Keto Zucchini Bread
Recipe By Anela Tripkovic at Kiss My Keto
This keto zucchini bread is tastiest when served warm.
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
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.