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–+ servings

Keto Zucchini Bread

A moist and delicious low-carb zucchini bread perfect for a keto diet.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups Almond flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
Wet Ingredients
  • 3 large Eggs beaten
  • 1/4 cup Coconut oil melted
  • 1 cup Zucchini grated and excess moisture squeezed out
  • 1/4 cup Erythritol or preferred sweetener

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine all dry ingredients and mix well.
  3. In another bowl, whisk together the eggs, melted coconut oil, grated zucchini, and erythritol.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 5gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to a week.

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