How to Make Keto Zucchini Bread with Walnuts
Zucchini bread is an excellent treat for holidays and picnics. But you can also make a keto version of the zucchini bread by simply using almond flour and erythritol to replace the flour and sugar respectively.
To make it crunchier, this recipe has a walnut crust. So you have a crunchy sweet zucchini bread to enjoy with your family. Also, the bread holds up well in the freezer.
Keto Zucchini Bread with Walnuts
- Large eggs – 3
- Almond flour – 2 ½ cups
- Grated zucchini – 1 cup
- Ground cinnamon – 1 teaspoon
- Vanilla extract – 1 teaspoon
- Baking powder – 1 1/2 teaspoons
- Erythritol – 1 1/2 cups
- Ground ginger – 1/4 teaspoon
- Salt – 1/2 teaspoon
- Chopped walnuts – 1/2 cup
- Olive oil – 1/2 cup
- Nutmeg – 1/2 teaspoon
- Preheat your oven to 350 degrees Fahrenheit. Pour the eggs, vanilla extract and oil into a bowl and whisk together. Place the mixture aside.
- Take another bowl and pour the almond flour, baking powder, erythritol, salt, ginger, nutmeg, and cinnamon, then mix. Set the bowl to the side.
- Place the zucchini in a paper towel or cheesecloth and squeeze to drain the excess water.
- Pour the zucchini into the bowl with the eggs and whisk into the mixture.
- Use a hand mixer to slowly add the remaining dry ingredients into the egg mixture until the mixture is fully incorporated.
- Use the zucchini bread mixture to lightly spray the spoon and a 9×5 loaf pan.
- Spoon the chopped walnuts over the zucchini bread, using a spatula to press it into the batter.
- At 350 degrees Fahrenheit, bake the zucchini bread for 60-70 minutes or until the walnuts on top become browned.
Each slice of the bread has 200.13 calories, 5.59 grams Protein, 2.6 grams Net Carbs, and 18.83 grams Fat.
Keto zucchini bread should be in your fridge every time. Besides been healthier alternatives to regular bread, they are tasty and delightful to the senses. Enjoy!