Low Carb, Gluten Free Banana Cake with Cream Cheese Frosting


This low carb, gluten free banana cake recipe uses bananas despite their natural higher carb count.  I love that the bananas don’t add many carbs to the final count since there are only two small ones in this entire recipe, but they do add tons of flavor, moisture, and some wonderful healthy nutrients.

This cake makes a fabulous snack or dessert at just 4.8 net carbs per serving (after deducting the fiber).  My husband enjoys it cold though I prefer it left out of the fridge for a while so the cream cheese frosting is nice and creamy.  Either way, it is a delicious low carb, gluten free treat!

(8 votes, average: 4.13 out of 5)
Low Carb, Gluten Free Banana Cake with Cream Cheese Frosting


    Banana Cake
  • 2 small ripe bananas
  • 3 tbsp butter, softened
  • ¾ c. Swerve granular sweetener
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ¼ c. blanched almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • Cream Cheese Frosting – Low Carb
  • 1 stick of butter, softened
  • 4 oz. cream cheese, softened
  • 2 c. Swerve confectioner’s sweetener
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl mash bananas with a fork.
  3. Add softened butter and granular sweetener & mix until creamy with an electric mixer. Add eggs & vanilla extract & mix well.
  4. In a separate small size bowl combine almond flour, baking powder, salt & stir together with a spoon. Add to the banana mixture in batches, beating with an electric mixer to incorporate.
  5. Spoon into a 9×9 square baking pan, lined with parchment paper, & bake for 40 minutes (until toothpick inserted in center comes out clean). Let it cool completely before frosting. After frosting, serve immediately or store the cake loosely wrapped in refrigerator.
  6. Cream Cheese Frosting
  7. In a large bowl, beat butter and cream cheese with an electric mixer until fluffy.
  8. Add powdered sweetener & start mixer slowly to avoid a mess, beating well to combine.
  9. Add vanilla extract and beat just to combine.

Yield: 16

Food energy: 213 kcal

Total fat: 19g

Carbohydrate: 6.8g

Protein per serving: 4.9g

Total dietary fiber: 2g

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2 years ago

This didn’t work for me. It came out dense and didn’t rise much. It would help to have weight for the almond flour and the bananas.

2 years ago

This is a yummy recipe. I followed it exactly and the texture and flavor of the cake and frosting is wonderful. It is a winner.

3 years ago

In your nutritional stats are the carbs listed net carbs or total carbs?

3 years ago

This is absolutely delicious!! I’ve made it twice this month and even extended family are asking for me to make them some! Thank you for a wonderful tasty healthy treat!!

3 years ago

Do I need to use the bananas? Would imitation banana get the job done?

Kathy Artin
Kathy Artin
3 years ago

OMG ?? Your banana cake recipe is to die for! Everyone that has a slice loves it. I just took my 3rd cake out of the oven. Can barely keep up with the demand. Lol Thank you ?

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