Keto Banana Bread and Muffins

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

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

5 from 2 votes
Servings 12
Calories 121 kcal


  • 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: 121kcalCarbohydrates: 5gProtein: 5gFat: 10gSaturated Fat: 1gCholesterol: 61mgSodium: 113mgPotassium: 93mgFiber: 2gSugar: 2gVitamin A: 99IUVitamin C: 1mgCalcium: 70mgIron: 1mg
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