Keto-Friendly Savory Zucchini Bread Recipe

Ingredients:

• 2 tablespoons flax meal
• 1 tablespoon psyllium husks (See Cook’s Tip)
• 4 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 pound zucchini, shredded
• 2 cups almond flour
• 1/2 cup grated parmesan cheese, plus 2 tablespoons for garnish
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

Directions:

1. Preheat oven to 350°F. Butter a 9 x 5-inch loaf pan and line with parchment paper.
2. In a small bowl, whisk flax meal and psyllium husks into 1/2 cup cold water. Set aside 15 minutes until mixture becomes a thick gel.
3. Separate egg whites from yolks. In a large bowl, beat together egg yolks, flax gel, and melted butter. Mix in zucchini, almond flour, 1/2 cup parmesan cheese, baking powder, and salt.
4. In a separate, clean, dry bowl, whisk egg whites until stiff peaks form. Add egg whites to zucchini mixture in 3 parts, gently folding to incorporate each time.
5. Transfer mixture to prepared loaf pan. Sprinkle the top with parmesan cheese.
6. Bake 60 to 70 minutes, rotating pan once halfway through. Bread is done when a toothpick entered into the center comes out clean (200°F on a probe thermometer).
7. Cool completely before removing from pan and slicing. Store tightly wrapped in fridge up to 4 days.
8. Cook's Tip:
9. Psyllium husks are a great source of natural fiber. They can be found in the supplements section of your local grocery store. In this recipe, the thick gel made from the husks acts as a thickener, resulting in a more bread-like finished texture.