Low Carb Banana Bread with Chocolate Chips
Indulge your cravings guilt-free with this Low Carb Banana Bread with Chocolate Chips—an irresistible treat that’s both wholesome and satisfying! Made with nutrient-rich almond and coconut flours, this recipe is naturally gluten-free and low in carbs, perfect for those following keto or low-carb lifestyles. Sweetened with ripe bananas and sugar-free sweetener, it delivers just the right amount of natural sweetness without the sugar spike. The addition of sugar-free chocolate chips and a hint of cinnamon elevates this moist and tender banana bread to the next level. Ready in just under an hour, it’s easy to prepare and perfect for breakfast, a snack, or dessert. Plus, it’s a great make-ahead option—you can enjoy a slice fresh out of the oven or store leftovers in the fridge for later!
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Recipe Information
Ingredients
- 3 ripe bananas
- 2 cups unsweetened almond flour
- 0.25 cup coconut flour
- 0.33 cup sugar-free sweetener (such as erythritol)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted
- 0.5 cup sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with either coconut oil or line with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add in eggs, vanilla extract, and melted butter. Beat together with a whisk until well combined.
In a separate bowl, mix together almond flour, coconut flour, sugar-free sweetener, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the banana mixture, stirring until the batter is well combined and no lumps remain.
Gently fold in the sugar-free chocolate chips.
Transfer the batter into the prepared loaf pan and spread evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.7 g | 282% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 55.9 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 694 mg | 53% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3260 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
