Name: Keto Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1 servings
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

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

Instructions

1 Prepare the oven and pan

2 Preheat the oven to 350°F. Line a greased, 9x5-inch loaf pan with parchment paper.

3 Make the batter

4 In a large bowl or stand mixer, combine the flour, baking powder, cinnamon, baking soda and salt. In a smaller bowl, whisk together melted butter, monk fruit sugar substitute, eggs and vanilla extract. Stir the wet ingredients into the dry ingredients until the batter is just moistened. Fold in the zucchini and 1/2 cup of the nuts.

5 Bake the bread

6 Transfer the batter to the prepared pan. Sprinkle the top with the remaining 1/4 cup of pecans. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool the bread for 10 minutes before removing from the pan, and place it on a wire rack. Gently remove the parchment paper.