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Almond Flour Keto Zucchini Bread

Keto Zucchini Bread with Almond Flour

  • Author: Leigh Oskwarek
  • Total Time: 60-70 minutes
  • Yield: 14 Slices (1 Slice Per Serving) 1x


An unbelievable recipe for easy Almond Flour Keto Zucchini Bread for a delicious treat that easily fits into any meal or snack. It can be eaten for breakfast, as a low carb snack during the day, or even as a dessert after dinner.


  • 2 cups  Almond Flour
  • 5 Tbsp Coconut Flour
  • 1 Tbsp Baking Powder
  • ½ tsp Salt
  • 1 cup Powdered Swerve 
  • 1 tsp Cinnamon 
  • 5 Eggs
  • 1 stick Butter, melted
  • 2 tsp Vanilla
  • 3 cups shredded Zucchini
  • ½ cup chopped Walnuts



3.4 NET Carbs per slice

When squeezing the water out of the zucchini make sure to keep on doing it until all of the water is out. and when you think you are done squeeze it one more time.

If the bread starts to brown too much before it is done then just drape a piece of foil or parchment paper over the top until done. That way it will prevent the bread from burning.

Do not wrap the bread in plastic and stick it in the refrigerator or else it will become soggy. Use a piece of parchment paper instead.

Do not slice the Almond flour zucchini bread when warm or else it will crumble. Let it set up first.

If you are a nut lover like me feel free to add a few more nuts then ½ cup.

  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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