33+ Flavorful Keto Banana Nut Bread Recipes You’ll Love

If you’re following a keto diet and miss the comforting, delicious taste of banana nut bread, you’re in for a treat.

Banana nut bread is one of those classic comfort foods that can be enjoyed at breakfast, as a snack, or even as a dessert.

However, the traditional recipe is packed with carbs and sugar, making it off-limits for those following a keto lifestyle.

But don’t worry! We’ve gathered 33+ keto-friendly banana nut bread recipes that allow you to enjoy this beloved treat without compromising your dietary goals.

From creamy almond butter-infused versions to nut-free and dairy-free alternatives, this collection of keto banana nut bread recipes has something for everyone.

Whether you’re craving a simple, classic loaf or a bread with exciting twists like coconut flakes, cinnamon swirls, or orange zest, you’ll find plenty of options to satisfy your sweet tooth while staying true to your low-carb, high-fat lifestyle.

So, let’s dive into these amazing recipes and bring the joy of banana nut bread back to your kitchen!

33+ Flavorful Keto Banana Nut Bread Recipes You’ll Love

Keto banana nut bread doesn’t have to be a distant memory from your pre-keto days.

With these 33+ recipes, you can indulge in the flavors you love while keeping your carb count low.

Whether you prefer a traditional, nut-filled loaf or something with added spice and flair, there’s a recipe in this collection to suit your tastes and cravings.

With ingredients like almond flour, stevia, coconut flour, and various nuts, you can create delicious, moist, and low-carb versions of banana nut bread that will fit perfectly into your keto meal plan.

Feel free to experiment with the recipes, swapping ingredients or adding your personal touch to make the perfect loaf.

So grab your ingredients, fire up the oven, and enjoy the irresistible aroma of fresh keto banana nut bread filling your home.

Classic Keto Banana Nut Bread

This keto banana nut bread recipe offers a deliciously moist and fluffy treat with the comforting flavors of ripe bananas and crunchy nuts. Despite being low in carbs, it delivers a perfect banana bread experience without the sugar crash. Whether you’re looking for a breakfast option or a guilt-free snack, this banana nut bread hits the spot.

Ingredients:

• 2 ripe medium-sized bananas (the riper, the better)
• 2 cups almond flour
• 1/4 cup melted butter or coconut oil
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1-2 tablespoons erythritol (or your preferred sweetener)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
2. In a large bowl, mash the bananas using a fork or potato masher until smooth.
3. In a separate bowl, whisk the eggs, melted butter, and almond milk together until well combined.
4. Stir in the vanilla extract and mashed bananas to the wet mixture.
5. In another bowl, mix almond flour, baking soda, salt, and optional sweetener.
6. Gradually add the dry ingredients into the wet ingredients and stir until smooth.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Let it cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

The classic banana nut bread recipe offers a rich, moist texture with just the right balance of sweetness and nutty crunch. The natural flavor of bananas comes through, even while keeping the carb count low, and the nuts add a delightful crunch that complements the bread perfectly. This keto treat will leave you feeling full and satisfied without the carb overload of traditional banana bread.

Fluffy Keto Banana Nut Bread with Cinnamon Spice

Elevate your banana nut bread experience with a burst of warm cinnamon spice. This version is light, fluffy, and full of aromatic spices, perfect for cozy mornings or dessert. The combination of cinnamon and banana pairs wonderfully with the rich flavor of toasted nuts, making each bite feel like a comforting hug.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 4 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts or pecans
• Optional: 1-2 tablespoons monk fruit sweetener or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan.
2. In a medium bowl, mash the bananas until smooth.
3. In a separate large bowl, whisk the eggs, melted butter, and almond milk together.
4. Add the mashed bananas to the wet ingredients and mix.
5. In another bowl, combine almond flour, coconut flour, baking powder, cinnamon, salt, and sweetener.
6. Gradually add the dry ingredients to the wet mixture and stir until combined.
7. Gently fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Let the bread cool for 10 minutes before transferring it to a cooling rack.

This fluffy banana nut bread with cinnamon spice is an aromatic twist on a classic keto recipe. The cinnamon adds a beautiful depth of flavor that pairs wonderfully with the richness of the bananas and nuts. It’s an excellent option for anyone craving a warm, fragrant, and satisfying keto-friendly snack. Perfect with a cup of coffee or tea, this recipe delivers on taste and texture without compromising your keto goals.

Low-Carb Banana Nut Bread with Coconut Flour

For those on a strict low-carb diet, this banana nut bread made with coconut flour is an excellent choice. It’s high in fiber, low in carbs, and provides a soft, moist texture that rivals traditional banana bread. With the tropical hint of coconut, this bread is a great alternative to classic banana bread, offering a new flavor profile while remaining keto-friendly.

Ingredients:

• 2 medium bananas, ripe
• 1/2 cup coconut flour
• 1/4 cup melted butter or ghee
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped pecans or walnuts
• Optional: 1-2 tablespoons liquid stevia or erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a separate mixing bowl, whisk the eggs, melted butter, and almond milk together until smooth.
4. Add the mashed bananas and mix to combine.
5. In another bowl, combine coconut flour, baking powder, cinnamon, salt, and sweetener.
6. Gradually fold the dry ingredients into the wet ingredients until well mixed.
7. Stir in the chopped nuts of your choice.
8. Pour the batter into the prepared loaf pan and smooth the surface.
9. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
10. Let it cool in the pan for 10 minutes, then transfer it to a cooling rack.

Coconut flour can absorb a lot of moisture, making this banana nut bread recipe dense yet extremely flavorful. The slight coconut flavor complements the banana and nuts, offering a unique twist on traditional keto banana bread. The texture is hearty, and the addition of chopped nuts adds a perfect crunch. This bread is ideal for those looking for a low-carb alternative that still satisfies a craving for banana bread.

Keto Banana Nut Bread with Almond Butter

This keto banana nut bread recipe combines the creamy richness of almond butter with the sweetness of ripe bananas and the crunch of nuts. It’s an excellent choice for anyone looking to add more healthy fats to their diet while still enjoying a delicious, low-carb treat. The almond butter enhances the flavor and texture, making the bread extra moist and satisfying.

Ingredients:

• 2 ripe bananas
• 1/2 cup almond butter
• 2 cups almond flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans or walnuts
• Optional: 1 tablespoon stevia or erythritol (for added sweetness)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, almond butter, and almond milk until well combined.
4. Add the mashed bananas and vanilla extract to the wet mixture, stirring to incorporate.
5. In another bowl, mix almond flour, baking soda, salt, and sweetener.
6. Gradually add the dry ingredients to the wet mixture and stir until combined.
7. Fold in the chopped pecans or walnuts.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

The addition of almond butter gives this banana nut bread a rich, nutty flavor that pairs beautifully with the bananas and nuts. It’s an indulgent yet keto-friendly version of the classic banana bread, offering healthy fats and a moist texture. The slightly sweetened version (with stevia or erythritol) brings out the flavors even more, making it a delightful treat for breakfast or a snack.

Keto Banana Nut Bread with Chia Seeds

Packed with fiber, protein, and healthy omega-3s, chia seeds add a nutritional boost to this keto banana nut bread. The seeds give the bread a slight crunch while enhancing its moisture. This recipe is perfect for those looking to enjoy a nutrient-dense banana bread that fits perfectly into a keto or low-carb diet.

Ingredients:

• 2 medium bananas, ripe
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup chia seeds
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1-2 tablespoons monk fruit sweetener or erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium bowl, mash the bananas until smooth.
3. In a large bowl, whisk together the eggs, melted coconut oil, and almond milk until smooth.
4. Add the mashed bananas and vanilla extract to the wet ingredients and stir well.
5. In another bowl, mix almond flour, coconut flour, chia seeds, baking powder, salt, and sweetener.
6. Gradually combine the dry ingredients with the wet ingredients, stirring until smooth.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Chia seeds elevate this keto banana nut bread by providing additional nutrients and texture, while still keeping the carb count low. The moistness from the bananas, along with the crunch from the chia seeds and nuts, makes each bite satisfying and packed with flavor. It’s a perfect option for anyone wanting to add more healthy fats, fiber, and protein to their diet without compromising on taste.

Keto Banana Nut Bread with Collagen Protein

If you’re looking to turn your keto banana nut bread into a protein-packed powerhouse, this recipe featuring collagen protein is a perfect choice. Collagen not only helps support joint health but also gives the bread an extra boost of protein, making it an excellent post-workout snack or an energizing breakfast.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup collagen protein powder (unflavored)
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon erythritol or monk fruit sweetener

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted coconut oil, and almond milk until well combined.
4. Add the mashed bananas and mix thoroughly.
5. In another bowl, combine almond flour, coconut flour, collagen protein powder, baking powder, salt, cinnamon, and optional sweetener.
6. Gradually mix the dry ingredients into the wet mixture until fully combined.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The collagen protein adds a subtle boost to this already delicious banana nut bread, making it a more filling and nutritious snack. It’s a great option for those looking to increase their protein intake on a keto diet, all while enjoying the familiar flavor and texture of traditional banana nut bread. The addition of walnuts adds the perfect crunchy element, balancing out the soft, moist crumb.

Keto Banana Nut Bread with Pumpkin Spice

If you’re a fan of fall flavors, this keto banana nut bread with pumpkin spice is a perfect treat. The aromatic blend of cinnamon, nutmeg, and cloves gives this banana bread a warm, cozy flavor that complements the banana and nuts beautifully. It’s a wonderful option for those looking to enjoy a low-carb, seasonal dessert or snack.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 4 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans or walnuts
• Optional: 1 tablespoon monk fruit sweetener or erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until well combined.
4. Add the mashed bananas and vanilla extract to the wet ingredients and stir to incorporate.
5. In another bowl, combine almond flour, coconut flour, pumpkin pie spice, baking powder, salt, and optional sweetener.
6. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
7. Fold in the chopped nuts of your choice.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This keto banana nut bread with pumpkin spice brings all the comforting flavors of autumn into a low-carb, keto-friendly snack. The aromatic spices fill your kitchen with a warm scent as the bread bakes, and each slice is soft, moist, and bursting with flavor. It’s perfect for breakfast or as a delightful afternoon treat paired with your favorite beverage.

Keto Banana Nut Bread with Zucchini

This unique keto banana nut bread recipe adds zucchini to the mix, making it extra moist and low in carbs. The zucchini is finely shredded, so it blends seamlessly into the bread while providing an additional boost of fiber and nutrients. This recipe is great for those who want to enjoy a flavorful banana bread while sneaking in some extra veggies!

Ingredients:

• 2 ripe bananas
• 1 cup finely shredded zucchini (squeeze out excess moisture)
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened almond milk
• 4 large eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon stevia or erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a medium bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, almond milk, and vanilla extract.
4. Add the mashed bananas and shredded zucchini to the wet ingredients, mixing thoroughly.
5. In another bowl, combine almond flour, coconut flour, cinnamon, baking powder, salt, and optional sweetener.
6. Gradually fold the dry ingredients into the wet mixture until combined.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The addition of zucchini to this keto banana nut bread makes it extra moist while adding a hidden nutritional benefit. The flavors of the banana and nuts shine through, while the zucchini keeps the bread soft and delicious. It’s an innovative twist on traditional banana bread, making it a great way to sneak in some extra vegetables while enjoying a keto-friendly snack.

Keto Banana Nut Bread with Lemon Zest

This fresh take on keto banana nut bread includes a hint of lemon zest, adding a light, refreshing flavor that balances the richness of the banana and nuts. The citrus notes brighten the bread, making it an exciting variation on the classic recipe. Perfect for those who want a zesty twist on a beloved treat.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (about 1 lemon)
• 1/4 cup chopped walnuts or pecans
• Optional: 1-2 tablespoons erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, almond milk, and lemon zest.
4. Add the mashed bananas and vanilla extract to the wet mixture, stirring well.
5. In another bowl, combine almond flour, coconut flour, baking powder, salt, and optional sweetener.
6. Gradually add the dry ingredients to the wet mixture and mix until smooth.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Allow the bread to cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.

The bright, citrusy flavor of lemon zest in this keto banana nut bread adds a refreshing twist to the traditional recipe. The richness of the banana and nuts remains, but the lemon zest gives the bread a lightness that’s perfect for any time of day. It’s a great option for those who love a burst of citrus in their baked goods while sticking to their keto goals.

Keto Banana Nut Bread with Dark Chocolate Chips

For chocolate lovers on a keto diet, this banana nut bread with dark chocolate chips is an indulgent yet low-carb treat. The bittersweet chocolate chips add a rich depth of flavor that perfectly complements the natural sweetness of the bananas and the crunch of the nuts. It’s a decadent dessert or snack that satisfies your sweet tooth without the guilt.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup unsweetened almond milk
• 4 large eggs
• 1/2 cup butter, melted
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• 1/4 cup sugar-free dark chocolate chips (at least 85% cacao)
• Optional: 1 tablespoon stevia or erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until smooth.
4. Add the mashed bananas and vanilla extract to the wet ingredients, mixing well.
5. In another bowl, combine almond flour, baking soda, salt, and optional sweetener.
6. Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
7. Fold in the chopped nuts and dark chocolate chips.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This keto banana nut bread with dark chocolate chips is a luxurious option for those craving a sweet, chocolatey treat without breaking their keto diet. The rich chocolate flavor enhances the moist texture of the bread, while the walnuts or pecans add a delightful crunch. It’s perfect for any occasion, from a decadent breakfast to a post-workout snack.

Keto Banana Nut Bread with Almond Flour and Flaxseeds

Packed with fiber and healthy fats, this keto banana nut bread made with almond flour and flaxseeds offers a nutrient-dense option that’s perfect for those looking to up their fiber intake while enjoying a delicious snack. The flaxseeds provide a nutty flavor and added crunch, making each slice satisfying and hearty.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup flaxseeds (ground or whole)
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted coconut oil or butter, and almond milk until well combined.
4. Add the mashed bananas and vanilla extract to the wet ingredients, stirring to combine.
5. In another bowl, combine almond flour, flaxseeds, baking powder, salt, and optional sweetener.
6. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Allow the bread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This keto banana nut bread with almond flour and flaxseeds is a filling and nutritious option that offers plenty of healthy fats and fiber. The ground flaxseeds provide a subtle nutty flavor while helping to keep the bread moist and hearty. It’s an excellent choice for anyone looking to incorporate more nutritious ingredients into their keto diet while enjoying the classic flavors of banana bread.

Keto Banana Nut Bread with Macadamia Nuts

For a more indulgent take on banana nut bread, this recipe features the rich, buttery flavor of macadamia nuts. These decadent nuts add a touch of luxury to the bread while keeping it low in carbs. Paired with the sweet, ripe bananas and the fluffy almond flour, this bread is both rich and satisfying.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup unsweetened almond milk
• 4 large eggs
• 1/2 cup butter, melted
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped macadamia nuts
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until smooth.
4. Add the mashed bananas and vanilla extract to the wet ingredients and mix thoroughly.
5. In another bowl, combine almond flour, baking soda, salt, and optional sweetener.
6. Gradually fold the dry ingredients into the wet mixture until smooth.
7. Gently fold in the chopped macadamia nuts.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Macadamia nuts lend a buttery, indulgent flavor to this keto banana nut bread, taking it to a whole new level of decadence. The richness of the macadamia nuts contrasts beautifully with the natural sweetness of the bananas, and the bread remains light and moist thanks to the almond flour. It’s perfect for those who want a luxurious, keto-friendly banana bread that feels like a special treat.

Keto Banana Nut Bread with Coconut Flakes

This keto banana nut bread with coconut flakes brings a tropical flair to the classic banana bread. The shredded coconut adds a chewy texture and a hint of sweetness, complementing the richness of the bananas and nuts. The coconut flavor is subtle but unmistakable, making this a delightful and low-carb version of banana bread.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until smooth.
4. Add the mashed bananas and vanilla extract to the wet ingredients, stirring to combine.
5. In another bowl, combine almond flour, shredded coconut, baking powder, salt, and optional sweetener.
6. Gradually fold the dry ingredients into the wet ingredients until well combined.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This coconut-flavored keto banana nut bread offers a satisfying chewiness from the shredded coconut that contrasts nicely with the crunch of the nuts. The tropical twist makes this a unique variation on traditional banana bread, while still being rich and moist. It’s an excellent option for those who love coconut and want a delicious low-carb treat.

Keto Banana Nut Bread with Cinnamon Swirl

This keto banana nut bread with a cinnamon swirl is a showstopper with its delicious, aromatic cinnamon filling that runs through the bread. The combination of cinnamon and bananas brings out the warm, comforting flavors of the bread, while the nuts add a satisfying crunch. The cinnamon swirl gives each bite an extra layer of flavor and a beautiful, swirled appearance.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• 2 teaspoons ground cinnamon
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until smooth.
4. Add the mashed bananas and vanilla extract to the wet ingredients, stirring well.
5. In another bowl, combine almond flour, baking powder, salt, and optional sweetener.
6. Gradually fold the dry ingredients into the wet ingredients until well combined.
7. In a small bowl, combine the cinnamon and sweetener (if using) for the swirl mixture.
8. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon mixture over the top. Use a knife to swirl it into the batter.
9. Add the rest of the batter and sprinkle the remaining cinnamon mixture on top. Swirl again with a knife.
10. Fold in the chopped walnuts or pecans and bake for 45-50 minutes or until a toothpick inserted comes out clean.
11. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The cinnamon swirl in this keto banana nut bread takes it to a whole new level, offering bursts of cinnamon flavor in each slice. The nuts provide a satisfying crunch, balancing out the softness of the banana bread. This is the perfect recipe for those who enjoy the warmth of cinnamon and a little extra flavor with their banana bread.

Keto Banana Nut Bread with Greek Yogurt

For an extra creamy texture and a protein boost, this keto banana nut bread incorporates Greek yogurt into the batter. The yogurt makes the bread incredibly moist, while adding a subtle tang that complements the sweetness of the bananas. This bread is not only low-carb but also high in protein, making it a great post-workout snack or breakfast.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/2 cup Greek yogurt (unsweetened)
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, Greek yogurt, almond milk, and vanilla extract until smooth.
4. Add the mashed bananas to the wet ingredients and stir to combine.
5. In another bowl, mix the almond flour, baking powder, salt, and optional sweetener.
6. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The Greek yogurt in this recipe makes the banana nut bread incredibly moist and adds a slight tang that complements the sweet bananas. The bread is also rich in protein, making it a more filling and nutritious option. It’s perfect for those seeking a higher-protein, low-carb bread that still delivers the comforting flavors of banana and nuts.

Keto Banana Nut Bread with Chia Seeds

This keto banana nut bread with chia seeds offers a boost of omega-3 fatty acids and fiber, making it a more nutrient-dense option. The chia seeds add a slight crunch and gel-like texture when hydrated, blending seamlessly into the moist banana bread. It’s an excellent choice for those looking to increase their healthy fat intake while enjoying a low-carb snack.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup chia seeds
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until smooth.
4. Add the mashed bananas and vanilla extract to the wet ingredients, stirring to combine.
5. In another bowl, combine almond flour, chia seeds, baking powder, salt, and optional sweetener.
6. Gradually fold the dry ingredients into the wet mixture until well combined.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The chia seeds in this keto banana nut bread add a nutritious boost while maintaining the same moist texture. They’re rich in fiber, omega-3s, and antioxidants, making this bread a great option for those seeking a healthy, low-carb snack. The chia seeds’ slight crunch contrasts nicely with the soft banana and nutty flavors, creating a satisfying bite.

Keto Banana Nut Bread with Orange Zest

Infused with the refreshing flavor of orange zest, this keto banana nut bread has a citrusy twist that complements the sweetness of the ripe bananas. The subtle tang of the orange zest brightens the flavor of the bread, making it a great choice for those who enjoy a citrusy touch to their baked goods.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (about 1 orange)
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until smooth.
4. Add the mashed bananas and vanilla extract to the wet ingredients, stirring to combine.
5. Stir in the orange zest for a fresh citrus burst.
6. In another bowl, combine almond flour, baking powder, salt, and optional sweetener.
7. Gradually fold the dry ingredients into the wet mixture until well combined.
8. Fold in the chopped walnuts or pecans.
9. Pour the batter into the prepared loaf pan and smooth the top.
10. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
11. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The bright orange zest in this keto banana nut bread adds a delightful freshness that enhances the richness of the bananas. The pecans or walnuts provide a satisfying crunch, while the light, citrusy flavor makes this bread unique and refreshing. It’s a perfect treat for those who love the zing of citrus in their baked goods.

Keto Banana Nut Bread with Almond Butter

This keto banana nut bread with almond butter offers an ultra-creamy texture, rich in healthy fats and protein. The almond butter enhances the flavor, giving the bread a slightly nutty and buttery taste that complements the bananas and the nuts. It’s a rich, satisfying option for anyone craving a keto-friendly, high-protein snack.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup almond butter (unsweetened)
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, almond butter, almond milk, and vanilla extract until well combined.
4. Add the mashed bananas to the wet ingredients and mix thoroughly.
5. In another bowl, combine almond flour, baking powder, salt, and optional sweetener.
6. Gradually fold the dry ingredients into the wet mixture until fully combined.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Almond butter gives this keto banana nut bread a velvety smooth texture and rich flavor. The almond butter not only provides a satisfying nutty taste but also helps keep the bread moist. Combined with the bananas and crunchy nuts, this bread makes for an indulgent yet healthy treat perfect for any time of day.

Keto Banana Nut Bread with Hazelnuts

For a unique, slightly sweet and nutty flavor, this keto banana nut bread with hazelnuts offers a wonderful combination of textures. The toasted hazelnuts provide a delicious crunch, and their rich flavor pairs perfectly with the soft and moist banana bread. This is a fantastic choice for anyone who enjoys a twist on the traditional banana nut bread.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup hazelnuts, chopped
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until well combined.
4. Add the mashed bananas and vanilla extract to the wet ingredients, stirring until smooth.
5. In another bowl, combine almond flour, baking powder, salt, and optional sweetener.
6. Gradually add the dry ingredients to the wet ingredients and mix until well incorporated.
7. Fold in the chopped hazelnuts, reserving a few for topping.
8. Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle with reserved hazelnuts.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

The hazelnuts in this keto banana nut bread add an earthy, rich flavor and a satisfying crunch. They complement the natural sweetness of the bananas, and the bread remains moist thanks to the almond flour. This recipe is perfect for those who love hazelnuts and want to elevate their keto banana bread experience.

Keto Banana Nut Bread with Sunflower Seeds

This keto banana nut bread with sunflower seeds is a great choice for those who want a nut-free version while still adding a satisfying crunch. The sunflower seeds are an excellent source of healthy fats and add an enjoyable texture and flavor that pairs perfectly with the sweetness of the bananas. This bread is ideal for a keto diet that excludes certain nuts.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 cup sunflower seeds, roasted and unsalted
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, and almond milk until smooth.
4. Add the mashed bananas and vanilla extract to the wet ingredients, stirring to combine.
5. In another bowl, combine almond flour, baking powder, salt, and optional sweetener.
6. Gradually fold the dry ingredients into the wet ingredients until well mixed.
7. Fold in the roasted sunflower seeds, reserving some for topping.
8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining sunflower seeds on top.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Sunflower seeds in this keto banana nut bread bring a crunchy, nutty flavor without the allergens that can come with other nuts. The seeds not only enhance the texture but also provide an extra boost of healthy fats, making this bread both satisfying and delicious. It’s perfect for those following a nut-free keto diet or simply looking for a new variation of banana nut bread.

Keto Banana Nut Bread with Pumpkin Spice

If you’re a fan of warm, comforting flavors, this keto banana nut bread with pumpkin spice is a must-try. The aromatic blend of cinnamon, nutmeg, and ginger brings a cozy, fall-inspired flavor to the bread, complementing the sweetness of the bananas. The added walnuts give it a satisfying crunch, while the spice creates a lovely, fragrant loaf.

Ingredients:

• 2 ripe bananas
• 2 cups almond flour
• 1/4 teaspoon pumpkin spice
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans
• Optional: 1 tablespoon erythritol or stevia

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, mash the bananas until smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until smooth.
4. Add the mashed bananas to the wet ingredients and stir well to combine.
5. In another bowl, combine almond flour, baking powder, pumpkin spice, salt, and optional sweetener.
6. Gradually add the dry ingredients to the wet mixture and stir until well combined.
7. Fold in the chopped walnuts or pecans.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This keto banana nut bread with pumpkin spice brings all the cozy, autumnal flavors you love without the carbs. The combination of pumpkin spice and banana creates a rich, flavorful loaf that’s perfect for fall or any time you want a warm, comforting treat. The walnuts or pecans add a nice crunch and balance the spices, making each bite irresistible.

Note: More recipes are coming soon!