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Keto Zucchini Bread

 Keto Zucchini Bread recipe is so simple to make and results in a perfectly sweet and incredibly moist loaf of bread every time! At only 3.9 net carbs per slice, this bread is keto, low-carb, grain-free, and gluten-free!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Servings: 16 Slices
Calories: 265kcal


  • 3 cups almond flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 cup granular erythritol
  • 1/2 cup packed Sukrin Gold
  • 3 eggs
  • 1 cup coconut oil melted in the microwave for 30 seconds if in a solid state
  • 1/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 cups shredded zucchini liquid squeezed out in paper towels


  • Heat your oven to 325°F and grease two separate loaf pans (8 x 4 inches).
  • Mix the flour, xanthan gum, salt, baking powder, baking soda, and cinnamon in a medium bowl until fully combined.
  • Whisk the erythritol, Surkin Gold, eggs, coconut oil, sour cream, and extract in a larger bowl until fully combined.
  • Add the shredded zucchini into the egg mixture and stir gently to incorporate.
  • Slowly add your dry ingredients into the egg mixture and stir just until combined.
  • Divide the batter between the two greased loaf pans.
  • Bake for about 40-55 minutes or until the center is cooked through.


Calories: 265kcal | Carbohydrates: 7g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 33mg | Sodium: 268mg | Potassium: 94mg | Fiber: 3g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg