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Sliced keto zucchini bread on white counter with visible zucchini and golden crust

Keto Zucchini Bread Recipe

This moist and flavorful keto zucchini bread is low in carbs, made with almond flour and monk fruit sweetener, and bursting with warm spices. Perfect for breakfast, snacks, or guilt-free desserts on a keto diet.
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Course: Breakfast, Dessert, Snack
Cuisine: American, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 55 minutes
Zucchini Draining: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories: 180kcal
Cost: $8–10

Equipment

  • 9x5-inch loaf pan Lined with parchment paper
  • Box grater For shredding fresh zucchini
  • Kitchen towel For squeezing out zucchini water
  • Mixing bowls Large and medium size
  • Whisk For mixing wet and dry separately
  • Wire rack For cooling the bread

Ingredients

Dry Ingredients

  • 2 cups Almond flour Super fine
  • ½ cup Monk fruit sweetener Granulated
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Salt
  • ¼ teaspoon Nutmeg

Wet Ingredients

  • 3 Eggs Room temperature
  • ⅓ cup Coconut oil Melted and cooled slightly
  • 1 teaspoon Vanilla extract
  • 1 ½ cups Zucchini Freshly grated, drained
  • ¼ cup Almond milk Unsweetened

Optional Add-ins

  • ½ cup Sugar-free chocolate chips Optional
  • ½ cup Chopped walnuts Optional
  • 1 tablespoon Lemon zest Optional

Instructions

  • Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
  • Grate the zucchini using a box grater.
  • Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  • In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, baking soda, cinnamon, salt, and nutmeg.
  • In a separate bowl, whisk together eggs, coconut oil, vanilla extract, and almond milk.
  • Fold the grated zucchini into the wet mixture.
  • Combine the wet and dry ingredients. Mix until just combined. Fold in optional add-ins if using.
  • Pour batter into the prepared loaf pan and smooth the top.
  • Bake for 50–55 minutes or until a toothpick comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 70g | Calories: 180kcal | Carbohydrates: 4g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1.1mg