Keto Recipes - Created Date : 24.12.2019

Fold in the dry ingredients with the wet. Fold the zucchini and lemon ...

Fold in the dry ingredients with the wet. Fold the zucchini and lemon ...

Fold in the dry ingredients with the wet. Fold the zucchini and lemon zest into the batter.


Transfer to the loaf pan and bake for about 50 minutes. If it's browning too much toward the end of bake time, cover with foil. A toothpick inserted in the middle will come out clean when cooked. Place on a wire rack to cool.

I’ve got a wonderful keto lemon zucchini bread you’re gonna wanna try ASAP! In this recipe, we’re swapping out the flour for grain-free almond flour, and sugar for a keto-friendly sweetener like Swerve granular and Swerve confectioners. They are the closest thing to real sugar I have tasted and work great in this recipe to give you a flavorful keto bread!

Lemon zucchini perfection

Both the bright flavor of lemon and the added texture and moisture of zucchini are delicious and make a yummy combo! This is a delicious cake-like treat that the entire family will love and won’t even guess it’s keto-friendly unless you tell them (our lips are sealed)!

I love that the process was very simple, made by mixing up dry ingredients and wet ingredients separately and then combining them with the lemon zest and zucchini.

I first grated the zucchini and then pressed it against a strainer to get some of the water out.

Tip: Keto bread can sometimes stick badly in pans, so I first covered my loaf pan with parchment paper. It worked perfectly and I recommend it!

Fold in the dry ingredients with the wet. Fold the zucchini and lemon zest into the batter.


Transfer to the loaf pan and bake for about 50 minutes. If it's browning too much toward the end of bake time, cover with foil. A toothpick inserted in the middle will come out clean when cooked. Place on a wire rack to cool.

This Keto Zucchini Lemon Bread ROCKS, and the lemon glaze throws it over the top delicious! You won’t regret taking the time to bake this keto family-friendly treat. It’s a great way to use fresh zucchini, especially this time of year if you happen to have any in your garden! YUM!

Please note, sugar alcohols have been subtracted from the macros, resulting in the very low carb count.

I have a question…I tried this, but it still seems liquidy after 50 minutes. I pulled it out and the batter was moving around a lot. (I just started keto and this is my first foray into baking this kind of stuff.) What am I doing wrong? Should I cook it longer or will it set up as it cools? Smells delicious though!) Thank you for your recipe and advice:)

I’ve made zucchini bread a lot and I will take the shredded zucchini and roll it up in paper towels and squeeze the water out. I do this at least 3 times with new paper towels to make sure all the liquid is out.

My almond flour (kirklands) has 20g carbs in it, but 12 grams of dietary fiber per cup so that drops the net carbs. I also decreased the amount of swerve to 1/2 cup vs. 3/4. That stuff is a a little pricey ($7.87 up for small bag). But so you know when I went to Whole foods on Sunday had the confectioners on sale (I didn’t see that they had the granular) for $6. 49 and then if you are prime member you get an additional 10% off….. so under $6 for the bag…..might be worth purchasing in multiple.

I increased the temperature to 350 degrees and cooked 60 minutes, it was still raw at the lower temp and 50 minutes. Cover the top with foil to keep from getting overly brown. I also would reduce the swerve to 1/4 cup with the glaze otherwise too sweet. I would also use avocado or olive oil, as the coconut oil started to re solidify while mixing. Great dessert.

This is my favorite “go to” recipe for a sweet treat! I’ve added cinnamon and 1/4 cup poppy seeds…delicious! Is it possible for you to enter this recipe into My Fitness Pal so that we can select it and log it in? Thanks again!!

Excellent! Very refreshing! The grated zucchini makes it feel like coconut when you are eating it. Lovely, little more dense. I made it in10¨ round pan and did not ice as thought it would too sweet for our taste. Only other change was that I added a bit more lemon juice.

Highly recommend!! ??

PS Pls see my comment above about squeezing all excess water after you let greated zucchini rest for a bit

I would encourage people to double check the nutritional information with the products you use. My bag of Honeyville almond flour has 24 total carbs per cup. There are 2 cups of almond flour in this recipe. Plus the carbs in zucchini and lemon juice add up. It still looks like a very good recipe and I plan on making it, but I know the carbs will unfortunately be higher than listed in the nutritional information with the recipe.

Don’t forget that you subtract the fiber. Like my almond flour there are 3g carbs, 2g are fiber so that means only 1g carbs for 2 tablespoons. (there are 16 Tablespoons in a cup) So that is only 8 carbs a cup meaning only 16 carbs for 2 cups. A lemon only has about 5 carbs and we are not eating the whole lemon and its peel. Same as the zucchini, 1 medium zucchini is only 6 carbs for the whole thing and 2 of those carbs are fiber, we are only using 1 cup of zucchini. Keeping in mind that the bread is being divided up into 18 servings. So, yeah!! The math is about right.

This is amazing! Definitely satisfied the craving. Used 1/2 stevia (I will be using 1/4 cup next time!) and baked in cake pan for 45 mins. I also shredded zucchini before hand then drained very well with some paper towel before folding in to batter, came out perfectly moist! Thank you so much for sharing

The number 3 directions for putting this bread together calls for putting together oil, “sugar”, Swerve granular, eggs, vanilla and lemon juice. Where in the actual recipe is the “sugar”?? How much was to be added. I am in the middle of making this and don’t know how to finish. With or without the sugar? Can you respond ASAP???

This was a flavorful treat! After 4 minutes in the oven I realized I forgot to add the coconut oil! I thought I can’t let these expensive ingredients go to waste so I pulled it out and poured it back in the bowl, mixed in the oil and put it back it to cook. It turned out perfect anyway! **My hip tip is to shred the zucchini right onto a kitchen towel and twist the towel over the sink to squeeze all the liquid out it.

Guys I don’t know what I did wrong my turned out dry I did use the MCT oil in place of coconut oil. Also I use the Walmart equate stevia sugar replacement also a 9-inch loaf pan mine’s dry and has a bitter after taste I am so disappointed I saw all the great responses that everyone else and put out

This was absolutely delicious!!! Thank you so much for sharing. I have tried so many Pinterest recipes that are major fails and so disappointing. This lemon zucchini bread will definitely be made over and over! It satisfies sweet cravings, It’s really refreshing with that lemony flavor, and it’s oh so easy. Kudos to you!!!

Could you show how you got your carb count for this recipe? I am no mathematician, but if there are 4 carbs per teaspoon of Swerve (as per the packaging) and you used 36 t (3/4 cup) that would be 144 carbs divided by 18 servings would give 8 carbs per serving just from the Swerve not counting the almond flour. I would love to know that I am doing this wrong and your carb count is accurate, but by the same token, I don’t want people who are seriously on keto to think that this recipe has so few carbs. All of that said, this is one of my favorite low carb foods!

Just made my 3rd loaf of this delicious lemon zucchini bread!! So easy and packed with flavor. I doubled the lemon juice to 4 tablespoons in the batter and added 1 teaspoon lemon extract to the batter. Yummy.

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