The Most Delicious Keto “Banana” Bread

The Most Delicious Keto “Banana” Bread

The Most Delicious Keto Spiced “Banana” Style Bread

This recipe is designed to teach everyone how to make the most delicious keto spiced banana zucchini bread
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 12 slices
Calories: 13kcal


  • 139 grams coconut flour (18 TBS)
  • 1 TBS baking powder
  • 142 grams golden monkfruit sweetener or brown sweetener of choice (3/4cup) more or less according to taste
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp xanthan gum
  • 3 large eggs, room temperature
  • 9 TBS melted butter or oil of choice
  • 9 TBS plain yogurt or sour cream, room temperature
  • 1 TBS banana extract more or less according to taste
  • 1 tsp vanilla extract more or less according to taste
  • 1/4 cup warm water
  • 7 oz shredded zucchini
  • 1/3 cup chopped nuts (optional)


  • Preheat oven to 350 degrees. Line an 8 x 4 inch loaf pan with parchment paper. Allow paper to hang over the sides for easy removal. Set aside
  • In a large mixing bowl sift or whisk the dry ingredients until there are no lumps in the dry ingredients. Spices and sweetener can be adjusted according to taste.
  • Stir the eggs into the dry ingredients until fully combined and all the dry ingredients have been moistened
  • Add the melted butter or oil and stir until everything is fully combined and a thick dough/batter has formed. Add the sour cream, banana extract, and vanilla. Stir until fully combined and smooth. Add the water and stir for at least 20 seconds so the xanthan gum can begin to bind the ingredients
  • Form the dough into a ball. Massage the dough a few seconds to make sure of the texture. The dough should be moist but not sticky or crumbly. Break the ball up. Fold in the zucchini and the chopped nuts (if using) until evenly distributed throughout the batter/dough.
  • Roll the dough back into a ball and push into an oval shape. Place the dough oval into the center of the loaf pan and press the dough/batter evenly throughout the loaf pan. Bake at 350 degrees for 45-50 minutes or until a tester comes out clean
  • Remove from the oven. The loaf will be soft but will firm up as it cools. Allow to cool in pan 30 to 45 minutes or until firm enough to remove from the pan. Once firm grasp the parchment paper and transfer the loaf to a wire rack. Allow to cool completely before slicing. Store leftovers in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week


Serving: 11/2 inch slice | Calories: 13kcal | Carbohydrates: 1.6g | Fat: 1g | Saturated Fat: 0.6g | Cholesterol: 6mg | Sodium: 17mg | Potassium: 7mg | Fiber: 0.4g | Vitamin A: 9IU | Calcium: 8mg | Iron: 0.4mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating