Let’s just address the big banana in the room right off the bat. I would argue that actual bananas are not a great option for Keto. Why? Because, according to a quick Google search, one medium banana contains 27 grams of total carbs! Even if you took a banana and split it between several servings, that’s still more carbs that I’d like for a recipe!

That doesn’t mean I don’t love the flavor of bananas. Even my husband, Joe, loved the flavor, and he’s “allergic” to bananas (self-diagnosed).

*cough* he just dislikes them *cough*

This recipe uses banana extract to achieve that delicious banana-y taste. I was admittedly a bit skeptical at first, but it works! You can find it at any grocery store near the spices and things like vanilla extract, or you can buy it online.


  • muffin battter
  • 1 1/4 Cup almond flour (I use this)
  • 1/2 Cup powdered erythritol (I use this)
  • 2 tablespoons ground flax (feel free to omit if you don’t have it…it just adds a bit more depth to the flavors)
  • 2 teaspoons baking powder
  • 1/2 teaspoons ground cinnamon
  • 5 tablespoon butter, melted
  • 2 1/2 teaspoons banana extract
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1/4 cup sour cream
  • 2 eggs
  • walnut crumble
  • 3/4 cup chopped walnuts
  • 1 tablespoon butter, cold and cut in 4 pieces
  • 1 tablespoon almond flour
  • 1 tablespoon powdered erythritol


  1. Preheat oven to 350
  2. Prepare muffin tin with 10 paper liners, and set aside
  3. In a large bowl, mix almond flour, erythritol (or preferred sweetener) flax, baking powder and cinnamon
  4. Stir in butter, banana extract, vanilla extract, almond milk, and sour cream.
  5. ..................................

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