Keto Zucchini Walnut Bread
Want to make a Keto Zucchini Bread you'll be over-the-moon excited to eat and serve to others? This recipe with walnuts is perfect!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 slices
Preheat the oven to 350F.
Grease a 6 cup bundt pan and set aside.
Meanwhile, place Truvia, eggs, and oil into the stand mixer mixing bowl and using the paddle attachment of your stand mixer, beat the mixture for 2-3 minutes until well incorporated and fluffy.
Add coconut and almond flour, baking powder, baking soda, cinnamon, nutmeg and almond milk, and continue to mix for another 2-3 minutes.
Remove the bowl from the stand mixer. Stir in shredded zucchini and chopped walnuts.
Pour the mixture into the greased pan and spread evenly.
Bake at 350F for 30 minutes until a toothpick inserted into the middle of the cake emerges clean.
Cool and serve. This makes a large cake with 8 generous slices.
- Grate the zucchini and let it drain before baking to remove some excess moisture.
- Use the combination of almond and coconut flour. The coconut flour alone will not absorb well.
Calories: 397kcal | Carbohydrates: 12g | Protein: 10g | Fat: 36g | Saturated Fat: 15g | Fiber: 6g | Sugar: 2g