ALMOND FLOUR KETO ZUCCHINI BREAD & CHOCO CHIPS

ALMOND FLOUR KETO ZUCCHINI BREAD

Prep Time 15 mins; Cook Time 50 mins; Total Time 1 hr 5 mins; Servings: 14 slices




This almond flour keto zucchini bread recipe with chocolate chips is a soft and moist gluten-free dessert that melts in your mouth.

 

Equipment

9x5 inch (23cm x 13cm) loaf pan

 

Ingredients

2 cup 200g almond flour

2 tsp baking powder

¼ tsp baking soda

1 tsp cinnamon

½ tsp salt

4 large eggs at room temperature

½ cup 100g keto sweetener such as Swerve or Sukrin

1 tsp vanilla extract

1/3 cup 65g extra mild olive oil or coconut oil

1 cup 175g grated zucchini excess of water removed

1 tbsp lemon juice

3.5 oz 100g keto-friendly dark chocolate (chopped) or chocolate chips such as from Lily's or ChocZero

 


Instructions

1. Preheat the oven to 350F (175C) and line a 9x5 inch (23cm x 13cm) loaf pan with parchment paper.

2. In a large mixing bowl, combine the almond flour, baking powder, baking soda, cinnamon, and salt.

3. In another mixing bowl, beat the eggs and sweetener for 5-10 minutes with a hand mixer until tripled in size and pale yellow.

4. Add the zucchini, olive oil, vanilla, lemon juice, and two tablespoons of the egg mixture in a medium bowl and mix well. It will make it easier to fold it into the batter later without deflating the egg mixture too much.

5. Add the egg mixture to the dry ingredients and fold carefully using a spatula (not a whisk!) until no dry ingredients are left.

6. Add the zucchini mixture and fold again. Then, add the chocolate chips and fold.

7. Pour the batter into the loaf pan and bake on the lowest rack for around 50-55 minutes or until a toothpick inserted in the center comes out clean and the loaf is golden brown. If the top browns too fast, cover with a piece of foil and continue baking until done.

8. Remove from the oven and let cool in the pan for 10 minutes. Then, remove it from the loaf pan and let it cool down completely on a cooling rack before slicing and serving.

Notes

NET CARB: 3g

Store a completely cooled loaf of zucchini bread in an air-tight container or tightly wrapped in a plastic wrap at room temperature for up to 3 days. You can also store it in the fridge for up to 7 days.


Read All our Keto Bread Recipes.
Click the Keto Bread Tag Below.

 

Nutrition

Serving: 1slice

Calories: 176kcal | Carbohydrates: 7g | Protein: 5g | Fat: 15g | Fiber: 4g | Sugar: 1g |


Source :- heretocook.com

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