Heavenly Healthy! Low Carb Almond And Coconut Flour Banana Bread

Low Carb Almond And Coconut Flour Banana Bread

Heavenly Healthy! Low Carb Almond And Coconut Flour Banana Bread

Low carb almond and coconut flour banana bread make an excellent snack, breakfast, or even a sweet treat. This vegan coconut flour banana bread is gluten-free and low in sugar than traditional banana bread.

I have used coconut and almond flour rather than all-purpose flour, and the result is delicious, moist, and light banana bread. Plus, it is rich and dense.

You can freeze the leftovers of coconut flour banana bread with walnuts for up to six months. Wrap it in foil or plastic wrap and put it into a freezer-safe bag to store it in the freezer.

The Best Keto Banana Bread With Almond And Coconut Flour

In the realm of keto and gluten-free baking, mastering banana bread with almond and coconut flour offers a delightful challenge.

This bread, a favorite in my kitchen, swaps regular flour for a healthier blend of almond and coconut flours.

These non-grain flours are the secret to a lower sugar, Paleo-friendly loaf.

Almond meal, a finely ground derivative of blanched almonds, creates a lighter texture, essential for the perfect bread.

But remember, always store your almond meal in the fridge to prevent the oils from turning rancid.

Similarly, coconut flour brings its fine texture to the mix, enhancing the bread’s ability to retain moisture, creating a tender, delicious crumb that’s hard to resist.

Baking with ripe bananas not only adds a natural sweetness, making the bread align with a lower sugar diet, but also embodies the spirit of resourcefulness.

These sweeter, easier to mash bananas are perfect for baking, especially when they’re about to go bad.

Plus, if you’re into meal prep like me, you’ll appreciate that this banana bread is freezablee.

Wrap leftovers in plastic wrap, followed by foil, and then stash them in a freezer-safe bag.

You can keep them for up to 6 months, making it easy to bake multiple loaves at once.

Whether you need a quick breakfast or a snack, just grab a slice from the freezer, and you’re all set!

Creating The Perfect Batter For Coconut Almond Flour Banana Bread

  • Batter Consistency: Aim for a thick batter, which is key for a well-structured loaf. Too thin, and your bread won’t hold its shape; too thick, and it becomes dense.
  • Loaf Pan Preparation: Use a loaf pan lined with parchment paper, leaving some overhanging for easy removal after baking. This trick has saved my bread from sticking countless times!
  • Mixing: Be cautious not to over mix the batter. Just stir until the ingredients are combined. Over-mixing can lead to a tough bread.
  • Adding Nuts: For extra texture and crunch, fold in your favorite nuts. They not only enhance flavor but also add a delightful contrast to the moist bread.

coconut flour banana bread with walnuts

Low Carb Almond And Coconut Flour Banana Bread


  • ¼ cup coconut flour
  • ¾ cup almond flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 3 eggs
  • ¼ cup mashed bananas
  • ¼ cup honey
  • ½ cup chopped berries, walnuts, or chocolate chips


  1. To make low carb almond and coconut flour banana bread, preheat the oven to 350 degrees Fahrenheit.
  2. Mix all the dry ingredients using a fork or whisk.
  3. Put the wet ingredients together, mix well, and then add them to the dry ingredients. Use a mixer to guarantee the mixture is properly mixed.
  4. Lubricate the baking pan with oil and add the mixture to the baking pan.
  5. Bake almond flour banana bread for 50 minutes or until the crown is golden brown and a toothpick inserted in the bread’s center comes out clean.
  6. Cool the gluten free banana bread coconut flour, and slice.

almond flour banana bread

Storing And Freezing Instructions For Almond Coconut Flour Bread

  • Storing at Room Temperature: If you’re planning on enjoying your banana bread with coconut flour within a few days, store it in a sealed container at room temperature.
  • Longer Storage: For longer storage, either cover and keep in the refrigerator or freeze. When freezing, place slices or the whole loaf in ziplock bags. They stay good for up to 6 months, ensuring you always have a tasty treat on hand.

FAQs About Keto Banana Bread Coconut Flour And Almond Flour

1. Can You Substitute Coconut Flour for All-Purpose Flour?

When making vegan banana bread, it’s important to know that coconut flour cannot directly substitute for all-purpose flour. Coconut flour has a unique texture and flavor profile, which can significantly alter the final product. Adjustments in other recipe ingredients and quantities are essential to maintain the desired consistency and taste.

2. Does This Bread Taste Like Coconut?

If you’re curious about the taste, using coconut flour in your banana bread does impart a mild coconut flavor. However, the addition of other ingredients like spices or coconut oil can enhance or balance this flavor, depending on your preference.

3. How Many Carbs Are In Keto Banana Bread?

In a keto low carb banana bread, the carbs count per serving can vary. Typically, such recipes have lower total carbs and net carbs compared to traditional bread. Besides carbs, they also provide a good balance of fat, protein, and calories, making them a suitable option for those following a ketogenic diet.

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