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Home / Recipes / Low Carb Breads

Keto Zucchini Bread - Gluten Free

By Lisa MarcAurele · Jun 8, 2020 · 282 Comments

34.1K shares
Jump to Recipe
keto zucchini bread pinterest image
keto zucchini bread with text overlay.
Low carb zucchini bread

This keto zucchini bread is flavorful, moist, simple to make, and gluten free. It’s a fantastic quick bread recipe that everyone will enjoy.

Gluten free low carb zucchini bread recipe
Article Index
  • ✨ Inspiration
  • Ingredients
  •  Notes
  • Storage
  • Related recipes
  • Recipe

When summer comes and the zucchini are everywhere, the search for healthy, low carb recipes to use them can be a challenge! But with this low carb, gluten free zucchini bread recipe on hand, you’ll be wishing you had even more!

While zucchini noodle recipes abound and zucchini chips are popular (especially dipped in keto cheese sauce), there really is no substitute for the classically nostalgic taste of zucchini bread.

However, if you’ve tried other gluten free recipes, you know they all seem to be missing...something. Either they don’t taste quite right, they don’t cook all the way through, or they’re too dry. And really, none of those are what you’re looking for when you go to the trouble to bake a treat.

✨ Inspiration

My popular basic quick bread recipe makes a great gluten free foundation for many recipes. It tastes great, cooks well, and has just the right amount of moisture. This sugar free loaf of zucchini bread has a great texture just like my yellow squash cake.

Low carb zucchini bread recipe

I’ve also had great success making other low carb sweet breads using the basic recipe. Check out low carb banana bread, key lime coconut bread, and cinnamon swirl bread, too.

After you make this sugar free zucchini bread, you’ll want to enjoy all kinds of easy keto quick breads. After all, they are simple and delicious! You can even make a yellow squash bread by simply swapping the summer squash.

All these recipes are delicious, low carb, and gluten-free! And now there’s a totally low carb, yummy, sugar free zucchini bread to add to the list.

If you have mini loaf pans, you can make these keto loaves up as gifts. They are great for holiday party favors, hostess gifts,  gifts for friends and neighbors, and to pull out when company comes. Everyone will be thanking you for your gluten free baking skill!

Ingredients

So what do you need to make this keto zucchini bread? Well, it uses a combination of low carb flours, eggs, spices, a mix of fats, and a few other essentials. 

zucchini bread batter

Now don’t let the long ingredient list scare you away! It really is a simple recipe that you’ll make over and over again. In fact, you might want to go ahead and make two loaves right now; it’s that yummy!

Dry Ingredients:

  • Almond flour
  • Coconut flour 
  • Salt
  • Baking powder
  • Xanthan gum
  • Baking soda
  • Ground cinnamon
  • Chopped walnuts
  • Low carb sugar substitute (or other low carb sweetener)

Wet Ingredients:

  • Eggs
  • Butter
  • Coconut oil liquified (omit for less oily bread)
  • Vanilla extract
  • Grated zucchini

 Notes

Coconut vs almond flour

While many of the keto recipes out there are for either coconut or almond flour zucchini bread, this one uses a blend of both. The combination of almond and coconut flours creates the authentic texture and level of moistness in your final loaf that you want. 

baking the bread

It can be hard to find the right blend and ratio to replace standard white whole wheat flour when you’re baking. But you’ll soon see this awesome flour blend does the trick. Just because it’s grain free, doesn’t mean it has to taste like it!

Upping The Fat

You’ll also notice that both butter and coconut oil are used in this recipe. If you prefer, you could leave out the coconut oil for a slightly less oily bread.

However, leaving it in gives you the classic texture you grew up with, so try it first and then tweak it to taste. Really, zucchini bread is best when it’s super moist, don’t you agree?

Shredding Zucchini

If you’ve never shredded zucchini, this video will help. It’s not hard at all; you can even make it up ahead of time and freeze it for future use. In fact, I suggest doing that so you can enjoy fresh, hot keto zucchini bread all year long.

Gluten free low carb zucchini bread

Storage

Because you’re using all fresh ingredients and no preservatives here, you will want to make sure to store your low carb bread properly.

It will keep on the counter wrapped securely with plastic wrap or in an airtight container for a day or two. However, you’re better off keeping it stored in the fridge in a well sealed container. It’s important that it be air tight so your bread doesn’t get soggy with condensation.

You could also wrap it in plastic wrap and put your loaves into freezer bags. This is a great option if you wanted to batch cook your gluten free, low carb zucchini bread. Then simply thaw it in the fridge for a day or two if you wanted.

This method of baking ahead and freezing is particularly helpful for the holidays, unexpected company, or other special occasions. Making up treats ahead of time is also a great way to make sure you stay keto during the busy seasons.

Low carb zucchini bread slice

Related recipes

If you have an excessive amount of squash on hand that you want to use up this summer instead of freezing it for future use, there are many other recipes you can bake. Check out these amazingly delish frosted zucchini brownies, low-carb carrot cake, chocolate zucchini muffins, and decadent low-carb German chocolate cake.

Zucchini is a fabulous keto vegetable because you can do so many things with it. Its water content yields moist baked goods and its mellow flavor lends it to all kinds of casseroles and recipes. What’s your favorite low carb zucchini recipe?

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Low carb zucchini bread recipe

Low Carb Zucchini Bread - Gluten Free

4.60 from 130 votes
Are you still looking for the perfect zucchini bread for a low carb eating plan? Look no further. This recipe beats all the other ones I've tried and it's gluten free!
Prep Time:10 minutes mins
Cook Time:1 hour hr
Total Time:1 hour hr 10 minutes mins
Course: Bread, Snack
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 16 slices
Calories: 176

Video

Ingredients

  • 1 cup almond flour about 110g
  • ½ cup coconut flour about 69g
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 5 eggs
  • ½ cup butter softened
  • 3 tablespoons coconut oil liquified (omit for less oily bread)
  • 1 cup low carb sugar substitute or other low carb sweetener
  • 1 ½ teaspoons vanilla extract
  • 1 cup zucchini grated
  • ½ cup walnuts chopped
US Customary - Metric

Instructions

  • Grease 9×5 bread pan.
  • In small bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder, and cinnamon.
  • In large bowl, beat eggs, butter, coconut oil, sweetener, and extract.
  • Beat in flour mixture until well combined.
  • Stir in zucchini and nuts.
  • Pour into greased pan.
  • Bake for 50-60 minutes at 325 degrees F or until tests done.
  • Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.

Notes

The baking soda and baking powder were originally reversed as noted by a reader comment, but this has been corrected in the ingredient list.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 176 | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 189mg | Potassium: 106mg | Fiber: 3g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Additional Info

Net Carbs: 2 g | % Carbs: 4.8 % | % Protein: 9.5 % | % Fat: 85.7 % | SmartPoints: 7
Values
Array
(
    [serving_size] => 1
    [calories] => 176
    [carbohydrates] => 5
    [protein] => 4
    [fat] => 16
    [fiber] => 3
    [serving_unit] => slice
    [saturated_fat] => 7
    [cholesterol] => 66
    [sodium] => 189
    [potassium] => 106
    [sugar] => 1
    [vitamin_a] => 267
    [vitamin_c] => 1
    [calcium] => 52
    [iron] => 1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: August 17, 2012...
Last Updated: August 12, 2019
« Easy Zucchini Au Gratin (Keto, Gluten-Free)
Low Carb Muesli Keto Cereal Recipe »

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Reader Interactions

Comments

  1. jamie

    September 14, 2023 at 8:26 pm

    5 stars
    this is by far the best keto version i have head. but i have a question do you think i can make pumpkin bread by substituting canned pumpkin for the zucchini and then changes the spices?

    Reply
  2. Michelle

    August 13, 2023 at 7:46 pm

    Good recipe! I made it for a potluck, and had a lot of positive remarks. Thanks so much!

    Reply
  3. sheila s

    August 04, 2022 at 12:18 pm

    5 stars
    absolutely love this recipe. Thank you! my top go to recipe for zucchini every summer. This recipe also makes 12 muffins (ice cream scooper) to be baked for 35 minutes at 325 degrees. I must add I cut the sweetener to 1/2 cups monkfruit blend.

    Reply
  4. Ros

    August 01, 2022 at 8:15 am

    5 stars
    Definitely my go to dessert in the summer when the garden explodes with zucchini.
    Admittedly I up the quantities of spices and the zucchini a bit.
    I always double the recipe, freeze them with parchment paper between slices.
    A favorite of the family and friends.

    Reply
  5. Jane Konowitz

    July 12, 2022 at 12:11 pm

    3 stars
    The taste is amazing! I have made this several times, I bake as directed, and every time it is not baked in the center. I am not a novice cook, I have used metal pan, glass pan, still comes out with a very gooey center.

    Reply
    • Lisa MarcAurele

      July 12, 2022 at 12:58 pm

      You could try squeezing out some of the moisture from the grated zucchini. Or, try lowering the baking temperature and bake for a longer amount of time. You may also want to try dividing the batter into two smaller pans.

      Reply
  6. Ronnie

    May 15, 2022 at 6:08 pm

    5 stars
    BEST Zucchini Bread Recipe Hands-down! Wow!
    I followed your wonderful recipe with no changes and the zucchini bread was absolutely delicious. This will be my go-to recipe. Thank you for sharing. Yum! 🙂

    Reply
    • Lisa MarcAurele

      May 15, 2022 at 7:25 pm

      I'm so glad the recipe worked out for you!

      Reply
  7. Heather

    February 22, 2022 at 10:29 am

    5 stars
    This bread is DANGEROUS because it's so good! You would never guess this is keto friendly! I used half allulose and half monk fruit for the sweetener, and I used 2T coconut oil instead of 3. I so used pecans instead of walnuts because i forgot to buy walnuts. Absolutely stunning. I would buy this at a bakery & i would serve it for any gathering because it has the taste and texture of "regular" breads!

    Reply
  8. Mary

    September 05, 2021 at 1:53 pm

    4 stars
    I made it and it came out a bit wet even after baking it longer.
    The 2nd time I used only 4 eggs and about 1/2 cup of zucchini. Baked it the entire 60 minutes and it came out great!

    Reply
  9. Carol Jackson

    September 01, 2021 at 2:24 am

    I made this yesterday and my gosh, it's so delicious!
    The perfect texture and the sides has a nice little crunch.
    The only change I made was 1/4 tsp of xanthan gum instead of 1/2. Another great recipe!

    Reply
  10. Mary Pohl

    July 20, 2021 at 2:03 pm

    5 stars
    I have made many keto zucchini bread recipes and by far this one is the best. I just want to know what is the best sugar substitute to use for this. I used stevia blend, 1 cup, thinking maybe I need to add a little more or use a different sweetner to give a little more sweetness. Thanks.

    Reply
    • Lisa MarcAurele

      July 21, 2021 at 2:36 pm

      I find it best to use a combination of sweeteners. My favorite blend is stevia, monkfruit, and erythritol. But allulose can be used in place of erythritol or try using BochaSweet by itself.

      Reply
  11. Karen

    April 22, 2021 at 2:42 pm

    5 stars
    This is absolutely the best zucchini bread recipe ever! Even all of my "still hooked on sugar" friends really like it!

    Reply
  12. Tory Ross

    March 19, 2021 at 6:10 am

    Hello Lisa I was wondering could I substitute a large portion of the flours for Walnut flour?

    Reply
    • Lisa MarcAurele

      March 19, 2021 at 11:56 am

      It should work but I haven't tried it myself to say for sure.

      Reply
  13. Pamela Arnold

    January 30, 2021 at 1:56 pm

    Can I use a powdered sugar substitute instead of granulated sugar and if so do I use the same.amount or less

    Thank you

    Reply
    • Lisa MarcAurele

      January 30, 2021 at 9:19 pm

      If the powdered substitute is one-for-one sugar substitute it can be used in the same amount as granular.

      Reply
  14. Kathy a bruns

    January 03, 2021 at 5:02 pm

    I have tried this recipe twice. I have decreased the oil to 1 tbls. My bread still came out very oily. Should I decrease the butter? Any suggestions?

    Reply
    • Lisa MarcAurele

      January 03, 2021 at 8:41 pm

      Feel free to decrease the fat more if needed.

      Reply
  15. Jim Todes

    November 05, 2020 at 9:30 am

    both baking soda & baking powder have sodium in them. I am on a low sodium diet. I will leave out the added sodium. Added sodium is a disaster for persons with heart disease or high blood pressure.

    Reply
    • Michelle

      July 10, 2022 at 3:32 pm

      Hi Jim,

      I see this recipe is KETO and GLUTEN FREE, not low sodium. I'd search for low sodium recipes to fit your diet.

      Reply
  16. Cheri

    October 05, 2020 at 4:10 pm

    5 stars
    I love this recipe, can I make muffins instead? I like the coconut/almond flower blend. Don't usually put the oil in.

    Reply
    • Lisa MarcAurele

      October 06, 2020 at 9:06 am

      You can bake in cupcake molds instead of a loaf pan. The baking time will just be less.

      Reply
  17. Peggy

    October 02, 2020 at 10:24 am

    5 stars
    While I am, by no means a chef nor culinary expert, Have made this recipe several times now. Even family - who are not into Keto - loved it! It is easy to make, has a great texture, and tastes delicious. I do use Ceylon cinnamon, and have added MCT oil instead of coconut oil. Last night, I used butter instead of coconut oil, just because I was curious. It tasted great, and the texture was the same.

    additional note: I have a prolific organic garden, and more zucchini than I can use and give away. I do not refrigerate my zucchini, and they last quite some time. With the larger ones, I have found that they are less moist than fresh, but work well in this recipe even two weeks after picking. I just add an extra 1/4c - 1/2c to the recipe. Frozen shredded zucchini also works well, so I have frozen quite a bit on cookie sheets and transferred it into ziplock bags to have for baking this winter.

    Reply
    • Lisa MarcAurele

      October 02, 2020 at 11:50 am

      So glad you and your family have been enjoying the bread. And thanks for the tips on the fresh zucchini!

      Reply
  18. Diane

    September 17, 2020 at 4:33 pm

    Can I add blueberries to the batter?

    Reply
    • Lisa MarcAurele

      September 17, 2020 at 6:29 pm

      Blueberries can be added, but it is a very moist bread so you may want to make it a bit drier by squeezing out some moisture in the zucchini if adding blueberries.

      Reply
    • Karen Hoeft

      July 26, 2021 at 6:21 pm

      Do you use unsalted butter?

      Reply
      • Lisa MarcAurele

        July 27, 2021 at 9:23 am

        If it's not listed as "unsalted" it's the regular salted butter. You can use unsalted in this recipe if you want a sweeter taste.

  19. Melissa

    September 08, 2020 at 8:59 pm

    Quick question Lisa. Do you squeeze the moisture out of the shredded zucchini ?

    Reply
    • Lisa MarcAurele

      September 09, 2020 at 10:32 am

      I don't do it for this recipe so the bread is nice and moist.

      Reply
    • Denise

      September 17, 2020 at 5:03 pm

      5 stars
      I make zucchini bread every year but with regular baking flour and sugar. I found out I have type 2 diabetes now so I searched for a low sugar and healthy recipe. This recipe is easy to put together and bake and it's absolutely delicious. I'll be making more of this again. This will replace my other zucchini bread recipe now. Definitely a 5 star recipe. Thank you.

      Reply
  20. Missy

    September 04, 2020 at 7:42 am

    How many slices in total should the bread be cut into .... for the nutritional information to be accurate ?

    Reply
    • Lisa MarcAurele

      September 04, 2020 at 10:05 am

      It's at the top of the recipe card: 16 slices

      Reply
  21. Bonita Hampton

    August 27, 2020 at 2:58 pm

    I haven't made this recipe yet but I am a bit confused. In the ingredients you list 1/2 cup coconut flour as "about 69 grams". King Arthur Flour lists the weight of 1 cup of coconut flour as 96 gramsso 1/2 = 48 grams. Did you pack the coconut flour in a bit?

    Reply
    • Lisa MarcAurele

      August 27, 2020 at 6:13 pm

      The problem is that cup measurements are very inaccurate. I wrote the number that I got on my scale when making the recipe.

      Reply
  22. Danielle

    July 27, 2020 at 10:22 am

    Has anyone made this with an egg substitute, such as flax egg?

    Reply
    • Lisa MarcAurele

      July 27, 2020 at 11:38 am

      Because 5 eggs are used, it's typically not recommended to use flax eggs. I find flax works best in recipes using fewer eggs. However, I've had some great results using gelatin in place of eggs like in my egg-free brownies and pumpkin cookies.

      Reply
  23. Cheryl

    July 21, 2020 at 6:10 pm

    Hello! What if I don’t have xanthan gum? Thanks!

    Reply
    • Lisa MarcAurele

      July 22, 2020 at 8:38 am

      I've made the bread without and it may just be a little more crumbly.

      Reply
  24. Rita

    July 19, 2020 at 3:03 pm

    Is this recipe using softened butter? Or melted butter?

    Reply
    • Lisa MarcAurele

      July 19, 2020 at 6:48 pm

      It's softened butter. Fixed that in the ingredient list.

      Reply
  25. Carol

    July 08, 2020 at 6:56 am

    5 stars
    Tried this last night for the first time for my keto husband. I was a little worried because I felt like it may have needed more sweetener (I used powdered swerve, because thats what I had), but I am by no means low carb or low sugar and my husband really enjoyed it. For dessert I made a quick glaze for drizzling with powdered swerve and a splash of heavy cream. I love the combination of almond and coconut flours for breads like this, which is why I chose this recipe- and I'm very glad I did. It was perfectly moist and tested done at 55 minutes. Thanks so much for the recipe! To anyone thinking about trying this- you should! Great as written. (Side note- I didn't add the optional coconut oil)

    Reply
  26. Pat Morgan

    May 20, 2020 at 11:46 am

    Thank you for this recipe, I just made it and it’s in the oven now

    Reply
  27. Elaina

    May 19, 2020 at 5:14 pm

    5 stars
    Very, very good!!! Thanks for sharing. This was delicious.

    Reply
  28. Cheryl Valpey

    May 19, 2020 at 11:39 am

    5 stars
    All I have to say is it's yummy; all family members loved it

    Reply
  29. Cyndie

    May 12, 2020 at 4:07 pm

    I made this recipe, the one from Low Carb Yum. OMG...So unreal delicious!! Seriously, I only made one loaf, it was gone in less than two hours. It was incredible. New family favorite for Keto and Non-Keto alike.

    Reply
  30. charmaine lobo

    May 10, 2020 at 8:50 pm

    5 stars
    Thanks for an absolutely heavenly recipe. Even my boyfriend who will not touch anything with artificial sugar ate 6 slices! The only thing I would do differently next time would be to cut down on the sweetener to maybe 1/2 or 3/4 of a cup. It was extremely sweet - more like a sweet cake. Looking forward to more of your recipes. I am going to try your German chocolate cake next!

    Reply
  31. Gerry

    April 22, 2020 at 7:11 pm

    I don't understand either set of measurements. 0.31 eggs? 0.03 cups of butter, 0.03 teaspoon of baking powder. On the page I'm looking at these measurements are not usable. Has anyone else seen this problem. It's on both Imperial and Metric tables. The grams don't make any sense to me either. I was really looking forward to trying this.

    Thank you in advance for any help.

    Reply
    • Lisa MarcAurele

      April 23, 2020 at 10:57 am

      It sounds like the servings were adjusted at the top. If it doesn't show "16" slices, you'll need to hover over that number and adjust it up to 16.

      Reply
  32. Cindy

    April 21, 2020 at 3:15 pm

    I LOVE this recipe! The only thing I change is using mini cupcake liners, instead of baking in a loaf. I can freeze half the recipe and keep the other half in the frig until happily consumed. Thank you!

    Reply
  33. Victoria

    April 08, 2020 at 10:39 pm

    4 stars
    Novice question here... I don’t have an electric mixer, can this be done by hand/whisk or is electric preferred? 4 stars bc I Haven’t tasted the bread quite yet but the recipe seems super simple.

    Reply
    • Lisa MarcAurele

      April 09, 2020 at 5:49 am

      A spoon or whisk is fine to use. You just want to mix until well combined.

      Reply
    • Cindy

      April 21, 2020 at 3:16 pm

      Hi Victoria! Yep........I've never used a mixer ....good ole wooden spoon. 🙂

      Reply
    • Kimberly Christie

      April 29, 2020 at 12:20 pm

      5 stars
      I botched this recipe six ways from Sunday and it still turned out amazing. A recipe that fool proof deserves at least a perfect rating in my book!

      Reply
  34. Renee L

    April 04, 2020 at 12:58 pm

    5 stars
    The zucchini bread is really a good recipe . I was a little afraid with 5 eggs, but this was not eggy at all. This recipe is a keeper. Thanks for the great recipe

    Reply
  35. Sharron

    April 03, 2020 at 12:14 pm

    5 stars
    Iv just baked this bread for the first time and it's absolutely delishes. Very easy to make and it's yummy

    Reply
  36. Christine

    April 02, 2020 at 1:26 am

    This is so good! Are the fats actually this high though? You mentioned it's 18g fats but then 84.7%. That's a big difference especially since it's almost half my daily fat percentage.

    Reply
    • Lisa MarcAurele

      April 02, 2020 at 6:46 am

      Since I usually get 16 slices from the loaf, I changed the card to reflect that. But even with the smaller slices the percentage is the same. However, the fat is a little less at 16g.

      Reply
  37. Tanya

    March 22, 2020 at 6:52 pm

    5 stars
    I have to admit this is one of the best keto breads I've ever had, and I'm as picky as they come. Kudos on such a great recipe! I made just a little tweak...added 1 tbsp of vanilla extract, and roasted walnuts in butter, and let them cool before adding to the mix. Cooked for 65-70 minutes.

    Reply
  38. Roz

    October 10, 2019 at 4:10 pm

    Just baked this bread. Very tasty and moist. Unfortunately I didn’t keep it in the oven long enough (stayed in for 60-65 minutes) so the center flattened out. Definitely watch your oven and keep it in until the center is firm. I think I would add more cinnamon as well even though I upped it to 2 tsps. I like the taste of a rich cinnamon bread though. Very good recipe and will try again as muffins!

    Reply
  39. Beverly

    September 16, 2019 at 9:08 am

    5 stars
    I have tried a few baked goods using almond flour or a combination of almond and coconut flours and while some of them have tasted okay, I have been somewhat disappointed in all of them - until I made this. I made it exactly as the recipe reads (minus the nuts as I don't care for nuts) and it was very good. In fact, it was so good so I ate too much of it (couldn't let it spoil before it was used up). I want to make it in mini loaf pans next time and I will freeze some of them so that I don't get carried away and eat too much. I see a few who have used the batter to make muffins, which I could also try, and freeze some of the muffins. I am thinking a batch might fill three mini loaf pans, but does anyone have any idea how long they would need to cook?

    Reply
    • Lisa MarcAurele

      September 16, 2019 at 6:12 pm

      I would just start checking them after about 15-20 minutes and pull them out when they test done.

      Reply
      • Beverly

        September 18, 2019 at 9:52 pm

        Thanks. I just made some in three mini loaf pans. I started with 25 minutes and they were not even close to being done so I put them back in. I ended up cooking them for 35 - 40 minutes. I now have a pan of muffins in! I will have plenty to freeze and some to share with a relative so she can try them before going out to buy ingredients to make her own.

  40. Betty

    September 14, 2019 at 11:28 am

    Just madeit but the top seemed wet so cooked it full 65 min. I took it out, hoping it will firm up.

    Reply
  41. Debs

    September 10, 2019 at 4:30 pm

    5 stars
    Eating one right now, delicious!!! Made muffins so I can freeze & take out 1 at a time. I do think I need to cook them just a few minutes longer.

    Reply
  42. Leslie

    September 09, 2019 at 5:18 pm

    5 stars
    This is the best low carb zucchini bread recipe I've ever made, and I've been cooking and baking low carb for a really long time. It is so good that I felt I had to come back and leave a review, which I don't normally do. The extra oil makes it super tender, I had to be really careful with the bread while still warm so it didn't fall apart. I found it best to chill the loaves before slicing for perfect looking slices. My whole family loved this recipe, the texture and flavor is amazing!

    Reply
  43. Paula

    September 02, 2019 at 7:59 pm

    5 stars
    Just made this and ate a slice warm out of the oven with butter melted on top. It is absolutely delicious!!!! Thanks for sharing the recipe!

    Reply
  44. Sincity Lin

    August 31, 2019 at 5:55 pm

    5 stars
    I just made these into muffins instead of a bread...I skipped the baking soda by mistake but still turned out yummy! Baked at 350 for 30-32 minutes. Topped with walnuts and a few topped with pecans. Love the flavor, will definitely be my go-to recipe!

    Reply
  45. Zuzana

    August 18, 2019 at 4:24 am

    5 stars
    What a perfect timings. My mum just brought so many zucchinis and I have no idea what to do with them.

    Reply
  46. Kate Horrell

    August 17, 2019 at 12:34 am

    OMG this zucchini bread was amazing. It was so moist n had a great flavor.

    Reply
  47. Linda

    August 16, 2019 at 10:58 am

    5 stars
    I always enjoy zucchini muffin, zucchini noodles; and zucchini bread is something I need to try soon. Sounds so good and perfect time to enjoy summer produce.

    Reply
  48. Megan Stevens

    August 15, 2019 at 8:55 pm

    5 stars
    Great recipe! Just the right sweetness. Thank you! (Lots of zucchini from my mom's garden!!)

    Reply
  49. paleoglutenfreeguy

    August 15, 2019 at 4:16 pm

    5 stars
    This is like the perfect snack! Love how it uses almond and coconut flours so it doesn't taste too much like either one - it's the perfect texture!

    Reply
  50. Sunflower

    August 14, 2019 at 10:15 pm

    This zucchini bread is wonderful! Thank you for the recipe.

    Reply
  51. ChihYu

    August 14, 2019 at 12:02 am

    5 stars
    Delicious, moist and good-for-you zucchini bread! What a treat!

    Reply
  52. Joni Gomes

    August 13, 2019 at 12:21 pm

    5 stars
    OMG yum! Loved the almond & coconut flour mixture, gave it great texture!

    Reply
  53. Jean Choi

    August 12, 2019 at 7:40 pm

    5 stars
    I haven't had zucchini bread in forever, but you are inspiring me to make some soon. Love that these are low carb too!

    Reply
  54. Raia Todd

    August 12, 2019 at 4:56 pm

    5 stars
    I love zucchini bread! This looks delicious and I love that it's grain-free. 🙂

    Reply
  55. Cathy

    August 12, 2019 at 9:58 am

    5 stars
    A recipe for a keto bread is a very good find! I enjoy such a moist, delicious loaf!

    Reply
  56. Mary

    August 10, 2019 at 12:57 pm

    5 stars
    I double zucchini and it still works well. I also sometimes replace butter with avocado oil. Yummy recipe with great texture.

    Reply
  57. Caron Massey

    August 09, 2019 at 3:03 pm

    4 stars
    Love this❤! I couldn't get the middle to rise as even as the whole loaf but it was still done. Yummy?.

    I wonder if you can freeze this??

    Reply
    • Lisa MarcAurele

      August 10, 2019 at 6:05 am

      This zucchini bread freezes well.

      Reply
  58. Joan

    August 08, 2019 at 6:17 pm

    Can you tell me approximately how many grams are in the cup of zuchinni? I don't know how to measure a cup of this? Do you pack it into the cup? A general idea of the weight would be helpful.

    Reply
    • Lisa MarcAurele

      August 09, 2019 at 11:31 am

      I think it's about 124 grams but it can vary as cups aren't very accurate.

      Reply
  59. Chloe Hyde

    August 05, 2019 at 1:30 pm

    is the xanthan gum important in this recipe? What will happen if I omit it?

    Reply
    • Lisa MarcAurele

      August 05, 2019 at 6:44 pm

      It's not. I've made the quick bread without it and it was fine.

      Reply
  60. Kristin

    July 19, 2019 at 12:51 pm

    5 stars
    I used your recipe but made them into muffins..they were delicious!! Everyone loved them.Thank you!!

    Reply
  61. Kristy losey

    July 13, 2019 at 4:59 pm

    This was one of the VERY best things I have had on Keto. This was AWESOME!!! I used monkfruit for my sweetner. It was moist and altogether YUMMY!!!! I am going to make 2 loaves next time and put one in the freezer. Thank you so much for this recipe!!!

    Reply
  62. Shanda

    July 12, 2019 at 12:07 am

    Made this the other night, the center didn’t bake all the way through. I followed the recipe almost exactly but left out the coconut oil. Did an extra tbsp of butter and used pecans instead of walnuts. The top and edges baked perfectly and that part was delicious. Best Keto bread I’ve ever made. Any suggestions on the center part cooking through? I put it back in the oven at 375 for 30 min then again at 400 for 40 min. Still came out gooey. I’m definitely making again but going to play around with it some.

    Reply
    • Lisa MarcAurele

      July 12, 2019 at 7:11 am

      I'd try lowering the temperature and cooking it longer.

      Reply
  63. Christina

    June 29, 2019 at 6:50 pm

    Thank you!! This is superb! I had to tell my kids to keep their hands off ? So nice to have another great recipe to bring a smile while battling T2D. I’ll look at your other recipes, too!

    Reply
  64. Andrea

    June 28, 2019 at 11:33 am

    5 stars
    Oh my!!!! Hands down best low carb muffin I have made so far . I changed it slightly....increased zucchini to 1 3/4 cups as I always use what the zucchini gives me, increased cinnamon to 1 tbsp, left out coconut oil, used only 3/4 cup of swerve bc i added lilys choc chips. It gave me 18 muffins! Thank you!!! Completely satisfying!

    Reply
    • Karen

      August 13, 2019 at 6:21 pm

      How long did you cook the muffins?

      Reply
  65. Dee

    June 24, 2019 at 6:14 pm

    5 stars
    This turned out great! I didn’t care about the low carb, so I ended up adding chocolate chips and using agave/honey combo for the sweetener. This recipe doubled made one loaf and a dozen muffins. Didn’t squeeze out moisture from zucchini (added 1/2 cup extra even because I had grated extra), omitted that extra oil completely and added about 5 minutes cooking time. Yum! My kids devoured it.

    Reply
    • Lisa MarcAurele

      June 25, 2019 at 9:03 am

      Thanks for sharing. The extra oil is really just for those trying to meet the daily fat macro on keto.

      Reply
  66. Sherry

    June 17, 2019 at 1:17 pm

    5 stars
    I just pulled this out of the oven after 56 minutes and a clean toothpick test. It smells so good!!

    Reply
    • Sherry

      June 17, 2019 at 1:53 pm

      Because the center felt spongy in spite of the clean toothpick test, I stuck the pan back into the still-warm oven for 10 minutes. It will be a while before I can cut it, but it "feels" done all around.

      Reply
  67. JC

    June 12, 2019 at 6:04 am

    5 stars
    Loved it! Perfection. Was slightly oily but it also prevented it from getting dry.
    Do you think it would work with carrot instead of zucchini? Have you made carrot cake?

    Reply
    • Lisa MarcAurele

      June 12, 2019 at 6:32 am

      You may want to try my low carb carrot cake recipe instead. If you don't care about the carbs in carrots, you can up them in the recipe.

      Reply
  68. Joe

    May 31, 2019 at 2:24 pm

    5 stars
    Amazing , loved it. Making my 2nd loaf now and taking it on a picnic. Thank you soooooo much!!

    Reply
  69. Karen

    May 29, 2019 at 9:22 pm

    4 stars
    I eliminated the oil and it was perfect in the center! Very tasty.

    Reply
    • Lisa MarcAurele

      May 30, 2019 at 6:54 am

      Thanks for sharing! I can add that as a note. It's just added to help with keto macros.

      Reply
  70. Ruth E Vaughan

    May 22, 2019 at 10:44 am

    Delicious! Very moist, great flavor.

    Reply
  71. Elise

    May 19, 2019 at 1:40 am

    5 stars
    So delicious! I followed the recipe almost exactly- I did squeeze some juice from my zucchini, and instead of three tablespoons of coconut oil I did 2 tablespoons of greek yoghurt and 1 of coconut oil. Then, when my batter was mixed, I realized my sister had borrowed my bread pan, so I divided the batter into a muffin pan. It was the perfect amount for 12 muffins, cooked all the way through in 30 minutes, golden on top, moist and tender in the center, but still firm throughout. Definite keeper recipe. I used Swerve confectioners sugar as my sweetener.

    Reply
  72. Donna

    May 18, 2019 at 11:33 pm

    5 stars
    This was my first attempt and taste was wonderful. Was a bit oily so next time I’ll take the oil down a tablespoon and I’m going to try brown sugar sweetener. I used Swerve granulated. Loved this recipe. Thanks for the work to perfect and share!

    Reply
  73. Nadine

    March 21, 2019 at 9:37 pm

    As one of the comments that above. This came out way too moist. The edges were barely cooked in the center caved in and was almost mushy. I tested it with a toothpick and it's came out dry. Maybe I could have left it in longer but it looks like the edges were beginning to burn. So disappointed because of the time and money spent

    Reply
    • Lisa MarcAurele

      March 22, 2019 at 8:53 am

      Sorry that it didn't work out for you. Often, the ingredients can vary so some zucchini may have higher moisture content than others. A lower temperature may have worked if needed to cook the center more without burning the outside.

      Reply
  74. Yeng

    March 09, 2019 at 3:54 am

    4 stars
    Jut made this......REALLY NICE! Good texture and uniformity! My tweak was in using greek yogurt (which i was trying to use up) instead of oil and adding anothet half tsp of cinnamom. It got a nice rise and didn't deflate too much so I'm guessing the middle of the loaf should be fine too. thanks!

    Reply
  75. Michele

    January 27, 2019 at 6:27 pm

    5 stars
    Oh, my, this is absolutely delicious. This recipe is definitely a keeper! Thank you!

    Reply
    • Lisa MarcAurele

      January 27, 2019 at 6:41 pm

      You're welcome. Enjoy the bread!

      Reply
  76. Martha

    January 26, 2019 at 10:44 am

    5 stars
    I made this last week and LOVE LOVE LOVE IT! I took advice from comments and decreased the coconut oil slightly (I used a little less than 3 tbsp, but more than 2) and I did drain moisture from the zucchini. It was perfect. Moist and delicious. I did NOT however read the instruction to refrigerate the loaf, and after 2 days it developed mold (I was so sad to have to trash it! Luckily, there was less than half a loaf left because I had been eating it steady 🙂
    Loved it so much, I'm making another loaf today. SO GOOD.

    Reply
    • Lisa MarcAurele

      January 26, 2019 at 2:05 pm

      Oh. I'm sorry. I put all low carb baked goods in the refrigerator because there's no sugar to preserve it for too long.

      Reply
  77. Deborah

    January 22, 2019 at 11:00 am

    2 stars
    Made this last night, and was very disappointed. Even though I squeezed all moisture from zucchini' it was spongy and and too wet. I baked it longer than required and it was still wet. Don't think I'll make it again. Too expensive to come out like it did.

    Reply
    • Lisa MarcAurele

      January 22, 2019 at 1:51 pm

      It may have been the butter/oil was too much.

      Reply
  78. Carol Aguilar

    January 13, 2019 at 9:11 pm

    5 stars
    Reading the comments, I saw a lot mentioned that it was too moist so I used 4 eggs and only 2 Tbl of coconut oil and it came out great.this this recipe.

    Reply
    • Lisa MarcAurele

      January 14, 2019 at 8:24 am

      Thanks for sharing your results!

      Reply
  79. Kreative Karma

    November 07, 2018 at 11:51 am

    5 stars
    This absolutely tastes like the real thing. I am so glad that I found it, THANK YOU!

    Reply
  80. Ginger May

    November 04, 2018 at 10:16 am

    5 stars
    This came out excellently!

    Reply
  81. Jennifer

    November 03, 2018 at 12:38 am

    5 stars
    Fantastic! I, too, took a risk and made a double batch to use up my garden zucchini. I think next time I’ll use either less oil or butter as it was nice and moist (not saturated), but just a tad too moist. I squeezed the excess water out of the zucchini and measured that way; if you measure the zucchini with its excess water and then squeeze, just double the amount of zucchini. I’ll add a bit more cinnamon too as I love cinnamon. I did not add nuts, but will try pecans next time (we’re not walnut fans). Oh and I used Lakanto monkfruit sweetener (granular and first time using) and think I’ll cut the sweetness back by 1/4. Overall a really great zucchini bread!! Thank you for sharing!

    Reply
  82. judi coleman

    September 20, 2018 at 4:52 pm

    5 stars
    Just made this today with the cream cheese icing ...came out great...did not add coconut oil and did squeeze water out o zucchini

    Reply
    • Lisa

      September 21, 2018 at 7:51 am

      Thanks for sharing the modifications! The icing sounds like a nice treat.

      Reply
  83. Alka

    September 18, 2018 at 2:53 pm

    4 stars
    Great recipe.
    It did rise but then flattened a bit when I tool it started to cool.
    I use monk fruit/erythritol mix as the sweetener. I like less sweet so used a little over 1/2 cup.
    I squeezed the water our of the zucchini.
    Took almost 75 mins to bake.
    Tasted a little 'eggy'. Do you think using 4 eggs would work?
    Very tasty. thanks!

    Reply
    • Lisa

      September 19, 2018 at 7:20 am

      I do think 4 eggs would work. 3 may work too.

      Reply
  84. Linda Z

    September 07, 2018 at 3:08 pm

    3 stars
    I think it needed more sweetener, next time I'm going to add a brown sugar substitute along with the other sweetener. Also, it kind of falls apart pretty easily, hoping refrigeration may help with that. I wanted to spread cream cheese on it but it falls apart.

    Reply
    • Lisa

      September 08, 2018 at 6:35 am

      Refrigeration should help if it crumbles and that's usually a sign of too much flour or not enough liquid/eggs. I find that everyone has their own preference for "sweet" so each needs to adjust per their own taste.

      Reply
    • Joy

      November 30, 2018 at 6:09 pm

      5 stars
      I did add the brown sugar substitute... It takes it to another level of yummy... And cream cheese... OMG!!!

      Reply
      • Teri

        February 28, 2019 at 3:46 pm

        How much brown sugar?

      • Jenny

        April 17, 2019 at 2:39 pm

        How much brown sugar and cream cheese did you use?

      • DEBBIE

        June 14, 2019 at 7:22 am

        5 stars
        Amazing recipe!. Of course like others we all add our special touch. I used half Brown sugar splenda and swerve, extra pecans in place of walnuts, due to a food allergy, and an extra tablespoon of cinnamon. So hearty and delicious!
        Would like to take this on vacation, have you tried freezing it?

      • Lisa MarcAurele

        June 14, 2019 at 7:24 am

        It freezes well. It's just me eating low carb so I freeze a lot.

    • Andrea

      August 11, 2019 at 9:13 pm

      5 stars
      Just made this! And I love it!!!! Thanks for an AMAZING recipe. I doubled the recipe (based on a previous comment) and baked it in a 9x13 pan to make it easier for me to cut squares. Such an easy and delicious recipe!

      Reply
      • Erin

        September 07, 2019 at 9:37 am

        How long did you cook the double batch in the 9x13?

  85. Lindsay

    September 03, 2018 at 2:06 pm

    Hi! Was wondering if I sub the butter for coconut oil (I know it already calls for coconut oil) would I use the same amount of coconut oil that I would butter? Or would I maybe use less? Not even sure if it would work subbing out the butter! Thank you!! Can’t wait to make this.

    Reply
    • Lisa

      September 03, 2018 at 4:01 pm

      I always sub butter for coconut oil with the same amount.

      Reply
  86. Devin

    September 02, 2018 at 12:16 pm

    Hello Lisa I don’t have any almond flour but I do have a lot of coconut flour, is there any way I can pull this recipe off without any almond flour?

    Reply
    • Lisa

      September 02, 2018 at 5:23 pm

      You typically need to use less coconut flour than the combo of almond and coconut flour or just using almond flour. And using just coconut flour usually means more eggs and liquid. I typically use only 1/4 to 1/3 cup of coconut flour for 1 cup of almond flour or the combo of almond and coconut flour.

      Reply
  87. Brandy

    August 31, 2018 at 10:31 pm

    5 stars
    Wow! This is much better than the coconut flour only recipe I've used in the past. I did find that my bread came out quite oily, so I think in the future I may just use the butter and omit the coconut oil. I used half as much sweetener as recommended and added cinnamon chips (allergic to chocolate). I think the bread tastes good, but not quite the zucchini bread taste I'm used to. In the future I'll use 1.5 cups of zucchini and more cinnamon.

    Thanks for a great basic quick-bread recipe.

    Reply
    • Lisa

      September 01, 2018 at 8:05 am

      Thanks for sharing your feedback! More cinnamon is always tasty.

      Reply
  88. Karen K

    August 29, 2018 at 10:52 am

    For some reason the loaf has a very bitter after taste. Just wondering if you have any suggestions. Could the flours be bad?

    Reply
    • Lisa

      August 29, 2018 at 2:50 pm

      It could be the sweetener you used. I've never had a bitter after taste from flours.

      Reply
  89. Nicole Harris

    August 29, 2018 at 3:16 am

    Hey, This is the first time I made a low crab zucchini bread. I was very surprised it tasted so good.I want to make it again for my hubby hope so he also like it. Thanks for the giving me an opportunity.

    Reply
    • Lisa

      August 29, 2018 at 9:45 am

      Thanks for sharing how the bread worked out for you Nicole! Hope hubby likes it too.

      Reply
  90. Belinda

    August 26, 2018 at 8:48 pm

    5 stars
    Really enjoyed this. Just as written. Thanks!

    Reply
    • Lisa

      August 27, 2018 at 8:46 am

      You're welcome Belinda!

      Reply
  91. Krishna Marcum

    August 22, 2018 at 10:34 pm

    Highly recommend! Fantastic! I took a risk & made a double batch. I used pecans rather than walnuts & chopped 4 miniature sugar free Hershey candy bars ...super yummy! Thank you for sharing

    Reply
    • Lisa

      August 24, 2018 at 8:27 am

      My pleasure!

      Reply
  92. KRIS

    August 18, 2018 at 10:43 am

    5 stars
    This sounds so yummy! Can’t wait to make it... hence the question. I have all the ingredients except xanthan gum. Is there any other ingredient I could substitute it for? I’ve seen psyllium husk used in baking but I’m not sure if it has the same effect or the opposite. Thank you!

    Reply
    • Lisa

      August 19, 2018 at 7:47 am

      It's not really essential in this recipe. You could leave it out or sub in a little psyllium.

      Reply
  93. Erbear

    August 18, 2018 at 10:17 am

    .......Nearly as much sweetener as flour?! I think I'll cut that down to maybe 1/6 cup. Then it's actually in the idea of the keto diet, instead of just replacing sugar with other alternatives that probably have they're own problems in large doses. But thanks for the recipe!

    Reply
    • Lisa

      August 19, 2018 at 7:47 am

      It is best to cut back on the sweetener if you've been on low carb long enough where your taste for sweetness has diminished.

      Reply
    • Dianne

      August 30, 2018 at 10:58 am

      It also depends on which sweetener you use. The sweetness in granulated stevia diminishes by maybe more than half from baking! I always find that surprising, since otherwise it's over-the-top sweet. I haven't has trouble with taste changes from xyla, but it can cause tummy issues and is toxic for my naughty thieving dogs, so I don't use it. I've had the best luck with Swerve, although that can have just a slosh of an aftertaste.

      Reply
  94. Nita Kalso

    August 15, 2018 at 6:02 pm

    Made for first time. Loved it. Will make again

    Reply
    • Lisa

      August 16, 2018 at 2:43 pm

      Thanks so much for the positive feedback Nita!

      Reply
  95. Evy De Lano

    August 14, 2018 at 8:55 pm

    5 stars
    FANTASTIC RECIPE-absolutely wonderful! This will now be a stock recipe in my house and I will happily take this with me to feed myself as well as the non keto people around me! Yes, it's that good! Some keto recipes are ho hum, not bad but definitely not serve-able to normal peeps. This one is AMAZING!!!!!!!

    Reply
    • Lisa

      August 15, 2018 at 5:46 am

      Thanks so much for the feedback Evy!

      Reply
  96. Janice G.

    August 14, 2018 at 2:20 pm

    4 stars
    My first attempt at this recipe and although the taste was spot-on delicious I could get it to cook in the middle. I did use 1/2c more of the zucchini and didn't squeze it to reduce the water content. Everything else was the same as the recipe. Do you think reducing the eggs to only 4 would help...or adding more coconut flour? The batter just seems to wet. ..any suggestions?

    Reply
    • Lisa

      August 15, 2018 at 5:52 am

      More coconut flour should absorb the excess liquid.

      Reply
  97. Julie

    August 05, 2018 at 2:39 am

    5 stars
    This is my FAVORITE recipe! I’ve made this like 20 times now. It always turns out amazing. I’ve used it as a base for carrot cake, I’ve made muffins, I’ve made Keto maple icing for it. Best of all I feed it to everyone and everyone loves it. They love it even more when I tell them the ingredients. I’ve been on this Keto diet for 7 months and I can’t thank you enough for this recipe. I was starting to think I would never find something to satiate my craving for bread and sweets that is comparable to flour and sugar. This is it. Keto comfort food. 🙂

    Reply
    • Lisa

      August 05, 2018 at 10:05 am

      Wow! I've got some garden zucchini sitting on my counter right now. I'm ready to make this recipe again. Thanks for the positive feedback. Sounds like you are doing an amazing job on keto.

      Reply
    • Kristin Day

      August 09, 2018 at 8:42 pm

      4 stars
      When I tasted the batter it felt like it was missing something. (I know, don't eat raw eggs but whatever) I added a splash of lemon juice and a pinch of nutmeg, these we're always in my regular zucchini bread recipes, now I am questioning my choice, we're these excluded as non keto? It was more of a cooking habit than anything....

      Reply
      • Lisa

        August 10, 2018 at 7:01 am

        Those sound like perfect adds. I've just never used it in my own recipes.

    • Trudi

      August 24, 2018 at 6:23 pm

      You’ve used this recipe for cupcakes? How about baking time? I’m going to do cupcakes because they’re easier to freeze and pull out a few at a time

      Reply
  98. Terri Burfield

    August 03, 2018 at 4:14 pm

    Has your recipe been corrected to reflect the amount of baking soda and baking powder? I read through the comments and found one comment that gave the correct amount of baking soda and baking powder and it is the same as your recipe.

    Post I was referring to:
    Lisa Vargas says

    March 10, 2018 at 11:19 am

    The baking soda and baking powder amounts are switched. You would never use 2 tsp of baking soda in a loaf of quick bread. Use 2 tsp baking powder and 1/2 tsp baking soda. This is the correct amount.

    Reply
    • Lisa

      August 04, 2018 at 7:09 am

      Yes. The recipe has been corrected as the powders were reversed before.

      Reply
      • Joan

        August 04, 2018 at 5:05 pm

        The current recipe now has no baking soda at all. Is this still correct? So 2 teaspoons baking powder and no baking soda?

      • Lisa

        August 05, 2018 at 10:14 am

        The baking soda is still there.
        Ingredients
        1 cup almond flour about 110g
        1/2 cup coconut flour about 69g
        1/2 teaspoon salt
        2 teaspoons baking powder
        1/2 teaspoon xanthan gum
        1/2 teaspoon baking soda
        1 ½ teaspoons ground cinnamon
        5 eggs
        1/2 cup butter
        3 tablespoons coconut oil liquified
        1 cup low carb sweetener or other low carb sweetener
        1 ½ teaspoons vanilla extract
        1 cup zucchini grated
        1/2 cup walnuts chopped

      • Summer

        October 02, 2018 at 9:20 pm

        I looked this up because I have lots of zucchini from garden and a dear friend who follows the keto plan. Also, I thought it might be good for my DH who is diabetic. Getting the special ingredients sent to me and as soon as they arrive I will try this recipe. I will keep you posted.

      • Lisa

        October 03, 2018 at 8:45 am

        Hope it works out for you.

      • Terri Deal

        August 12, 2018 at 1:19 pm

        Just a suggestion.....take the tip to switch the amount of baking soda and baking powder out from the bottom of the recipe if it’s been corrected. Not everyone reads all the comments.
        My bread is in the oven baking right now! I added blueberries. Can’t wait to taste it. Thanks for the recipe ?

      • Lisa

        August 13, 2018 at 8:58 am

        Thanks! I changed the note to say that it's been corrected just in case others are confused by reading the comments. 🙂

  99. Michelle

    August 01, 2018 at 11:55 am

    Hi! Can I substitute unsweetened applesauce instead of coconut oil? I use unsweetened applesauce instead of oil in all my recipes for better heart health.

    Reply
    • Lisa

      August 01, 2018 at 12:32 pm

      I'm not sure if it will work in this recipe. And you may want to read the science backed information on healthy fats. They aren't bad for the heart.

      Reply
    • Debby

      August 16, 2018 at 10:54 am

      5 stars
      This is a keto recipe. No, you can't substitute applesauce. You could reduce the butter to 1/4 cup (adjust calories/fat accordingly if you're tracking).

      Reply
  100. Cynthia Stuart

    July 29, 2018 at 1:12 pm

    5 stars
    This zucchini bread turned out great! I followed the recipe exactly, but had to bake it for 75 minutes. It rose nicely and has an excellent texture and flavour.

    Reply
    • Lisa

      July 30, 2018 at 7:01 am

      My oven does tend to bake a little faster as it has the convection fan even though I adjust for a regular oven.

      Reply
  101. Sheri Winston

    July 25, 2018 at 5:53 pm

    5 stars
    This recipe is absolutely delicious (and popular!) Thanks to the alert commenter who noted the reversal of the baking soda and baking powder though. Some research on the internet and now my experience baking this a number of times confirm this. "Use 1/4 the amount of baking soda than the amount of baking powder called for in the recipe." Baker Bettie says in Baking Science. Anyway, thanks for another great recipe!

    Reply
    • Lisa

      July 26, 2018 at 8:33 pm

      Thanks for the reminder on the baking soda and powder.

      Reply
  102. Sheila

    July 23, 2018 at 12:04 am

    Can I use agave syrup for sweetener?

    Reply
    • Lisa

      July 23, 2018 at 5:47 am

      The syrup should work out, but I haven't tried it.

      Reply
  103. CHERYL BOLINDER

    July 15, 2018 at 3:14 pm

    I made this, let it cool 15 minutes and tried to remove from the pan, but it fell apart. I see in your pictures you used parchment paper, that might alleviate the problem. I used coconut oil to grease my pan.

    Reply
    • Lisa

      July 16, 2018 at 5:47 am

      I find it's always best to use parchment paper or a non-stick silicone loaf pan.

      Reply
      • Janet Hicks

        August 02, 2018 at 4:06 pm

        5 stars
        This is a wonderful recipe. I have baked it in a 9x9 dish for 45 minutes and cut it into squares, top it with homemade Keto lemon curd. Delish!!
        JANET>

      • Lisa

        August 02, 2018 at 4:16 pm

        That does sound yummy!

  104. Raelene

    July 09, 2018 at 4:39 pm

    Do you have to use 5 eggs? Egg yolks mess me up but if they are baked in stuff I don’t have a problem with them, but since this recipe calls for 5, I am a little scared to try it...

    Reply
    • Lisa

      July 09, 2018 at 6:39 pm

      It should work with fewer.

      Reply
  105. Terry

    July 08, 2018 at 3:22 pm

    Has anybody used powdered stevia as the sweetener before, and if so, how much did you use? I used a half teaspoon and it was not sweet at all. Had to throw it away.

    Reply
    • Lisa

      July 08, 2018 at 6:08 pm

      You'll need to use about 1 teaspoon or so, depending on your sweet preference.

      Reply
    • April Miller

      August 04, 2018 at 12:47 pm

      Throw it away!? Oh geeze. Make some sweetened whipped cream, or berry topping and eat it with that. Top it with sweetened syrup. Make it into french toast with syrup. Sprinkle sweetener on it. Man, I just don't have the time and money to throw out something so expensive just because it's not perfect.

      Reply
  106. Karri Carter

    July 04, 2018 at 10:11 pm

    How much swerve would you use in this recipe?

    Reply
    • Lisa

      July 05, 2018 at 11:35 am

      About 1 cup.

      Reply
      • Karri Carter

        July 05, 2018 at 1:28 pm

        Thank you, Lisa! Can't wait to make this.

      • Lisa

        July 05, 2018 at 3:25 pm

        My pleasure Karri!

      • Jeanette Rainey

        August 25, 2018 at 3:46 pm

        5 stars
        With 1 cup of sweetner, how do you only come up with 2 net carbs per slice? The sweetner you have linked is 4 net carbs per teaspoon (same as the Truvia I used), but my calculations indicated the sweetner alone is 16 net carbs per slice if cut into 12 slices. I did halve the amount of sweetner this time (its in the oven now, so fingers crossed it will taste okay!) so my net carbs will come out to 11 carbs per slice (still reasonable, but not really Keto). I did make this previously with only about 3/4 cup of sweetner and it tasted fabulous, but just trying to figure out how you came up with your net carb count. Thanks!

      • Lisa

        August 26, 2018 at 8:19 pm

        Erythritol carbs aren't counted as it's not like other sugar alcohols and has been shown to have no impact on blood sugar.

  107. Kevin

    July 03, 2018 at 9:27 pm

    5 stars
    Thank you so much for this recipe! I bought almond and coconut flour just so I could make this -- it was my first time using them.

    The bread turned out a bit dry yet still had a mildly oily feel (which I really like). Next time, I'll probably add more zucchini since I found it barely noticeable. I'm also hoping that adding more zucchini will make it a bit moister and less crumbly.

    Again, thank you for this introduction to these flours. It really helped me bring some variety to keto!

    Reply
    • Lisa

      July 04, 2018 at 6:25 am

      You're welcome Kevin. A little more zucchini will definitely result in a moister bread. And, the fresher the zucchini is, the more moisture it has.

      Reply
  108. Suzie

    May 07, 2018 at 11:15 am

    4 stars
    My husband can’t have butter, can I use ghee instead?

    Reply
    • Lisa

      May 07, 2018 at 1:32 pm

      Ghee or butter flavored coconut oil works as well.

      Reply
  109. Evelyn H.

    May 06, 2018 at 7:33 am

    4 stars
    This is the first low carb bread I've made that actually rises a significant amount. Love that! I am going to try making this into a savory loaf by taking out the sweetener, vanilla, cinnamon and nuts because I like the texture so much better than other low carb loaves I have made.
    Also, I find artificially sweetened baking goods to be too sweet and the amounts called for usually leave that artificial aftertaste, regardless of the brand. So I cut down significantly on the amount of sweetener (I used 12 packets of Sugar Twin as I didn't have the granulated. That is the equivalent of 24 tsp=8 tbsp=1/2 cup sugar/sweetener.) I still found it a little on the sweet side (maybe because I don't eat sweets any more after starting low carb) so I will try 8 packets next time.

    Reply
  110. Jen

    April 23, 2018 at 4:20 pm

    Hi can I miss out the xantham gum?

    Reply
    • Lisa

      April 24, 2018 at 2:04 am

      You can leave out the xanthan gum if desired. It's not essential.

      Reply
  111. Jen

    April 22, 2018 at 3:11 pm

    Can I omit the xantham gum? I'm paleo and can't use it.

    Reply
    • Lisa

      April 22, 2018 at 6:55 pm

      It's not essential so you can leave it out.

      Reply
  112. Shae

    April 14, 2018 at 7:45 pm

    Mine is baking right now! Smells amazing. Except I plugged in all the ingredients into my food calculator and it says 23 grams of carbs per serving. 🙁 🙁 :(. The batter was super sweet when I tasted it from the one cup of sweetener recommend.

    Reply
    • Lisa

      April 15, 2018 at 12:11 pm

      Most calculators include erythritol which has no impact. Therefore, those on low carb keto typically subtract it from the total.

      Reply
  113. Lisa Vargas

    March 10, 2018 at 11:19 am

    The baking soda and baking powder amounts are switched. You would never use 2 tsp of baking soda in a loaf of quick bread. Use 2 tsp baking powder and 1/2 tsp baking soda. This is the correct amount.

    Reply
    • Lisa

      March 10, 2018 at 5:08 pm

      I'll add that as a note.

      Reply
  114. Melissa Smith

    March 08, 2018 at 7:44 am

    5 stars
    Made yesterday and turned into muffins. They are hands down, the yummiest recipe I have made low carb.

    Reply
    • Kelli

      June 04, 2018 at 8:15 am

      How long did you bake the muffins? How many did you get out of one recipe?

      Reply
      • Laura

        August 12, 2018 at 1:56 pm

        4 stars
        I got 12 muffins at about 25 minutes

  115. Jen

    February 13, 2018 at 7:58 pm

    I am getting 15g of carbs from this recipe when I input it into My Fitness Pal. Can you break down how you got 4.9g total for this please? I just ate a slice (delicious) before checking the carbs and now I'm freaking out.

    Reply
    • Lisa

      February 14, 2018 at 6:06 am

      It's the erythritol. Choose an ingredient like Swerve net carbs in the MFP calculator. Otherwise, the erythritol will be included even though it has no impact.

      Reply
    • Mattie

      July 16, 2018 at 2:51 pm

      Use carb manager, my fitness pal doesn’t calculate correctly!

      Reply
  116. Taylor

    January 23, 2018 at 8:46 pm

    4 stars
    In the nutrition facts it stats a serving is 1 gram, is that correct?

    Reply
    • Lisa

      January 24, 2018 at 4:29 pm

      It should be 1 slice. Fixed.

      Reply
      • Brittany Marro

        June 07, 2018 at 2:45 am

        5 stars
        Sorry, I’m counting carbs. How is 1 slice measured out? Real yummy recipe!

      • Lisa

        June 07, 2018 at 5:57 am

        I cut the bread into 12 equal slices.

    • betty page

      March 09, 2018 at 7:03 am

      It says one slice, not one gram

      Reply
  117. Cid

    November 26, 2017 at 11:25 pm

    5 stars
    OMG, I just made this recipe and it is FABULOUS!!!! My oldest son ate 1/3 of the loaf before I even got to taste it. I wanted it as a savory bread to go with chicken salad, so I substituted spaghetti squash for the zucchini, and then left out the spices and sweetener. I sprinkled sunflower seeds on top. Wow!!! The best low carb bread ever!!!

    Reply
    • Lisa

      November 27, 2017 at 8:30 am

      Wow! I had no idea spaghetti squash could be used. I'll have to give that a try!

      Reply
  118. Savi

    November 15, 2017 at 11:21 pm

    Hi, I have made this recipe a couple of times now. The outer crust of the loaf appears to have a dark, shiny plastic like appearance. Do you know perhaps what this could be from?
    I have reduced the salt and cinnamon each time I tried the recipe

    Reply
    • Lisa

      November 16, 2017 at 5:30 am

      Sounds odd. The only thing I can think of its the oil.

      Reply
  119. Paula

    November 04, 2017 at 8:53 pm

    5 stars
    These were great! I made muffins and it made 12 good size ones. I did not have baking soda so used 2 tsp baking powder and they were nice and fluffy. I added some unsweetened coconut and put a ball of cream cheese in the middle. I also tripled the cinnamon and use 1/2 cup of stevia. Nice treat. These will be great late afternoon a few hours before I head to gym for hardcore workout so I am not going on an empty tank. Thank you for the recipe!!!!!!!

    Reply
    • Lisa

      November 05, 2017 at 1:25 am

      You're welcome. Thanks for sharing how you prepared them.

      Reply
    • Maya

      March 03, 2018 at 4:01 pm

      5 stars
      So you changed it into a totally different recipie ?‍♀️?

      Reply
  120. Jennifer

    October 05, 2017 at 8:40 pm

    5 stars
    Just made this today. I cut the recipe in half and made 8 muffins. Soooo good!!!!!!!! I've already eaten 3. Oops!

    Reply
    • Lisa

      October 06, 2017 at 4:30 am

      May have to hide them!

      Reply
  121. Carol

    August 31, 2017 at 10:06 pm

    5 stars
    Better than the regular zucchini bread I used to eat! I did add blueberries to the recipe and a little of the zucchini juice. It turned out so yummy and moist! Thank you for such a great recipe!

    Reply
    • Lisa

      September 01, 2017 at 6:01 am

      My pleasure. So glad this one worked out for you!

      Reply
  122. Ginny S

    August 26, 2017 at 8:46 pm

    I made this today for myself and my husband who have not had bread for almost 2 weeks. I was in heaven. I made the bread exactly as written. I had to leave it in the oven for 65 minutes. When I tried to take it out of the oven at 55 minutes it was quite jiggly in the center. Another 10 minutes in and it is just perfect! I had my fingers crossed because I made some biscuits with coconut flour recently that were a disaster. Thanks so much for this recipe, I will be making this often!

    Reply
    • Lisa

      August 27, 2017 at 4:52 am

      Hope it worked out! Quick bread cooking time can vary a bit depending on oven and other conditions so I always just cook until it seems to be set.

      Reply
  123. Elina

    August 26, 2017 at 3:52 pm

    I did serve this and the one complaint was that it was not sweet enough, the other that there was a slight taste of baking soda.

    Any suggestions on how to improve?

    Reply
    • Lisa

      August 26, 2017 at 5:54 pm

      You could try replacing the baking soda with another leavening agent. A bit of psyllium could help. And, you can always add more sweetener.

      Reply
    • Sandhya Jain

      August 28, 2017 at 7:35 am

      Just dumped a whole batch in the trash...they were wreaking of baking soda.

      Reply
  124. Eryn

    August 22, 2017 at 10:37 pm

    Hmmm. What's the reason for so much baking soda? It's all I can taste. It seemed like a lot going in but I double checked. 🙁

    Reply
    • Lisa

      August 23, 2017 at 6:08 am

      It's just to help the bread rise better. You can cut it back and likely still get good results.

      Reply
      • Ariel H

        November 18, 2017 at 11:47 am

        5 stars
        I used half the amount of baking powder and it turned out great! I also used chia seeds as a substitute for xanthum gum. It's moist and tasty and actually hold together well. Thank you for this recipe.

      • Lisa

        November 18, 2017 at 3:10 pm

        Great idea using chia! And, good to know only half the baking powder works.

  125. Elina

    August 22, 2017 at 12:36 am

    This was good. Made two different recipes, first one was a disaster, this one worked well. I have to find a sweetener that tastes better than Stevia in the Raw. I mixed it with a bit of Lakanto monk fruit but still the sweetness was not satisfying. This recipe had excellent texture compared to the other recipe (not yours)which simply crumbled into a mess. Thank you for posting this. I could serve this to my guests without embarrassment.
    embarrassment.

    Reply
    • Lisa

      August 22, 2017 at 8:13 am

      So glad it worked out for you. I like using a stevia erythritol blend like Pyure with a bit of concentrated monk fruit.

      Reply
  126. Christine Aiello

    August 15, 2017 at 1:18 am

    Can you use yellow summer squash instead of zucchini?

    Reply
    • Lisa

      August 15, 2017 at 6:09 am

      I've made a yellow squash bread and it's very similar so it's worth a try with this recipe.

      Reply
  127. Morgan Myers

    August 04, 2017 at 9:03 am

    I have a lot of zucchini to use up and was looking for recipes to make (freezing plain zoodles hasn't worked out that well for me ) Do you think this would freeze well?

    Reply
    • Lisa

      August 04, 2017 at 4:20 pm

      This does freeze well. It's just me eating it so I freeze all the leftover.

      Reply
    • Laura Pierson

      August 19, 2017 at 11:12 pm

      5 stars
      I actually double this recipe and bake it in a 9x13 pan. After it cools I cut it into 24 pieces, wrap 4pcs in plastic, and then put the package into a gallon freezer bag. Continue wrapping the rest of the pieces and I leave 4 out for the family, and freeze the gallon bag full of zuchinni bread. It will stay fresh for about 3-4 months without a problem. ?

      Reply
      • Lisa

        August 20, 2017 at 4:41 am

        Thanks for the tips! It's great to have pre-made snacks in the freezer.

  128. Sylvia

    August 03, 2017 at 9:08 pm

    5 stars
    Oh my gosh....asolutely delicious. I let it cool a bit and then could not stand it any longer I had to have some. I used Swerve one other time for something else, and I did not like the after taste....so I used stevia. Going to try your gluten free bread recipe next.

    Reply
    • Lisa

      August 04, 2017 at 5:59 am

      I've been making the bread with a mix of stevia and monk fruit. It's the erythritol in Swerve that gives that taste.

      Reply
  129. Betty

    July 22, 2017 at 3:51 pm

    Is the butter suppose to be melted butter?

    Reply
    • Lisa

      July 22, 2017 at 4:36 pm

      It should be soft, but can be added melted.

      Reply
  130. Chris

    June 28, 2017 at 12:57 am

    5 stars
    Love your blog! Have 10mins left on the bread and the house smells amazing~! You also convinced me to sign up for keto krates.

    Reply
    • Lisa

      June 28, 2017 at 5:44 am

      Thanks so much Chris!

      Reply
  131. Donna

    June 19, 2017 at 1:49 am

    I'm thinking of adding protein powder (either unflavored or vanilla) to increase the protein content. Do you have any idea how well (or not well) that might work? Also, what about adding MCT Oil Powder to increase the fat content? I've never baked with MCT Oil Powder before, so I'm not sure how that affects a recipe.

    Reply
    • Lisa

      June 19, 2017 at 5:53 am

      You can replace some of the almond or coconut flour with protein powder. And some or all of the coconut oil (which contains MCT oil) can be replaced with MCT oil.

      Reply
  132. Donna

    June 09, 2017 at 2:15 am

    Would it work to add a scoop of protein powder to this recipe?

    Reply
    • Lisa

      June 09, 2017 at 6:21 am

      I don't think it would hurt. May just change the texture somewhat. I find adding protein powder is like adding more flour. So, you may want to reduce the almond and or coconut flour by the volume of the scoop (usually about 1/3 cup).

      Reply
  133. Lori

    May 26, 2017 at 3:23 pm

    5 stars
    I've made this multiple times and love it! Just made it again today into muffins because we are going camping for the weekend - baked for about 30 minutes - they turned out awesome - thanks for posting!

    Reply
    • Lisa

      May 27, 2017 at 9:22 am

      I've never made muffins with the batter, but I'm going to try that next time. Have a great camping trip!

      Reply
  134. Sandra

    May 22, 2017 at 12:15 am

    5 stars
    Great recipe! It taste so good!

    Reply
    • Lisa

      May 22, 2017 at 6:18 am

      Thanks Sandra. Glad it worked out for you. 🙂

      Reply
  135. Theresa

    May 05, 2017 at 12:02 pm

    5 stars
    This recipe is wonderful. But every time I make it, baking time is quite a bit longer. Is there a typing error in temp or bake time, or xanthan gum quantity? It consistently takes at least 15 minutes past the bake time. I cover it will foil I'm worried it will burn. Five stars for taste and low carbs!

    Reply
    • Lisa

      May 05, 2017 at 3:25 pm

      It could just be because ovens can vary. I use a convection oven and adjust to normal ovens so it may not have translated perfectly.

      Reply
  136. Michelle

    March 14, 2017 at 8:43 pm

    5 stars
    I agree: the best zucchini bread recipe yet. Delicious.

    Reply
    • Lisa

      March 15, 2017 at 6:15 am

      Thanks Michelle! You just reminded me that I need to get these photos updated.

      Reply
  137. Norma Norwell

    August 03, 2016 at 6:19 pm

    Hi, I'm not much of a baker but trying as I am counting carbs. What can I substitute for the Xanthan gum with.

    Reply
    • Lisa

      August 04, 2016 at 6:25 am

      You can just leave it out. It's not an essential ingredient, but often used in gluten-free recipes to help bind and provide better texture.

      Reply
  138. Jo Wixon

    July 28, 2016 at 6:25 pm

    This is the first time I made a low carb zucchini bread. I was very surprised it tasted very close to a regular flour bread. It was sooo good. Only problem I had is that at 50 minutes it was cooked but turned out very dark on outside. And I wasn't sure if I was suppose to squeeze out the water from the zucchini because there was areas of clumps of zucchini and it felt rare. But next time I will squeeze it out. Great recipe

    Reply
    • Lisa

      July 29, 2016 at 7:21 am

      I typically don't squeeze the water out, but a little squeeze might help it cook better.

      Reply
      • Rachel

        December 28, 2016 at 2:51 pm

        So might mixing better, so there are no clumps.

  139. Jenni

    September 01, 2015 at 12:25 am

    My son is a diabetic and I am always looking for good recipes with out so much Splenda or artificial sweetener ... Loved this!!! Thank you for sharing! I used all stevia first but it had a slight bitter aftertaste a but nothing that was too noticeable ... Tried Splenda and stevia blend and it was outstanding!!! Thanks again from our family!!!

    Reply
    • Lisa

      September 01, 2015 at 6:13 am

      Thanks for the comment Jenni! Happy to hear that your family enjoyed the bread.

      Reply
    • Edie

      July 29, 2017 at 4:44 am

      Try Swerve next time. We use that a lot!

      Reply
  140. Barb Rowe

    July 15, 2015 at 7:27 pm

    Best zucchini bread I ever made!! I used 1 1/4 cups xylitol as the sweetener... Thanks!

    Reply
    • Lisa

      July 16, 2015 at 5:40 am

      My pleasure!

      Reply
      • Constance

        March 24, 2018 at 5:36 pm

        Can i use liquid Stevia instead and if so how much

      • Lisa

        March 24, 2018 at 6:06 pm

        You'll need about one and a half to 2 teaspoons adjusting to taste.

  141. Stephanie

    December 16, 2014 at 7:11 pm

    This came out fabulously - thank you so much for posting!

    Reply
    • Lisa

      December 16, 2014 at 7:27 pm

      You're welcome Stephanie!

      Reply
  142. Pilar. Cook and Spoon

    August 20, 2012 at 6:39 pm

    Never thought of making bread with zucchini but it looks really yummy!

    Reply
  143. Debby Pucci

    August 17, 2012 at 7:35 pm

    Thank you. It looks yummy.

    Reply
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