Keto Zucchini Walnut Spice Bread
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!
Servings 1 8 1/2 by 4 1/2-inch loaf, 10 servings
Calories 288kcal
Ingredients
- 2 cups 225 g almond flour
- 4 tablespoons 40 g golden flaxseed meal
- 3 tablespoons erythritol
- 2 tablespoons tapioca starch
- 2 tablespoons oat fiber
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon fine salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 4 tablespoons ghee or coconut oil melted and cooled slightly
- 4 large eggs lightly beaten
- 1/4 cup 60 ml cream + 1/4 cup (60 ml) water
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon stevia glycerite
- 1 small about 125 g zucchini, shredded
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 350F; line the inside of an 8 1/2 by 4 1/2-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.
- Whisk together the almond flour, flaxseed meal, erythritol, tapioca starch, oat fiber, cinnamon, salt, baking soda, and nutmeg in a large bowl.
- Whisk together the slightly cooled butter or coconut oil, eggs, cream/water mixture, vinegar, vanilla, and stevia glycerite in a medium bowl.
- 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.
- 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.
- 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.
- Store any leftovers wrapped in the fridge for up to 5 days.
Nutrition
Calories: 288kcal | Carbohydrates: 13.7g | Protein: 8.7g | Fat: 25.4g | Polyunsaturated Fat: 4.1g | Cholesterol: 3.7mg | Fiber: 5.9g