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almond flour banana bread recipe
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5 from 1 vote

Keto Low Carb Banana Bread Recipe

Prep Time12 mins
Cook Time1 hr
Cooling Time30 mins
Total Time1 hr 42 mins
Course: Breakfast, Dessert, Snack
Keyword: keto banana bread, low carb banana bread
Servings: 12 slices
Calories: 253kcal



  • Pre-heat your oven to 325*F.
  • Add the almond flour, lupin flour, baking powder, baking soda, cinnamon, xanthan gum and salt to a bowl. Whisk to combine, then set aside.
  • In another larger bowl, add the melted butter, mashed banana and monkfruit sweetener. Whisk well to combine.
  • Add the eggs and vanilla extract to the same bowl and whisk again, very well, until bubbles can be seen at the top of the mixture.
  • Next, add the dry ingredients from before to the banana mixture.
  • Stir to combine. You want to stir until everything becomes quite thick.
  • Stir in chocolate chips, walnuts and or pecans at this point if you'd like!
  • Grease a standard 8x4 inch loaf pan with butter or oil then use a spatula to scrape the batter into the pan. Even out the top. Sprinkle with a little extra granulated sweetener and cinnamon (option, I like to use a little truvia and cinnamon).
  • Bake the loaf for roughly 55-65min or until a toothpick comes out clean. Cover the pan lightly with tinfoil prior to baking and remove halfway to three quarters of the way through if you'd like to prevent the crust from browning too quickly.
  • Let the loaf cool completely in the pan before turning out onto a plate. Slice and serve! Enjoy your Low Carb Keto Banana Bread!


Ingredients Links

  • Almond Flour
  • Lupin Flour I use the Modern Mountain brand (use 10SAMMYSAM for a 10% discount on the Modern Mountain Flour Website or on Amazon
  • Xanthan Gum 
  • Powdered Monkfruit Sweetener
  • Vanilla Extract
  • Stevia Sweetened Chocolate Chips - I use the Krisda brand in Canada but you can also use ChocZero or Lily's instead. Pecans or walnuts are also delicious in this recipe!

Tips For Making Low Carb Banana Bread

  • Keto loaf recipes tend to take longer to bake than traditional loaf recipes. We bake it at a lower temperature so the outside doesn't bake much faster than the inside. If in doubt that it's fully cooked, cover your loaf with tinfoil again and continue baking for an extra 5min. You can also add a couple tablespoons of coconut flour to your banana bread batter if you find it comes out too wet on your first attempt (sometimes different brands of almond flour can change the final outcome of the loaf).
  • Alternatively you can also bake this banana bread in muffin tins! It comes out really well this way and will save you some time on baking. Try ~25min to start.
  • Sprinkle the top of your crust with a blend of some Truvia sweetener and a bit of cinnamon for a nice extra bit of flavour. Truvia is one of the best low carb sweeteners for retaining its shape after baking and staying granular. 
  • Don't have xanthan gum? You can technically still make this bread without it. It's just a great ingredient for adding chewiness and preventing crumbliness in keto baked goods. If you have cornstarch you can use 1 tsp of this to replace the xanthan gum OR if you have ground psyllium husks, use 1/4 tsp to replace the xanthan gum.
  • Don't have lupin flour? I would highly recommend making this recipe with lupin flour for the best texture and taste but if you absolutely do not have it, you can try ~1/4 cup - 6 tbsp coconut flour in place of it.
  • Dairy Free? Try using coconut oil instead of butter! It's just as delicious. 

How To Store Low Carb Banana Bread

  • Store this banana bread in an airtight container or in a ziplock at room temperature for up to 3 days OR slice and freeze in an airtight container between layers of wax paper to prevent freezer burn.
  • Alternatively, you can freeze this as a whole loaf, doubled bagged with ziplocks.


Serving: 1slice | Fiber: 3.9g | Calories: 253kcal | Fat: 20.3g | Protein: 7.8g | Carbohydrates: 5.7g