Keto Chocolate Cream Cheese Zucchini Bread
A moist, guilt-free chocolate zucchini bread with a creamy cheesecake swirl. Perfect for keto and low-carb diets.
Equipment
- Metal Loaf Pan
- Strainer
- Mixing Bowls
- Electric Mixer
Ingredients
Zucchini Prep
- 12 oz grated zucchini about 1 large zucchini
- 1/4 tsp salt for draining
Cream Cheese Swirl
- 8 oz cream cheese softened
- 1/3 cup powdered Swerve sweetener
- 1/2 tsp vanilla extract
Chocolate Batter
- 2 cups almond flour
- 2/3 cup granular Swerve sweetener
- 1/3 cup cocoa powder
- 1/4 cup unflavored whey or egg white protein powder
- 2 tsp baking powder
- 1/4 tsp salt remaining
- 3 large eggs
- 1/3 cup melted butter
- 1 tsp vanilla extract remaining
Instructions
- Prep your zucchini: Place the grated zucchini in a strainer, sprinkle with 1/4 teaspoon of salt, and let it drain for about an hour. Squeeze out as much moisture as possible to keep your bread light and airy. Meanwhile, preheat your oven to 350°F and grease a metal loaf pan.
- Whip up the cream cheese swirl: In a bowl, beat the softened cream cheese until smooth, then mix in the powdered sweetener and 1/2 teaspoon of vanilla extract until creamy.
- Mix the chocolate batter: In another bowl, whisk together the almond flour, granular sweetener, cocoa powder, protein powder, baking powder, and the remaining salt. Add in the drained zucchini, eggs, melted butter, and the remaining vanilla extract, stirring until a thick, scoopable batter forms.
- Assemble and bake: Spread half of your chocolate batter into the loaf pan, then dollop with half of the cream cheese mixture. Gently swirl them together with a knife. Repeat with the remaining batter and cream cheese. Bake for 45 to 60 minutes until the top is set. Let it cool completely before slicing this guilt-free delight!
Notes
Nutrition per serving: Calories: 258, Total Carbs: 7.6g, Net Carbs: 4.4g, Fats: 21.2g, Protein: 9g
