Keto Zucchini Bread Recipe – Low Carb “Bacon & Cheese” Loaf

Sharing is caring!

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.

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

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.

Keto Zucchini Bread Recipe - Low Carb "Bacon & Cheese" Loaf

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

5 from 58 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

• 3 ounces almond flour
• 2 ounces coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 5 large eggs
• 2/3 cup butter melted
• 4 ounces cheddar cheese grated
• 6 ounces zucchini grated and liquid squeezed out
• 6 ounces bacon diced

US Customary - Metric

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: 555IU | Vitamin C: 2.6mg | Calcium: 129mg | Iron: 1mg

Want more keto baking recipes like this one? Try these:

• Keto Bagels
• 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.

Sharing is caring!