Keto Zucchini Walnut Spice Bread
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Serves: 1 8½ by 4½-inch loaf, 10 servings
Keto Zucchini Walnut Spice Bread has just the right amount of sweetness with a touch of spice and perfect texture to satisfy your cravings for baked goods!
  • 2 cups (225 g) almond flour
  • 4 tablespoons (40 g) golden flaxseed meal
  • 3 tablespoons erythritol
  • 2 tablespoons tapioca starch
  • 2 tablespoons oat fiber
  • 1½ teaspoons cinnamon
  • ¾ teaspoon fine salt
  • ¾ teaspoon baking soda
  • ½ teaspoon nutmeg
  • 4 tablespoons ghee or coconut oil, melted and cooled slightly
  • 4 large eggs, lightly beaten
  • ¼ cup (60 ml) cream + ¼ cup (60 ml) water
  • 1½ teaspoons apple cider vinegar
  • 1½ teaspoons pure vanilla extract
  • ⅛ teaspoon stevia glycerite
  • 1 small (about 125 g) zucchini, shredded
  • ½ cup walnuts, chopped
  1. Preheat oven to 350F; line the inside of an 8½ by 4½-inch metal loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides and spray the corners with coconut or avocado oil.
  2. Whisk together the almond flour, flaxseed meal, erythritol, tapioca starch, oat fiber, cinnamon, salt, baking soda, and nutmeg in a large bowl.
  3. Whisk together the slightly cooled butter or coconut oil, eggs, cream/water mixture, vinegar, vanilla, and stevia glycerite in a medium bowl.
  4. Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix. Fold in the zucchini and walnuts.
  5. Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour, 15 minutes.
  6. Once it’s done cooking, turn off the oven and let the bread sit in the hot oven for 10 minutes before removing to a wire rack to cool completely.
  7. Store any leftovers wrapped in the fridge for up to 5 days.
Serving size: 1 slice (1/10 of recipe) Calories: 288 Fat: 25.4 Net Carbs: 4.1 Carbohydrates: 13.7 Fiber: 5.9 Protein: 8.7 Sugar Alcohols: 3.7
Recipe by The Keto Queens at