Keto Zucchini Bread
A moist, low‑carb zucchini bread made with almond and coconut flour. Lightly spiced and perfect for breakfast or a snack.
Ingredients
Dry ingredients
- 2 cups almond flour finely ground
- ¼ cup coconut flour
- ⅓ cup erythritol or monk fruit sweetener granulated
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- ¼ tsp xanthan gum optional
- ¼ tsp fine sea salt
Wet ingredients
- 3 large eggs room temperature
- ⅓ cup melted butter or coconut oil
- ⅓ cup sour cream or full‑fat Greek yogurt
- 1 tsp vanilla extract
- 1 cup finely grated zucchini excess water squeezed out
- 1 tsp lemon zest optional
Optional add‑ins
- ⅓ cup chopped walnuts or pecans
- 2 tbsp sugar‑free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment and lightly grease.
- In a medium bowl whisk almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, xanthan gum (if using), and salt until uniform.
- In a separate bowl beat eggs, then whisk in melted butter, sour cream, vanilla, lemon zest, and grated zucchini (squeezed to remove excess moisture).
- Fold wet ingredients into dry just until combined. Stir in optional nuts or chocolate chips. Transfer to loaf pan and bake 45–55 minutes, until a toothpick comes out mostly clean.
- Cool in pan 10–15 minutes, then transfer to a rack to cool completely before slicing so the crumb firms up.
Notes
- If almond flour is coarse, pulse it briefly in a processor for a finer texture.
- For nut‑free option, try a nut‑free keto blend and adjust coconut flour slightly; results may vary.
- Freezes well: slice and freeze between parchment sheets for quick breakfasts.
Nutrition
Calories: 260kcalCarbohydrates: 6gProtein: 8gFat: 23gSaturated Fat: 8gSodium: 240mgSugar: 2g
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