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- 1 cup almond flour (available here)
- 1/2 tsp. teaspoon xanthan gum (available here)
- 3 tbsp. tablespoon of pure cocoa powder (available here)
- 1 C. tablespoon of baking powder
- 1 C. tablespoon of cinnamon
- ½ tsp. teaspoon of salt
- 1 medium ripe avocado
- 2-3 tbsp. tablespoon of erythritol (available here)
- 2 large eggs
- 1 C. tablespoon of vanilla extract
- 1 ¼ cup grated zucchini
- A few pecans to decorate
- Adding sugar-free dark chocolate chips if desired (available here)
Preparation :
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Preheat oven to 350°F.
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You can use a loaf pan or small portion molds (around 40 portions)
- Puree the avocado in a blender with the eggs, vanilla extract and erythritol.
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In a bowl, mix the flour, cocoa powder, baking powder, cinnamon and salt.
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Add the avocado and grated zucchini mixture to the dry ingredient mixture.
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Pour the mixture into the bread pan, muffin pan or small portion molds that you have previously greased and lined with parchment paper.
- Add the pecans and sugar-free dark chocolate chips to decorate.
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Cook at 350°F depending on the molds chosen, the duration varies:
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Bread pan for about 1 hour.
- Muffin pan about 35-45 minutes.
- Small portioned mussels 20 to 25 minutes.
A toothpick should come out clean. Allow to cool slightly before unmolding.
[Approximately 5g net carbs per serving]
Credit: Keys Nutrition
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