Description
Moist keto chocolate zucchini bread made with almond flour, cocoa powder, and sugar-free chocolate chips.
Ingredients
Scale
- 3 large eggs
- 2 cups shredded zucchini
- 1/2 to 3/4 cup keto sweetener
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup coconut cream or heavy cream
- 1/4 cup coconut oil or melted butter
- 1 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
- 1/2 cup walnuts or almonds optional
- 1/2 tsp espresso powder optional
Instructions
- Preheat oven to 350°F and prepare loaf pan
- Squeeze moisture from shredded zucchini
- Beat eggs sweetener cream vanilla and oil
- Mix in almond flour cocoa baking powder cinnamon and salt
- Fold in zucchini chocolate chips nuts and espresso powder
- Transfer batter to loaf pan
- Bake 50 to 55 minutes
- Cool 10 minutes in pan
- Cool completely before slicing
Notes
- Squeeze zucchini thoroughly
- Use espresso powder for deeper chocolate flavor
- Store refrigerated up to 5 days
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 137
- Sugar: 1
- Sodium: 95
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 4
- Cholesterol: 40