Keto Zucchini Walnut Spice Bread is the perfect treat when you want a baked good while keeping your carbs down. This loaf bakes up beautifully with a texture that is as similar to regular quick bread as you can get. We like using walnuts for the omega-3 fatty acids, but feel free to swap the walnuts out for pecans or almonds if you prefer.

Keto Zucchini Walnut Spice Bread on Wooden Cutting Board

Keto Zucchini Walnut Spice Bread
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Cook time: 
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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