Keto Zucchini Bread

Total Time Prep: 20 min. Bake: 50 min. + cooling
Yield 1 loaf (12 pieces)
Test Kitchen Approved
You won't believe this nutty, cinnamony, moist and spongy keto zucchini bread is, in fact, keto-friendly! The monk fruit gives plenty of sweetness, emulating a flavor similar to caramel without all the sugar.

Ingredients

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup granulated golden monk fruit sugar substitute without erythritol
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups shredded zucchini
  • 3/4 cup chopped pecans, divided

Directions

  1. Preheat oven to 350°. Line a greased 9x5-in. loaf pan with parchment paper.
  2. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. In another bowl, whisk butter, sugar substitute, eggs and vanilla extract. Stir into dry ingredients until just moistened. Fold in zucchini and 1/2 cup nuts.
  3. Transfer to prepared pan. Sprinkle the remaining 1/4 cup nuts on top. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to cool on wire rack. Gently remove parchment paper.

Nutrition Facts

1 piece: 204 calories, 16g fat (3g saturated fat), 41mg cholesterol, 234mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 7g protein.

You won't believe this nutty, cinnamony, moist and spongy zucchini bread is keto-friendly! The monk fruit gives plenty of sweetness to the loaf, emulating a flavor similar to caramel without all the sugar intake. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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