Delicious Keto Zucchini Bread
A moist, low-carb zucchini bread made with almond flour and sugar-free sweeteners. Perfect for a keto-friendly snack or breakfast.
Ingredients
- 2 cups Almond flour Blanched almond flour works best
- 1/4 cup Sugar-free sweetener Erythritol or monk fruit recommended
- 1 cup Grated zucchini Excess moisture removed
- 4 large Eggs Room temperature
- 1/2 cup Melted coconut oil Can substitute with butter
- 1 tsp Vanilla extract Sugar-free
- 1 tsp Baking powder Aluminum-free
- 1/2 tsp Cinnamon Optional for flavor
- 1/4 tsp Salt
Instructions
Prepare the Zucchini
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
Mix Dry Ingredients
- In a large bowl, whisk together almond flour, sugar-free sweetener, baking powder, cinnamon, and salt.
Combine Wet Ingredients
- In another bowl, beat the eggs, then add melted coconut oil and vanilla extract. Mix well.
Combine Wet and Dry Ingredients
- Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the grated zucchini.
Bake the Bread
- Pour the batter into a greased loaf pan and bake at 350°F (180°C) for 45-50 minutes, or until a toothpick inserted comes out clean.
Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 2 months.
- Customization: Add sugar-free chocolate chips, nuts, or spices like nutmeg for extra flavor.
- Nut-Free Option: Substitute almond flour with sunflower seed flour for a nut-free version.
- Moisture Tip: Ensure excess moisture is removed from the zucchini to prevent a soggy loaf.
