Name: Keto Zucchini Dark Bread in Crock Pot
Total time: 20 min
Ingredients: 1 free-range egg; 1/4 cup olive oil; 1 tsp organic vanilla extract; 1 cup stevia sweetener (granulated); 1/3 cup almond butter; 1 1/2 cups almond flour; 3/4 tsp baking powder; 1/2 tsp baking soda; 1/4 cup cocoa powder; Pinch of salt; 1 cup zucchini (shredded)

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Keto Zucchini Dark Bread in Crock Pot

Print Recipe

Total Time 20

Servings

Calories 416 kcal

Ingredients

1 free-range egg
1/4 cup olive oil
1 tsp organic vanilla extract
1 cup stevia sweetener granulated
1/3 cup almond butter
1 1/2 cups almond flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 cup cocoa powder
Pinch of salt
1 cup zucchini shredded

Instructions

Line the bottom of your Slow Cooker with greased parchment paper.
Whisk the egg, oil, vanilla, and Stevia in a bowl.
Add the almond butter and stir well.
Add the almond flour, baking powder, and baking soda, salt, and cocoa powder; stir until combined well.
Add shredded zucchini and stir again.
With your hands knead the batter until rough combined.
Pour the almond-zucchini mixture into Slow Cooker.
Close the lid and cook on HIGH for about 2-3 hours.
Let cool for 5 minutes, slice and serve warm.
Bon Appétit!