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Craving something sweet but still keeping things low carb? These keto banana bread brownies might be just what you’re looking for. They’re soft, rich, and packed with cozy banana flavor—without any of the sugar or flour you’d expect in a traditional treat.
This recipe blends the comfort of banana bread with the fudgy texture of a brownie, making it a smart pick for everything from healthy snacks to an easy Easter dessert. You won’t need real bananas, either—banana extract gives all the flavor while keeping things keto-friendly.
Whether you’re planning ahead for spring baking or just want a quick low carb dessert, this one’s a keeper. Let’s get started!
What You’ll Need
Before we dive in, let’s round up everything for this keto banana bread brownies recipe. If you’ve done any low carb baking, chances are you already have most of these on hand. This isn’t just another brownie recipe—it’s your new go-to for something sweet, simple, and satisfying.
Ingredients for the Brownies:
- Eggs (2) – They help hold everything together and give the brownies structure.
- Pumpkin puree (½ cup) – Adds moisture and richness without carbs.
- Banana extract (1 tsp) – The secret to that classic banana bread flavor without the sugar.
- Unsalted butter (½ cup, softened) – Gives the brownies that fudgy, melt-in-your-mouth texture.
- Granulated erythritol (½ cup) – A keto-friendly sweetener that keeps things sugar-free.
- Vanilla extract (1 tsp) – Adds warmth and depth to the flavor.
- Almond flour (2 cups) – Keeps the brownies gluten-free and low carb, while adding a tender crumb.
- Baking soda (1 tsp) – Gives a gentle lift to the batter.
- Salt (½ tsp) – Balances the sweetness and brings out all the flavors.
- Chopped walnuts (½ cup, optional) – Adds crunch and a nutty finish, totally up to you.
Ingredients for the Frosting:
- Unsalted butter (¼ cup) – Forms the base of the creamy frosting.
- Powdered erythritol (1 cup) – Dissolves smoothly for a soft, sweet finish.
- Vanilla extract (1 tsp) – Keeps the flavor classic and comforting.
- Heavy cream (2 tbsp) – Helps bring the frosting to the perfect spreadable consistency.
Tools You’ll Need:
- Mixing bowls – One for wet, one for dry ingredients.
- Whisk or hand mixer – To get everything smooth and lump-free.
- Spatula – For folding and spreading the batter evenly.
- 9×13-inch baking pan – Lined with parchment for easy lifting and cleanup.
- Toothpick or cake tester – To check when the brownies are baked through.
This simple setup is all you need to whip up a batch of fudgy, flourless keto brownies with that comforting banana bread twist. Once you gather your ingredients, you’ll be just minutes away from getting them into the oven.
Detailed Cooking Instructions
Let’s walk through each step together so your keto banana bread brownies come out soft, rich, and full of flavor. No guesswork—just clear, easy directions to follow.
1. Preheat and Prep
Set your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper. This helps the brownies lift out cleanly once they’re cooled.
2. Mix the Wet Ingredients
In a large mixing bowl, combine:
- 2 eggs
- ½ cup pumpkin puree
- 1 teaspoon banana extract
- ½ cup softened unsalted butter
- ½ cup granulated erythritol
- 1 teaspoon vanilla extract
Whisk or beat until smooth and creamy. The batter should look light and slightly fluffy.
3. Stir in the Dry Ingredients
In a separate bowl, whisk together:
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Gradually fold the dry mix into the wet ingredients. Stir until just combined—don’t overmix.
If you’re adding walnuts, gently fold in ½ cup now.
4. Bake the Brownies
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the brownies cool completely in the pan. This step matters—frosting warm brownies can make things messy.
5. Make the Frosting
In a small saucepan or microwave-safe bowl:
- Melt ¼ cup unsalted butter.
- Stir in 1 cup powdered erythritol, 1 teaspoon vanilla extract, and 2 tablespoons heavy cream.
Whisk until smooth. The texture should be creamy and easy to spread. If it feels too thick, add a tiny splash of cream.
6. Frost and Slice
Spread the frosting evenly over the cooled brownies. Let it set for 10–15 minutes.
Slice into squares and serve.
These brownies are delicious right away, but even better after a short chill in the fridge. They firm up nicely and the flavors deepen overnight—perfect for prepping ahead of a spring gathering or a low carb Easter treat.
Tips & Tricks
Want your keto banana bread brownies to come out just right every time? These tips can help you get that perfect texture and flavor without stress.
Keep It Moist, Not Mushy
- Don’t overbake: These brownies should be soft and slightly fudgy. Start checking at the 20-minute mark.
- Cool completely before slicing. This helps them firm up and hold together.
Sweetener Smarts
- Erythritol works best for both the brownie base and frosting. If you swap in another sweetener, adjust to taste—some are sweeter than others.
- Use powdered erythritol for smooth frosting. Granular versions can leave it gritty.
Flavor Boosts
- Add a pinch of cinnamon or nutmeg to the batter for a banana bread feel.
- Stir in sugar-free chocolate chips or swirl in a little keto cream cheese frosting for variety.
Batch + Storage Tips
- These freeze well! Cut into squares, layer with parchment, and freeze in a sealed container for up to 2 months.
- Store leftovers in the fridge for up to 5 days for best flavor and texture.
Make It Holiday-Ready
- Serve on a cute platter for Easter brunch or pack them in treat boxes for Easter snacks—no one will guess they’re low carb.
A few simple tweaks make a big difference. Whether it’s a weeknight dessert or part of your Easter meal plan, these brownies are ready to rise to the occasion.
Why It’s Healthy
These keto banana bread brownies may taste indulgent, but they’re built with better ingredients that fit right into a low carb or weight loss-friendly lifestyle.
Low in Carbs, Big on Flavor
- Made with almond flour instead of regular flour, these brownies skip the starch and gluten without sacrificing texture.
- Sweetened with erythritol, they’re completely sugar-free and won’t spike your blood sugar.
No Real Bananas, Just the Taste
- Bananas are high in natural sugars, but by using banana extract, you still get that nostalgic flavor—minus the carbs.
Full of Healthy Fats
- With ingredients like butter, eggs, and almond flour, each square delivers satisfying fats to keep you fuller longer, which can help reduce snacking later.
Naturally Gluten-Free
- There’s no wheat or grain flour here, making this a safe and tasty dessert for those avoiding gluten or following a Whole30-inspired or paleo-style plan.
Holiday-Worthy Without the Guilt
- These brownies are a smart swap for sugary desserts during holidays like Easter, so you can join the celebration without breaking your goals.
Whether you’re eating low carb, watching your sugar intake, or just looking for a healthy dessert that actually tastes good, this recipe checks every box—without feeling like a compromise.
You Might Also Like
Looking for more low-carb treats to keep things interesting? Here are a few reader favorites that pair perfectly with your keto lifestyle:
- Perfect Keto Butter Cookies – Low-Carb & Melt-in-Your-Mouth
Buttery, soft, and just sweet enough—these cookies are a classic you’ll keep coming back to. - Simple Lychee-Strawberry Cookies with Big Flavor
A fun twist on fruity cookies that’s both low carb and packed with bright, juicy flavor. - Easy Keto Lemon Pound Cookies That Taste Amazing
Tangy, rich, and sugar-free—these cookies are a refreshing change when you want something zesty.
Try one or all three the next time you’re in the mood to bake!
Frequently Asked Questions
If you’re keeping it keto, it’s best to stick with banana extract. Real bananas add too many carbs and natural sugars. The extract gives you all the flavor without breaking your carb limit.
You can try coconut flour, but it absorbs more moisture. If you go that route, use only about ⅓ the amount and add an extra egg to balance the texture.
Yes! Swap the butter with coconut oil or a plant-based alternative, and use coconut cream in place of heavy cream for the frosting.
Absolutely. Once cooled and sliced, store them in an airtight container with parchment between layers. They freeze for up to 2 months and thaw well overnight in the fridge.
Sure. The brownies are tasty on their own, especially if you want something simpler or less sweet. But the keto-friendly frosting adds a rich finish that makes them feel like a special treat.
Yes! They make a great low carb Easter dessert—easy to prep ahead, kid-friendly, and festive with a few simple presentation touches.
Still have questions? Drop them in the comments, and I’ll help you out!
Best Keto Banana Bread Brownies Recipe Ever
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 brownies
- Category: Bakes
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This keto banana bread brownies recipe is rich, moist, and sugar-free—perfect for anyone following a low carb lifestyle. It’s a quick and easy dessert that’s also gluten-free and ideal for spring gatherings or Easter treats.
Ingredients
Brownies:
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2 eggs
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½ cup pumpkin puree
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1 teaspoon banana extract
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½ cup unsalted butter, softened
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½ cup granulated erythritol
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1 teaspoon vanilla extract
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2 cups almond flour
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1 teaspoon baking soda
-
½ teaspoon salt
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½ cup chopped walnuts (optional)
Frosting:
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¼ cup unsalted butter
-
1 cup powdered erythritol
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1 teaspoon vanilla extract
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2 tablespoons heavy cream
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
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In a large bowl, whisk together eggs, pumpkin puree, banana extract, butter, erythritol, and vanilla until smooth.
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In another bowl, mix almond flour, baking soda, and salt. Fold into the wet mixture. Add walnuts if using.
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Pour batter into the prepared pan and spread evenly.
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Bake for 20–25 minutes or until a toothpick comes out clean. Cool completely.
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For frosting: Melt butter, then whisk in powdered erythritol, vanilla, and heavy cream until smooth.
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Spread frosting over cooled brownies. Let set, slice, and enjoy.
Notes
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Store leftovers in the fridge for up to 5 days.
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Freeze slices between layers of parchment for up to 2 months.
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Perfect for Easter brunch or a sugar-free dessert platter.
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 0g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: keto banana bread brownies recipe, low carb banana brownies, sugar-free banana brownies, almond flour brownies, keto Easter dessert
Save This Recipe for Later
Don’t want to lose track of this delicious keto treat?
Easy Keto Banana Bread Brownies – Perfect Easter Dessert
Best Keto Banana Bread Brownies – Healthy Easter Treat
That way, whether you’re planning for a weeknight dessert or prepping for a keto-friendly Easter spread, this recipe will be right at your fingertips.
