Moist Keto Banana Bread
This easy Keto Banana Bread is soft, moist, and full of classic flavor — made with almond flour, banana extract, and zero sugar. Low-carb & gluten-free!
Ingredients
2 cups blanched almond flour
3 large eggs (room temperature)
¼ cup melted butter (or coconut oil for dairy-free)
½ cup granulated monk fruit, erythritol, or allulose
1 tsp banana extract (or ½ small ripe banana, mashed)
1 tsp vanilla extract
1 ½ tsp baking powder
1 tsp cinnamon
¼ tsp salt
Optional:
¼ cup chopped walnuts or pecans
¼ cup sugar-free chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease it.
In a large bowl, whisk together eggs, melted butter, sweetener, banana extract, and vanilla until smooth.
In another bowl, combine almond flour, baking powder, cinnamon, and salt.
Mix wet and dry ingredients together until just combined. (Don’t overmix!)
Pour batter into loaf pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a rack to cool completely. Slice and enjoy!
Notes
For the moistest keto banana bread, don’t overbake and always let it cool before slicing. Store leftovers in an airtight container or freeze for up to 3 months.