Ketogenic Gingerbread Loaf | with Grass-fed Gelatin
Cozy up with the family and share a gluten-free, sugar-free keto gingerbread loaf flavored with warming spices and maple flavored sweetness. It's a great baked treat for any winter day!
Servings: 8 slices
Calories: 254kcal
Ingredients
- 1 large egg
- ¾ cup shredded zucchini
- ¼ cup butter
- ¼ cup Sugar-free maple syrup
- 1.5 cups almond flour
- 2 tablespoons Keto sugar substitute
- 1 tablespoon ground cinnamon
- 1 tablespoon ginger powder
- 1 tablespoon grass-fed beef gelatin
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup macadamia nuts
Instructions
- Preheat oven to 350 °F.
- Whisk the egg in a medium bowl, add zucchini, butter and maple. Set aside.
- In a second bowl, combine all dry ingredients. Reserve the nuts.
- Blend the wet bowl with the dry bowl in a food processor. Add the nuts and continue blending until smooth. If you don't have a food processor, try a blender. When the nuts are well blended, the bread gets a very creamy texture. If you like chunks or want a crunchy texture, you can finely chop the nuts with a knife and add them to the batter in pieces.
- Pour batter into a greased loaf pan or 8 by 8-inch baking dish. Bake for about 30 minutes, until top is golden brown and firm to touch.
- Let cool completely before removing from the pan. This bread is best after it has sat in the fridge for a bit, for at least 2 hours or overnight.
Nutrition
Calories: 254kcal | Carbohydrates: 12g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Sodium: 221mg | Fiber: 4g | Net Carbohydrates: 8g
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