Description
This Moist and Flavorful Keto Zucchini Bread is a delicious low-carb treat made with almond flour, perfect for keto diets. With just 3g net carbs per slice, it’s a moist and tender bread packed with zucchini, cinnamon, and a hint of sweetness. Ideal for breakfast, dessert, or a snack!
Ingredients
For the Zucchini Bread:
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2 cups almond flour (superfine and blanched)
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3 large eggs
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1 1/2 cups grated zucchini (squeeze out excess moisture)
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1/4 cup unsalted butter (melted)
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1/3 cup sweetener (like Erythritol or Monk fruit)
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1 tsp baking powder
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1 tsp ground cinnamon
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1/2 tsp salt
- Zest of 1 lemon (optional)
Instructions
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Prepare the Zucchini
Grate the zucchini and squeeze out the excess moisture using a kitchen towel. Set aside. -
Mix the Dry Ingredients
In a large bowl, combine the almond flour, baking powder, cinnamon, and salt. -
Make the Batter
Add the eggs, melted butter, sweetener, and grated zucchini to the dry ingredients. Stir until fully combined. The batter will be thick. -
Transfer to Loaf Pan
Pour the batter into a greased loaf pan lined with parchment paper. Smooth the top with a spatula. -
Bake
Preheat the oven to 350°F (180°C). Bake for 55-60 minutes, or until a toothpick comes out clean from the center. -
Cool and Slice
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Notes
Chocolate Version: Add unsweetened cocoa powder and sugar-free chocolate chips to the batter for a chocolatey twist.Pumpkin Spice: Add 1 1/2 tsp of pumpkin spice for a fall-inspired variation.Muffin Version: Divide the batter into muffin tins and bake for 20-25 minutes for individual servings.