Cassie from near Stonehenge
Going to try this recipe. Looks amazing.
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Keto Zucchini Parmesan Bread
Low-carb zucchini bread with almond flour, Parmesan and melted butter. Flour-free, sugar-free, great for breakfast or weight management.
4.1(7 reviews)
15 min prep / 65 min total
75 kcal
3.5g protein
20 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 4 pieceeggs
- 125 gzucchini
grated and squeezed
- salt
a little
- 100 galmond flour
- 1 tspbaking powder
- dried garlic
- oregano
- 50 gParmesan
grated
- 50 gbutter
melted
Instructions
Squeeze juice from grated zucchini
Beat eggs and add zucchini
Mix almond flour with salt, baking powder, dried garlic, oregano and Parmesan
Combine dry and wet ingredients
Add melted butter
Mix well and drizzle with oil
Bake for 45- at 180 C (350 F)
Rate This Recipe
7 reviews
Page 1 of 1, 7 reviews
Hazel from Yorkshire
Perfect keto loaf. Blood sugar didn't budge after two slices.
Renata from New Jersey
So good. Made it Sunday, gone by Monday.
Maria from Puerto Rico
Decent. Needed a little more seasoning for my taste but the texture was good.
Eleanor from Algiers
Merci beaucoup pour cette belle recette. Je la ferai ce weekend.
Fatima from Paris
Très bonne recette! Mon mari a adoré.
Donna from Las Vegas
My husband is diabetic and I am always looking for bread recipes that won't spike his numbers. This one is a keeper. Easy to make and tastes like real bread. The whole family ate it.
