Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
If you’re following a ketogenic diet, you know that finding low-carb, delicious desserts can be a challenge.
But what if we told you that you could still enjoy the sweet, comforting taste of banana cake without the guilt?
Thanks to the versatility of the keto diet, bananas—though naturally higher in carbs—can still shine in various low-carb versions, allowing you to indulge in your favorite treats.
In this blog, we’ve rounded up 30+ mouthwatering keto banana cake recipes that are not only easy to make but also satisfy your cravings for banana-flavored treats.
From simple, moist cakes to decadent layers with cream cheese frosting, there’s something for every occasion.
Whether you’re looking for a snack, a breakfast cake, or a dessert for a special celebration, you’ll find the perfect recipe here that stays true to the keto lifestyle.
Let’s dive into the world of keto banana cakes and explore how you can create these delightful, low-carb desserts with all the flavor you love and none of the sugar or excess carbs.
These recipes prove that sticking to a keto diet doesn’t mean sacrificing taste—it means discovering new ways to enjoy your favorite flavors in a healthier way!
30+ Easy & Quick Keto Banana Cake Recipes to Satisfy Your Sweet Tooth
There you have it—over 30 keto banana cake recipes that will satisfy your sweet tooth without straying from your low-carb lifestyle.
These recipes make it easier than ever to enjoy a piece of banana cake, whether you’re in the mood for something simple and quick or a decadent, multi-layered creation.
With ingredients like almond flour, coconut flour, and natural sweeteners, each cake offers a healthier, keto-friendly alternative to traditional banana cakes.
Whether you enjoy them for breakfast, a midday snack, or as a dessert, these keto banana cakes are versatile, delicious, and perfect for every occasion.
Plus, many of these recipes are rich in healthy fats, protein, and fiber, ensuring you’re fueling your body with the nutrients it needs while keeping your carb count in check.
So, the next time you’re craving a banana cake, skip the high-carb versions and choose one of these tasty recipes instead.
Keto Banana Almond Flour Cake
This keto-friendly banana almond flour cake is moist and perfectly sweet without any sugar. Using almond flour as the base makes it low-carb while still keeping a comforting texture, with banana flavor shining through. You’ll love the balance of sweetness from the ripe banana and a light crunch from the almonds.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/4 cup chopped almonds (optional for crunch)
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the eggs, melted coconut oil (or butter), and vanilla extract to the mashed bananas, and whisk until combined.
- In a separate bowl, mix almond flour, cinnamon, baking soda, salt, and sweetener (if using).
- Combine the dry ingredients with the wet mixture, stirring until smooth. Fold in chopped almonds for extra texture if desired.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
This banana almond flour cake has a rich texture and a delightful banana flavor, making it an excellent keto dessert or snack. The combination of bananas and almonds provides a satisfying treat without going overboard on carbs. It’s perfect for those following a keto lifestyle, yet still craving the comfort of a traditional banana cake.
The cake holds its shape beautifully and keeps well, so it’s great for meal prepping. Its subtle sweetness from the ripe bananas and the light crunch of almonds creates a delicious flavor combination that everyone can enjoy. This banana almond flour cake is not only healthy but also incredibly satisfying, leaving you craving more without the sugar crash that traditional cakes bring.
Keto Banana Coconut Flour Cake
This keto banana coconut flour cake is the perfect combination of light, fluffy texture and banana flavor. Coconut flour is a great low-carb alternative, making this cake both keto and gluten-free. The added banana makes it subtly sweet, while the coconut flour gives it a soft, delicate crumb.
Ingredients:
- 2 ripe bananas, mashed
- 1/2 cup coconut flour
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 tsp ground cinnamon (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan or line it with parchment paper.
- Mash the ripe bananas in a large mixing bowl.
- Add the eggs, almond milk, melted coconut oil, and vanilla extract to the mashed bananas and whisk together.
- In a separate bowl, combine the coconut flour, baking powder, salt, and cinnamon (if using).
- Gradually mix the dry ingredients into the wet mixture, stirring until fully combined. Add erythritol if you’d like a sweeter cake.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool for about 10 minutes before transferring it to a wire rack to cool completely.
This banana coconut flour cake is a great option for those looking for a light, keto-friendly dessert. The coconut flour adds a distinct texture that holds the banana flavor wonderfully, making it an enjoyable treat that’s both nutritious and satisfying.
The cake has a delicate, airy texture, making it perfect for an afternoon snack or dessert. The subtle sweetness from the banana and the mild coconut flavor work together harmoniously. This cake is versatile enough to be enjoyed on its own or with a dollop of whipped cream or a sprinkle of cinnamon on top. It’s an ideal dessert for those watching their carbs but still wanting to enjoy a wholesome, delicious treat.
Keto Banana Chia Seed Cake
For a unique twist on a traditional banana cake, try this keto banana chia seed cake. The chia seeds provide a healthy dose of fiber and omega-3s while adding a fun texture to the cake. The banana gives it a natural sweetness, making this cake not only healthy but also indulgent, with just the right amount of moisture and fluffiness.
Ingredients:
- 2 ripe bananas, mashed
- 1 1/2 cups almond flour
- 1/4 cup chia seeds
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
- In a bowl, mash the ripe bananas until smooth.
- Add the eggs, melted coconut oil (or butter), and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, combine the almond flour, chia seeds, baking powder, cinnamon, salt, and sweetener (if using).
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan and cooling completely on a wire rack.
This keto banana chia seed cake is a standout with its crunchy chia seeds and sweet banana flavor. The chia seeds not only add texture but also boost the nutritional value of the cake, making it an excellent choice for anyone looking to enjoy a healthy and tasty dessert.
The combination of almond flour, bananas, and chia seeds creates a moist, fluffy cake with a slight crunch from the seeds. This cake is perfect for breakfast, an afternoon snack, or dessert. It’s rich in healthy fats and fiber, which helps keep you full for longer while maintaining a low-carb lifestyle. You’ll enjoy the satisfying combination of flavors that this keto banana chia seed cake offers, making it a great addition to your keto meal plan.
Keto Banana Cream Cheese Cake
This keto banana cream cheese cake is a rich and decadent dessert that combines the smoothness of cream cheese with the natural sweetness of banana. The result is a luxurious treat that’s low-carb and perfect for anyone on a keto diet, offering the flavor of traditional banana cake with a creamy twist.
Ingredients:
- 2 ripe bananas, mashed
- 8 oz cream cheese, softened
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener
- 1/4 cup unsweetened almond milk
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch cake pan with parchment paper.
- In a bowl, mash the bananas until smooth.
- In a separate bowl, beat the cream cheese until smooth and creamy. Add the eggs, melted butter, almond milk, and vanilla extract, and mix well.
- Stir in the mashed bananas and erythritol (if using).
- In another bowl, whisk together the almond flour, baking powder, salt, and cinnamon (optional). Gradually fold the dry ingredients into the wet ingredients until well combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
This keto banana cream cheese cake brings an irresistible creamy richness that complements the sweetness of the banana. The cream cheese not only adds flavor but also enhances the cake’s moisture, making it soft and smooth. It’s a great option for those looking for an indulgent dessert without the sugar and carbs.
This cake is ideal for special occasions or when you’re craving something rich and comforting. The cream cheese enhances the banana flavor while keeping it creamy and decadent. Whether served on its own or topped with whipped cream, this banana cream cheese cake will be a hit for anyone following a low-carb lifestyle.
Keto Banana Walnut Cake
The keto banana walnut cake combines the natural sweetness of ripe bananas with the crunchy, earthy flavor of walnuts. Almond flour serves as the perfect base, keeping the cake low-carb while delivering a satisfying texture. This cake is not only a great treat but also provides healthy fats and fiber from the walnuts.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 cup chopped walnuts
- 1/2 tsp ground cinnamon (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper or grease it lightly.
- In a large bowl, mash the ripe bananas until smooth.
- Add the eggs, melted butter (or coconut oil), vanilla extract, and erythritol (if using) to the mashed bananas, and whisk until well combined.
- In a separate bowl, mix the almond flour, baking soda, salt, and cinnamon (if using).
- Gradually fold the dry ingredients into the wet ingredients and stir until smooth.
- Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana walnut cake is a great option for anyone who loves the combination of bananas and nuts. The walnuts add a delightful crunch while providing a dose of healthy fats and protein. The cake is not only low in carbs but also packed with nutritional value.
The bananas provide a natural sweetness, while the walnuts add texture and richness. This cake is perfect for a mid-day snack, breakfast, or even a light dessert. It is simple yet flavorful, with a combination of ingredients that keep you satisfied without the guilt of traditional cakes.
Keto Banana Chocolate Chip Cake
If you’re a fan of the classic combination of banana and chocolate, this keto banana chocolate chip cake is the perfect dessert for you. The cake is soft, moist, and full of chocolate chips, while still being low-carb and keto-friendly, thanks to almond flour. It’s a delicious way to indulge without breaking your keto diet.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper or grease it lightly.
- In a bowl, mash the ripe bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, and erythritol (if using) to the mashed bananas, and whisk together.
- In a separate bowl, mix the almond flour, cocoa powder, baking powder, and salt.
- Gradually combine the dry ingredients with the wet ingredients, stirring until smooth.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana chocolate chip cake is perfect for those who have a sweet tooth but want to avoid excess carbs. The rich cocoa powder pairs wonderfully with the natural sweetness of the bananas, and the chocolate chips add that perfect chocolatey indulgence.
The cake is fluffy, moist, and full of flavor, making it an excellent dessert for any occasion. The chocolate chips melt perfectly within the batter, creating little pockets of sweetness that enhance the banana flavor. It’s a keto-friendly way to enjoy a classic favorite without the guilt.
Keto Banana Pecan Cake
This keto banana pecan cake combines the sweet, rich flavor of bananas with the crunch of toasted pecans, creating a delightful dessert that’s both low-carb and satisfying. The almond flour gives it a soft texture while keeping it keto-friendly, and the toasted pecans provide a nutty depth of flavor.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 cup chopped pecans (plus extra for topping)
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch cake pan with parchment paper.
- Toast the chopped pecans in a dry pan over medium heat for 3-4 minutes until fragrant and slightly browned, then set aside.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted butter (or coconut oil), vanilla extract, and erythritol (if using) to the mashed bananas, and whisk until combined.
- In a separate bowl, mix the almond flour, baking soda, salt, cinnamon (if using), and half of the toasted pecans.
- Slowly combine the dry ingredients with the wet ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Sprinkle the remaining pecans on top of the batter for extra crunch.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
This keto banana pecan cake is a wonderfully textured and flavorful dessert. The bananas provide a touch of natural sweetness, while the toasted pecans add both crunch and a nutty richness. It’s a great option for a satisfying snack or a dessert that can be enjoyed with coffee or tea.
The combination of banana and pecans in this cake gives it a comforting, wholesome feel, while the almond flour keeps it light and low-carb. It’s a perfect addition to your keto baking repertoire, offering a delicious way to enjoy a classic banana flavor with a nutritious twist. Whether served plain or with a dollop of whipped cream, this cake is sure to be a hit.
Keto Banana Zucchini Cake
This keto banana zucchini cake is a clever way to incorporate veggies into your dessert while keeping it moist and full of banana flavor. The zucchini adds moisture without adding carbs, and the banana provides sweetness. This cake is a healthy, low-carb option for anyone looking to enjoy a cake without the guilt.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup grated zucchini, excess moisture squeezed out
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towel. Add the grated zucchini to the mashed bananas.
- In a separate bowl, beat the eggs, then add the melted coconut oil (or butter) and vanilla extract. Mix until smooth.
- Combine the almond flour, baking soda, salt, and cinnamon (if using) in another bowl.
- Slowly add the dry ingredients to the wet ingredients, stirring until everything is well mixed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This keto banana zucchini cake is a great way to sneak some veggies into your diet while enjoying a sweet, moist dessert. The zucchini keeps the cake moist and tender, while the banana provides just the right amount of natural sweetness without overloading on carbs. It’s a clever and delicious alternative to traditional cakes.
The cake’s subtle sweetness and moist texture make it a perfect snack or breakfast option. It’s a versatile recipe that can be enjoyed on its own or paired with a dollop of whipped cream or a sprinkle of nuts for added texture. This cake offers a healthy, guilt-free way to indulge while still staying true to your keto goals.
Keto Banana Coconut Cake
This keto banana coconut cake is a tropical delight, combining the sweetness of bananas with the rich, nutty flavor of coconut. The almond flour base keeps it low-carb, while the coconut adds a satisfying texture and flavor that’s perfect for anyone craving a keto-friendly cake that’s as indulgent as it is nutritious.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 cup unsweetened coconut milk (or almond milk)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, and erythritol (if using) to the mashed bananas and mix well.
- In another bowl, combine the almond flour, shredded coconut, baking powder, salt, and coconut milk (or almond milk).
- Gradually combine the dry ingredients with the wet ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This keto banana coconut cake is a delicious way to enjoy tropical flavors while staying low-carb. The banana adds sweetness, while the coconut contributes both flavor and texture. The cake is light, moist, and perfect for a dessert or snack that doesn’t compromise your keto diet.
The natural sweetness from the bananas and the rich flavor of coconut make this cake a treat that feels indulgent, yet it’s still healthy and low in carbs. It’s an ideal choice for those who enjoy a bit of tropical flair in their baking. Whether you serve it with a cup of tea or as a simple dessert, this cake will transport you to an island paradise.
Keto Banana Ricotta Cake
This keto banana ricotta cake offers a creamy and light texture thanks to the addition of ricotta cheese. The bananas provide natural sweetness without the carbs, while the ricotta adds richness and moisture to the cake. It’s a great option for anyone seeking a keto dessert that’s both low in carbs and high in flavor.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup ricotta cheese
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the ricotta cheese, eggs, melted butter (or coconut oil), vanilla extract, and erythritol (if using) to the mashed bananas and mix well.
- In another bowl, whisk together the almond flour, baking powder, salt, and cinnamon (optional).
- Gradually fold the dry ingredients into the wet ingredients, stirring until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana ricotta cake has a delicate texture and a subtle, creamy flavor. The ricotta helps to keep the cake moist while adding a slight richness, which pairs beautifully with the natural sweetness of the banana. It’s a great way to enjoy a keto-friendly dessert without sacrificing taste or texture.
The cake is perfect for those looking for a low-carb option with a bit of luxury. Its light and fluffy texture make it feel indulgent, yet it’s healthy and satisfying. Whether enjoyed on its own or paired with a dollop of whipped cream or berries, this cake is sure to become a favorite.
Keto Banana Macadamia Nut Cake
This keto banana macadamia nut cake combines the deliciously sweet and earthy flavor of ripe bananas with the rich, buttery taste of macadamia nuts. The addition of almond flour keeps the cake low-carb and keto-friendly while still offering a satisfying, moist texture. The macadamia nuts provide the perfect amount of crunch, making every bite delightful.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 1/2 cup macadamia nuts, chopped
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted butter (or coconut oil), vanilla extract, and erythritol (if using) to the mashed bananas and mix well.
- In another bowl, combine the almond flour, baking powder, salt, and cinnamon (optional).
- Gradually fold the dry ingredients into the wet ingredients and mix until smooth.
- Gently fold in the chopped macadamia nuts.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana macadamia nut cake is a tropical-inspired treat that perfectly balances the sweetness of banana with the richness of macadamia nuts. The cake is moist and soft with a satisfying crunch from the nuts, making it an irresistible dessert or snack.
With its blend of flavors and textures, this cake is a wonderful option for anyone on a keto diet who loves nuts and bananas. It’s simple to make yet feels indulgent, and the macadamia nuts add a delightful buttery crunch. Whether enjoyed alone or with a drizzle of sugar-free chocolate sauce, this cake is sure to impress.
Keto Banana Strawberry Cake
This keto banana strawberry cake combines the natural sweetness of ripe bananas with the fresh, juicy flavor of strawberries. The almond flour base makes the cake low-carb, while the banana keeps it moist and sweet. It’s a beautiful cake that’s perfect for spring or summer gatherings, offering a light, refreshing dessert.
Ingredients:
- 2 ripe bananas, mashed
- 1 1/2 cups almond flour
- 1/2 cup strawberries, chopped
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 tsp lemon zest (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, and erythritol (if using) to the mashed bananas and mix until well combined.
- In another bowl, whisk together the almond flour, baking powder, salt, and lemon zest (if using).
- Gradually fold the dry ingredients into the wet ingredients, stirring until smooth.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana strawberry cake is a refreshing and fruity treat. The natural sweetness of bananas pairs beautifully with the tartness of fresh strawberries, creating a balanced flavor that’s perfect for anyone following a keto diet. The cake is soft, moist, and filled with juicy pockets of strawberries.
This cake is ideal for any occasion, whether it’s a summer party, a family gathering, or just a special treat to enjoy on your own. The banana and strawberry combination adds a burst of freshness, while the almond flour base keeps it keto-friendly. It’s light, refreshing, and a wonderful way to indulge in fruit while staying within your carb limits.
Keto Banana Almond Butter Cake
This keto banana almond butter cake is an indulgent yet healthy dessert, combining the natural sweetness of bananas with the rich, nutty flavor of almond butter. It’s a moist, dense cake that’s perfect for those following a keto diet and looking for a satisfying treat without the added sugar or carbs.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup almond butter
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/4 cup unsweetened almond milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the almond butter, eggs, melted coconut oil (or butter), vanilla extract, erythritol (if using), and almond milk to the mashed bananas. Mix well until smooth and creamy.
- In a separate bowl, combine the almond flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture and stir until fully incorporated.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This keto banana almond butter cake is rich and satisfying, with a nutty depth of flavor from the almond butter. The bananas bring natural sweetness and moisture, while the almond flour keeps the cake light and low-carb. It’s a wonderful option for those who enjoy nut-based cakes or want a dessert that’s both nutritious and indulgent.
With its creamy texture and rich flavor, this cake makes for a perfect snack, breakfast treat, or dessert. It’s filling and packed with healthy fats and protein, offering a great alternative to traditional banana cakes. This is a great choice for anyone craving a hearty, low-carb dessert with a satisfying texture.
Keto Banana Coconut Flour Cake
This keto banana coconut flour cake is soft, light, and packed with the tropical flavors of banana and coconut. Coconut flour absorbs more moisture than almond flour, giving the cake a denser texture, but it still remains perfectly moist thanks to the bananas. It’s a great choice for anyone following a gluten-free or keto lifestyle.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup coconut flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/4 cup unsweetened coconut milk
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, erythritol (if using), and coconut milk to the mashed bananas and mix until well combined.
- In a separate bowl, whisk together the coconut flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until fully combined. The batter will be thicker than traditional cake batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana coconut flour cake is an excellent choice for anyone looking for a light, moist, and delicious dessert. The coconut flour creates a denser texture, but the bananas provide plenty of moisture to keep the cake tender. The coconut flavor adds a subtle tropical note that pairs wonderfully with the natural sweetness of the banana.
Perfect for a sweet breakfast or a light dessert, this cake is both filling and low in carbs. It’s a great alternative to traditional banana cakes, providing a satisfying, healthy option with plenty of flavor. This coconut flour-based cake is sure to be a hit, whether served alone or with a dollop of whipped cream.
Keto Banana Coffee Cake
This keto banana coffee cake is a delightful twist on the classic coffee cake, combining the rich flavor of banana with a light crumb topping. It’s a perfect dessert or snack that pairs wonderfully with your morning coffee, offering a low-carb, keto-friendly option to satisfy your sweet tooth without the sugar.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 tsp ground cinnamon
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup chopped walnuts or almonds (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted butter (or coconut oil), vanilla extract, and erythritol (if using) to the mashed bananas, and mix well.
- Stir in the sour cream (or Greek yogurt) until smooth.
- In a separate bowl, whisk together the almond flour, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients, mixing until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- For the crumb topping: In a small bowl, combine 1/4 cup almond flour, 1 tbsp melted butter, and 1/2 tsp cinnamon. Mix until crumbly, then sprinkle over the top of the cake batter.
- Optionally, sprinkle chopped walnuts or almonds over the crumb topping for added crunch.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This keto banana coffee cake is a perfect way to enjoy the warm flavors of banana and cinnamon in a low-carb version of a beloved classic. The crumb topping adds a bit of texture and sweetness without using sugar, while the moist cake provides plenty of banana flavor.
This coffee cake is ideal for breakfast, brunch, or an afternoon snack with a cup of coffee. It’s soft, lightly sweetened, and satisfying, with a perfect balance of flavors. The addition of walnuts or almonds provides an extra crunch, making this cake even more enjoyable. This banana coffee cake is sure to be a hit with anyone looking for a keto-friendly twist on a classic favorite.
Keto Banana Chia Seed Cake
This keto banana chia seed cake is a perfect combination of moist, banana-flavored cake with the health benefits of chia seeds. Packed with fiber and omega-3s, chia seeds add a wonderful texture to the cake while keeping it keto-friendly and low-carb. The bananas offer natural sweetness, making this cake a nutritious treat.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 2 tbsp chia seeds
- 1/4 cup unsweetened almond milk (or coconut milk)
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, erythritol (if using), and almond milk to the mashed bananas. Mix well.
- In a separate bowl, combine the almond flour, baking soda, salt, and chia seeds.
- Gradually add the dry ingredients into the wet mixture, stirring until fully combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana chia seed cake is a nutritious, low-carb treat that’s perfect for anyone looking to increase their intake of fiber and healthy fats. The chia seeds provide a subtle crunch while the bananas keep the cake moist and naturally sweet. It’s a great way to enjoy a healthy dessert without sacrificing flavor or texture.
Packed with fiber and omega-3 fatty acids, this cake is a satisfying snack that can help you feel full longer. The chia seeds also contribute to a delicate texture that complements the soft, moist banana cake. Enjoy it as a breakfast cake or a snack with your favorite beverage.
Keto Banana Pumpkin Cake
This keto banana pumpkin cake is a seasonal favorite that combines the comforting flavors of banana and pumpkin. It’s a low-carb, keto-friendly dessert perfect for fall or any time you’re craving a warm, spiced cake. The combination of almond flour and the moisture from the banana and pumpkin ensures a rich, tender texture.
Ingredients:
- 1 ripe banana, mashed
- 1/2 cup canned pumpkin puree
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
Instructions:
- Preheat the oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the banana until smooth and add the pumpkin puree. Mix well.
- Add the eggs, melted coconut oil (or butter), vanilla extract, and erythritol (if using) to the mashed banana and pumpkin mixture, and stir to combine.
- In a separate bowl, whisk together the almond flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients into the wet ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This keto banana pumpkin cake is a delicious, spiced dessert that combines the natural sweetness of banana with the rich flavor of pumpkin. The cake is moist and full of flavor, making it an excellent low-carb option for those looking to enjoy the fall season without derailing their keto diet.
The spices add warmth to the cake, making it comforting and perfect for a cozy snack. With the banana and pumpkin adding moisture, this cake has a soft, tender crumb. It’s a great option for anyone craving a seasonal dessert while still sticking to a keto lifestyle.
Keto Banana Pudding Cake
This keto banana pudding cake is an indulgent yet low-carb treat that captures the essence of banana pudding in cake form. It features layers of moist banana-flavored cake with a rich, creamy texture reminiscent of pudding. The cake is perfect for anyone following a keto diet and wanting to enjoy the familiar taste of banana pudding without the added carbs.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/2 cup unsweetened coconut milk (or almond milk)
- 1/4 cup sugar-free vanilla pudding mix (optional for a thicker texture)
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, erythritol (if using), and coconut milk to the mashed bananas, and mix well.
- In a separate bowl, combine the almond flour, baking powder, salt, and sugar-free vanilla pudding mix (if using).
- Gradually fold the dry ingredients into the wet mixture, stirring until fully combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
This keto banana pudding cake is a comforting and creamy dessert that combines the best of both worlds: a moist banana cake with the luscious texture of banana pudding. The use of sugar-free pudding mix helps create a rich, custard-like consistency that enhances the cake’s flavor.
Perfect for gatherings or as an indulgent treat, this cake offers all the deliciousness of banana pudding with fewer carbs. It’s a great option for those on a keto diet who still want to enjoy a comforting dessert without breaking their carb count. The banana and creamy texture make it both satisfying and delicious.
Keto Banana Hazelnut Cake
This keto banana hazelnut cake combines the rich, earthy flavor of hazelnuts with the natural sweetness of ripe bananas. The cake is made with almond flour to keep it low-carb, while the bananas help to keep it moist and tender. Hazelnuts add a delightful crunch and nutty depth that takes this cake to the next level.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 1/2 cup hazelnuts, chopped
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1/4 cup unsweetened almond milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, erythritol (if using), and almond milk to the mashed bananas, and mix until well combined.
- In a separate bowl, whisk together the almond flour, baking powder, salt, and chopped hazelnuts.
- Gradually add the dry ingredients into the wet mixture, stirring until smooth.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana hazelnut cake is a fantastic choice for nut lovers. The hazelnuts add both flavor and texture, creating a satisfying crunch that contrasts with the soft, moist cake. The banana gives the cake a light sweetness, while the almond flour ensures it remains low-carb.
This cake is perfect for those looking for a keto-friendly treat that’s rich in flavor and texture. Whether you serve it with a cup of coffee or enjoy it as a snack, this cake is sure to satisfy your cravings while keeping you within your carb limits.
Keto Banana Lemon Cake
This keto banana lemon cake combines the refreshing zest of lemon with the sweet, mellow flavor of ripe bananas. The tangy lemon brightens the sweetness of the bananas, creating a well-balanced cake that’s perfect for any occasion. The almond flour base ensures that it remains low-carb and light.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, lemon zest, lemon juice, and erythritol (if using) to the mashed bananas, and mix until smooth.
- In a separate bowl, combine the almond flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This keto banana lemon cake is a delightful and refreshing dessert, with a perfect balance of sweetness and tang. The lemon adds a bright and zesty flavor that complements the banana beautifully. It’s a wonderful option for anyone on a keto diet looking to enjoy a fruity, low-carb cake.
The cake is moist, flavorful, and refreshing, making it ideal for spring or summer gatherings. The combination of banana and lemon gives it a light, uplifting flavor that’s perfect for any occasion. Whether served with a dollop of whipped cream or fresh berries, this cake is sure to be a crowd-pleaser.
Keto Banana Cinnamon Roll Cake
This keto banana cinnamon roll cake is a cinnamon-lovers dream come true. It combines the sweetness of banana with a cinnamon swirl throughout the cake, creating a deliciously fragrant and flavorful dessert. The almond flour base keeps it low-carb, while the bananas add moisture and natural sweetness.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup erythritol or preferred keto sweetener (optional)
- 1 tsp ground cinnamon
- 1/4 cup unsweetened almond milk
Cinnamon Swirl:
- 1/4 cup melted butter
- 1/4 cup erythritol or preferred keto sweetener
- 2 tsp ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch cake pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil (or butter), vanilla extract, erythritol (if using), and almond milk to the mashed bananas, and mix until smooth.
- In a separate bowl, whisk together the almond flour, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients, stirring until fully combined.
- In a small bowl, mix the melted butter, erythritol, and ground cinnamon to create the cinnamon swirl mixture.
- Pour the batter into the prepared cake pan, then drizzle the cinnamon swirl mixture over the top. Use a knife to gently swirl the cinnamon into the batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This keto banana cinnamon roll cake is an indulgent yet low-carb treat, with a swirl of cinnamon throughout the cake that adds warmth and spice. The banana keeps the cake moist and sweet, while the cinnamon creates a comforting, aromatic flavor that makes it perfect for breakfast or dessert.
The cake’s soft, moist texture combined with the cinnamon swirl makes for a delightful treat. It’s perfect for anyone craving the flavor of cinnamon rolls in a keto-friendly form. Whether you enjoy it on its own or paired with a cup of coffee, this cake is sure to be a hit.
Note: More recipes are coming soon!
