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Keto Zucchini Bread with Walnuts

Keto Zucchini Bread with Walnuts

This makes a total of 16 servings of Keto Zucchini Bread with Walnut Crust. Each slice comes out to be 200.13 Calories, 18.83g Fats, 2.6g Net Carbs, and 5.59g Protein.
5 from 1 vote
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Ingredients
  

  • 3 large eggs
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 2 ½ cups almond flour
  • 1 ½ cups erythritol
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 cup grated zucchini
  • ½ cup chopped walnuts

Instructions
 

  • Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side.
  • In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.
  • Using a cheesecloth or paper towel, take the zucchini and squeeze out the excess water.
  • Then, whisk the zucchini into the bowl with the eggs.
  • Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
  • Lightly spray a 9x5 loaf pan, and spoon in the zucchini bread mixture.
  • Then, spoon in the chopped walnuts on top of the zucchini bread. Press walnuts into the batter using a spatula.
  • Bake for 60-70 minutes at 350°F or until the walnuts on top look browned.