Keto Pumpkin Zucchini Bread
This delicious Keto Pumpkin Zucchini Bread is a healthy and sweet low-carb treat, perfect for any time of day.
Equipment
- Loaf Pan
Ingredients
- 2.5 cups Almond Flour
- 0.67 cup Shredded Zucchini (with all the water squeezed out)
- 0.5 cup Pumpkin Puree (make sure it's not pie filling!)
- 3 large Eggs
- 1 tsp Vanilla Extract
- 2 tsps Pumpkin Pie Spice
- 0.67 cup Swerve Confectioner's Sugar Substitute
- 2 tsps Baking Powder
- 2 ounces Cream Cheese (softened for easy mixing)
- 0.25 cup Pumpkin Seeds
Instructions
- First, get your oven ready! Preheat it to 350°F (175°C). Then, line a loaf pan with parchment paper, leaving a bit of overhang on the sides for easy lifting later.
- In a big mixing bowl, combine everything except the pumpkin seeds. Whisk or blend it all together until you have a super smooth, uniform batter. It's that simple!
- Pour this lovely batter evenly into your prepared loaf pan.
- Now, sprinkle those pumpkin seeds generously over the top of the batter. They'll add a nice crunch and look pretty!
- Bake for about 30 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, let your delicious bread cool completely in the pan before slicing. This helps it set perfectly and makes for clean cuts. Enjoy your healthy, sweet treat!
Notes
Enjoy your healthy, sweet treat!
Nutrition Information per serving:
Calories: 215 kcal
Net Carbs: 4 grams
Fats and Protein information not specified.
