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Keto Zucchini Walnut Loaf (Gluten-Free)
Moist keto loaf with grated zucchini, almond flour, coconut flakes and avocado oil. Lemon zest, ginger and nutmeg lift the crumb; walnuts crown the top.
25 min prep / 75 min total
152 kcal
2.1g protein
20 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 galmond flour
- 2 tspbaking powder
- pinchsalt
- ¼ tspground ginger
- ½ tspnutmeg
- ½ tspsweetener
- 50 gcoconut flakes
ground
- 3eggs
- 80 mlavocado oil
- 60 gbutter
melted
- 1 tsplemon zest
- 190 gzucchini
grated and squeezed
- 30 gwalnuts
Instructions
Whisk 200g almond flour, 2 teaspoons baking powder, salt, ginger, nutmeg and sweetener with 50g ground coconut flakes.
Beat 3 eggs with 80ml avocado oil, 60g melted butter and 1 teaspoon lemon zest; fold into the dry mix.
Squeeze juice from grated zucchini and fold in 190g of the pulp.
Transfer to an oiled loaf pan, scatter 30g walnuts on top and bake at 180°C (350°F) for 45-; cool before slicing.
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