Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Banana Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Banana Bread
• My Recipe Tips
• More Keto Quick Bread Recipes
• Keto Banana Bread Recipe card
• Recipe Reviews

My keto banana bread recipe is hands-down one of my favorite keto recipes to share with family and friends… especially because no one ever realizes it’s low carb! I wait until after they’ve raved about it to tell them it’s actually sugar-free. Between the perfect blend of low carb flours, a high-quality natural sugar substitute , and an easy banana swap, it tastes like the real thing. Bake it with me for the best low carb banana bread you’ll ever have!

Why You Need My Keto Banana Bread Recipe

• Real banana flavor – With a secret ingredient, my keto banana bread actually tastes like it has bananas in it! Nobody will know it doesn’t. 🤫
• Moist, cake-like texture – Sometimes you need a blend of flours to get that “just right” texture, and this is one of those times. I love how moist this low carb banana bread turns out.
• Quick and easy – Just 15 minutes of prep time! Mix up the batter, pop it in the oven, and you’re set. Waiting for it to cool is the hardest part.
• Low carb & keto friendly – With just 2 grams of net carbs per slice, this bread fits perfectly into your gluten free or keto lifestyle. I love it with a bulletproof coffee or keto Starbucks drink to start the day!

Ingredients & Substitutions

Here I explain the best ingredients for my low carb banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

Low Carb Flours:

My keto friendly banana bread gets its perfect texture by blending Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour , and this works much better than using one of them alone.

Can you substitute the almond flour or coconut flour?

If you can’t have coconut flour, swap it with 3/4 to 1 cup of extra almond flour. Unfortunately I don’t have a great swap for the almond flour in this keto banana bread, but sunflower seed meal might work.

Sweetener:

The sweetener you use makes a difference! I use this Besti sweetener . Not only does Besti taste just like sugar with zero net carbs, it keeps the bread moist . Other sweeteners (including erythritol, and most brands of monk fruit and stevia) won’t do that, so the texture will be more dry with those.

My Secret Ingredient:

Have you guessed what it is yet? 🥁 It’s banana extract ! Seriously, this stuff is amazing — you get all the banana flavor without the carbs. And don’t worry, I’m not talking about artificial extracts here.

I use and recommend this one , made from real bananas. Many brands in stores have an artificial taste or are less intense, so keep in mind the amount you need can vary if you use a different brand.

If you’d rather use real bananas, try my almond flour banana bread instead. It’s higher in sugar due to the bananas, but has no other sugar added.

Other Ingredients:

• Unsalted Butter – I like this grass-fed brand . For a dairy-free option, swap with coconut oil or ghee. Since my recipe calls for creaming the butter, the end result will be a little different, but it will still work.
• Eggs – You can probably substitute flax eggs , but your low carb banana bread will be more fragile with them.
• Almond Milk – Whether store-bought or homemade almond milk , just make sure it’s unsweetened. You can also use other keto milks , like coconut milk beverage or watered-down heavy cream.
• Spices & Leavening Agents – Baking powder for lift (don’t use baking soda!), cinnamon for flavor, and sea salt to balance the sweetness.
• Xanthan Gum – I use this brand . It acts like a binder, so your keto banana bread doesn’t crumble apart, and improves the texture.
• Add-Ins – I add chopped walnuts for crunch. You can also use sugar-free chocolate chips (I like this brand ), blueberries, or other nuts or seeds, like pecans, almonds, or pepitas.

How To Make Keto Banana Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, mix together the flours, baking powder, cinnamon, xanthan gum, and sea salt.
2. Cream the butter. In another large mixing bowl, beat the butter and Besti sweetener with an electric mixer, until fluffy. I have this hand mixer and love the multiple speeds, plus convenient storage.

1. Add the other wet ingredients. Beat the eggs into the creamed butter, one at a time, until smooth and creamy. Then, mix in the almond milk and banana extract.
2. Combine the wet and dry ingredients. With the mixer on medium speed, gradually add the dry ingredients into the wet, until thick and uniform.

1. Fold in your add-ins. If you’re adding walnuts or any of my add-ins below, stir some in. I recommend reserving some of them for the top!
2. Transfer the batter to a lined loaf pan. I use this one and it’s the perfect size . Smooth out the top. Sprinkle extra nuts on top and gently press them in.
3. Bake until golden. Then, tent the top with foil and continue baking until a toothpick comes out clean. Let your keto banana bread cool completely on a wire rack before slicing.

My Recipe Tips

• Use fresh baking powder. Low carb baked goods don’t rise as well as traditional ones, and this “batter” is pretty heavy, so this is extra important.
• Use room temperature ingredients. Your butter won’t cream properly if it’s cold, and it can solidify if your eggs or milk are cold. If you forgot to set them out, here are my tricks to bring them to room temp faster: Eggs – Pop them in a bowl of warm water for a few minutes. Milk – Heat in the microwave for 10-15 seconds. Just make sure it’s not actually hot. Butter – Fill a stainless steel bowl with boiling water. Let it sit for a few minutes, then empty, dry, and place upside down over your butter. It works faster if you cut the butter into pieces first.
• Round the top. Since keto banana bread doesn’t rise much, you’ve got to round it before baking if you want that classic bread shape.
• Baking time can vary. Keep an eye on it and cover once it’s golden. And don’t forget to use a toothpick to check when it’s done — it should come out clean.
• Don’t skip the cooling. I know it’s tempting to slice right away, but waiting for it to cool completely will keep it from falling apart and improves the texture.
• Want to add a glaze? Drizzle your low carb banana bread with my sugar free caramel sauce , or make a maple glaze by whisking together heavy cream, my Wholesome Yum Sugar Free Maple Syrup , and powdered Besti .
• Prefer to make muffins? My keto banana muffins are based on this keto banana bread recipe.

More Keto Quick Bread Recipes

• Keto Blueberry Bread
• Keto Zucchini Bread
• Low Carb Pumpkin Bread

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Wholesome Yum Coconut Flour ▢
• 1 tbsp Baking powder ▢
• 2 tsp Cinnamon ▢
• 1/2 tsp Xanthan gum ▢
• 1/4 tsp Sea salt ▢
• 1/2 cup Unsalted butter (softened) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 4 large Eggs (at room temperature) ▢
• 1/2 cup Unsweetened almond milk (at room temperature) ▢
• 2 tsp Banana extract ▢
• 1 cup Chopped walnuts (optional, divided) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line an 8.5×4.5 in loaf pan with parchment paper, so that the paper hangs over two opposite sides.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt.
3. In another large bowl, use a hand mixer to beat butter and sweetener, until fluffy.
4. Beat in the eggs, one at a time, then the almond milk and banana extract.
5. With the mixer running at medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
6. Stir in 3/4 cup chopped walnuts.
7. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the remaining chopped walnuts and press them lightly into the surface.
8. Bake for 30-40 minutes , until the top is golden. Tent the top with foil, then bake for 20-25 more minutes , until an inserted toothpick comes out clean.
9. Cool completely before removing from the pan and slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, ~3/4 inch thick

• Tips: Check out my recipe tips above for the right batter texture and loaf shape, and glazes you can use on top of your keto banana bread.
• Store: It’ll keep for 1-2 days on the counter, or up to a week in the fridge. Wrap it in parchment paper (not plastic wrap), so it doesn’t get soggy.
• Reheat: If you like it warm, just microwave a slice for about 15 seconds.
• Freeze: You can freeze this bread for up to 3-6 months. I like to layer parchment paper between slices, so you can grab one at a time. Thaw in the fridge, or just microwave with a little butter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here and Keto EBook Bundle here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Banana Bread

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Banana Bread

My low carb keto banana bread recipe is sweet and moist, and my secret ingredient tastes like real bananas. Nobody will know it’s sugar free!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/low-carb-banana-bread-paleo-gluten-free-sugar-free/

Ingredients

• 2 cups Wholesome Yum Blanched Almond Flour
• 1/4 cup Wholesome Yum Coconut Flour
• 1 tbsp Baking powder
• 2 tsp Cinnamon
• 1/2 tsp Xanthan gum
• 1/4 tsp Sea salt
• 1/2 cup Unsalted butter (softened)
• 2/3 cup Besti Monk Fruit Allulose Blend
• 4 large Eggs (at room temperature)
• 1/2 cup Unsweetened almond milk (at room temperature)
• 2 tsp Banana extract
• 1 cup Chopped walnuts (optional, divided)

Instructions

1. Preheat the oven to 350 degrees F (176 degrees C). Line an 8.5x4.5 in loaf pan with parchment paper, so that the paper hangs over two opposite sides.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt.
3. In another large bowl, use a hand mixer to beat butter and sweetener, until fluffy.
4. Beat in the eggs, one at a time, then the almond milk and banana extract.
5. With the mixer running at medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
6. Stir in 3/4 cup chopped walnuts.
7. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the remaining chopped walnuts and press them lightly into the surface.
8. Bake for 30-40 minutes , until the top is golden. Tent the top with foil, then bake for 20-25 more minutes , until an inserted toothpick comes out clean.
9. Cool completely before removing from the pan and slicing.

Maya’s Recipe Notes

Serving size: 1 slice, ~3/4 inch thick

• Tips: Check out my recipe tips above for the right batter texture and loaf shape, and glazes you can use on top of your keto banana bread.
• Store: It’ll keep for 1-2 days on the counter, or up to a week in the fridge. Wrap it in parchment paper (not plastic wrap), so it doesn’t get soggy.
• Reheat: If you like it warm, just microwave a slice for about 15 seconds.
• Freeze: You can freeze this bread for up to 3-6 months. I like to layer parchment paper between slices, so you can grab one at a time. Thaw in the fridge, or just microwave with a little butter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here and Keto EBook Bundle here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Banana Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Banana Bread
• My Recipe Tips
• More Keto Quick Bread Recipes
• Keto Banana Bread Recipe card
• Recipe Reviews

My keto banana bread recipe is hands-down one of my favorite keto recipes to share with family and friends… especially because no one ever realizes it’s low carb! I wait until after they’ve raved about it to tell them it’s actually sugar-free. Between the perfect blend of low carb flours, a high-quality natural sugar substitute , and an easy banana swap, it tastes like the real thing. Bake it with me for the best low carb banana bread you’ll ever have!

Why You Need My Keto Banana Bread Recipe

• Real banana flavor – With a secret ingredient, my keto banana bread actually tastes like it has bananas in it! Nobody will know it doesn’t. 🤫
• Moist, cake-like texture – Sometimes you need a blend of flours to get that “just right” texture, and this is one of those times. I love how moist this low carb banana bread turns out.
• Quick and easy – Just 15 minutes of prep time! Mix up the batter, pop it in the oven, and you’re set. Waiting for it to cool is the hardest part.
• Low carb & keto friendly – With just 2 grams of net carbs per slice, this bread fits perfectly into your gluten free or keto lifestyle. I love it with a bulletproof coffee or keto Starbucks drink to start the day!

Ingredients & Substitutions

Here I explain the best ingredients for my low carb banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

Low Carb Flours:

My keto friendly banana bread gets its perfect texture by blending Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour , and this works much better than using one of them alone.

Can you substitute the almond flour or coconut flour?

If you can’t have coconut flour, swap it with 3/4 to 1 cup of extra almond flour. Unfortunately I don’t have a great swap for the almond flour in this keto banana bread, but sunflower seed meal might work.

Sweetener:

The sweetener you use makes a difference! I use this Besti sweetener . Not only does Besti taste just like sugar with zero net carbs, it keeps the bread moist . Other sweeteners (including erythritol, and most brands of monk fruit and stevia) won’t do that, so the texture will be more dry with those.

My Secret Ingredient:

Have you guessed what it is yet? 🥁 It’s banana extract ! Seriously, this stuff is amazing — you get all the banana flavor without the carbs. And don’t worry, I’m not talking about artificial extracts here.

I use and recommend this one , made from real bananas. Many brands in stores have an artificial taste or are less intense, so keep in mind the amount you need can vary if you use a different brand.

If you’d rather use real bananas, try my almond flour banana bread instead. It’s higher in sugar due to the bananas, but has no other sugar added.

Other Ingredients:

• Unsalted Butter – I like this grass-fed brand . For a dairy-free option, swap with coconut oil or ghee. Since my recipe calls for creaming the butter, the end result will be a little different, but it will still work.
• Eggs – You can probably substitute flax eggs , but your low carb banana bread will be more fragile with them.
• Almond Milk – Whether store-bought or homemade almond milk , just make sure it’s unsweetened. You can also use other keto milks , like coconut milk beverage or watered-down heavy cream.
• Spices & Leavening Agents – Baking powder for lift (don’t use baking soda!), cinnamon for flavor, and sea salt to balance the sweetness.
• Xanthan Gum – I use this brand . It acts like a binder, so your keto banana bread doesn’t crumble apart, and improves the texture.
• Add-Ins – I add chopped walnuts for crunch. You can also use sugar-free chocolate chips (I like this brand ), blueberries, or other nuts or seeds, like pecans, almonds, or pepitas.

How To Make Keto Banana Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, mix together the flours, baking powder, cinnamon, xanthan gum, and sea salt.
2. Cream the butter. In another large mixing bowl, beat the butter and Besti sweetener with an electric mixer, until fluffy. I have this hand mixer and love the multiple speeds, plus convenient storage.

1. Add the other wet ingredients. Beat the eggs into the creamed butter, one at a time, until smooth and creamy. Then, mix in the almond milk and banana extract.
2. Combine the wet and dry ingredients. With the mixer on medium speed, gradually add the dry ingredients into the wet, until thick and uniform.

1. Fold in your add-ins. If you’re adding walnuts or any of my add-ins below, stir some in. I recommend reserving some of them for the top!
2. Transfer the batter to a lined loaf pan. I use this one and it’s the perfect size . Smooth out the top. Sprinkle extra nuts on top and gently press them in.
3. Bake until golden. Then, tent the top with foil and continue baking until a toothpick comes out clean. Let your keto banana bread cool completely on a wire rack before slicing.

My Recipe Tips

• Use fresh baking powder. Low carb baked goods don’t rise as well as traditional ones, and this “batter” is pretty heavy, so this is extra important.
• Use room temperature ingredients. Your butter won’t cream properly if it’s cold, and it can solidify if your eggs or milk are cold. If you forgot to set them out, here are my tricks to bring them to room temp faster: Eggs – Pop them in a bowl of warm water for a few minutes. Milk – Heat in the microwave for 10-15 seconds. Just make sure it’s not actually hot. Butter – Fill a stainless steel bowl with boiling water. Let it sit for a few minutes, then empty, dry, and place upside down over your butter. It works faster if you cut the butter into pieces first.
• Round the top. Since keto banana bread doesn’t rise much, you’ve got to round it before baking if you want that classic bread shape.
• Baking time can vary. Keep an eye on it and cover once it’s golden. And don’t forget to use a toothpick to check when it’s done — it should come out clean.
• Don’t skip the cooling. I know it’s tempting to slice right away, but waiting for it to cool completely will keep it from falling apart and improves the texture.
• Want to add a glaze? Drizzle your low carb banana bread with my sugar free caramel sauce , or make a maple glaze by whisking together heavy cream, my Wholesome Yum Sugar Free Maple Syrup , and powdered Besti .
• Prefer to make muffins? My keto banana muffins are based on this keto banana bread recipe.

More Keto Quick Bread Recipes

• Keto Blueberry Bread
• Keto Zucchini Bread
• Low Carb Pumpkin Bread

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Wholesome Yum Coconut Flour ▢
• 1 tbsp Baking powder ▢
• 2 tsp Cinnamon ▢
• 1/2 tsp Xanthan gum ▢
• 1/4 tsp Sea salt ▢
• 1/2 cup Unsalted butter (softened) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 4 large Eggs (at room temperature) ▢
• 1/2 cup Unsweetened almond milk (at room temperature) ▢
• 2 tsp Banana extract ▢
• 1 cup Chopped walnuts (optional, divided) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line an 8.5×4.5 in loaf pan with parchment paper, so that the paper hangs over two opposite sides.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt.
3. In another large bowl, use a hand mixer to beat butter and sweetener, until fluffy.
4. Beat in the eggs, one at a time, then the almond milk and banana extract.
5. With the mixer running at medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
6. Stir in 3/4 cup chopped walnuts.
7. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the remaining chopped walnuts and press them lightly into the surface.
8. Bake for 30-40 minutes , until the top is golden. Tent the top with foil, then bake for 20-25 more minutes , until an inserted toothpick comes out clean.
9. Cool completely before removing from the pan and slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, ~3/4 inch thick

• Tips: Check out my recipe tips above for the right batter texture and loaf shape, and glazes you can use on top of your keto banana bread.
• Store: It’ll keep for 1-2 days on the counter, or up to a week in the fridge. Wrap it in parchment paper (not plastic wrap), so it doesn’t get soggy.
• Reheat: If you like it warm, just microwave a slice for about 15 seconds.
• Freeze: You can freeze this bread for up to 3-6 months. I like to layer parchment paper between slices, so you can grab one at a time. Thaw in the fridge, or just microwave with a little butter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here and Keto EBook Bundle here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Banana Bread

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Banana Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Banana Bread
• My Recipe Tips
• More Keto Quick Bread Recipes
• Keto Banana Bread Recipe card
• Recipe Reviews

My keto banana bread recipe is hands-down one of my favorite keto recipes to share with family and friends… especially because no one ever realizes it’s low carb! I wait until after they’ve raved about it to tell them it’s actually sugar-free. Between the perfect blend of low carb flours, a high-quality natural sugar substitute , and an easy banana swap, it tastes like the real thing. Bake it with me for the best low carb banana bread you’ll ever have!

Why You Need My Keto Banana Bread Recipe

• Real banana flavor – With a secret ingredient, my keto banana bread actually tastes like it has bananas in it! Nobody will know it doesn’t. 🤫
• Moist, cake-like texture – Sometimes you need a blend of flours to get that “just right” texture, and this is one of those times. I love how moist this low carb banana bread turns out.
• Quick and easy – Just 15 minutes of prep time! Mix up the batter, pop it in the oven, and you’re set. Waiting for it to cool is the hardest part.
• Low carb & keto friendly – With just 2 grams of net carbs per slice, this bread fits perfectly into your gluten free or keto lifestyle. I love it with a bulletproof coffee or keto Starbucks drink to start the day!

Ingredients & Substitutions

Here I explain the best ingredients for my low carb banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

Low Carb Flours:

My keto friendly banana bread gets its perfect texture by blending Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour , and this works much better than using one of them alone.

Can you substitute the almond flour or coconut flour?

If you can’t have coconut flour, swap it with 3/4 to 1 cup of extra almond flour. Unfortunately I don’t have a great swap for the almond flour in this keto banana bread, but sunflower seed meal might work.

Sweetener:

The sweetener you use makes a difference! I use this Besti sweetener . Not only does Besti taste just like sugar with zero net carbs, it keeps the bread moist . Other sweeteners (including erythritol, and most brands of monk fruit and stevia) won’t do that, so the texture will be more dry with those.

My Secret Ingredient:

Have you guessed what it is yet? 🥁 It’s banana extract ! Seriously, this stuff is amazing — you get all the banana flavor without the carbs. And don’t worry, I’m not talking about artificial extracts here.

I use and recommend this one , made from real bananas. Many brands in stores have an artificial taste or are less intense, so keep in mind the amount you need can vary if you use a different brand.

If you’d rather use real bananas, try my almond flour banana bread instead. It’s higher in sugar due to the bananas, but has no other sugar added.

Other Ingredients:

• Unsalted Butter – I like this grass-fed brand . For a dairy-free option, swap with coconut oil or ghee. Since my recipe calls for creaming the butter, the end result will be a little different, but it will still work.
• Eggs – You can probably substitute flax eggs , but your low carb banana bread will be more fragile with them.
• Almond Milk – Whether store-bought or homemade almond milk , just make sure it’s unsweetened. You can also use other keto milks , like coconut milk beverage or watered-down heavy cream.
• Spices & Leavening Agents – Baking powder for lift (don’t use baking soda!), cinnamon for flavor, and sea salt to balance the sweetness.
• Xanthan Gum – I use this brand . It acts like a binder, so your keto banana bread doesn’t crumble apart, and improves the texture.
• Add-Ins – I add chopped walnuts for crunch. You can also use sugar-free chocolate chips (I like this brand ), blueberries, or other nuts or seeds, like pecans, almonds, or pepitas.

How To Make Keto Banana Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, mix together the flours, baking powder, cinnamon, xanthan gum, and sea salt.
2. Cream the butter. In another large mixing bowl, beat the butter and Besti sweetener with an electric mixer, until fluffy. I have this hand mixer and love the multiple speeds, plus convenient storage.

1. Add the other wet ingredients. Beat the eggs into the creamed butter, one at a time, until smooth and creamy. Then, mix in the almond milk and banana extract.
2. Combine the wet and dry ingredients. With the mixer on medium speed, gradually add the dry ingredients into the wet, until thick and uniform.

1. Fold in your add-ins. If you’re adding walnuts or any of my add-ins below, stir some in. I recommend reserving some of them for the top!
2. Transfer the batter to a lined loaf pan. I use this one and it’s the perfect size . Smooth out the top. Sprinkle extra nuts on top and gently press them in.
3. Bake until golden. Then, tent the top with foil and continue baking until a toothpick comes out clean. Let your keto banana bread cool completely on a wire rack before slicing.

My Recipe Tips

• Use fresh baking powder. Low carb baked goods don’t rise as well as traditional ones, and this “batter” is pretty heavy, so this is extra important.
• Use room temperature ingredients. Your butter won’t cream properly if it’s cold, and it can solidify if your eggs or milk are cold. If you forgot to set them out, here are my tricks to bring them to room temp faster: Eggs – Pop them in a bowl of warm water for a few minutes. Milk – Heat in the microwave for 10-15 seconds. Just make sure it’s not actually hot. Butter – Fill a stainless steel bowl with boiling water. Let it sit for a few minutes, then empty, dry, and place upside down over your butter. It works faster if you cut the butter into pieces first.
• Round the top. Since keto banana bread doesn’t rise much, you’ve got to round it before baking if you want that classic bread shape.
• Baking time can vary. Keep an eye on it and cover once it’s golden. And don’t forget to use a toothpick to check when it’s done — it should come out clean.
• Don’t skip the cooling. I know it’s tempting to slice right away, but waiting for it to cool completely will keep it from falling apart and improves the texture.
• Want to add a glaze? Drizzle your low carb banana bread with my sugar free caramel sauce , or make a maple glaze by whisking together heavy cream, my Wholesome Yum Sugar Free Maple Syrup , and powdered Besti .
• Prefer to make muffins? My keto banana muffins are based on this keto banana bread recipe.

More Keto Quick Bread Recipes

• Keto Blueberry Bread
• Keto Zucchini Bread
• Low Carb Pumpkin Bread

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Wholesome Yum Coconut Flour ▢
• 1 tbsp Baking powder ▢
• 2 tsp Cinnamon ▢
• 1/2 tsp Xanthan gum ▢
• 1/4 tsp Sea salt ▢
• 1/2 cup Unsalted butter (softened) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 4 large Eggs (at room temperature) ▢
• 1/2 cup Unsweetened almond milk (at room temperature) ▢
• 2 tsp Banana extract ▢
• 1 cup Chopped walnuts (optional, divided) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line an 8.5×4.5 in loaf pan with parchment paper, so that the paper hangs over two opposite sides.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt.
3. In another large bowl, use a hand mixer to beat butter and sweetener, until fluffy.
4. Beat in the eggs, one at a time, then the almond milk and banana extract.
5. With the mixer running at medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
6. Stir in 3/4 cup chopped walnuts.
7. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the remaining chopped walnuts and press them lightly into the surface.
8. Bake for 30-40 minutes , until the top is golden. Tent the top with foil, then bake for 20-25 more minutes , until an inserted toothpick comes out clean.
9. Cool completely before removing from the pan and slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, ~3/4 inch thick

• Tips: Check out my recipe tips above for the right batter texture and loaf shape, and glazes you can use on top of your keto banana bread.
• Store: It’ll keep for 1-2 days on the counter, or up to a week in the fridge. Wrap it in parchment paper (not plastic wrap), so it doesn’t get soggy.
• Reheat: If you like it warm, just microwave a slice for about 15 seconds.
• Freeze: You can freeze this bread for up to 3-6 months. I like to layer parchment paper between slices, so you can grab one at a time. Thaw in the fridge, or just microwave with a little butter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here and Keto EBook Bundle here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Banana Bread

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Banana Bread Recipe
• Ingredients & Substitutions
• How To Make Keto Banana Bread
• My Recipe Tips
• More Keto Quick Bread Recipes
• Keto Banana Bread Recipe card
• Recipe Reviews

My keto banana bread recipe is hands-down one of my favorite keto recipes to share with family and friends… especially because no one ever realizes it’s low carb! I wait until after they’ve raved about it to tell them it’s actually sugar-free. Between the perfect blend of low carb flours, a high-quality natural sugar substitute , and an easy banana swap, it tastes like the real thing. Bake it with me for the best low carb banana bread you’ll ever have!

Why You Need My Keto Banana Bread Recipe

• Real banana flavor – With a secret ingredient, my keto banana bread actually tastes like it has bananas in it! Nobody will know it doesn’t. 🤫
• Moist, cake-like texture – Sometimes you need a blend of flours to get that “just right” texture, and this is one of those times. I love how moist this low carb banana bread turns out.
• Quick and easy – Just 15 minutes of prep time! Mix up the batter, pop it in the oven, and you’re set. Waiting for it to cool is the hardest part.
• Low carb & keto friendly – With just 2 grams of net carbs per slice, this bread fits perfectly into your gluten free or keto lifestyle. I love it with a bulletproof coffee or keto Starbucks drink to start the day!

Ingredients & Substitutions

Here I explain the best ingredients for my low carb banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card .

Low Carb Flours:

My keto friendly banana bread gets its perfect texture by blending Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour , and this works much better than using one of them alone.

Can you substitute the almond flour or coconut flour?

If you can’t have coconut flour, swap it with 3/4 to 1 cup of extra almond flour. Unfortunately I don’t have a great swap for the almond flour in this keto banana bread, but sunflower seed meal might work.

Sweetener:

The sweetener you use makes a difference! I use this Besti sweetener . Not only does Besti taste just like sugar with zero net carbs, it keeps the bread moist . Other sweeteners (including erythritol, and most brands of monk fruit and stevia) won’t do that, so the texture will be more dry with those.

My Secret Ingredient:

Have you guessed what it is yet? 🥁 It’s banana extract ! Seriously, this stuff is amazing — you get all the banana flavor without the carbs. And don’t worry, I’m not talking about artificial extracts here.

I use and recommend this one , made from real bananas. Many brands in stores have an artificial taste or are less intense, so keep in mind the amount you need can vary if you use a different brand.

If you’d rather use real bananas, try my almond flour banana bread instead. It’s higher in sugar due to the bananas, but has no other sugar added.

Other Ingredients:

• Unsalted Butter – I like this grass-fed brand . For a dairy-free option, swap with coconut oil or ghee. Since my recipe calls for creaming the butter, the end result will be a little different, but it will still work.
• Eggs – You can probably substitute flax eggs , but your low carb banana bread will be more fragile with them.
• Almond Milk – Whether store-bought or homemade almond milk , just make sure it’s unsweetened. You can also use other keto milks , like coconut milk beverage or watered-down heavy cream.
• Spices & Leavening Agents – Baking powder for lift (don’t use baking soda!), cinnamon for flavor, and sea salt to balance the sweetness.
• Xanthan Gum – I use this brand . It acts like a binder, so your keto banana bread doesn’t crumble apart, and improves the texture.
• Add-Ins – I add chopped walnuts for crunch. You can also use sugar-free chocolate chips (I like this brand ), blueberries, or other nuts or seeds, like pecans, almonds, or pepitas.

How To Make Keto Banana Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the dry ingredients. In a large bowl, mix together the flours, baking powder, cinnamon, xanthan gum, and sea salt.
2. Cream the butter. In another large mixing bowl, beat the butter and Besti sweetener with an electric mixer, until fluffy. I have this hand mixer and love the multiple speeds, plus convenient storage.

1. Add the other wet ingredients. Beat the eggs into the creamed butter, one at a time, until smooth and creamy. Then, mix in the almond milk and banana extract.
2. Combine the wet and dry ingredients. With the mixer on medium speed, gradually add the dry ingredients into the wet, until thick and uniform.

1. Fold in your add-ins. If you’re adding walnuts or any of my add-ins below, stir some in. I recommend reserving some of them for the top!
2. Transfer the batter to a lined loaf pan. I use this one and it’s the perfect size . Smooth out the top. Sprinkle extra nuts on top and gently press them in.
3. Bake until golden. Then, tent the top with foil and continue baking until a toothpick comes out clean. Let your keto banana bread cool completely on a wire rack before slicing.

My Recipe Tips

• Use fresh baking powder. Low carb baked goods don’t rise as well as traditional ones, and this “batter” is pretty heavy, so this is extra important.
• Use room temperature ingredients. Your butter won’t cream properly if it’s cold, and it can solidify if your eggs or milk are cold. If you forgot to set them out, here are my tricks to bring them to room temp faster: Eggs – Pop them in a bowl of warm water for a few minutes. Milk – Heat in the microwave for 10-15 seconds. Just make sure it’s not actually hot. Butter – Fill a stainless steel bowl with boiling water. Let it sit for a few minutes, then empty, dry, and place upside down over your butter. It works faster if you cut the butter into pieces first.
• Round the top. Since keto banana bread doesn’t rise much, you’ve got to round it before baking if you want that classic bread shape.
• Baking time can vary. Keep an eye on it and cover once it’s golden. And don’t forget to use a toothpick to check when it’s done — it should come out clean.
• Don’t skip the cooling. I know it’s tempting to slice right away, but waiting for it to cool completely will keep it from falling apart and improves the texture.
• Want to add a glaze? Drizzle your low carb banana bread with my sugar free caramel sauce , or make a maple glaze by whisking together heavy cream, my Wholesome Yum Sugar Free Maple Syrup , and powdered Besti .
• Prefer to make muffins? My keto banana muffins are based on this keto banana bread recipe.

More Keto Quick Bread Recipes

• Keto Blueberry Bread
• Keto Zucchini Bread
• Low Carb Pumpkin Bread

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Wholesome Yum Coconut Flour ▢
• 1 tbsp Baking powder ▢
• 2 tsp Cinnamon ▢
• 1/2 tsp Xanthan gum ▢
• 1/4 tsp Sea salt ▢
• 1/2 cup Unsalted butter (softened) ▢
• 2/3 cup Besti Monk Fruit Allulose Blend ▢
• 4 large Eggs (at room temperature) ▢
• 1/2 cup Unsweetened almond milk (at room temperature) ▢
• 2 tsp Banana extract ▢
• 1 cup Chopped walnuts (optional, divided) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line an 8.5×4.5 in loaf pan with parchment paper, so that the paper hangs over two opposite sides.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt.
3. In another large bowl, use a hand mixer to beat butter and sweetener, until fluffy.
4. Beat in the eggs, one at a time, then the almond milk and banana extract.
5. With the mixer running at medium speed, gradually add the dry ingredients into the wet, until thick and uniform.
6. Stir in 3/4 cup chopped walnuts.
7. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the remaining chopped walnuts and press them lightly into the surface.
8. Bake for 30-40 minutes , until the top is golden. Tent the top with foil, then bake for 20-25 more minutes , until an inserted toothpick comes out clean.
9. Cool completely before removing from the pan and slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, ~3/4 inch thick

• Tips: Check out my recipe tips above for the right batter texture and loaf shape, and glazes you can use on top of your keto banana bread.
• Store: It’ll keep for 1-2 days on the counter, or up to a week in the fridge. Wrap it in parchment paper (not plastic wrap), so it doesn’t get soggy.
• Reheat: If you like it warm, just microwave a slice for about 15 seconds.
• Freeze: You can freeze this bread for up to 3-6 months. I like to layer parchment paper between slices, so you can grab one at a time. Thaw in the fridge, or just microwave with a little butter.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here and Keto EBook Bundle here !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Banana Bread