Keto Zucchini Bread

Name: Keto Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/2 cup coconut flour; 1 cup granulated Swerve; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon pumpkin pie spice; 1 1/4 cups grated zucchini (about 1 medium), squeezed to remove moisture; 3 large eggs; 1/4 cup sour cream; 1/3 cup neutral oil (e.g., grapeseed, avocado, or vegetable)

A low-carb zucchini bread combines almond and coconut flours for a delicious, classic summer quick bread.

⭐ 4.7 (9 reviews) Prep: 15 minCook: 50 minTotal: 65 minYields: 12 servings

Category Tags:

Breakfast Snack Dessert Bread

Cuisine Tags:

American

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Instructions

Preheat the oven to 325 F and grease an 8 1/2 x 4 1/2-inch loaf pan.
In a mixing bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and pumpkin pie spice.
Stir in zucchini, eggs, sour cream, and oil until smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean; tent with foil if browning too quickly, checking after 30 minutes.
Cool completely before slicing.

Nutritional Info (per serving)

Calories: 184 kcal

Carbohydrate: 8 g

Cholesterol: 50 mg

Fiber: 4 g

Protein: 6 g

Saturated Fat: 3 g

Sodium: 211 mg

Sugar: 3 g

Fat: 16 g

Unsaturated Fat: 0 g