Keto Breakfast

The Best Keto Lemon Zucchini Bread Ever!

You’d never guess The Best Keto Lemon Zucchini Bread Ever is low-carb!

Miss homemade zucchini bread? Not anymore!
We’re swapping out sugar for keto-friendly sweeteners including Swerve granular and Swerve confectioners, and the flour for grain-free almond flour,in this recipe. They are the closest thing to real sugar and will give you a flavorful keto bread!

Here are a few recipe tips to keep in mind:

  • Grate the zucchini and to get some of the water out, then press it against the strainer.
  • In a kitchen towel, put grated zucchini and squeeze gently over a sink to release the extra moisture. Pat dry. An important step.
  • First cover loaf pan with parchment paper as Keto bread can sometimes stick badly in pans. It worked perfectly.
  • Cover the loaf with foil when baking, about Forty Five minutes in to prevent the top from burning. Monitor this and if necessary, add more time.
  • Before pouring the glaze over the top, be sure to let cool slightly.

INGREDIENTS

For the bread:

  • 2 cups almond flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 cup coconut oil, melted
  • 3/4 cup Swerve granular
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • (at room temperature) Two tbsp. fresh lemon juice
  • 1 tablespoon lemon zest
  • (before measuring) 1 cup zucchini, shredded and drained

For the Glaze:

  • 1/3 cup Swerve confectioners
  • 4 tablespoons lemon juice

DIRECTIONS

  1. Preheat oven to 325 degrees. Line a pan(loaf) with parchment paper. So that the bread doesn’t stick.
  2. To ensure the correct amount, spoon and level out your almond flour. Mix the xanthan gum, salt, baking powder, and almond flour. Put it aside.
  3. Take another bowl(mixing) and before adding the other ingredients, whisk the Swerve into the coconut oil. Add eggs, vanilla, lemon juice, and lemon zest, once whisked. Mix well.
  4. With the wet, fold in the dry ingredients, then (make sure you’ve squeezed out the extra moisture)fold in the drained zucchini into the batter.
  5. Transfer to the prepared pan(loaf) and for 55-65 minutes, bake in the oven but check at the hour mark so it doesn’t over cook. Cover with foil, if it’s browning too much toward the end of bake time. (prefer covering at about Forty Five minutes). When cooked through, a toothpick inserted in the middle will come out clean. Place on a wire rack and let it cool.
  6. Whisk together lemon juice and Swerve confectioners. Drizzle loaf with glaze, after the loaf has cooled slightly.
  7. Serve & Enjoy!

NUTRITION INFORMATION

Amount Per Serving: 226 Calories
23.2g Fat
18.9g Total Carbs
1.3g Fiber
0.7g Sugar
16.1g Sugar Alcohol
2.6g Protein
1.4g Net Carbs

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