Description
Moist, fudgy keto chocolate zucchini bread made with almond flour, cocoa powder, and sugar-free chocolate chips. A low-carb dessert with 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 dark chocolate chips
- 1/2 cup chopped walnuts or almonds optional
- 1/2 tsp espresso powder optional
Instructions
- Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper
- Squeeze excess moisture from shredded zucchini
- Mix eggs, sweetener, coconut cream, vanilla, and melted oil 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 prepared loaf pan
- Bake for 50 to 55 minutes until set
- Cool in pan for 10 minutes
- Transfer to a rack and cool completely before slicing
Notes
- Squeeze zucchini well before mixing
- Do not overbake
- Allow bread to cool completely before slicing
- Store refrigerated up to 5 days or freeze 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