Keto Zucchini Bread or Muffins
Enjoy this delicious and healthy low-carb zucchini bread or muffins, perfect for a keto-friendly snack or breakfast.
Equipment
- Loaf Pan
- Muffin Tin
Ingredients
- 2 Cups almond flour
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Ground Cinnamon
- 0.5 Cup sugar-free granulated sweetener
- 1 teaspoon Baking soda
- 2 Large Eggs Beaten
- 0.25 Cup Melted butter
- 1.5 Cups Grated Zucchini (with peel, liquid squeezed out)
Instructions
- Kick things off by preheating your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan (or a 12-cup muffin tin for muffins) with butter or cooking spray.
- In a roomy bowl, whisk together the almond flour, salt, cinnamon, sugar-free sweetener, and baking soda. This is your dry mix!
- Now for the star: take your grated zucchini, wrap it tightly in a clean kitchen towel, and squeeze out all the excess liquid. Discard the liquid.
- Add the squeezed zucchini to your dry ingredients, along with the beaten eggs and melted butter. Stir everything gently until just combined – don't overmix!
- Pour your delightful batter into the prepared loaf pan (or divide evenly among 12 muffin cups).
- Bake in the preheated oven for 45-60 minutes for bread, or 18-20 minutes for muffins, until a toothpick inserted into the center comes out clean.
- Let it cool completely before slicing and enjoying!
Notes
For a savory version, just skip the sweetener and cinnamon.
Nutrition Information (per slice):
Calories: 166
Total Carbs: 5g
Net Carbs: 3g
Fiber: 2g (calculated as Total Carbs - Net Carbs)
Fats: 15g
Protein: 6g
Calories: 166
Total Carbs: 5g
Net Carbs: 3g
Fiber: 2g (calculated as Total Carbs - Net Carbs)
Fats: 15g
Protein: 6g
