Description
Moist, fudgy keto chocolate zucchini bread made with almond flour, cocoa powder, and sugar-free chocolate chips. Only 3g net carbs per slice.
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 melted coconut oil or butter
- 1 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
- 1/2 cup chopped walnuts or almonds
- 1/2 tsp espresso powder
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Squeeze excess moisture from shredded zucchini.
- Beat eggs, cream, vanilla, oil, and sweetener until frothy.
- Add almond flour, cocoa powder, baking powder, cinnamon, and salt.
- Mix until smooth.
- Fold in zucchini, chocolate chips, nuts, and espresso powder.
- Transfer batter to loaf pan.
- Bake for 50 to 55 minutes.
- Cool in pan for 10 minutes.
- Cool completely before slicing and serving.
Notes
- Remove as much moisture as possible from zucchini.
- Do not overbake.
- Store refrigerated up to 5 days.
- Freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 137
- Sugar: 1
- Sodium: 120
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 4
- Cholesterol: 40