The Best Keto Lemon Zucchini Bread

The Best Keto Lemon Zucchini Bread

Trust me, you are going to want and try this recipe ASAP!

Original Recipe From:


For the loaf:

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 3/4 cup Swerve granular
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup zucchini, shredded and drained (before measuring)

For the Glaze:

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


  • Calories 143C
  • Fat 10g
  • Carbs 5g
  • Protein 9g

Prep: 5 m


Ready in: 5m


  1. Preheat oven to 325 degrees. Line a loaf pan with parchment paper.
  2. Mix the almond flour, salt, baking powder, and xanthan gum. Set aside.
  3. In a separate mixing bowl, whisk together oil, Swerve granular, eggs, vanilla, and lemon juice.
  4. Fold in the dry ingredients with the wet. Fold the drained zucchini and lemon zest into the batter.
  5. 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. (I’d recommend covering at about 45 minutes). A toothpick inserted in the middle will come out clean when cooked. Place on a wire rack to cool.
  6. Whisk together Swerve confectioners and lemon juice. After the loaf has cooled slightly, drizzle loaf with glaze. Enjoy!