Sugar Free Low Carb Banana Bread (Nut Free, Keto, Gluten Free)
This is the Best Sugar Free Low Carb Banana Bread made nut free, keto and gluten free! Just 2 net carbs per slice!
The Best Sugar Free Banana Bread
Banana bread made without bananas? Is it even possible? It sure is, using a few secret ingredients, to make this a banana bread you are going to absolutely LOVE! Perfect for those with allergies to gluten, tree nuts and sugar!
I’ve had so many requests to turn my popular Coconut Flour Bread into the best banana bread that I felt it would be fitting to include this fabulous recipe in my cookbook, Naturally Keto.
The best part about this easy banana bread is that you don’t need any ripe bananas making this a super easy recipe! You can add walnuts or pecans to the batter or just chocolate chips as you see here in my pictures today.
Are Banana’s Keto Friendly?
Banana’s are quite high in carbs. One medium banana has 27 grams of total carbohydrates and 14 grams of sugar. If you’re following a ketogenic diet, it’s going to kick you out of ketosis.
The most important ingredient in making a keto banana bread is purchasing some banana flavor extract. It’s a must and I highly recommend getting your hands on some for this delicious keto banana bread.
Can I Swap out the Low Carb Sweeteners?
You can use your favorite sweetener of choice to replace my choice of sweeteners, but you’ll probably need something that would equal about 2 cups of sugar.
I like using a combination of vanilla liquid stevia, as well as a low carb, brown sugar sweetener from Swerve, as they balance out or even cancel out the aftertaste that some experience with both sweeteners.
Use my Sweetener Guide & Conversion Chart to help you decide how much sweetener is needed.
How to Make Sugar Free Low Carb Banana Bread
Ingredients
Eggs, butter, banana extract, maple extract, sweetener, coconut flour, ground flaxseed, baking powder, cinnamon, xanthan gum or gelatin and salt. Optional add-ins are sugar free chocolate chips and walnuts or pecans.
Directions
Preheat the oven to 375°F. Line a 9 by 5-inch loaf pans with parchment paper, with the edges left hanging over the sides. Spray the parchment with cooking spray.
Place the eggs, butter, water, extracts, and stevia in the bowl of a stand mixer (or a large bowl if using an electric hand mixer) and mix until well combined.
In a large mixing bowl, whisk together the brown sugar sweetener, coconut flour, ground flaxseed, baking powder, cinnamon, xanthan gum, and salt. Pour the dry ingredient mixture into the wet ingredient mixture and blend until combined.
Pour the batter between a bowl and stir in optional ingredients if using. Transfer the batter to the prepared loaf pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Remove from the oven and allow to cool completely in the pans.
Once cool, remove from the pan by lifting up on the parchment paper.
Naturally Keto Cookbook
Even if you’re not actually on a keto diet, you will still love the recipes in this cookbook! Real meals for families, nothing too complicated and flavor filled and satisfying!
I worked this past year to put together my very best recipes that my family and I absolutely love and request often, and now they are compiled all in one beautiful cookbook.
And my favorite part, there are pictures and nutrition info for every single recipe! Not an easy task but I know how worth it is for even me, to be able to see a final product of a written recipe and I wanted to make that happen for this cookbook.
Order Naturally Keto on Amazon
How to Store Sugar Free Banana Bread
Storage: Wrap tightly in aluminum foil and refrigerate for up to 1 week or place in a zip-top freezer bag and freeze for up to 1 month.
Sugar Free Low Carb Banana Bread (Nut Free)
Keto Banana Bread
Ingredients
- 6 eggs
- 1/2 cup salted butter melted or avocado oil
- 1/3 cup water
- 1/2 tbsp banana extract plus 1 tsp
- 1 tsp maple extract
- 1/4 tsp vanilla liquid stevia
- 1/2 cup Monk Fruit Allulose brown sugar sweetener packed or 190 grams
- 1/2 cup coconut flour or 120 grams
- 1/2 cup ground flaxseed
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp xanthan gum or gelatin
- 1/4 tsp salt
Optional Add-Ins
- 1/2 cup sugar free chocolate chips
- 1/2 cups walnuts or pecans, chopped
Instructions
- Preheat the oven to 375°F. Line a 9 by 5-inch loaf pans with parchment paper, with the edges left hanging over the sides. Spray the parchment with cooking spray.
- Place the eggs, butter, water, extracts, and stevia in the bowl of a stand mixer (or a large bowl if using an electric hand mixer) and mix until well combined.
- In a large mixing bowl, whisk together the brown sugar sweetener, coconut flour, ground flaxseed, baking powder, cinnamon, xanthan gum, and salt. Pour the dry ingredient mixture into the wet ingredient mixture and blend until combined.
- Pour the batter between a bowl and stir in optional ingredients if using. Transfer the batter to the prepared loaf pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Remove from the oven and allow to cool completely in the pans.
- Once cool, remove from the pan by lifting up on the parchment paper.
- Storage: Wrap tightly in aluminum foil and refrigerate for up to 1 week or place in a zip-top freezer bag and freeze for up to 1 month.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
![Chocolate Covered Strawberries [Dairy Free, Refined Sugar Free]](https://www.sugarfreemom.com/wp-content/uploads/2013/02/chocstrawberries1-768x576.jpg)
Hi Brenda! Thanks for sharing this fantastic sugar-free keto banana bread recipe. It looks delicious! I noticed that your recipe doesn’t include almond flour, which I find adds a great texture and flavor to keto banana bread. I saw almond flour being used in another keto banana bread recipe and wondered if it would be a good addition here as well. What do you think?
Hi Mary,
I don’t use almond flour for many recipes because my youngest son has a tree nut allergy. This recipe is made nut free using coconut flour and while almond flour could be used for a banana bread that’s low carb I can’t recommend adding any to this recipe because coconut flour requires lots of liquids and eggs and to be honest, it took many many failed attempts to get just the right texture for this recipe. Adding even a small amount of almond flour will change the final result and since I’ve not tested it, I do not recommend it.
Could you use Chia seeds or sunflower kernels I place of flaxseed in banana nut bread?
Could I add a banana to this? I ask because we aren’t keto but we don’t eat ANY sugar besides fruit, stevia, monkfruit, because my husband is diabetic. Your recipes don’t effect his blood sugar! He isn’t a fan of artificial flavors. If he doesn’t end up liking the banana extract, I was going to see if I could add a banana or two?
I’ve not tried that so I’m not sure how much a whole banana would share the texture as well as the moisture. Maybe just 1/2 a banana would be better.
Thank you!
Absolutely delicious. If I didn’t make it myself I’d say it wasn’t Keto. I added about 1/2 c more of granulated monkfruit.
Holy snack! This is delicious!
I honestly can’t tell the difference between the original carb laden white flour & sugar recipe!
I did add one thawed, previously frozen banana and left out one egg…
I’m in heaven!
Made the half recipe like you did in the video. I use one banana. Found a conversation for half a banana per egg. So I removed 2 eggs. Instead of maple extract I used vanilla. It came out GREAT! Can’t wait for the verdict from my husband but I love it! Thank you so much for what you do and making your recipes available to everyone! They make diabetes much more pleasant.
Thank you for coming back to comment and let me know about those changes, I appreciate that! Hope they love it too!
From another T1D, thank you! My husband is keto and I’m low carb so this is great news.
So this is a little odd because of the interesting chew factor. Also needs to be sweeter. Any suggestions? That being said it’s nice and moist and it’s really great with some butter melted on top. Usually can’t do this good with the carb count so I am super impressed. I’ve cut it up and I’m gonna freeze half and use the other this week. I really wanna think recipe creators like you for all the trial and error 😊🙏🏼 Again though please what do you suggest for making it sweeter without ruining the recipe?
Increase the vanilla stevia or the Swerve or try another sweetener, here’s my conversion chart; https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
I made this banana bread, and find that it is not quite sweet enough. Any suggestions? I did toast a slice and put Polaner Raspberry fruit on it, and this tastes pretty good. Thanks.
What can you use instead of coconut flour please?
OMG!!
This IS the best sugar free banana bread ever! You nailed it. Thank you Brenda!!
Thank you!
Hello,
We made these today. The only thing that I was confused by a bit was the 12 eggs or three cups but I stuck to 12 eggs and the loads worked out perfectly. Made a pecan and chocolate chip loaf. Both are delicious. Will definitely make again.
Thank you
This is the best! We love it! It also freezes beautifully!
TWELVE EGGS!! Shiii…
To make two loaves, 6 for one loaf
Ingredients say 3 cups of eggs. Although your video says 1 1/2 cups eggs. ???
At the beginning of the video I stated I was only making one loaf, half the recipe.
Hi Brenda, I’m excited to make this Banana bread and thinking of adding some Banana flavored protein powder (Isopure 0 carb) to up the protein and enhance the banana flavor? Any ideas of the quantity and whether I need to add or omit another ingredient? Thank you in advance. P.S. My hubby made your Low Carb Coconut Flaxseed bread…..THANK YOU, THANK YOU, THANK YOU!!! I’ve tried a few recipes before this one and this is definitely a keeper. With the cold weather coming up I’m looking forward to a protein packed soup with a slice of your bread…yum!!! Have a great day 🙂
Can this be made in a Bundt pan? If so just spray the pan with oil instead of parchment paper? Also how long would you bake for?
I want to know what you think of coconut sugar as a replacement. Also I pre-ordered your book but I’m not sure how to find my receipt or how to send it to you so i can get the free e-book.
I don’t use coconut sugar because it is still sugar and spikes blood glucose, but if you’re not concerned about carbs and sugar then you can use it. It is a less refined option than white sugar. Thank you for preordering. You should have received some sort of email from Amazon to confirm your purchase, just forward them email to naturallyketobook@gmail.com
If I have stevia but not vanilla stevia, can I just add a little vanilla extract?
yes
That’s how I make one loaf all the time it delicious! I just add flavors to the coconut flour bread recipe and whatever add ins I like, chopped dates, walnuts, unsweetened coconut etc. I just made one yesterday!
Do you have a suggestion for the amount of nuts or chocolate chips to add?