Keto Banana Bread with nuts and chocolates-Allulose sweetened

Keto Banana Bread Recipe

I’m famous for my banana bread. This is the Keto version.. I’m not humble about it. 😇😊😌Actually this is both protein and keto version. It’s all protein, no grain

It’s less than 1 carb per slice. Philly cream cheese add most of the carbs. It says less than 1 carb per oz so I assumed 1 per oz.

I normally want to limit my protein intake to meat, fish, chicken cause it’s not that hard to fill up and even exceed that macro unless you do weight lifting. I mean especially for women. It’s only 80gr for me and a salmon dinner fills up the entire macro.

Anyways, it’s a very good breakfast with your coffee ☕️. If you miss your breakfasts from Starbucks or something 😏😂

Enjoy ☺️


For all the recipes using Allulose, you can purchase fine powdered Goalz Allulose here: SHOP ALLULOSE. If you want to learn more about Allulose, visit our ALLULOSE INFO page.


Even though you have many options for low-carb chocolate chips, I am always partial to chocolate chips with Allulose without many other ingredients. If you are into dark chocolate and prefer clean label products, try Goalz Allulose Chocolate Chips

KETO Banana Bread





Prep Time

15 Minutes

Cook Time

1 Hour

Net Carbs




Ketofied Banana Bread, we have to use banana extract to replace bananas. I know you missed your banana bread. Cupcake version is great, too. And it will require less baking time.


  • 10 oz Cream Cheese, softened
  • 1/4 Cup Butter, softened
  • 3 Eggs
  • 1 2/3 Cups Whey Protein Isolate
  • 1 Cup Allulose
  • 1 tbs Baking Powder
  • 1 ts Cream of Tartar
  • 1 ts Xanthan Gum
  • 5-6 Drops Banana Extract
  • 1 cup of Walnuts, coarsely crushed
  • 1/2 Cup of Keto Chocolate Chips


  • Preheat oven to 325
  • Mix all ingredients by hand or a spatula well.. Do not overmix
  • Add in crushed walnuts and chocolate, mix until incorporated
  • Line a loaf pan (9inch) with parchment paper or grease with butter
  • Pour in the batter
  • Garnish the top with walnut halves
  • Bake 1 hour to 75 mins, turn off the oven, leave the bread in the oven for 15 more mins
  • Cool a little, remove from the pan on to a cooling rack
  • Cut only after it cooled down completely

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