Keto Zucchini Bread

Ingredients

Almond flour

2 cups

Coconut flour

1/4 cup

Baking powder

2 teaspoons

Cinnamon

1 teaspoon

Salt

1/2 teaspoon

Erythritol

3/4 cup (or preferred keto sweetener)

Eggs

3, large

Zucchini

1 1/2 cups, grated (about 1 medium zucchini)

Unsweetened almond milk

1/2 cup

Vanilla extract

1 teaspoon

Chopped walnuts

1/2 cup (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan (9x5 inches).
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, salt, and erythritol until well combined.
3. In a separate bowl, beat the eggs until frothy. Add the grated zucchini, almond milk, and vanilla extract, mixing until the ingredients are fully combined.
4. Carefully pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain the bread's fluffy texture.
5. If desired, fold in the chopped walnuts for added crunch and flavor.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.