Low Carb Keto Banana Bread

Enjoy banana bread minus the guilt with this easy keto-friendly recipe. Topped with icing and walnuts, it makes a great low-carb treat.


  • 2 medium bananas
  • 3 large eggs
  • 2 tbs grass-fed butter, or coconut oil, melted
  • 150 g (1 1/2 cups) almond flour, or ground almonds
  • 100 g (1/2 cup) granulated erythritol, or other keto-friendly sweetener, divided
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 75 g (1/2 cup) walnut halves


Step 1.
Preheat the oven to 180°C (160° fan). Grease and line the base and sides of a 900 g loaf tin with parchment paper.

Step 2.
Peel the bananas. Break into chunks and place in a large mixing bowl; mash with a fork.

Step 3.
Add the eggs and melted butter, beating with an electric mixer until smooth.

Step 4.
In a separate mixing bowl, whisk together the almond flour, 50 g granulated erythritol, cinnamon, baking powder, and salt.

Step 5.
Add the flour mixture to the banana mixture, stirring to combine into a batter. Spoon the batter into the lined tin, rapping it a few times on a flat surface to help settle it. Scatter the walnuts on top.

Step 6.
Bake until risen and a knife comes out clean from the centre, about 45 minutes. Remove the tin to a wire rack, letting the banana bread cool in its tin. Once cool, turn out onto a chopping board.

Step 7.
Place the remaining 50 g granulated erythritol in a small bowl; whisk in hot water by the teaspoon until a smooth, pourable icing forms.

Step 8.
Drizzle the icing over the banana bread. Cut into slices before serving.

Serves 8 or 1 loaf