The Best Keto Lemon Zucchini Bread

The Best Keto Lemon Zucchini Bread

I’ve got a perfect keto lemon zucchini bread recipe you’re going to want to try ASAP! In this recipe, we’re swapping out the flour for grain-free almond flour, and sugar for keto-friendly sweeteners including 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 tasty keto bread!

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

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

The Best Keto Lemon Zucchini Bread


For the Loaf:

For the Glaze:

  • 1/3 cup Swerve confectioners
  • 4 tablespoons lemon juice


First, preheat the oven to 325 degrees. Line a loaf pan with parchment paper.

Keto Lemon Zucchini Bread

Then mix the almond flour, salt, baking powder, and xanthan gum. Set aside.

In a single mixing bowl, whisk together oil, Swerve granular, eggs, vanilla, and lemon juice.

Keto Lemon

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

Then Transfer to the loaf pan and bake for 55-60 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. Put on a wire rack to cool.

Whisk together Swerve confectioners and lemon juice. After the loaf has cooled slightly, drizzle the loaf with glaze. Enjoy!


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


Yield: 12 slices, Serving Size: 1/2 inch slice

Amount Per Serving: 213 Calories | 19.6g Fat | 21.3g Total Carbs | 2.2g Fiber | 16.0g Sugar Alcohol | 5.7g Protein | 3.1g Net Carbs

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