Keto Zucchini Bread

This keto zucchini bread is perfectly sweet and incredibly delicious! Not to mention, it contains only 1g of net carbs. Slather a thick slice of this keto zucchini bread with butter for a delicious low-carb snack.

Yield:16 slices

Equipment

large mixing bowl
9x5 loaf pan

Ingredients

1 ½ cups almond flour see Notes
¼ cup flaxseed meal
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon cinnamon
½ cup Brown Swerve
½ cup butter
4 eggs
2 teaspoons vanilla extract
1 cup grated zucchini drained of excess water
½ cup chopped walnuts optional

Instructions

Preheat oven to 325° Fahrenheit and grease a 9x5 loaf pan.
Mix together the almond flour, flaxseed meal, salt, baking powder, xanthan gum, and cinnamon in a large bowl.
In a separate bowl, mix together the Brown Swerve, melted butter, eggs, and vanilla extract.
Add the butter mixture into the almond flour mixture and stir until just combined.
Gently fold in the grated zucchini and chopped walnuts.
Transfer to loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and let cool before slicing.

Notes

Almond Flour: Almond flour cannot be substituted for almond meal or any other flour in this recipe.

Recipe yields one loaf of 8-16 slices, though the actual number of slices per loaf will depend on how thickly you cut them. Nutritional values shown reflect information for one slice out of 16, not including the optional walnuts. Macros may vary slightly based on specific brands and types of ingredients used.

Nutrition

Recipe By:Sam Guarnieri