Keto Zucchini Bread Recipe (Low-Carb Alternative)
Sep 10, 2019
This is a quick and easy, low-carb alternative to traditional zucchini bread! It's super simple to throw together and makes for an awesome addition to weekend brunch or a quick breakfast during the busy work week!
Keto Zucchini Bread Recipe
Prep Time:
10 mins Cook Time:
60 mins Total Time
70 mins
10 mins Cook Time:
60 mins Total Time
70 mins
Makes 10 Servings
Ingredients
- 2 cups (230g) almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt (I always use Redmond Real Salt)
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1/2 teaspoon NOW Foods Maple Flavor Better Stevia
- 1/4 teaspoon NOW Foods Vanilla Better Stevia
- 15 ounces (~3 cups or 480g) zucchini, grated
- 1/3 cup (43g) chopped walnuts, divided (save some to use for the top)
Instructions
-
Preheat oven to 350ºF and line a loaf pan with parchment paper.
-
In a medium bowl, shred zucchini and transfer to a colander to drain.
-
Meanwhile, whisk together almond flour, cinnamon, nutmeg, baking soda, and salt in a large bowl.
-
Transfer zucchini to a clean kitchen towel and squeeze out as much excess water as possible. Add zucchini to almond flour mixture along with the eggs and stevia.
- Stir until well combined and taste to adjust sweetness depending on your preference.
- Fold in chopped walnuts and transfer to loaf pan. Top with remaining walnuts.
- Bake for 50-60 minutes or until golden brown on top and knife inserted into the middle comes out clean.
- Let cool and serve. Store in an airtight container.
Nutrition Per Serving (1 biscuit): Calories: 193; Total Fat: 15g; Protein: 8g; Total Carbs: 6.5g; Fiber: 3.5g; Net Carbs: 3g
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