Keto bread made from almond flour and zucchini

Keto bread made from almond flour and fresh zucchini. The bread can be supplemented with various fillings, and can also be prepared in the form of a bread loaf or muffins.

Ingredients

• 220 gr almond flour (blanched)
• 1 tea spoon. baking soda
• ½ tea spoon. salt
• ½ tea spoon. ground cinnamon
• 90100 gr granular monk fruit sweetener or erythritol
• 2 pcs. chicken eggs, lightly beaten
• 60 gr ghee
• 1.50 cups grated zucchini with peels

Directions

1. Prepare a 13 x 23 cm baking dish or 12 muffin tin tins. Lubricate the inside with softened butter or cooking spray. Preheat oven to 175 degrees Celsius.
2. Grate the zucchini on a coarse grater and squeeze out excess moisture with a kitchen towel. If the zucchini has seeds and coarse skin, peel it first.
3. In a bowl, combine almond flour, salt, ground cinnamon and baking soda. Add squeezed grated zucchini, eggs and melted butter. Stir the dough until smooth.
4. Transfer the dough to a baking dish and bake for 50-60 minutes, until a toothpick inserted into the center of the bread comes out dry.
5. If using muffin tins: Divide the dough evenly between the tins, bake for 20 minutes, until the toothpick inserted in the center of the bread comes out dry.
6. Refrigerate bread at room temperature before slicing and serving.