This one is a shout out to my friend Alexa! She gave me the regular recipe that I adapted to make into a low-carb version. She also gave me the trick that made them extra moist and delicious: after grating the zucchini, make sure you keep the juices and add them to the mix.
This recipe was enough for one loaf pan, 16 mini-muffins, and 12 regular muffins Ingredients: 1.25 cup almond flour 1.25 cup coconut flour 1/2 cup flaxseed meal 1 tsp salt 3 tsp cinnamon 1 tsp baking soda 2 tsp baking powder 1 cup oil (I used coconut) 3 tsp vanilla extract 3 eggs 2.25 cups erythritol (or 1.75 cups erythritol and 1/2 cup Stevia) 2 cups grated zucchini 3/4 cup pecans (you can also use walnuts, but pecans are lower in carbs than most nuts!) 1/4 cup water Directions: Mix together almond flour, coconut flour, flaxseed meal, salt, cinnamon, baking soda, and baking powder. Beat together eggs, oil, and the erythritol/stevia. Add to the flour mixture. Add the pecans, zucchini, and 1/4 cup of water to the rest of the ingredients. Bake at 325 F for 40-60 mn in the loaf pan; 20-30 mn for mini-muffins, and 25-35 mn for regular muffins. Serving size is 3 mini-muffins, one regular muffin, or 1/16th of loaf: 112 calories 10.6g fat 3.2g carbs 1.8g fiber 1.4g net carbs 2g protein
2 Comments
hilary
9/2/2016 11:00:52 am
this zuchini bread is amazing! i loved it, my two year old loved it, low sugar, low carb. yum!
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Sevan Dekmezian
9/3/2016 02:27:16 am
I'm so glad that you enjoyed the recipe!!
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