These soft and chewy keto banana cookies are a low-carb way to enjoy the warm flavor of banana without using mashed banana. Made with almond flour, coconut flour, banana extract, butter, and a granulated keto sweetener, the cookies take about 10 to 15 minutes to prepare and bake in just 10 to 13 minutes.
Although they taste like tender banana-nut cookies from a classic bakery, banana extract keeps the recipe low in carbohydrates while providing plenty of fragrant banana flavor. The centers remain slightly soft when they leave the oven, then set into a chewy, buttery texture as they cool.
Jump to RecipeWhy You’ll Love This Recipe
These keto banana cookies solve a common low-carb baking challenge: how to get true banana flavor without adding the sugar and moisture of a real banana. A small amount of banana extract delivers the familiar aroma, while the almond and coconut flour combination creates a tender cookie with lightly crisp edges and a soft middle.
The texture is especially appealing when the cookies are still fresh. They are buttery, gently sweet, and chewy rather than dry or crumbly. Chopped walnuts or pecans are optional, but they add a toasted contrast that makes every bite more interesting.
This is also a friendly recipe for a relaxed baking day. The dough comes together in one mixing bowl plus one bowl for the dry ingredients, and the cookies need only 10 to 13 minutes in the oven. If you enjoy soft, spiced cookies, you may also like these chewy ginger cookies for a different flavor profile.
Ingredients You’ll Need
Almond flour provides the main structure and a naturally rich flavor, while coconut flour absorbs moisture and helps the cookies hold their shape. Because coconut flour is highly absorbent, use the specified amount rather than swapping it cup for cup with more almond flour.
- Blanched almond flour: Use a fine, blanched flour for the smoothest cookie texture.
- Coconut flour: This helps balance the buttery dough and prevents it from becoming too loose.
- Granulated keto sweetener: Erythritol or an erythritol-allulose blend works well. Measure 1/2 cup, or 96 to 100 grams.
- Butter and egg: These bring richness, moisture, and tenderness to the cookies.
- Banana and vanilla extracts: Banana extract supplies the signature flavor, while vanilla rounds it out.
- Leaveners: Baking powder gives a little lift, and xanthan gum helps bind the gluten-free dough.
- Nuts and cinnamon: Both are optional, but walnuts, pecans, and a touch of cinnamon pair beautifully with banana.
Choose softened butter rather than melted butter. Soft butter blends smoothly with the sweetener while helping the dough retain enough body for thick, chewy cookies.
How to Make It Step-by-Step
Step 1: Heat your oven to 350°F (175°C), then line a baking sheet with parchment paper. Parchment keeps the cookies from sticking and makes cleanup easier, especially because low-carb dough can be delicate while warm.
Step 2: Add the almond flour, coconut flour, baking powder, xanthan gum, salt, and optional cinnamon to a medium bowl. Whisk thoroughly so the baking powder and xanthan gum are distributed evenly throughout the flour mixture.
Step 3: In a separate bowl, beat the softened unsalted butter and granulated keto sweetener until smooth and lightly fluffy. This should take only a few minutes with an electric mixer, or a little longer by hand with a sturdy spoon.
Step 4: Beat the large egg into the butter mixture, followed by the banana extract and vanilla extract. Scrape the sides of the bowl so the extracts are fully incorporated and every cookie receives consistent flavor.
Step 5: Add the dry ingredients to the wet mixture and stir just until a soft dough forms. Do not overmix, and fold in the chopped walnuts or pecans at this point if you are using them.
Step 6: Check the dough before scooping. If it seems too soft, chill it for 20 to 30 minutes; this is particularly helpful when the butter was very soft or your sweetener contains allulose.
Step 7: Portion approximately 1 1/2 tablespoons of dough for each cookie and place the mounds on the lined baking sheet. Flatten each mound slightly with your fingers or the back of a spoon, since keto cookies generally spread less than cookies made with wheat flour.
Step 8: Bake for 10 to 13 minutes, watching for lightly golden edges. The centers should still look a little soft when you remove the pan, because baking them until completely firm can result in a dry cookie.
Step 9: Leave the cookies on the baking sheet for about 10 minutes before moving them to a wire rack. This resting time allows the centers to finish setting so the cookies become chewy and sturdy enough to handle.
Pro Tips for Soft, Chewy Cookies
The most important tip is to avoid adding real mashed banana. Fresh banana contains natural sugar and a considerable amount of moisture, which changes both the carbohydrate count and the dough consistency. Banana extract gives the characteristic flavor without those additions.
Measure the flours carefully, preferably by weight when possible. Too much coconut flour can make the cookies firm and dry, while too little can leave the dough overly soft. The listed 168 grams of almond flour and 28 grams of coconut flour are balanced for this formula.
Keep an eye on the first batch near the lower end of the baking range. Ovens vary, and the cookies should come out when the edges are lightly golden and the centers remain soft. They will not look completely finished in the oven, but they firm as they cool.
If the dough spreads more than expected, chill it before baking the remaining portions. You can also bake one test cookie first, which lets you judge spreading, sweetness, and baking time before committing the entire batch.
For another low-carb cookie idea with a bright, tangy flavor, try these low-carb lemon meringue cookies. They make a nice contrast to the warm, buttery banana notes in this recipe.
Variations and Serving Ideas
Walnuts and pecans are the easiest additions, but the recipe welcomes other keto-friendly changes. Stir in sugar-free white chocolate chips or sugar-free dark chocolate chips for a more dessert-like cookie, keeping the total addition modest so the dough remains easy to scoop.
Cinnamon adds gentle warmth without overpowering the banana. For a richer spice profile, use the optional 1/2 teaspoon listed in the recipe, or leave it out for a cleaner banana-vanilla taste.
These cookies are delicious with coffee, tea, or a glass of unsweetened almond milk. Serve them slightly warm for a tender center, or let them cool completely when you want a firmer cookie that travels well.
If chocolate is your favorite cookie direction, our double chocolate pudding cookies offer a deeply chocolatey alternative. For a breakfast-style pairing, consider serving these banana cookies alongside low-carb cinnamon raisin bread.
Storage and Make-Ahead Advice
Cool the cookies completely before storing them. Place them in an airtight container at room temperature, separating layers with parchment if needed. Their soft texture makes them especially enjoyable over the first few days.
You can chill the finished dough before baking, which makes it useful for make-ahead preparation. Portion the dough after chilling, then bake the amount you need while keeping the remaining dough refrigerated for a short period.
For the best texture, avoid leaving the cookies uncovered. Low-carb baked goods can lose moisture more quickly than conventional cookies, so a tightly sealed container helps preserve their soft centers.
Though it is not a dessert, this easy spicy salmon poke is another flavorful low-carb recipe to keep on your menu when you want a savory change after baking.
Soft and Chewy Keto Banana Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk the almond flour, coconut flour, baking powder, xanthan gum, salt, and cinnamon, if using, in a medium bowl.
- Beat the softened butter and granulated keto sweetener in a separate bowl until smooth and lightly fluffy.
- Beat in the egg, banana extract, and vanilla extract until fully combined.
- Add the dry ingredients and mix just until a soft dough forms. Fold in the chopped walnuts or pecans if desired.
- Chill the dough for 20 to 30 minutes if it is too soft to scoop, especially when using very soft butter or an allulose-based sweetener.
- Drop approximately 1 1/2 tablespoons of dough per cookie onto the prepared sheet, leaving space between portions. Flatten each mound slightly because keto cookies usually spread less than conventional cookies.
- Bake for 10 to 13 minutes, until the edges are lightly golden while the centers still look slightly soft.
- Cool the cookies on the baking sheet for about 10 minutes before transferring them to a wire rack. They firm as they cool.
Notes
Final Thoughts
These soft and chewy keto banana cookies bring comforting banana flavor to a low-carb treat without relying on mashed fruit. Almond flour, coconut flour, butter, and banana extract create a tender cookie with lightly golden edges, while optional nuts provide a satisfying crunch.
For the best results, chill the dough when necessary, flatten the portions slightly, and remove the cookies while the centers still look soft. After about 10 minutes of cooling, you will have approximately 18 fragrant cookies ready to share with coffee, tea, or a simple keto-friendly dessert plate.