Equipment
Ingredients
- 3/4 cup zucchini shredded and loosely packed
- 6 large eggs (4 of them separated)
- 1/2 cup coconut milk (or 2 more eggs)
- 1/2 cup coconut oil melted (or butter) plus extra for greasing pan
- 1/2 cup powdered natural sweetener (erythritol) plus 1 tsp stevia glycerite
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Redmond Real salt
- 3/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 cup pecans chopped (or walnuts) OPTIONAL
Instructions
- Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan with coconut oil or butter.
- Separate 4 eggs into two bowls. Whip the egg whites until very fluffy. In the other bowl, blend together the 4 egg yolks, zucchini, oil, coconut milk, sweetener, vanilla, cinnamon, and salt. Then add the other 2 eggs (or 4 if not using coconut milk), one at a time, beating well after each addition.
- Combine coconut flour and baking powder and sift into batter. Blend until there are no lumps. Fold in nuts. Gently fold in the egg whites to the batter.
- Pour into a greased pan. Top with unsweetened coconut flakes and bake for 60 minutes or until an inserted toothpick comes out clean. Cool and enjoy!
Nutrition
Calories: 197 | Fat: 18g | Protein: 4g | Carbohydrates: 6g | Fiber: 3g | P:E Ratio: 0.2