Keto Zucchini Bread Recipe
Keto zucchini bread is a low carb bread recipe that uses almond flour in place of the typical wheat flour. It’s also gluten-free, sugar-free, and paleo friendly. You can make it sweet or savory too!
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Ingredients
- 1 ½ cups Almond Flour
- ¼ cup Coconut Flour
- ½ cup Zucchini shredded
- ⅓ cup Low Carb Sugar Substitute (Granulated)
- ½ cup Butter softened
- ½ cup Greek Yogurt full-fat
- ¼ cup Milk
- 3 large Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- ⅙ teaspoon Salt
Instructions
- Preheat the oven to 350°F and line a loaf pan with baking paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol, salt and baking powder.
- In another bowl, whisk together the eggs, butter, Greek yogurt, milk, and vanilla extract.
- Fold the dry ingredients into the wet ingredients until a smooth batter forms.
- Add the shredded zucchini and stir gently.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a skewer inserted at the center of the loaf comes out clean.
- Allow it to cool in the pan completely, before removing and slicing. Serve at room temperature or store covered in an airtight container for up to a week.
Notes
Net Carbs: 3.2g
Nutrition
Serving: 1slice | Calories: 187kcal | Carbohydrates: 5.8g | Protein: 5.8g | Fat: 16.6g | Saturated Fat: 6.2g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 84mg | Fiber: 2.6g | Sugar: 1.2g | Calcium: 74mg | Iron: 1mg | Net Carbs: 3.2g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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