Keto Zucchini Bread

I have a soft spot for quick breads, and it doesn't get much better than this Keto Zucchini Bread. It is filling and light at the same time. Even if you aren't an expert baker, this is a keto bread recipe you can count on. I like to serve this toasted and warm. Don't forget to slather on the butter!


– ½ cup butter softened – 1 ¼ cups Swerve confectioners – 3 large eggs – 1 ½ teaspoons vanilla extract – 3 cups finely ground almond flour – ⅓ cup unflavored whey protein powder – 3 tablespoons ground psyllium husks – 2 teaspoons baking powder – ½ teaspoon sea salt – ⅔ cup sour cream – 1 cup shredded zucchini – ¾ cups pecans chopped


Preheat the oven to 325 degrees. Spray a loaf pan with oil and dust with almond flour. Beat together the butter and Swerve in the bowl of a stand mixer.


Add eggs and vanilla, and beat until combined. In a separate bowl, stir together almond flour, whey protein powder, psyllium husk powder, salt and baking powder.


Add to the butter mixture, alternating with the sour cream, and ending with the flour mixture.


Squeeze the moisture out of the zucchini by placing it in a clean dish towel and twisting the towel to release the moisture.


Stir in the zucchini and pecans and transfer to the prepared pan. Bake for 45 to 50 minutes, until a wooden pick inserted into the center comes out clean. (Watch it for the last 20 minutes - if the top starts to get too brown tent it with foil or parchment paper.


Allow to sit on a wire rack for 10 minutes, and then transfer to a wire rack to cool completely before cutting.