Healthy breakfast for those who are losing weight - keto zucchini bread recipe. No flour, no sugar!

Healthy breakfast for those who are losing weight - keto zucchini bread recipe. No flour, no sugar!

Hello, friends! Today we are sharing an incredibly tasty and healthy keto bread recipe that is easy to make at home. This bread is perfect for those who care about their health, control their blood sugar levels or follow a low-carb diet.

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❗️❗️❗️Total calories: 1,430 kcal
For 20 servings: 75 kcal/serving

🩺 Health problems for which this bread is useful:
❗️Be sure to consult a doctor before use!

Insulin resistance and type 2 diabetes 🩸
Due to the low carbohydrate content and the absence of wheat flour, the bread does not cause sharp jumps in blood sugar.

Excess weight and metabolic syndrome ⚖️
High fiber and healthy fat content helps to maintain satiety for a long time and reduces hunger.

Gastrointestinal problems and inflammation 🦠
Vegetables in the composition - zucchini and cauliflower - have a mild anti-inflammatory effect and support the intestinal microflora.

🌿 Benefits of products:
Zucchini: A low-calorie vegetable, rich in fiber, potassium and vitamin C. Improves digestion and promotes detoxification.

Cauliflower: A source of vitamins C, K and folate. Contains antioxidants that strengthen the immune system and protect against inflammation.

Almond flour: Provides vitamin E and magnesium. Supports heart health and normal blood sugar levels.

Eggs: Rich in protein, choline, and B vitamins. Supports brain function and eye health.

Parmesan: A source of calcium and protein. Strengthens bones and promotes normal muscle function.

Butter (in moderation): Contains fat-soluble vitamins A, D, E, and K. Improves the absorption of nutrients.

💬 Try making this bread and write in the comments how you like the taste!
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Recipe 1 and ingredients:
4 eggs.
zucchini.
a little salt.
1 cup (100 g) almond flour.
1 teaspoon baking powder.
dried garlic.
oregano.
½ cup (50 g) grated Parmesan.
mix well.
be sure to squeeze out the juice.
zucchini yielded about ¾–1¼ cups (100-150 g).
3½ tablespoons (50 g) melted butter.
mix dry ingredients.
mix well.
drizzle with vegetable oil.
Bake for 45-50 minutes at 350°F (180°C).
Bake at 175°C (350°F) for about 12-15 minutes, until crackers are golden.
cauliflower.
cover with water.
add a little salt and cook for 10 minutes.
⅓ cup (40 g) grated Parmesan.
2 tablespoons almond flour.
garlic.
black pepper.
mix well.
2 eggs.
a little salt.
drizzle with vegetable oil.
bake for 10 minutes at 350°F (180°C).

🧊 How to store keto zucchini bread:
In the refrigerator: up to 5 days in an airtight container. It is better to wrap in paper or cloth to avoid excess moisture.

In the freezer: up to 2 months. Cut into portions and freeze in bags - this will be convenient to take out and reheat as needed.

📝 Tip: before serving, gently warm in the oven or in a dry frying pan - the taste and texture will be even better! 😋

Storage correctly - and your healthy bread will stay fresh and tasty longer!

Recipe 2:
60 g almond flour.
15 g psyllium.
1/2 teaspoon baking powder.
dried garlic.
40 g hazelnuts.
fry in a frying pan.
grind in a blender.
1/2 teaspoon xanthate gum.
3 egg whites.
a little salt.
beat the whites until stiff peaks form.
1 egg.
now you need to mix all the ingredients.
2 teaspoons apple cider vinegar.
the dough needs to stand for 5 minutes.
grease your hands with vegetable oil.
shape a bar.
make cuts.
a little sesame.
bake for 30-40 minutes at 180 °C.

Tea:
blueberries.
kiwi.
a little apple.
black tea