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Low Carb Chocolate Chip Banana Bread Skillet with one piece being lifted from a cast iron skillet
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5 from 1 vote

Low Carb Banana Bread with Chocolate Chips

This Low Carb Banana Bread Skillet with Chocolate Chips is the low carb, gluten free and low sugar treat you’ve been waiting for. It’s made with a little bit of real banana, enough to give this banana bread a lovely, authentic taste and mouth feel, but minimizing the carbs of regular banana bread. Make it a cast iron skillet for a gorgeous look and finish. Not to mention there will be enough keto banana bread to feed a crowd!
Prep Time10 mins
Cook Time35 mins
Cooling Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 20 serving
Calories: 195kcal
Author: Briana



  • Preheat your oven to 350°F. Grease your 12-inch cast iron skillet with some butter.
  • In a large bowl, whisk together the almond flour, coconut flour, cinnamon, salt, baking powder and beef gelatin. Set aside. 
  • In a separate bowl, cream together melted butter and sweetener. Add mashed banana, banana extract and vanilla extract and combine. Add in eggs one at a time until fully incorporated.
  • Combine the wet and the dry ingredients. Once the batter is well combined, fold in the chocolate chips. Make sure to reserve some of the chocolate chips for the top.  Now add your batter to a greased cast iron skillet. Smooth with a rubber spatula. 
  • Top with remaining chocolate chips. Put in the oven for 30-35 minutes. 
  • Allow the low carb banana bread to cool for about 20-30 minutes before cutting into it. 


Store in an airtight container at room temperature or in the fridge for up to 7 days. 


Calories: 195kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 196mg | Potassium: 29mg | Fiber: 5g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg