Go Back
–+ servings

Keto Zucchini Dark Bread in Crock Pot

Print Recipe
Total Time 20 minutes
Servings 12
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!

Nutrition

Calories: 416kcalCarbohydrates: 3.5gProtein: 35gFat: 29g
Tried this recipe?Let us know how it was!