Keto Zucchini Bread
This Keto Zucchini Bread is moist, lightly spiced, and made with almond flour, grated zucchini, cinnamon, nutmeg, and optional walnuts or pecans. With just 3g net carbs per slice, it’s an easy low-carb, gluten-free sweet bread that can also be baked as muffins.
Servings: 14 slices
Calories: 133kcal
Ingredients
- 2 zucchini grated, approx 325g
- 2 cups almond flour superfine
- 8 tbsp sweetener
- 3 tbsp olive oil or melted butter
- 2 large eggs room temperature
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp xanthan gum optional
- 2 tsp baking powder
- Optional: chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F/ 170°F. Line an 9*5-inch loaf pan with parchment paper. Set aside.
- Grate the zucchini and sprinkle one teaspoon of salt. Rest for about 10 minutes. Using a clean kitchen towel to squeeze out as much moisture as possible.
- Place the zucchini into a large mixing bowl. Add the eggs, olive oil, cinnamon, nutmeg, vanilla extract, sweetener. Stir well with a spatula.
- Incorporate the almond flour and baking powder. Transfer the batter to the prepared loaf pan.
- Bake in the preheated oven for about 45-50 minutes or until the top looks golden.
Nutrition
Serving: 1slice | Calories: 133kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 11mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 0.9mg | Net Carbs: 3g