The Best Keto Zucchini Bread
A moist, delicious low-carb treat perfect for healthy baking. This keto-friendly zucchini bread is sugar-free and packed with flavor.
Equipment
- Sieve
- 8x4 inch loaf pan
- Whisk
- Mixing Bowl
- Wire cooling rack
Ingredients
Dry Ingredients
- 2 1/2 cups almond flour
- 1/2 cup Swerve Brown
- 1/3 cup unflavored whey protein powder
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 12 ounces grated zucchini
- 3 large eggs
- 1/2 cup melted butter
- 1/2 tsp vanilla extract
- 1/4 cup water plus more as needed
- 1/3 cup sugar-free dark chocolate chips
Instructions
- Grate your zucchini and place it in a sieve. Sprinkle with a quarter teaspoon of salt and let it sit for an hour to release its natural moisture. Gently squeeze out as much liquid as you can.
- Warm up your oven to 350°F (175°C) and lightly grease an 8x4 inch loaf pan.
- In a spacious bowl, whisk together the almond flour, brown sweetener, protein powder, baking powder, cinnamon, and the rest of the salt.
- Add the eggs, melted butter, vanilla extract, and your prepped zucchini to the dry mix. Stir in 1/4 cup of water. If the batter feels too thick, gradually add a little more water until it's thick but still easy to pour.
- Fold in most of your sugar-free chocolate chips, saving a few to sprinkle on top.
- Pour the batter into your prepared loaf pan and sprinkle the reserved chocolate chips over the top. Bake for about 50 to 65 minutes, or until the top is golden and feels firm. Cool for at least 30 minutes before moving to a wire rack.
Notes
Nutrition Information (per slice):
Calories: 196 kcal | Total Carbs: 6.9g | Net Carbs: 3.5g | Fats: 16.5g | Protein: 7g
Calories: 196 kcal | Total Carbs: 6.9g | Net Carbs: 3.5g | Fats: 16.5g | Protein: 7g
