Keto Zucchini Bread

Recipe By Anela Tripkovic at Kiss My Keto


This keto zucchini bread is tastiest when served warm.


Ingredients:


  • 1 cup almond flour

  • ½ cup coconut flour

  • 2 tsp baking powder

  • ½ tsp xanthan gum

  • Salt, to taste

  • 5 medium eggs

  • ⅔ cup melted and cooled butter

  • 1 cup cheddar cheese, grated

  • 1 cup zucchinis, grated

  • ½ cup chopped bacon


Instructions:


Preheat oven to 350 F and grease a 9-inch baking dish or loaf pan with some butter.



  • In a mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt.

  • Add in eggs and butter and stir to combine.

  • Fold in the zucchinis, bacon, and cheddar cheese and stir to combine.

  • Transfer mixture into a baking dish and bake for 45 minutes.

  • Once done, transfer bread onto a wire rack and cool before serving.



If you end up with leftovers, feel free to store it in the fridge for up to 3 days or the freezer for up to 3 months. It is best if you warm the zucchini bread before serving.


Health & Nutrition

Zucchini breads is a tasty way of incorporating veggies into your diet. Zucchinis are a good source of fiber, vitamin C, several B vitamins, potassium, and manganese.

This zucchini bread has almost 7g of protein and 17g of fat in a serving of this zucchini bread.

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