This keto bacon and zucchini bread is a savoury loaf packed with crispy diced bacon, sharp cheddar, and a little hidden grated zucchini. It bakes up tender and moist in under an hour, sturdy enough for breakfast slices or a side with soup. The cheddar topping melts into a bubbly golden crust that makes the whole loaf irresistible.
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 (4.1 oz) diced bacon
• ½ cup / 120g (4.2 oz) grated zucchini, moisture squeezed out
• ½ cup / 60g (2.12 oz) almond flour
• ¼ cup / 30g (1.06 oz) 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 (2.65 oz) unsalted butter, melted
• ½ cup / 50g (1.76 oz) 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.
Pro Tips
- Squeeze the grated zucchini hard in a cheesecloth or paper towels until almost no liquid runs out — this is the single most important step for avoiding a soggy loaf.
- Keep three-quarters of the cheddar folded into the batter and save the rest for the final 5 minutes of baking; the topping layer turns bubbly and golden without sinking into the crumb.
- Let the loaf cool in the pan for at least 30 minutes before turning it out. The crumb is still setting as it cools, and an early release can make it crack or crumble.
- For a different flavour, swap the cheddar for Gruyère or stir a teaspoon of dried rosemary or thyme into the dry mix — both keep the keto macros intact.
- Store leftover slices in an airtight container in the fridge for up to 4 days, or freeze them separated by parchment. Toast frozen slices straight from the freezer for a quick breakfast.
Frequently Asked Questions
Can I make this bacon zucchini bread ahead of time?
Yes — it actually slices better once fully cooled. Bake it the day before, store the whole loaf in the fridge, and rewarm slices in a toaster oven before serving.
Does this bread freeze well?
It does. Cool the loaf completely, wrap it whole or in individual slices, and freeze for up to 2 months. Thaw overnight in the fridge or toast slices directly from frozen.
How many carbs are in a serving?
Each of the 6 servings has 6.1 g of carbs and 3.3 g of fibre, which works out to 2.8 g net carbs — comfortably keto-friendly alongside 26.5 g of fat.
Can I leave the bacon out?
You can, but the bacon adds both fat and salt that balance the loaf. If you skip it, add an extra pinch of salt and a tablespoon of butter to the batter so the crumb stays moist.
Recipe card below.
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Keto Bacon & Zucchini Bread
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Grease a 9x5 inch (22. 5x12. 5 cm) loaf pan.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, salt, and black pepper.
- Add the melted butter and room temperature eggs to the dry .
- Whisk until the batter is smooth and well combined.
- Gently fold in the squeezed zucchini, diced bacon, and about three-quarters of the grated cheddar cheese until just mixed.
- 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.
- 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.
- 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!
- Slice into six servings and serve immediately.
- 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.
Nutrition
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