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Keto banana bread

This keto zucchini bread is a moist and tender loaf that makes a fabulous low carb dessert! Made using simple ingredients, it can be made sweet or savory. Keto banana bread’s a fantastic way to pack in extra nutrition and there is no clear flavor.

My favorite desserts using it include a chocolate cake or brownies. It also works well in quick breads. Can you eat zucchini on keto? Zucchini is a fantastic vegetable to include on a keto diet. It’s low in carbs, with just 4 grams of net carbs in a cup. It’s perfect in both sweet and savory recipes, and I love shredding it and adding it to my sweet breads.

One for the dry ingredients and one for the wet ingredients. Easily use the batter in muffin tins to make zucchini muffins instead! Moist, tender, and no zucchini flavor. It hits all the texture and flavor boxes.

Like my chocolate zucchini bread, this version is a sneaky way to add veggies into your diet while satisfying the sweet tooth! Almond flour- blanched almond flour must be used, not almond meal. The blanched variety yields a lighter and fluffier bread. Coconut flour- Gives the bread a slightly cakey texture, perfect to balance the moistness of the loaf. Granulated sweetener of choice- I used allulose, but a brown sugar substitute also works. Baking powder- Leavening agent to give some rise and depth.

Greek yogurt- Adds extra moisture to the bread. You can also use sour cream. Milk of choice- I used unsweetened coconut milk, but use your favorite keto milk. Vanilla extract- A must for any good quick bread. Be sure to squeeze out any excess moisture, to ensure the bread doesn’t sink in the middle. Make the batter: Mix your dry ingredients in a large mixing bowl.

In a separate bowl, whisk the wet ingredients until smooth. Combine the wet and dry ingredients then fold through the zucchini. Transfer to the pan: Grease a 9 x 4-inch loaf pan, then transfer the batter into it. Bake the bread: Bake for 45-50 minutes, or until a skewer comes out mostly clean. Remove it from the pan and let it cool completely, before slicing and serving.

For a savory zucchini bread, you can omit the sweetener and replace it with equal amounts of parmesan cheese or keto bread crumbs. The cooking time remains the same. Ensure all the moisture is squeezed out of the zucchini to prevent the bread sinking or becoming super moist. Oven makes and models differ, so you may find your bread taking slightly longer to cook. If you are worried about the tops over-browning, cover it with tin foil until it is cooked.

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