Description
This Keto Zucchini Bread is moist, flavorful, and made with almond flour for a healthy twist on a classic recipe.
Ingredients
Scale
- 2 cups almond flour
- 1 cup shredded zucchini
- 1/2 cup erythritol or preferred sweetener
- 4 large eggs
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the almond flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the eggs, erythritol, applesauce, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and fold in the shredded zucchini.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before removing from the pan.
Notes
- Store the bread in an airtight container in the fridge for up to a week.
- For best results, use freshly shredded zucchini.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg