Low-Carb Zucchini Bread (1.4g net carbs per serving)

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