Keto Zucchini Bread - Bacon & Cheese

5 from 78 votes

Keto Zucchini Bread - Bacon & Cheese

Indulge in the moist and flavorful goodness of this easy keto zucchini bread recipe, crafted with almond flour for a low-carb treat that's perfect for breakfast or dessert.

Cook Time45

Total Time45

Course: Snack

Cuisine: American, Australian

Diet: Gluten Free

Servings: serves

Calories: 173kcal

Author: Matt Dobson

Ingredients

2 cups almond flour
1/2 teaspoon salt
2 teaspoons baking soda
2 large eggs beaten
1/4 cup butter melted
1/2 cup shredded cheddar cheese
1/2 cup diced bacon
1 1/2 cups zucchini grated and liquid squeezed out

US Customary - Metric

Instructions

Preheat oven to 175C/350F. Grease an 9x5 loaf pan with butter or cooking spray.
In a large bowl, combine the almond flour, salt, and baking soda.
2 cups almond flour, 1/2 teaspoon salt, 2 teaspoons baking soda
Grate the zucchini and then wrap it in a kitchen towel. Squeeze out as much liquid as possible and discard the liquid. Add the zucchini to the dry ingredients, then add the eggs and melted butter. Stir the batter until everything is well combined and then add 3/4 of the cheese and all of the bacon. For instructions on making a sweet loaf see notes at the bottom or recipe card.
2 large eggs, 1/4 cup butter, 1/2 cup shredded cheddar cheese, 1/2 cup diced bacon
Pour the batter into a greased loaf pan and bake for 35 minutes; top with the remaining cheese and bake for a further 5 minutes or until a toothpick comes out clean. Let the loaf cool before serving, then slice it into 12 slices. Refer to the notes for information on freezing, making muffins, and creating a sweet bread.

Notes

- - Pan size: Bake your zucchini bread in a metal loaf pan that is 9x5, which is a little larger than a standard loaf pan. This helps the bread cook more quickly without getting too brown.
  - Adding sweetness: If you want to make your loaf sweet rather than savory, you can add sugar-free chocolate chips or blueberries in place of bacon and cheese. Of course, this would alter the nutrition information so please be aware of that.
    
    To add blueberries, measure out 1 cup and fold into the batter right before baking.
- FREEZING:
  - To freeze the zucchini bread whole, let it cool completely, then wrap it in plastic wrap followed by foil. Place it in the freezer and keep it frozen for up to 4 months. When ready to eat, remove it from the freezer and let it thaw on the counter.
  - To freeze individual slices, let the bread cool completely and refrigerate overnight. Slice it into individual slices and wrap each one in plastic wrap. Place the wrapped slices in a freezer bag or freezer-safe container and freeze for up to 4 months. When ready to eat, remove as many slices as you like and let them thaw on the counter.
  - For muffins, divide the batter evenly into a 12-cup muffin tin. Bake in a 350°F oven for 18-20 minutes or until a toothpick comes out clean.

Nutrition