Keto Cream Cheese Zucchini Bread With Walnuts and Rosemary

An unconventional Keto bread recipe but perfect for those wanting to experiment with new and interesting flavors. Keto bread can be bland at times with the limited Keto-friendly flours available and so get quite repetitive, however, following a Keto diet shouldn’t mean boring or too limiting. This Keto zucchini bread is bursting with flavors from the lemon zest, rosemary and nutmeg, and the walnuts bring texture and crunch. Both the grated zucchini and cream cheese give this bread moisture which results in a soft crumb. Hemp protein powder is used in this recipe but you can use any neutral tasting protein powder. If you don’t have either, just use more almond flour. Freshly sliced or toasted, this Keto cream cheese zucchini bread with walnuts and rosemary is a great low-carb lunch at 3g net carbs per slice.

What can I serve with this Keto zucchini bread?

A slice of this savory bread is delicious on its own or simply served with butter, more cream cheese or Mozzarella or goats cheese are also tasty pairings.

Are there any ingredient substitutions?

Walnuts can be swapped out for sunflower and pumpkin seeds or omitted entirely for a smoother crumb.

How to store this Keto zucchini bread?

The bread must be completely cooled before placing into an airtight container to avoid excess moisture and the bread becoming stodgy. Store in the fridge and consume it within 5 days. It can be enjoyed straight from the fridge or if you want to eat it warm, slice and pop in the toaster for best results.

Net Carbs

2.9 g
Fiber

3.5 g
Total Carbs

6.5 g
Protein

9.6 g
Fats

23.7 g

263 cals

Quantity

Serving Size

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Zucchini, raw

2 cup, sliced
Almond flour

1.5 cup
Ground Flax Seed / Linseed

0.5 cup
Hemp Protein Powder (50% Protein)

0.33 cup
Baking powder

0.5 tsp
Baking soda

0.75 tsp
Salt, sea salt

0.5 tsp
Nutmeg Ground

0.25 tsp
Raw egg

2 large
Cream cheese spread

6 oz
Lemon Peel Or Zest Raw

1 tbsp
Walnuts Raw

0.75 cup, chopped
Olive oil

4 tbsp
Rosemary Fresh Or Raw Herb

4 tsp

Step 1

Preheat the oven to 350F/180C. Line a 22 x 12cm loaf tin or lightly grease with oil or butter. Remove the ends of the zucchini and grate the zucchini with the coarse side of a cheese grater. Place the grated zucchini on a tray lined with kitchen paper and cover it with another piece of kitchen paper. Use both palms to press down and try to remove as much liquid from the zucchini as possible. Set aside.
Step 2

Roughly chop the walnuts and set them aside. In a large bowl, add the almond flour, hemp protein powder, ground linseed, baking powder, bicarbonate of soda, ground nutmeg and sea salt. Use a whisk to combine. Ensure no clumps remain.
Step 3

Grate the zest of the lemon using the fine side of a cheese grater. Finely chop the leaves from 2 sprigs of rosemary (about 2-3 teaspoons). Add the cream cheese, eggs, lemon zest, rosemary, 3 tablespoons olive oil and apple cider vinegar to a large bowl of a stand mixer with the whisk attachment. You can also whisk by hand. Gradually add the dry ingredients to the egg mixture until it all comes together and a thick batter forms.
Step 4

Fold through the chopped walnuts and spoon the mixture into the prepared loaf tin. Place the remaining 2 rosemary sprigs on top for extra presentation marks (optional). Drizzle the remaining 1 tablespoon of olive oil over the top.
Step 5

Bake in the middle of the oven for 45-55 minutes. Poke a skewer into the middle of the bread, if it’s ready, the skewer should come out clean. If it is not ready, return it to the oven for a further 5-10 minutes and check again. Leave to cool in the tin for 10 minutes, then carefully turn it out onto a wire rack. Serve warm or cooled.