Keto Nut-Free Zucchini Bread
Ingredients
The batter
-
½
cup
coconut flour
-
2
tablespoons
egg white protein powder
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
4
large
eggs
-
¼
cup
coconut oil, melted, or grapeseed oil
-
½
cup
Swerve
-
⅛
teaspoon
vanilla stevia
The mix-ins
-
1½
cups
grated zucchini (8 ounces)
-
½
cup
keto chocolate chips
Instructions
- Combine the coconut flour, egg white protein powder, salt, and baking soda in a food processor.
- Pulse in the eggs, melted coconut oil, Swerve, and vanilla stevia.
- Replace the s-blade with the grater attachment and weigh out 8 ounces of zucchini.
- Grate the zucchini into the batter using the food processor.
- Remove the grater attachment and stir in the chocolate chips.
- Transfer the batter to a greased loaf pan.
- Bake at 350°F for 50-60 minutes.
- Allow to cool for 2 hours before serving.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
200mg
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