Ready for an easy, low carb yet tasty breakfast? Then check out this glorious slow cooker keto zucchini bread that will put a smile on your face early in the day!
This zucchini bread is low carb, sugar free, gluten free and simply delicious. Just add some butter and you're all set for a keto friendly breakfast.
Place the zucchini in a large sieve over a bowl or sink. Sprinkle with salt and let drain 1 hour, then squeeze out as much moisture as possible. Set aside.
Grease the insert of your slow cooker.
In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder, cinnamon, ginger, and nutmeg.
Stir in the zucchini, eggs, melted butter, water, and vanilla extract until well combined. Stir in the nuts if using.
Spread the batter in the prepared slow cooker. Cover and cook on low for 2 1/2 to 3 hours. Let cool in the slow cooker and then cut into slices and serve.
Ingredients
Directions
Place the zucchini in a large sieve over a bowl or sink. Sprinkle with salt and let drain 1 hour, then squeeze out as much moisture as possible. Set aside.
Grease the insert of your slow cooker.
In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder, cinnamon, ginger, and nutmeg.
Stir in the zucchini, eggs, melted butter, water, and vanilla extract until well combined. Stir in the nuts if using.
Spread the batter in the prepared slow cooker. Cover and cook on low for 2 1/2 to 3 hours. Let cool in the slow cooker and then cut into slices and serve.
