Decadent Keto Chocolate Swirl Zucchini Bread
Indulge in this decadent keto-friendly chocolate swirl zucchini bread, perfect for a healthy and sugar-free treat. Featuring a creamy cream cheese swirl and rich chocolate batter, it's surprisingly easy to make and a delightful way to enjoy zucchini.
Equipment
- Loaf Pan
- Sieve
- Medium Bowl
- Large Bowl
- Whisk
- Knife
- Wire Rack
Ingredients
Cream Cheese Swirl
- 8 ounces cream cheese softened
- 1/3 cup powdered erythritol sweetener like Swerve or allulose
- 1/2 teaspoon vanilla extract
Zucchini Bread Batter
- 12 ounces grated zucchini about 1 large
- 1/2 teaspoon salt divided
- 2 cups almond flour
- 2/3 cup granulated erythritol sweetener like Swerve or allulose
- 1/3 cup unsweetened cocoa powder Dutch process recommended for rich flavor
- 1/4 cup unflavored whey or egg white protein powder
- 2 teaspoons baking powder
- 3 large eggs
- 1/3 cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prep Your Zucchini: Grate your zucchini, then sprinkle it lightly with 1/4 teaspoon of salt. Place it in a sieve over a bowl and let it drain for about an hour. After draining, give it a good squeeze to remove as much moisture as possible – this step is key for perfect bread!
- Make the Creamy Swirl: While the zucchini is draining, preheat your oven to 350°F (175°C) and lightly grease a metal loaf pan. In a medium bowl, beat the softened cream cheese until it's wonderfully smooth. Stir in the powdered sweetener and 1/2 teaspoon of the vanilla extract until everything is well combined and creamy. Set this aside.
- Whip Up the Chocolate Batter: In a separate large bowl, whisk together the almond flour, granulated sweetener, cocoa powder, protein powder, baking powder, and the remaining 1/4 teaspoon of salt. Once dry ingredients are mixed, add the drained zucchini, eggs, melted butter, and the remaining 1 teaspoon of vanilla extract. Stir gently until just combined. The batter should be thick enough to scoop, but if it feels too dense, add a tablespoon of water at a time until it's scoopable.
- Assemble and Bake Beautifully: Spoon half of the chocolate batter into your prepared loaf pan, spreading it evenly. Dollop half of the cream cheese mixture over the batter. Grab a knife and gently swirl it through to create a lovely marble effect. Repeat this layering with the remaining chocolate batter and cream cheese mixture. Bake for 45 to 60 minutes, or until the top of the bread feels firm to the touch. (Don't worry if the cream cheese swirl still feels a bit soft – that's perfect!)
- Cool and Enjoy: Let the bread cool in the pan for about an hour. Then, carefully run a sharp knife around the edges, flip it out onto a plate, and let it cool completely on a wire rack. This ensures it sets perfectly for slicing.
Notes
Feel free to adjust sweetener levels to your preference. This recipe is perfect for satisfying those chocolate cravings while staying keto-friendly!
Nutrition Information (per serving):
Calories: 258kcal
Total Carbs: 7.6g
Net Carbs: 4.4g
Fats: 21.2g
Protein: 9g
Calories: 258kcal
Total Carbs: 7.6g
Net Carbs: 4.4g
Fats: 21.2g
Protein: 9g
