Keto Zucchini Bread with Walnuts and Cinnamon
Keto Zucchini Bread with Walnuts and Cinnamon is a moist, low-carb treat packed with flavor! Perfect for breakfast or a snack.
Equipment
- 1 Mixing bowl
- 1 loaf pan
- 1 Grater
- 1 Whisk
- 1 Oven
Ingredients
- 2 medium zucchinis - grated and moisture squeezed out
- 3 large eggs
- 1/2 cup erythritol - or your choice of keto sweetener
- 1/2 cup coconut flour - fine texture
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon - ground
- 1/2 cup walnuts - chopped
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, whisk together eggs, erythritol, melted coconut oil, and vanilla extract.
- Add the grated zucchini to the mixture and stir until fully incorporated.
- In a separate bowl, combine the coconut flour, salt, baking soda, and cinnamon. Gradually add this dry mixture to the wet ingredients.
- Fold in the chopped walnuts into the batter.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, try using different nuts like pecans or almonds.
If you prefer a sweeter bread, increase the erythritol or your choice of keto sweetener.
Make sure to squeeze out excess moisture from the grated zucchini for the best texture.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 6gProtein: 4gFat: 10gSaturated Fat: 8gCholesterol: 70mgSodium: 200mgFiber: 3gSugar: 1g
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