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Low-Carb Chocolate Chip Banana Bread

★★★★★★★★★★
4.8 stars, average of 156 ratings

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Low-Carb Chocolate Chip Banana BreadPin itFollow us 148.4k

Shhhhhhh! Listen. Can you hear that? It’s the keto police getting ready to yell at me for using a "gasp" real banana in this recipe. But sometimes you need the real deal, not an essence or an artificial flavoring. And guess what, you can have a banana on keto,, as long as you keep the serving size small.

By using a very ripe banana, and I mean super over-ripe, you get a much more intense banana flavor. And in fact, using one small banana over 12 serves of this bread only adds a tiny 1.7 grams of net carbs to each serve!

So, if you are hardcore strict keto and don’t want to eat the banana, maybe this isn’t the recipe for you. But if you want a rich banana flavored soft and fluffy loaf that is ever so softly scented with spices and has luscious little pockets of melty chocolate chips, then I’m your girl.

Why This is the Best Keto Banana Bread Recipe

If you're looking for a keto-friendly banana bread that doesn’t skimp on flavor, this recipe has you covered. Here’s why you’ll love it:

  • Low-Carb & Keto: Only 4.4 grams of net carbs per slice, so it fits perfectly into a low-carb lifestyle.
  • Naturally Gluten-Free: Made with almond flour, so it’s naturally free from gluten.
  • Real Banana Flavor: Using one small, overripe banana gives it an authentic taste without adding too many carbs.
  • Soft & Fluffy Texture: This bread is perfectly moist and airy, thanks to the almond flour and eggs.
  • Customizable: Every bite has rich, sugar-free chocolate chips, which can be skipped for a lower-carb option. Plus you can easily swap sweeteners or make muffins for a fun twist.

Ingredient Tips & Swaps

This recipe is not only easy to follow, but it’s also flexible enough to suit your preferences. Here are some tips and swaps to help you get the best results:

  • Sweeteners: This recipe uses Erythritol, but you can swap it with Swerve or Allulose. If using Allulose, make sure to cover the bread with foil during baking to prevent over-browning.
  • Banana Alternatives: For a stronger banana flavor, you can add a teaspoon of sugar-free banana extract. If you want to keep the carbs lower, skip the chocolate chips and use one more banana.
  • Size of Pan: You can bake this bread in a standard loaf pan, or switch things up by using a bundt cake pan or muffin tins. Just keep in mind that different pan sizes may affect the baking time.
  • Muffins: Want to make muffins instead of a loaf? Use a muffin pan and bake for 20 to 25 minutes. This recipe makes 12 smaller muffins or 8 regular-sized ones.

Nut-Free Tips for Keto Banana Bread

To make your banana bread nut-free, you can substitute almond flour with equal amounts of sunflower seed flour or sesame seed flour. These are great low-carb, gluten-free alternatives but will slightly alter the flavor and texture. The texture will be more dense and less fluffy than with almond flour, so consider adding extra eggs or a binding agent like psyllium husk to help.

For a coconut flour substitution, use about 1/4 to 1/3 cup of coconut flour for every cup of almond flour, as coconut flour absorbs much more liquid. You’ll also need to add two more eggs in the recipe to maintain the right consistency. Coconut flour tends to make baked goods denser and more crumbly, so adding a binding agent like xanthan gum or psyllium husk can help create a smoother texture.

For more tips on low-carb baking, check out my guide: The Big Low-Carb Baking Guide

Tips for the Best Keto Banana Bread

To make sure your banana bread comes out just right, follow these tips:

  • Use an Overripe Banana: The riper the banana, the stronger and sweeter the flavor will be. Look for bananas with lots of brown spots. Riper banana means more flavor!
  • Measure Almond Flour Correctly: Spoon the almond flour into your measuring cup and level it off to avoid packing it in, which can make the bread dense. For best results, use a kitchen scale to measure the dry ingredients.
  • Don’t Overmix: Once you combine the wet and dry ingredients, mix just until they come together to keep the bread light and fluffy.
  • Check for Doneness: Insert a toothpick or skewer into the center of the loaf. If it comes out clean, the bread is done. If not, give it a few more minutes.
  • Cover to Prevent Over-Browning: If the top starts to brown too quickly, cover it with a piece of foil for the rest of the baking time.

Storage Tips

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 5 days. If you want to extend its shelf life, slice the bread and freeze the individual slices for up to 3 months. Just pop them into a freezer-safe bag or container, and they’ll be ready whenever you need a quick snack!

Low-Carb Chocolate Chip Banana BreadPin itFollow us 148.4k

Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Chocolate Chip Banana Bread

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per 1 slice)

Net carbs4.4 grams
Protein6.3 grams
Fat16.4 grams
Calories196 kcal
Calories from carbs 9%, protein 13%, fat 78%
Total carbs10.1 gramsFiber5.7 gramsSugars2.3 gramsSaturated fat4.9 gramsSodium198 mg(9% RDA)Magnesium49 mg(12% RDA)Potassium165 mg(8% EMR)

Ingredients (makes 12 servings)

Instructions

  1. Preheat your oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
    Low-Carb Chocolate Chip Banana Bread
  2. Grease and line a 22 x 12 cm or 9 x 5" loaf tin. Place all of the dry ingredients into a large mixing bowl.
  3. Cut a single slice carefully from the middle part of the banana and then mash the remainder in a second bowl. (You can skip this step of slicing the banana and simply mash the whole banana.)
    Low-Carb Chocolate Chip Banana Bread
  4. Add the eggs and melted butter (or ghee or olive oil) to the banana and mix well. Gradually add the dry ingredients into the wet ingredients and mix until combined.
    Low-Carb Chocolate Chip Banana Bread
  5. Pour the batter into your loaf tin lined with parchment paper. Add the reserved banana slice. Low-Carb Chocolate Chip Banana Bread
  6. Bake for 50 to 60 minutes or until a skewer comes out clean. If the top of the cake starts to brown too much, cover it with foil.
    Low-Carb Chocolate Chip Banana Bread
  7. Store, in a covered container, in the pantry for up to 5 days. Can be sliced and frozen fr up to 3 months.
    Low-Carb Chocolate Chip Banana Bread

Chocolate Chip Banana Bread
Step by Step

★★★★★★★★★★
4.8 stars, average of 156 ratings
Chocolate Chip Banana Bread
This low-carb chocolate chip banana bread is the best! It has just 4 grams of net carbs per slice, perfect for a keto-friendly treat with real banana flavor!
Hands on10m
Overall1h 10m
Servings12
Calories196 kcal
Pin it

Ingredients

Instructions

  1. Preheat your oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
  2. Grease and line a 22 x 12 cm or 9 x 5" loaf tin. Place all of the dry ingredients into a large mixing bowl.
  3. Cut a single slice carefully from the middle part of the banana and then mash the remainder in a second bowl. (You can skip this step of slicing the banana and simply mash the whole banana.)
  4. Add the eggs and melted butter (or ghee or olive oil) to the banana and mix well. Gradually add the dry ingredients into the wet ingredients and mix until combined.
  5. Pour the batter into your loaf tin lined with parchment paper. Add the reserved banana slice.
  6. Bake for 50 to 60 minutes or until a skewer comes out clean. If the top of the cake starts to brown too much, cover it with foil.
  7. Store, in a covered container, in the pantry for up to 5 days. Can be sliced and frozen fr up to 3 months.

Nutrition (per serving, 1 slice)

Calories196kcal
Net Carbs4.4g
Carbohydrates10.1g
Protein6.3g
Fat16.4g
Saturated Fat4.9g
Fiber5.7g
Sugar2.3g
Sodium198mg
Magnesium49mg
Potassium165mg

Detailed nutritional breakdown (per 1 slice)

Net carbsProteinFatCalories
Total per 1 slice
4.4 g6.3 g16.4 g196 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Banana, fresh
1.7 g0.1 g0 g7 kcal
Dark chocolate chips, sugar-free
0.5 g0.5 g2.1 g29 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (23)

★★★★★★★★★★

5 Stars with one change.
I made this for my brother who has diabetes, he said it didn't taste like banana.  Next batch I added 1 tsp banana extract
and he loved them (5 stars with banana extract added.)  I bake them in a 6 cup silicone mini muffin pan (2 batches) in a convection toaster oven at 340F for about 26 minutes. I use Bake Believe Dark Chocolate No Sugar Added Baking Chips.
I couldn't find low carb muffins in any store.  These are easy to make and delicious!  So glad I found this recipe.

Thank you so much, I'll make sure to add this in the tips! I did make an updated version of this with an extra banana but without the chocolate chips (as a bundt cake) but have not shared it yet. I think the new one won't need any banana extract in it 😊

Made it few weeks ago, as I had a veeeery ripe banana and wanted to use it somewhere. I did not add nutmeg as I don’t have it. And used 99% chocolate (I bought it to eat but realised it’s not edible on its own lol). This bread turned out delicious. I only did half a portion as I always do with things which I have never done before. Tomorrow I’m making another one, full one this time 😊

Thank you for your lovely feedback! Oh yes I remember the first time I had 99% chocolate 😊 I can eat it alone these days but first time it was too rich and bitter.

I have made this recipe twice now for my husband who is on the keto diet. It’s so delicious I can’t help but have a few slices myself ! I use the sukrin gold sugar replacement and add a few drops of Foodie flavours caramel flavour ( for sale here in the UK). I think this will be a staple recipe every week! Thankyou for the recipe.

Thank you so much for your lovely feedback!

Delicious banana bread! I used only 1/4 tsp nutmeg (I'm not a big fan of nutmeg spice), Monk Fruit/Erythritol as sweetener and 0.8oz/25g tiny bar of 85% chocolate for the entire loaf and this recipe is a keeper!  A note for other diabetics: I dose for 4 carbs per 60g slice and with a correct dose of insulin, my daughter's her blood sugar stays nice and steady.

Thank you for the tip Zuzana, I'm glad you enjoyed!

This banana bread is delicious!  Can I add an extra banana? I know it will alter the ratios etc, but will it affect the baking?  Thanks.

Thank you Sue, I'm glad you enjoyed! One more banana would still keep this relatively low in carbs but not necessarily "keto". You could add more - it depends on your diet and how many carbs you're eating. Texture-wise, this will add flavour and make the bread more moist. The baking instructions, time, etc will be the same.

Thank you very much Martina.  I added an extra banana and some chopped nuts in place of the chocolate. It is delicious and so easy to make.  Thanks for your great recipes!

I can't use any sweetener, since erythritol wrecked my gut majorly and doctors said to steer clear of all sweeteners, as they are proven to kill the microbiome. Do you think it is still worth it to try to make this recipe? (I would have to use 100 % chocolate and no erythritol / swerve) Maybe any advice so the bread structure isn't messed up by omitting the sweetener (like adding zucchini or pumpkin pure, or any other trick?), and also any advice to make up for loss of sweetness in taste? Thank you! 😊

I think you might be ok with no sweetener here as there is some sweetness added with the banana. I think simply skipping the sweetener (not using an alternative) would be best here. It might rise a little less so it may help to add a little more baking powder. I'd definitely give that a go! Let me know if you do 😊

Thank you, Martina! 😊❤️  I'll give it a try with extra baking powder as soon as my gut is better!

Made this today. Used only three eggs with banana mashed into the eggs. Turned out excellent! This is a keeper.

It is! I can't wait to make it again next week, I'm thinking of adding 1-2 tablespoons of rum 😊

Absolutely delicious, even without the chocolate chips! This will be my go to banana bread recipe. Thank you so much!

I'm glad you enjoyed!

I made chocolate chip banana bread earlier but it was not a healthy one. I will try your recipe and hope it turns good.

Just like me 😊 I grew up eating banana bread but it was made with flour and sugar. I never used to add chocolate chips though!

Would it ruin the texture of the bread if I just mash up the entire banana into the bread mix?

Not at all! Feel free to mash the whole banana and use in the batter. The slice is only used for decorative purposes 😊

Thank you ! Making it  tomorrow. Can’t wait to smell & EAT it!!🙌🏻😍