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Low Carb Keto Zucchini Bread or Muffins

Low Carb Keto Zucchini Bread or Muffins: Moist and Guilt-Free

Low Carb Keto Zucchini Bread or Muffins are a delicious treat, perfect for a guilt-free breakfast or snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups almond flour Provides a tender crumb and healthy fats; substituting with gluten-free all-purpose flour may alter texture.
  • 0.5 cups coconut flour Absorbs moisture and helps with structure; ensure to use finely ground for the best results.
  • 1 teaspoon baking soda Acts as a leavening agent to create a light, airy texture.
  • 0.5 teaspoon salt Balances sweetness and enhances the flavors in the bread.
  • 1 teaspoon ground cinnamon Adds warm spice and aromatic undertones that elevate the flavor.
  • 0.25 teaspoon ground nutmeg Offers an additional comforting flavor profile that complements the zucchini.
  • 4 large eggs Binds all ingredients together while providing structure for a moist loaf or muffins.
  • 0.5 cups sweetener of choice (erythritol or monk fruit recommended) Adds sweetness without carbs, but can also be replaced with stevia or other sweeteners based on preference.
  • 0.5 cups unsalted butter, melted Contributes to the moisture and richness of the batter; ensure it’s melted for even mixing.
  • 1 teaspoon vanilla extract Enhances the overall flavor, bringing warmth and sweetness to the mix.
  • 1.5 cups grated zucchini, squeezed dry Provides moisture without making the bread soggy; it’s nutritious and adds fiber.
Optional Mix-Ins
  • 0.5 cups chopped nuts Adds delightful texture and healthy fats; walnuts or pecans work beautifully.
  • 0.25 cups sugar-free chocolate chips or dried cranberries For bursts of sweetness while keeping it low carb; choose what best suits your taste!

Equipment

  • Loaf pan or muffin tins

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking equipment by greasing a loaf pan or lining muffin tins with paper liners.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, salt, ground cinnamon, and ground nutmeg until lump-free.
  3. In a separate large bowl, beat eggs until frothy, then mix in the sweetener, melted butter, and vanilla extract until smooth.
  4. Slowly add the dry ingredients to the wet ingredients, folding gently until just combined.
  5. Gently fold in the grated and squeezed-dry zucchini until evenly distributed throughout the batter.
  6. If using, fold in the chopped nuts and sugar-free chocolate chips or dried cranberries.
  7. Scoop the batter into the prepared loaf pan or muffin tins, filling each about ¾ full.
  8. Bake in the preheated oven for 50-60 minutes for a loaf, or 20-25 minutes for muffins, testing with a toothpick for doneness.
  9. Allow your baked zucchini bread or muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 8gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Squeeze excess liquid from grated zucchini to avoid sogginess. Combine wet and dry until just mixed to prevent density. Store leftovers in an airtight container for freshness.

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