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This Keto Nutmeg Zucchini Bread is the perfect snack or breakfast option. Made with almond flour and a natural sweetener, it's also gluten free.
15 minutes
45-50 minutes
Ingredients:
2 cups Zucchini
1 1/4 cup Almond flour
3 large Eggs
1/2 cup Sugar substitute
2 teaspoons Baking powder
1 teaspoon Vanilla extract
1 tablespoon Nutmeg
Pinch Salt
Instructions:
- Preheat oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini, almond flour, sugar substitute, baking powder, nutmeg, and salt. Mix well until thoroughly combined.
- Add in the eggs and vanilla extract. Stir until everything is well incorporated, avoiding lumps.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before slicing.
- Allow to cool in the pan for at least 10 minutes before transferring to a wire rack.
