Keto Zucchini Bread Recipe

Keto Zucchini Bread Recipe

This easy, moist Bacon and Cheese Keto Zucchini Bread recipe is perfect for brunch. It’s best served warm topped with butter.

This keto zucchini bread recipe makes 12 serves.

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To warm leftover zucchini bread we recommend placing a slice into a sandwich press for a few minutes, until it is golden and toasty.

Your keto zucchini loaf is best stored in the fridge for up to 1 week or frozen for up to 3 months.

Ingredients for Making Keto Zucchini Bread:

  • 3 ounces (1 cup) of Almond Flour
  • 2 ounces (½ cup) of Coconut Flour
  • 1 teaspoon of Salt
  • ½ teaspoon of Pepper
  • 2 teaspoons of Baking Powder
  • 1 teaspoon of Xanthan Gum
  • 5 Eggs
  • ⅔ cup of Butter, melted
  • 4 ounces (1 cup) Of Cheddar Cheese, grated
  • 6 ounces (1 cup) of Zucchini, grated and liquid squeezed out
  • 6 ounces (1 cup) of Bacon, diced
keto zucchini bread

Slices of Keto Zucchini Bread

How To Make Keto Zucchini Bread:

  1. Preheat oven to 175C/350F.
  2. In a large bowl add the almond flour, coconut flour, salt, pepper, baking powder and xanthan gum. Mix well.
  3. Add the eggs and melted butter and mix well.
  4. Fold through ¾ of the cheddar, along with the zucchini and bacon.
  5. Spoon into your greased 9in ceramic loaf dish (if using a metal dish, line with parchment paper) and bake for 35 minutes, remove from the oven and top with the remaining cheese.
  6. Bake for another 10-15 minutes, until the cheese has browned and a skewer comes out clean.
  7. Leave to cool for 20 minutes.
  8. Slice into 12 slices and enjoy warm.
Low Carb Cheesy Bacon Zucchini Bread

Keto Zucchini Bread Recipe - Bacon and Cheese - Gluten Free

This easy, moist Bacon and Cheese Keto Zucchini Bread recipe is perfect for brunch. It's best served warm topped with butter.
4.71 from 24 votes
Print Pin Rate
Course: Snack
Cuisine: American, Australian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 serves
Calories: 281kcal
Author: Gerri

Ingredients

Instructions

  • Preheat oven to 175C/350F.
  • In a large bowl add the almond flour, coconut flour, salt, pepper, baking powder and xanthan gum. Mix well.
  • Add the eggs and melted butter and mix well.
  • Fold through ¾ of the cheddar, along with the zucchini and bacon.
  • Spoon into your greased 9in ceramic loaf dish (if using a meat dish, line with parchment paper) and bake for 35 minutes, remove from the oven and top with the remaining cheese.
  • Bake for another 10-15 minutes, until the cheese has browned and a skewer comes out clean.
  • Leave to cool for 20 minutes.
  • Slice into 12 slices and enjoy warm.

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 5g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 387mg | Potassium: 173mg | Fiber: 3g | Sugar: 1g | Vitamin A: 11.1% | Vitamin C: 3.1% | Calcium: 12.9% | Iron: 5.5%

Want more keto recipes like this one? Try these:

Keto Starbucks – Lemon Loaf

Keto Bread Recipe – New and Improved

Ginger Bread Loaf

Keto Cheese and Bacon rolls

To make more loaves of this Bacon and CheeseKeto Zucchini Bread recipe adjust the card above.

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