Easy Low Carb Keto Zucchini Bread Recipe
Craving sweet bakery bread? Our easy keto zucchini bread recipe uses a simple moisture-balancing secret to guarantee a fluffy, cinnamon-spiced loaf with 3g net carbs.
Ingredients
- The Grain-Free Dry Base
2 cups (224g) blanched superfine almond flour
¼ cup golden flaxseed meal
¾ cup granulated erythritol or allulose sweetener
2 tsp ground Ceylon cinnamon
¼ tsp ground nutmeg
1½ tsp baking powder
½ tsp fine sea salt
- The Wet Batter Fillers
3 large whole eggs (room temperature)
⅓ cup unsalted butter (melted and cooled)
1½ tsp pure vanilla extract
1½ cups fresh zucchini (shredded and squeezed; approx. 7 oz)
½ cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F (177°C). Line an 8.5 x 4.5-inch metal loaf pan with parchment paper, leaving overhang on the sides.
Shred 1.5 cups of unpeeled zucchini. Wrap in a clean kitchen towel and squeeze over the sink to remove excess liquid.
Whisk almond flour, flaxmeal, sweetener, cinnamon, nutmeg, baking powder, and salt together in a large bowl.
In a separate bowl, whisk room-temperature eggs, melted butter, and vanilla for 60 seconds until frothy.
Fold wet ingredients into dry flour until smooth. Stir in the zucchini (and walnuts). Spread into pan and bake at 350°F for 45 to 55 minutes until a central toothpick comes out clean.
Cool in the pan for 20 minutes, then lift out onto a wire rack to cool fully before slicing.
Notes
Wring Lightly: Do not squeeze the zucchini completely bone-dry; leave a tiny touch of moisture to keep the crumb soft. Stick to Metal: Glass pans cook unevenly and can leave the middle wet while burning the outer edges. Use Room Temp Eggs: Prevents the melted butter from solidifying into cold bits when mixed into the wet batter. Cool Before Slicing: Gluten-free loaves set as they cool down; slicing too early will cause slices to crumble. Store Cold: Keep slices refrigerated in an airtight container for best texture and freshness.