Soft Keto Zucchini and Chocolate Bread - Keys Nutrition

Feb 26, 2019Keys Nutrition
A delicious, ultra-soft cake style bread with zucchini and Keto chocolate!
Ingredients :
  • 1 cup almond flour (available here)
  • 1/2 tsp. teaspoon xanthan gum (available here)
  • 3 tbsp. tablespoon of pure cocoa powder (available here)
  • 1 C. tablespoon of baking powder
  • 1 C. tablespoon of cinnamon
  • ½ tsp. teaspoon of salt
  • 1 medium ripe avocado
  • 2-3 tbsp. tablespoon of erythritol (available here)
  • 2 large eggs
  • 1 C. tablespoon of vanilla extract
  • 1 ¼ cup grated zucchini
  • A few pecans to decorate
  • Adding sugar-free dark chocolate chips if desired (available here)

Preparation :
  • Preheat oven to 350°F.
  • You can use a loaf pan or small portion molds (around 40 portions)
  • Puree the avocado in a blender with the eggs, vanilla extract and erythritol.
  • In a bowl, mix the flour, cocoa powder, baking powder, cinnamon and salt.
  • Add the avocado and grated zucchini mixture to the dry ingredient mixture.
  • Pour the mixture into the bread pan, muffin pan or small portion molds that you have previously greased and lined with parchment paper.
  • Add the pecans and sugar-free dark chocolate chips to decorate.
  • Cook at 350°F depending on the molds chosen, the duration varies:
    • Bread pan for about 1 hour.
    • Muffin pan about 35-45 minutes.
    • Small portioned mussels 20 to 25 minutes.

A toothpick should come out clean. Allow to cool slightly before unmolding.

[Approximately 5g net carbs per serving]

Credit: Keys Nutrition

Return to recipes | Shop our meal boxes

Recommended Recipes

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published