I normally don’t make many bread like desserts, but today was an exception. I happened to have a couple zucchini’s on hand, and I wanted to bake something for a dessert. Then it hit me – I haven’t made a zucchini bread in a long time! So here is a recipe for keto zucchini bread with walnuts.

Zucchini bread, to me, is more of a seasonal treat. My mom tends to make them more around the holidays. She prefers to make more of a sugary chocolate chip version than this one. But luckily, zucchini bread is just as easy to make keto and sugar-free. Just replace the sugar with erythritol and the flour with almond flour, and you have a keto friendly recipe.

For the crust, I decided I wanted to use up some of my walnuts. It adds a nice crunch to the bread, which is what I like. The balance of sweet and crunchy works well for me. If you want more a sweet and salty flavor, just toss some salt on the crust layer as well.

As for freezing, this bread does freeze well. Instead of slicing each piece up and freezing, I like to actually freeze the entire loaf. That’s only because each loaf tends to disappear quickly when family is around.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-zucchini-bread-with-walnuts/


3 large eggs
½ cup olive oil
1 teaspoon vanilla extract
2 ½ cups almond flour
1 ½ cups erythritol
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 cup grated zucchini
½ cup chopped walnuts

Nutrition Summary: This makes a total of 16 servings of Keto Zucchini Bread with Walnut Crust. Each slice comes out to be 200.13 Calories, 18.83g Fats, 2.6g Net Carbs, and 5.59g Protein.


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