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Keto Espresso Banana Bread Recipe

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This easy keto banana coffee bread recipe is made with just one ripe banana, almond flour, and a splash of espresso or Baileys. Moist, rich, and low in carbs, it’s perfect for breakfast, an afternoon snack, or a weekend bake. Great for those following the keto diet, and a clever way to use up overripe bananas.

Ingredients

Scale

  1. Dry:

    • 1 ¾ cup almond flour

    • ¼ cup coconut flour

    • 2 tsp baking powder

    • 1 tsp cinnamon

    • Pinch of salt

    Wet:

    • 1 overripe banana

    • 3 large eggs

    • ¼ cup melted butter or coconut oil

    • 1 tsp vanilla extract

    • ¼ cup strong brewed espresso or coffee (cooled)

    • 2 tbsp Baileys (optional)

    • ⅓ cup erythritol or monk fruit sweetener

    Toppings (optional):

    • Sugar-free chocolate chips

    • Crushed walnuts

    • Crushed espresso beans

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.

  2. In a large bowl, mash banana until mostly smooth.

  3. Add eggs, melted butter, sweetener, espresso, vanilla, and Baileys if using. Whisk to combine.

  4. Add almond flour, coconut flour, baking powder, cinnamon, and salt. Mix gently until no dry spots remain.

  5. Pour into loaf pan. Add toppings if you like.

  6. Bake 45–55 minutes until golden and a toothpick comes out clean.

  7. Let cool in pan 10 minutes, then cool completely on a rack.

Notes

  • You can use instant coffee (1 tbsp mixed with 2 tbsp water) if espresso isn’t available.

  • Skip Baileys if you’re strict keto.

  • Freezes well: wrap slices and store up to 3 months.

  • Don’t overmix; keto breads can turn dense if stirred too much.

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.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-espresso-banana-bread/