Keto Zucchini Bread with Almond Flour
A deliciously moist and nutty zucchini bread made with almond flour, perfect for those on a Keto diet, combining healthy ingredients with comforting flavors.
Ingredients
Dry Ingredients
- 2 cups almond flour Alternative nut flours can be used.
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon Add more for extra flavor.
- 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
- 1 cup grated zucchini About 1 medium-sized zucchini. Squeeze out excess moisture if watery.
- 3 large eggs Beaten.
- 1/3 cup erythritol Can substitute with monk fruit or stevia.
- 1/4 cup melted coconut oil Can also use melted butter or avocado oil.
Optional Ingredients
- 1/2 cup chopped nuts or sugar-free chocolate chips For added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together the almond flour, baking powder, ground cinnamon, and salt.
- In a separate bowl, beat the eggs then add grated zucchini and melted coconut oil. Mix in the erythritol until fully combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- If using, fold in the nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
Baking
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Cool the bread fully before slicing to prevent crumbling and to enhance flavors.