Healthy keto zucchini bread recipe:
Ingredients:
2 cups almond flour
1/4 cup coconut flour
1/2 cup erythritol or your preferred keto-friendly sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (excess moisture squeezed out)
1/2 cup chopped walnuts or pecans (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
Fold in the grated zucchini and chopped nuts (if using), making sure they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the zucchini bread cool in the pan for about 10 minutes.
Once slightly cooled, transfer the bread to a wire rack to cool completely.
Slice and enjoy!
This keto zucchini bread is a great option for a healthy and delicious snack or breakfast. It's low in carbs, gluten-free, and packed with nutrients from the zucchini and nuts. Remember to store it in an airtight container in the refrigerator to maintain its freshness.
Recipe video: https://youtu.be/R8SConp6RWI
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