A slice of this Keto Lemon Zucchini Bread is delicious served with tea or coffee. It gets its sweet lemon flavor from our Lemon Twist Lean for Life powder.
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Lemon Zucchini Bread:
2 cups almond flour
¼ teaspoon fine sea salt
2 teaspoons baking powder
½ teaspoon xanthan gum
½ cup coconut oil, melted
¾ cup Keto monk fruit granulated sweetener
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
Zest from ½ fresh lemon
Pinch of ground nutmeg
1 cup shredded zucchini (about 1 large zucchini), drained of excess water
½ cup Keto confectioners’ sweetener
2 tablespoons purified water
1 packet of Real Ketones Lemon Twist Lean for Life powder
Preheat the oven to 325 F (163 C).
Line bread loaf pan with parchment paper.
Mix the almond flour, fine sea salt, baking powder, xanthan gum, and ground nutmeg in a large mixing bowl.
Mix the melted coconut oil, Keto monk fruit sweetener, eggs, pure vanilla extract, lemon juice, and lemon zest in a separate mixing bowl until well-combined.
Slowly add the dry ingredients to the wet ingredients until very well-combined. Gently stir in the shredded zucchini.
Prepare the Lemon Glaze by mixing the Keto confectioners’ sugar, purified water, and Real Ketones Lemon Twist Lean for Life powder together until very creamy.
Pour the bread batter into the lined bread loaf pan and bake in the oven until golden and cooked through (a toothpick pierced in the center of the bread will come out clean), about 45-55 minutes). If the top of the bread begins to get dark before the middle of the loaf is set, cover it with foil as it finishes baking.
Remove from the oven and allow to cool. When it is cool, frost with the Lemon Glaze. Dust with optional additional Keto confectioners’ sugar.
Slice and serve between 12, storing any leftovers in an airtight container on the countertop for up to 3 days.
Net Carbs: 13