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Moist and Flavorful Keto Zucchini Bread with Almond Flour

Moist and Flavorful Keto Zucchini Bread with Almond Flour Awaits

This Moist and Flavorful Keto Zucchini Bread with Almond Flour is a low-carb treat with just 3g of net carbs per slice.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American, Keto
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 medium Zucchini Grated and squeezed
  • 2 cups Almond Flour Superfine
  • 3 large Eggs Room temperature
  • 1/4 cup Butter Melted
  • 1/2 cup Sweetener (Granulated) Sugar substitute
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon Optional
  • 1 teaspoon Salt

Equipment

  • Loaf pan
  • Grater
  • mixing bowl
  • whisk

Method
 

Step-by-step Instructions
  1. Preheat your oven to 350°F (180°C) and line a 9x5 loaf pan with parchment paper.
  2. Grate one medium zucchini and squeeze out excess moisture using a kitchen towel.
  3. Combine 2 cups almond flour, 1/2 cup sweetener, 1 teaspoon baking powder, 1 teaspoon cinnamon, and a pinch of salt in a bowl.
  4. Add 3 large eggs and 1/4 cup melted butter, mix until well incorporated. Fold in the grated zucchini.
  5. Optional: Stir in 1/2 cup of add-ins like nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60 minutes until golden brown; a toothpick inserted should come out almost clean.
  8. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 3gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 4mgCalcium: 60mgIron: 1mg

Notes

Store in an airtight container for up to 4 days at room temperature, or refrigerate for up to 7 days. For longer storage, freeze slices for up to 3 months.

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