A soft, moist keto cinnamon roll bread with a crunchy cinnamon streusel topping. Low carb and perfect for breakfast, snack, or dessert. No fake banana flavor—just real spices and a banana extract that tricks your taste buds.
For the Banana Bread:
1½ cups almond flour
¼ cup coconut flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ cup erythritol or keto-friendly sweetener
4 large eggs
⅓ cup melted butter or coconut oil
⅓ cup unsweetened almond milk
2 teaspoons banana extract
1 teaspoon vanilla extract
For the Cinnamon Streusel Topping:
¼ cup almond flour
2 tablespoons erythritol
2 tablespoons softened butter
1½ teaspoons cinnamon
Preheat oven to 350°F (175°C). Grease or line a loaf pan.
In a large bowl, mix almond flour, coconut flour, baking powder, salt, cinnamon, and sweetener.
In another bowl, whisk eggs, then add melted butter, almond milk, banana extract, and vanilla extract.
Pour wet ingredients into dry and stir until smooth. Batter should be thick but pourable; add more almond milk if needed.
For streusel, combine almond flour, erythritol, cinnamon, and softened butter. Mix until crumbly.
Pour half the batter into the pan. Sprinkle half the streusel. Add the rest of the batter, then top with remaining streusel. Optional: swirl lightly with a knife.
Bake 45–55 minutes. Check at 45 minutes with a toothpick—it should come out mostly clean. Cool before slicing.
For dairy-free, use coconut oil instead of butter.
Add chopped nuts or sugar-free chocolate chips for variety.
Make muffins by baking for 20–25 minutes.
Store in airtight container in fridge for up to 6 days or freeze slices for longer storage.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.