Zucchini Bread: Keto Style

So, my son and I are trying this Keto Diet thing. I've been searching the internet for recipes and putting my own twist to them. Below is the recipe for our zucchini bread. It's made with almond flour instead of all purpose flour. There is certainly a difference in taste, but I think we just need to get used to the new taste that many of the Keto recipes offer. Give it a try and let us know what you think. The hardest part of transitioning to the Keto lifestyle is getting used to foods made with almond flour and sweeteners. We would love to hear your thoughts and experiences with making Keto recipes.

Combine the following wet ingredients in a bowl:
3 large eggs, 1/2 cup olive oil, 1 tsp. vanilla extract.

Combine the following dry ingredients into a separate bowl:
2 1/2 cups of almond flour, 1 1/2 cups of Stevia Sugar, 1/2 tsp. salt, 1 1/2 tsp. baking powder, 1 tsp. nutmeg, ground cinnamon and ginger.

You will need to measure 1 cup (or more) of grated zucchini. After grating the zucchini, place it in some paper towels and squeeze the excess water. Then add the zucchini to your bowl of wet ingredients.

Time to combine your wet and dry ingredients! We used our Kitchen-Aid. Start with your wet ingredients...and add your dry a little at a time until everything is mixed in.

We used a 9x5 loaf pan...and baked for 50-60 minutes at 350 degrees. Good Luck!