 19, 2021 at 12:10 pm

      I inadvertently used almond MEAL instead of flour and my batter was literally a very runny mess. I decided to throw in 2/3 cup of coconut flour, thinking this would remove most of the moisture. It definitely did that and what I was left with was a wet but fairly stiff mass of ingredients. I thought, whatever, I'll press it into my bread pan anyway. I mean what's the worse that can happen? Even if I end up with a huge, flat, keto banana, coconut cookie I'm good. I put all this and some small hope into the oven for 35 minutes exactly and... WOW!! This turned out to be the tastiest keto banana bread ever!! In all the melee, I also forgot to add the melted butter to the previous batter mix! Didn't seem to make a bit of difference. Simply fantastic Keto Banana Bread (with coconut flour!) recipe.

      Reply
    54. Gretchen says

      April 05, 2021 at 7:36 pm

      This was very moist and tasty. Followed the recipe and added a few chocolate chips to the tops of the muffins.

      Reply
    55. Sheri says

      April 28, 2021 at 10:24 pm

      Love love love!!! I followed your recipe almost exact except for the sugar I used 1/2 the amount called for & used Lakanto Golden sugar replacement only because that fits my tastebuds better. I actually made a double batch and split it equally & it is delicious in every way. In fact I usually blob a glob of butter on top & I tasted it before I did so and it was already perfect the way it was hot out of the oven. Such a great recipe, thank you!

      Reply
    56. Barbara C Nance says

      May 11, 2021 at 12:49 pm

      I made this recipe and really liked it! I really like the combination of the almond flour and flax meal. And you turn my bed to a zucchini bread recipe? I have looked I had other keto zucchini bread recipes and not found any that use the almond flour and flax meal. One of the problems of making these keto recipes is that you invest and then every recipe seems to have different special products. It gets expensive!

      Reply
    57. Beth H says

      July 15, 2021 at 12:33 pm

      Perfect!

      Reply
    58. Phyllis says

      September 01, 2021 at 9:58 pm

      OMG!!! I want to eat the entire loaf. My 4 year old LOVES! And it's husband approved as well. I mean, seriously fantastic recipe!!

      Reply
    59. Amanda says

      December 08, 2021 at 3:16 pm

      Yum! I love fly by the seat of my pants dinners! This looks so good! Thanks for sharing.👍 I completed my 30 day keto challenge. Lots of love for moms menu.

      Reply
    60. Lindsay says

      May 01, 2022 at 4:38 pm

      Really delicious flavor! Both times I’ve made it it’s had a VERY moist consistency…almost gooey like bread pudding. First time I baked for 35 minutes and second time for 45 minutes. Not sure what I’m doing wrong but the end product is still delicious…banana bread pudding 😉

      Reply
    61. Ann says

      September 05, 2022 at 6:40 pm

      The recipe is very good! The video shows the sugar being added to the butter, egg, etc. however, the written recipe has the sugar added to the almond flour, flax etc. Which is the correct way?

      Reply
      • Sabra says

        September 07, 2022 at 11:52 am

        Hi Ann! I'm glad that you enjoyed it! You can add the sweetener at either time. I have tried it both ways and haven't noticed much difference either way. I hope that helps and I am sorry for the confusion 🙂

        Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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