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Low Carb Keto Zucchini Bread

URL: https://www.wholesomeyum.com/recipes/blueberry-zucchini-bread-recipe-with-lemon-glaze-low-carb-gluten-free/

Ingredients

The bread

  • ½ cup Unsalted butter
  • ⅔ cup Besti Monk Fruit Allulose Blend
  • 3 large Eggs
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon zest (optional)
  • 1 tsp Vanilla extract
  • 2 cups Wholesome Yum Blanched Almond Flour
  • 2 tsp Baking powder
  • ¼ tsp Sea salt
  • 1 ½ cups Zucchini (grated)
  • 1 cup Blueberries

The glaze

  • ¼ cup Besti Monk Fruit Allulose Blend
  • 1 tbsp Lemon juice

Instructions

  1. Grate the zucchini and set it to drain while preparing other ingredients.
  2. Preheat the oven to 325°F (163°C) and line a loaf pan with parchment paper.
  3. In a large bowl, beat together the butter and Besti until fluffy.
  4. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
  5. Mix in the almond flour, baking powder, and sea salt.
  6. Wrap the grated zucchini in cheesecloth and squeeze out excess moisture.
  7. Stir the drained zucchini into the batter and fold in the blueberries.
  8. Transfer the batter to the prepared pan and smooth the top.
  9. Bake for 60-70 minutes until a toothpick comes out clean.
  10. Let the bread cool completely in the pan.
  11. To make the glaze, whisk together the lemon juice and Besti, then drizzle over the cooled bread.

Nutrition Facts (estimated)

Servings
18
Calories
139
Total fat
12g
Total carbohydrates
5g
Total protein
4g
Sodium
mg
Cholesterol
mg

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