Keto Zucchini Bread with Walnuts

I normally don’t make many bread like desserts, but today was an exception. I happened to have a couple zucchini’s on hand, and I wanted to bake something for a dessert. Then it hit me – I haven’t made a zucchini bread in a long time!  So here is a recipe for keto zucchini bread with walnuts.

This makes a total of 16 servings of Keto Zucchini Bread with Walnut Crust. Each slice comes out to be 200.13 Calories, 18.83g Fats, 2.6g Net Carbs, and 5.59g Protein.

The Preparation

• 3 large eggs
• ½ cup olive oil
• 1 teaspoon vanilla extract
• 2 1/2 cups almond flour
• 1 1/2 cups erythritol
• ½ teaspoon salt
• 1 1/2 teaspoons baking powder
• ½ teaspoon nutmeg
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 cup grated zucchini
• ½ cup chopped walnuts

The Execution

1. Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side.
2. In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.
3. Using a cheesecloth or paper towel, take the zucchini and squeeze out the excess water.
4. Then, whisk the zucchini into the bowl with the eggs.
5. Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
6. Lightly spray a 9x5 loaf pan, and spoon in the zucchini bread mixture.
7. Then, spoon in the chopped walnuts on top of the zucchini bread. Press walnuts into the batter using a spatula.
8. Bake for 60-70 minutes at 350°F or until the walnuts on top look browned.

More Recipes: www.ketosiscookebook.com