Keto Almond Flour Zucchini Bread
This moist and flavorful Keto Almond Flour Zucchini Bread is a low-carb, gluten-free treat perfect for breakfast or snack time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups almond flour
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 3 large eggs
- 1/4 cup erythritol or preferred keto-friendly sweetener
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, then add the melted coconut oil and vanilla extract.
- Combine the wet ingredients with the dry ingredients, mixing until fully incorporated.
- Fold in the grated zucchini and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store the bread wrapped in the refrigerator for up to 5 days or freeze slices for longer storage.
Find it online: https://auntyspices.com/keto-almond-flour-zucchini-bread/