Since my kids were very young, I have made muffins for them – for breakfast, to pack in their lunch boxes and for after school treats — they have a long list of favorites that I’ve slowly started to make keto. The keto blueberry muffins are a huge hit, and I’ll often make my keto zucchini bread in muffin tins for a portable treat. I recently had a batch of bananas that needed to be used, but bananas are extremely high in carbs, so I was going to just make a traditional banana bread for the family and not indulge but so many of you have asked me for keto banana bread or keto banana muffins, that I decided to try to make a low carb banana bread.

Because bananas come in at around 27 grams of carbs each, they are tricky to incorporate into a keto diet. So, in this recipe, I used just half of a VERY RIPE banana (the riper, the more flavorful) and a banana emulsion – which enhances the banana flavor more than extract, though banana extract also works well!

I also love walnuts, so I include them for texture, but you can leave them out – either way, this keto banana bread will become a family favorite! And, these slices of banana bread or keto banana muffins come in at just 3g of net carbs each!


Keto Banana Bread

Servings 12
Calories 121kcal


  • 1/2 medium banana very ripe
  • 2 large eggs
  • 2 egg yolks
  • 1/2 cup butter melted
  • 1 tsp banana emulsion
  • 1 tsp vanilla
  • 3/4 cup Almond Flour
  • 1/4 cup ground flaxseed meal
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup Lakanto Monkfruit sweetener or your preferred sweetener
  • 1/4 tsp of pink salt
  • 1 tsp baking powder


  • Preheat the oven to 350℉ and grease a muffin tin or loaf pan with non stick spray.
  • In a large bowl, mash the banana with a fork then whisk in the melted butter, eggs, egg yolks, and banana and vanilla flavorings. Stir until well combined.
  • In a separate bowl, combine the almond flour, flax meal, monkfruit (or your preferred sweetener), salt and baking powder. Stir until it’s all mixed together.
  • Gradually combine the dry ingredients with the wet, stirring after each addition, until they are well incorporated.
  • Finally, fold in the nuts if using.
  • Transfer batter to muffin tin or loaf pan, and bake 20 minutes for muffins and 30-35 minutes for a loaf pan.


Calories: 121kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 113mg | Potassium: 93mg | Fiber: 2g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

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