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!
Servings: 16 Slices
- 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