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Keto Maple Banana Bread Recipe

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A soft, low-carb maple banana bread made with banana extract, almond flour, and sugar-free maple syrup. It’s keto, gluten-free, dairy-free, and tastes like classic banana bread with a nutty maple twist. Great for paleo diets, keto breakfast, or dessert.

Ingredients

Scale

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1/2 cup erythritol (or keto sweetener of choice)

  • 1/2 tsp baking soda

  • Pinch of salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 3 large eggs

  • 1/3 cup melted coconut oil

  • 1 tbsp banana extract

  • 1 tsp vanilla extract

  • 2 tbsp sugar-free maple syrup

  • 1/4 cup unsweetened almond milk

  • 1/2 cup chopped pecans (optional)

  • 1/2 tsp maple extract (optional)

For glaze (optional):

  • 1/4 cup powdered erythritol

  • 1 tbsp melted coconut oil

  • 1 tbsp sugar-free maple syrup

  • 1/4 tsp maple extract

  • 1–2 tsp almond milk (to thin)

Instructions

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

  2. In a bowl, mix almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and erythritol.

  3. In a second bowl, beat eggs, melted coconut oil, banana extract, vanilla, maple syrup, and almond milk.

  4. Combine wet and dry ingredients. Stir gently until smooth.

  5. Fold in chopped pecans if using.

  6. Pour batter into loaf pan. Bake 40–50 minutes or until a toothpick comes out clean.

  7. Let cool 15–20 minutes. Mix glaze ingredients and drizzle over cooled loaf.

Notes

  • Swap eggs with flax eggs for vegan option

  • Use roasted pecans for deeper flavor

  • Works great as muffins too—bake at 350°F for 20–25 minutes

  • Store in fridge up to 5 days or freeze slices individually

Nutrition

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