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Low-Carb Chocolate Chip Banana Bread

4.8 stars, average of 145 ratings

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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 flavouring.

By using a very ripe banana, and I mean super over-ripe, you get a much more intense banana flavour. 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 flavoured 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. Enjoy!

Recipe Tips

We're using Erythritol but you can use other options such as Swerve or Allulose. If you're using Allulose, remember to cover the bread with a piece of aluminium foil as it will brown faster.

Instead of a classic banana bread pan, you can use bundt cake pan or other pans. The shape and depth may affect the baking time so keep that in mind.

For a more distinctive banana flavor you can use sugar-free banana extract, or you can add one more banana and skip the chocolate chips to keep the carbs per slice low.

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

Nutritional values (per serving, 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)


  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

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
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
Total per serving, 1 slice
4.4 g6.3 g16.4 g196 kcal

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Naomi Sherman
Creator of

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 (21)

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!!🙌🏻😍