Keto Zucchini Bread with Almond Flour Recipe

Keto Zucchini Bread with Almond Flour Recipe - I made this bread in a pretty swirly Bundt pan and got rave reviews for it. Based on feedback from testers, if you’re using zucchini that is particularly “juicy,” you may want to let it drain in a colander, then squeeze out excess water before you mix the zucchini into the batter.

Active Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Keto Zucchini Bread with Almond Flour Recipe

Ingredients for Healthy Zucchini Bread:

  • Keto cooking spray
  • ½ cup Swerve granulated sweetener
  • 3 large eggs
  • ½ cup melted coconut oil or ghee
  • 1½ cups superfine blanched almond flour
  • ½ cup superfine coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsweetened almond milk
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts

How to Make Zucchini Bread:

  1. Preheat the oven to 350°F. Grease a 6-cup Bundt pan with cooking spray; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sweetener, eggs, and the ½ cup oil or ghee and beat until the ingredients are fluffy, 2 to 3 minutes.
  3. Add the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and almond milk. Beat for an additional 2 to 3 minutes.
  4. Remove the bowl from the stand mixer. Stir in the zucchini and walnuts. Pour the mixture into the prepared pan and spread it evenly.
  5. Bake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool completely on a wire rack before serving.

Dietary Considerations
Dairy-Free
Vegetarian
Macros
84% Fat
6% Carbs
10% Protein
Per Serving
Calories: 415
Total Fat: 39g
Total Carbs: 24g
Net Carbs: 6g
Fiber: 6g
Sugar: 2g
Protein: 10g

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