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
Preheat oven to 350 degrees 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.
Calories: 240kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 194mg | Potassium: 97mg | Fiber: 4g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg