Keto Carrot Cake Banana Bread Recipe

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Carrot Cake and Banana Bread scream Springtime and since I love both, so I decided to combine them ~

Meet the Keto Carrot Cake Banana Bread…with cream cheese frosting.

And  it only has 3 net carbs per slice.

Now you can have your Keto Carrot Cake Banana Bread and eat it too.

You might be thinking:

  • Aren’t Bananas high carb?

Yes, they are. But banana extract isn’t. We’ll be using that in this recipe. It has all of the delicious flavor without all of the carbs.

  • Are Carrots Keto?

YES. It’s fine to eat carrots in moderation on a Ketogenic Diet.

It’s true that they have more carbohydrates than other veggies. But I think a lot of the time we forget what Keto is.

A balanced Ketogenic diet means that you are eating under your carbohydrates macros for the day and still eating healthy foods.

This recipe has a small amount of carrots and will not kick you out of Ketosis. In fact, carrots are really good for you and should be squeezed into your day when possible. Check out all of the benefits that carrots have to offer here…

Let’s get started….

Keto Carrot Cake Banana Bread Ingredients:

  • 3 Eggs ~ Room Temperature

Whenever doing any baking…Keto or not, it’s best if your eggs are room temperature. Put them in a bowl of warm water while you are gathering ingredients since no one in the US leaves eggs out on their counters.

  • 1/4 cup Heavy Whipping Cream
  • 1/4 cup Allulose *to taste.

We are not fans of overly sweet cake but you can test a small amount of the batter. Allulose will not add any carbs or calories.

  • 1/2 cup Butter

Soften the butter by leaving out or in the microwave. You need to be able to stir it into the batter.

Fresh baking powder always works best. Most Keto breads don’t have much lift on their own. I am not saying that you need to use a brand new can but if you can’t remember the last time you switched it out, it might be time.

We love cinnamon around here and usually add a bit more than the recipe calls for. This is a “to taste” type of ingredient.

  • 1/4 tsp nutmeg
  • 1/2 cup Shredded Carrots

This is usually about one small carrot.

  • 1/4 cup Walnuts chopped

Use your blender and “pulse” in short bursts to make quick work of chopping nuts.

  • 1 tbsp Chia Seeds

Chia seeds add some texture and help “bind” this gluten free bread together. Alternatively, you could use a 1/4 teaspoon of xanthan gum if you don’t like using Chia seeds for some reason.

  • 2 tsp Banana Extract

This is what gives this bread the banana flavoring. I was skeptical but it WORKS. Check it out for yourself.

Cream Cheese Frosting Ingredients:

  • 4 oz Cream Cheese room temperature
  • 1/4 cup Butter Softened
  • 1/4 cup Powdered Allulose

We used 1/4 cup as we do not like overly sweet frosting. But you can use as much as you like. Just beware the “too much” allulose or any low carb sweetener can cause digestive issues. Moderation is key here.

If you don’t have powdered Allulosel just pop it into the blender to refine it a bit. This will keep your frosting from being grainy.

  • 3 tbsp Heavy Cream

Add one tablespoon at a time until it’s as fluffy as you would like it.

If cream cheese frosting isnt your thing, you can use this Keto Whipped Cream Frosting…it’s luscious.

Keto Carrot Cake Banana Bread Instructions:

  • Preheat oven to 350 degrees. Oil a bread pan.
  • In a medium bowl, beat the eggs, butter, cream, sweetener & extract together until fluffy and sweetener has dissolved.
  • Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the egg mixture.
  • Stir the carrots & nuts into the batter until combined.
  • Pour the batter into the oiled bread-pan. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
  • Let bread cool inside pan for 20- 30 minutes and then invert onto cooling rack. While bread is cooling prepare the frosting.

Cream Cheese Frosting Instructions:

  • Let bread cool completely!
  • Cream the butter, sweetener and cream cheese together until smooth. Add in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy.
  • Spread the frosting over the bread and sprinkle with additional chopped nuts if desired.
  • Refrigerate finished bread for at least 1 hour before serving and store leftovers in the fridge.

Letting the frosting “soak in” and set up in the fridge gives this dessert time for the flavors to meld into something divine. You’ll be glad you waited.

Keto Carrot Cake Banana Bread slice

More Healthy Recipes to Love:

I think that’s all for now!

If you have any questions or awesome suggestions please let me know in the comment section below.

Cheers Keto People!

Brandy

Keto Carrot Cake Banana Bread recipe low carb gluten free dessert

Keto Carrot Cake / Banana Bread Recipe

Brandy
Two classic dessert recipes meet in the middle to make a new favorite ~ Keto Style. This low carb delight is the best of both worlds and won't kick you out of Ketosis. This is perfect for those Spring get-togethers and even the Non Low Carb loves of your life will enjoy this dessert.
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Cooling & Frosting 25 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 267 kcal

Equipment

Hand Mixer
8*4 in Bread Pan
Oil Sprayer

Ingredients
  

Bread

Frosting

  • 4 oz Cream Cheese room temperature
  • 1/4 cup Butter Softened
  • 1/4 cup Powdered Allulose * We used 1/4 cup as we do not like overly sweet frosting. But you can use as much as you like.
  • 3 tbsp Heavy Cream *add one tablespoon at a time until fluffy. See post.
  • 1 tsp Vanilla Extract

Instructions
 

  • Preheat oven to 350 degrees. Oil a bread pan.
  • In a medium bowl, beat the eggs, butter, cream, sweetener & extract together until fluffy and sweetener has dissolved.
  • Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the egg mixture.
  • Stir the carrots & nuts into the batter until just combined. Do not over-mix.
  • Pour the batter into the oiled bread-pan. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. The batter may look dry like this.
    Keto Carrot Cake Banana Bread batter
  • Let bread cool inside pan for 20- 30 minutes and then invert onto cooling rack. While bread is cooling prepare the frosting.

Frosting

  • Let bread cool completely!
  • Cream the butter, sweetener and cream cheese together until smooth. Add in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy.
  • Spread the frosting over the bread and sprinkle with additional chopped nuts if desired.
    Keto Carrot Cake Banana Bread finished
  • Refrigerate finished bread for at least 1 hour before serving and store leftovers in the fridge.

Notes

The nutrition info is based on cutting the bread being sliced into 12 even sized pieces.
I used the small 8*4 inch bread pan for this recipe. Any bread pan will work but the smaller pan will make a “taller” bread.

Nutrition

Serving: 1sliceCalories: 267kcalCarbohydrates: 5gProtein: 5gFat: 26gSodium: 208mgFiber: 3gNet Carbs: 2gFat Ratio per Serving: 87.64%Protein Ratio per Serving: 7.49%Carb Ratio per Serving: 3%
Keyword Keto Cake
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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Recipe Rating




5 Comments

  1. 5 stars
    Great recipe! Thank you for turning me on to the banana extract. I missed that flavor! I added more carrots than your recipe called for and a few dried cranberries. It was the bomb dot com!

  2. Hey Laura! Yes, you can substitute almond flour for the coconut flour. In this recipe you would need to increase the almond flour by one cup and decrease the liquid by using one less egg. I hope that makes sense. Use 1 extra cup almond flour and only two eggs total in the recipe. Happy baking!

  3. I just made this today, minus the banana extract and the optional ingredients. Super easy to put together, simple ingredients that I had on hand and tastes delicious. I will definitely be making this one again.

  4. Hi, I’m so looking forward to making this recipe, but I’m not able to find coconut flour in my little town! Can I swap it for almond flour, or???