Can I eat Cream Cheese Swirl Bread on a keto diet?

Yes, you can eat keto Cream Cheese Swirl bread on a keto diet if it's made with low-carb ingredients. This recipe uses almond flour, a small amount of real banana for flavor, and keto-friendly sweeteners, keeping carbs low and taste high.

What’s the best flour for making keto cream banana bread?

Almond flour is the top choice for keto banana bread because it's low in carbs and gives a soft, moist texture. Some people also add a little coconut flour to help the bread hold together better.

How do I store keto cream cheese banana bread?

Store it in the fridge in an airtight container for up to 5 days. You can also freeze individual slices for later—just warm them up in the toaster or microwave when you’re ready. It's perfect for keto breakfasts or quick snacks.

Keto Cream Cheese Swirl Banana Bread That Tastes Delicious

Keto Cream Cheese Swirl Banana Bread

Print Recipe

Soft, sweet, and swirled with creamy cinnamon goodness, this keto banana bread is the low-carb comfort you’ve been craving. No strange textures. No fake banana flavor. Just a fluffy, moist loaf made with almond flour, real banana, and a swirl of sweet cream cheese that melts in your mouth. Great for breakfast, snacks, or even part of your keto-friendly dinner.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 10 slices
Category: Bread
Method: Baking
Cuisine: American, Keto, Low-Carb

Ingredients

Bread batter:

3 large eggs
1/2 cup mashed ripe banana (about 1 medium banana)
1/2 cup almond flour
2 tablespoons coconut flour
1/3 cup granulated monk fruit or erythritol
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch of salt

Cream cheese swirl:

4 oz cream cheese, softened
1 egg yolk
2 tablespoons powdered monk fruit or erythritol
1/2 teaspoon vanilla extract

Optional topping:

1 tablespoon almond flour
1 tablespoon monk fruit
1/2 teaspoon cinnamon
2 tablespoons chopped pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease with butter.
In a bowl, mash banana and mix in eggs, vanilla, and granulated sweetener.
In another bowl, stir together almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Combine with the wet mixture until just mixed.
In a small bowl, beat together cream cheese, egg yolk, powdered sweetener, and vanilla until smooth.
Pour half the batter into the loaf pan. Add half the cream cheese mixture in dollops and gently swirl with a knife. Repeat with the rest of the batter and cream cheese.
(Optional) Sprinkle the cinnamon-pecan topping evenly over the top.
Bake for 40–45 minutes until golden brown and a toothpick comes out mostly clean.
Cool 15 minutes in the pan, then lift out and cool completely before slicing.

Notes

Want it nut-free? Swap almond flour for sunflower seed flour.
Freezes well for up to 2 months—slice before freezing for easy grabs.
Tastes even better the next day after chilling in the fridge.

Nutrition

Serving Size: 1 slice
Calories: 152 Sugar: 1g Sodium: 210mg Fat: 12g Saturated Fat: 4g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Protein: 5g Cholesterol: 57mg

Find it online: https://www.wellnesswarrior.org/keto-cream-cheese-swirl-banana-bread/