This keto banana cake is a delicious dessert and is perfect for anyone on a low-carb or keto lifestyle.
The cake is made with a combination of almond flour, coconut flour, and golden flax meal, making it gluten-free, grain-free, and high in fiber.
It is sweetened with a brown sugar substitute and a little sugar-free maple syrup, ensuring that it is low in carbohydrates.
This keto cake is moist, flavorful, and made without any real bananas, just a natural banana extract, which gives it an authentic ripe banana flavor without the added carbs.
The banana extract is combined with vanilla extract, cinnamon, and nutmeg, creating a warm and comforting flavor profile.
It’s perfect for a special occasion, like a brunch offering or an afternoon snack. It’s so good, you’ll have a hard time believing it’s a ketogenic diet recipe.
One bite of this moist, low-carb banana cake, and you’ll have a hard time believing there are zero bananas in it.
The best part is that it’s also a dairy-free banana cake recipe, so it’s a recipe that more people can embrace.
Be sure to check out our entire collection of keto cake recipes for more delicious options.
Keto Banana Cake
This recipe was inspired by our popular keto banana bread, which is also gluten-free, sugar-free, and dairy-free.
Our banana keto cake is a little sweeter than our low carb banana bread recipe, plus it features vanilla icing.
This recipe can be customized by adding some chopped walnuts to the batter before baking for a slightly different flavor profile.
Are Bananas Keto?
If you’re wondering if you can eat bananas on a keto diet, the correct answer is no.
The reason is that just one medium banana has 27 grams of carbs and 3 grams of dietary fiber, for a total of 24 net carbs.
This is not even considering the fact that in traditional banana cake recipes, you use very ripe bananas or overripe bananas, which would further increase the amount of sweetness and carbs.
Bananas are too high in carbs and sugar in the form of fructose; therefore, they are too high in carbs.
Thankfully, this keto banana cake recipe delivers both flavor and texture, allowing your sweet tooth to be silenced.
Keto Banana Cake Ingredients
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The following are the simple ingredients you’ll need to make sugar-free banana cake.
The full printable recipe card is at the bottom of the page, along with the nutritional facts.
- Finely milled almond flour
- Coconut flour
- Coconut oil I recommend usin refined coconut oil which has a neutral flavor
- Psyllium powder, for added fiber and structure
- Golden flax meal (must be golden as regular flax meal produces a gummier texture)
- Brown sugar substitute
- Sugar-free maple syrup for added flavor
- Pure banana extract
- Vanilla extract
- Cinnamon powder
- Nutmeg powder
- Sea salt
- Eggs, room temperature
- Coconut milk or almond milk
Sugar-Free, Dairy-Free Vanilla Icing
- Confectioner’s sugar-substitute
- Almond or coconut milk
- Vanilla extract
- Pinch of salt
Best Banana Extracts (Banana Flavoring)
You may be wondering how you can enjoy a banana recipe without using any mashed bananas.
Well, that’s where using a high-quality banana extract is the only way to gain flavor without the carbs.
It’s perfect for anyone on a low-carb diet.
Clocking in at only 2 grams of net carbs per serving, the carb count makes it the best choice for a keto banana cake.
A high-quality banana extract is keto-friendly and can fit into your macros easily. And since a little goes a long way, it’s an excellent option for anyone doing a keto diet who is missing the flavor of ripe bananas.
Not all banana extracts are the same, so choose wisely. You want an extract that has a ripe banana flavor. This, of course, is my personal preference.
OliveNation Pure Banana Extract works well in giving that rich, ripe banana taste without it tasting fake.
Another great option is OOOFLAVORS‘ banana nut bread extract.
If you go the route of OOOFLAVORS you’ll only use four drops, whereas OliveNation Pure Banana Extract requires a full teaspoon, but they both work well in this recipe.
How To Make Keto Banana Cake In A Bundt Pan
Making this cake is pretty straightforward. You’ll begin by preheating your oven to 350 degrees and thoroughly grease a 9.5-inch, 12-cup bundt pan with coconut oil.
Then, mix almond flour, coconut flour, salt, baking powder, psyllium powder, flax meal, and spices in a large mixing bowl to create your dry ingredients.
For the wet ingredients, melt the coconut oil, allow it to cool, and combine the cooled coconut oil with a sugar substitute, maple syrup, banana, and vanilla extract. Then, using an electric mixer, beat in the eggs one at a time until well combined.
Slowly add the dry ingredients to the wet batter and beat at low-medium speed until well incorporated.
Then, add the almond or coconut milk and continue to mix. Pour the batter into the prepared bundt pan and bake in the oven for 40–50 minutes, or until it passes the toothpick test and comes out clean.
Allow the cake to cool for 5 minutes before removing it from the bundt pan and placing it on a wire rack to cool completely.
Once it has cooled, you can add the vanilla sugar-free icing, which combines the sugar-free powdered sweetener, dairy-free milk, vanilla extract, and salt in a small bowl.
Drizzle the icing over the top of the cake and serve.
I’m a big fan of sneaking more fiber into my recipes. Frankly, I feel that most people doing keto are not getting enough fiber in their diet.
I added psyllium husk powder, a secret ingredient that adds extra fiber to this low-carb cake recipe.
I also used a combination of golden flax meal, coconut flour, and almond flour, which are naturally high in fiber.
Fiber is essential for our good gut bacteria to flourish. So, trust me when I tell you, it’s a good thing that this is a high-fiber keto banana cake option.
If you are a fan of adding more fiber to your keto diet, you should also check out our collection of keto high-fiber recipes.
I know that not everyone adds these warm spices to their banana bread, but I believe it enhances the flavor and makes it taste like the real thing.
The Sugar Substitute
It’s important to note that this recipe calls for a substitute for brown sugar. When I used to make my original recipe for banana cake, I always used brown sugar.
I also added a couple of tablespoons of sugar-free maple syrup to further mimic the flavor of brown sugar in this recipe.
How To Store Keto Banana Cake?
Once your keto banana cake has come out of the oven and has been allowed to cool thoroughly on a wire rack, you can wrap it in plastic wrap and store it in your refrigerator in an airtight container for up to five days. or freeze for up to three weeks.
Then allow the cake to thaw overnight in the fridge or place it in a 300-degree oven for 20–25 minutes until it’s hot and defrosted.
More Keto Mock Banana Recipes
Be sure to check out our other “banana recipes for more delicious options:
Do you know what accompanies this recipe beautifully? My favorite turmeric milk supplement tastes like a snickerdoodle.
Do remember to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books & Keto App
I pray these keto cookbooks will help make keto a delicious breeze for you.
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Join Our Jesus And Keto Movement
Are you looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
Knowing firsthand the benefits of this decision, we have created a closed Christian group using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it’s not the key you’ve been missing.
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Keto Banana Cake
- 1 cup of finely milled almond flour
- 1/2 cup of coconut flour
- 1/2 cup of melted refined coconut oil
- 2 tablespoons of psyllium powder
- 1 cup of golden flax meal
- 1 1/4 cup of brown sugar substitute
- 2 tablespoons of sugar-free maple syrup
- 2 1/2 teaspoons of pure banana extract
- 2 teaspoons of vanilla extract
- 1 tablespoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of sea salt
- 1 tablespoon of baking powder
- 8 large eggs, room temperature
- 1 cup of coconut or almond milk
Sugar-Free,Dairy-Free Vanilla Icing
- 1/3 cup of confectioner's sugar-substitute
- 3 tablespoons of almond or coconut milk
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of salt
- Preheat oven to 350 degrees.
- Grease well with coconut oil in a 9.5-inch 12-cup bundt pan.
- In a large bowl, mix the following dry ingredients: almond flour, coconut flour, salt, baking powder, psyllium powder, flax meal, and spices. Set it aside.
- Melt the coconut oil and allow it to cool.
- Combine the coconut oil with the sugar substitute, maple syrup, banana, and vanilla extract.
- Next, beat the eggs one at a time. Mix until thoroughly combined.
- Then add to the wet batter the mixed dry ingredients and beat at low-medium speed until well incorporated.
- Add 1 cup of almond or coconut milk and continue to mix.
- Place the batter into the prepared bundt pan.
- Bake in a 350-degree oven for 40-50 minutes or until an inserted toothpick comes out clean.
- Allow the cake to cool for 5 minutes before removing the cake from the mold. Then, allow the cake to fully cool on a wire rack before adding the icing and serving the cake.
- Store in refrigerator for up to 5 days or freeze for up to 3 weeks.
Vanilla Sugar-Free Icing
- In a small bowl, combine the sugar-free powdered sweetener with your dairy-free milk of choice, along with the vanilla extract and salt.
- Once the cake has cooled, drizzle the top of the cake with the icing.
Best Banana Extract
OliveNation Pure Banana Extract works well in giving that rich banana taste without it tasting fake.
Another great option is OOOFLAVORS' banana nut bread extract.
If you go the route of OOOFLAVORS you'll only use four drops, whereas OliveNation Pure Banana Extract requires a full teaspoon, but they both work well.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 25.2gSaturated Fat: 12.2gCholesterol: 78mgSodium: 30mgCarbohydrates: 6.9gNet Carbohydrates: 2.7gFiber: 4.2gSugar: 0.9gProtein: 7.9g