Craving a savory, satisfying bread that won’t derail your low-carb lifestyle? Look no further! This Keto Bacon & Zucchini Bread is an absolute game-changer. Imagine a tender, moist loaf packed with crispy bacon, sharp cheddar cheese, and hidden veggies from the zucchini. It’s the perfect grab-and-go breakfast, a fantastic side for soups and salads, or a delicious snack all on its own. Plus, it comes together in under an hour. Let’s get baking!
Ingredients
• ½ cup / 115g diced bacon
• ½ cup / 120g grated zucchini, moisture squeezed out
• ½ cup / 60g almond flour
• ¼ cup / 30g coconut flour
• 1 tsp baking powder
• ½ tsp xanthan gum
• ½ tsp salt
• ¼ tsp ground black pepper
• 3 large eggs, room temperature
• 5 ⅓ tbsp / 75g unsalted butter, melted
• ½ cup / 50g grated cheddar cheese, divided
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Grease a 9×5 inch (22.5×12.5 cm) loaf pan.
3. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, salt, and black pepper.
4. Add the melted butter and room temperature eggs to the dry . Whisk until the batter is smooth and well combined.
5. Gently fold in the squeezed zucchini, diced bacon, and about three-quarters of the grated cheddar cheese until just mixed.
6. Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Carefully remove the pan from the oven, sprinkle the remaining cheese over the top, and return to the oven to bake for another 5 minutes until the cheese is bubbly and melted.
8. Let the bread cool in the pan for at least 30 minutes before carefully removing it. This step is crucial for it to hold its shape!
9. Slice into six servings and serve immediately.
Nutritional Information
• (per serving)
• Calories: 297 kcal | Fat: 26.5g | Protein: 8.7g | Carbohydrates: 6.1g | Fiber: 3.3g | Net Carbs: 2.8g
Pro Tips
• Don’t skip squeezing the moisture from the grated zucchini. Use a cheesecloth or paper towels to wring out as much liquid as possible to prevent a soggy loaf.
• Using room temperature eggs helps the batter mix more evenly and results in a better, more uniform texture.
• Swap the cheddar for Gruyère or add a teaspoon of dried herbs like rosemary or thyme to the dry for a different flavor profile.
• Store leftover bread in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully; just slice it first for easy grab-and-go portions.
FAQ
Q: How do I prevent my keto zucchini bread from being soggy
A: The most important step is to squeeze as much moisture as possible from the grated zucchini before adding it to the batter. Use a cheesecloth, a clean kitchen towel, or sturdy paper towels to wring out the excess liquid. This ensures a tender, moist loaf instead of a dense, wet one.
Q: Can I use only almond flour or only coconut flour
A: We don’t recommend it. This recipe is balanced for the combination of almond and coconut flour. Coconut flour is highly absorbent and provides structure, while almond flour gives it a better texture and crumb. Substituting one for the other will drastically alter the final result.
Q: How should I store this bacon and zucchini bread
A: Store leftover bread in an airtight container in the refrigerator for up to 5 days. This bread also freezes very well. For best results, slice the loaf before freezing so you can easily thaw individual portions as needed.
Q: What can I serve with this savory keto bread
A: This versatile bread is delicious on its own as a snack or for breakfast. It also pairs perfectly as a side with a hearty soup, a fresh salad, or a bowl of chili. You can even toast a slice and top it with a fried egg.
