Healthy Keto Zucchini Bread for Gut and Vascular Health – Gluten and Sugar Free Recipe🥒🍞💚

Healthy Keto Zucchini Bread for Gut and Vascular Health – Gluten and Sugar Free Recipe🥒🍞💚

Hello, dear friends! Today I'm sharing an amazing recipe for keto zucchini bread, which is not only delicious, but also a real health assistant! 🍃 This bread is suitable even for those who follow a low-carb diet, monitor their sugar levels, or fight inflammation. 🙌

📌 If you like such recipes, be sure to subscribe to the channel and share this video with your friends! This helps develop our healthy corner 💛

🧮 Recipe Calories:
🔢 Total Calories: 3070 kcal
🥄 For 20 servings: ~153 kcal per serving
🔢 Total Net Carbs for the Whole Bread: ~21 g
🥄 For 20 servings: ~1.05 g Net Carbs per serving

✅ Perfect for the Keto Diet!
Such a low net carb level makes this bread safe for people with diabetes, insulin resistance, and on a keto/low carb diet.

⚠️ Health Conditions This Bread Is Good For:
‼️ Always consult your doctor before using!

✔️ Insulin resistance and type 2 diabetes
The bread does not contain sugar or wheat flour — slow carbohydrates from almond flour and fiber from zucchini do not provoke blood sugar spikes.

✔️ Chronic inflammation and autoimmune diseases
Foods high in antioxidants (ginger, nuts, zucchini) help reduce inflammation.

✔️ Lipid metabolism disorders and high cholesterol
Avocado oil and walnuts contain healthy fats that support vascular health and reduce "bad" cholesterol.

✔️ Gastrointestinal problems
Fiber from zucchini and coconut helps gently cleanse the intestines and improve digestion.

✅ Benefits of the products used:
Almond flour 🟤
Rich in vitamin E and magnesium. Helps maintain heart health and reduce inflammation.

Zucchini 🥒
Contains fiber, potassium, and antioxidants. Maintains gastrointestinal health, normalizes blood pressure.

Eggs 🥚
A source of high-quality protein and choline — supports brain function and the liver.

Avocado oil 🥑
Contains healthy monounsaturated fats, vitamin E — supports healthy skin and blood vessels.

Coconut flakes 🥥
Rich in fiber and medium-chain fats (MCT), which provide energy and support metabolism.

Walnuts 🌰
A source of omega-3 fatty acids, which improve brain function and reduce inflammation.

💬 Write in the comments if you liked the recipe and what other keto dishes you would like to see!

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Recipe and ingredients:
2 cups (200g) almond flour.
2 tsp baking powder.
a little salt.
1/4 tsp ground ginger.
1/2 tsp nutmeg.
1/2 tsp sweetener.
1/2 cup (50g) coconut flakes.
grind in a coffee grinder.
3 eggs.
1/3 cup (80ml) avocado oil.
1/4 cup (60g) butter, melted.
1 tsp lemon zest.
mix all ingredients.
zucchini.
squeeze out the juice from the zucchini.
1.5 cups (190g) zucchini, grated and squeezed.
brush with vegetable oil.
30g walnuts.
Bake for 45-50 minutes at 350°F (180°C).

🧊 How to store the famous keto zucchini bread:
✅ In the refrigerator:
The bread can be stored in an airtight container for up to 5 days. It is better to wrap it in parchment or a paper towel - this will prevent excess moisture and spoilage.

✅ In the freezer:
Keto bread freezes well! Cut it into portions, wrap each in cling film or foil and put it in a ziplock bag.
❄️ Store for up to 2 months.
Before eating - just defrost at room temperature or warm slightly in the oven.

⚠️ Important! Due to wet ingredients (zucchini, butter), it is not recommended to store at room temperature - it can quickly spoil.

Recipe 2 and ingredients:
Almond flour - 2 cups (224 g).
Baking powder - 2 tsp (11 g).
3 tablespoons coconut flakes.
4 eggs, separate the whites from the yolks.
Vanilla extract - 1 teaspoon.
Erythritol or another keto sweetener.
I add an analogue of 10 teaspoons of sugar.
Butter - 50 g, melt.
Cottage cheese (4-5% fat) - 200 g (preferably soft, pasty).
grind with an immersion blender.
mix well with dry ingredients.
add a little salt to the whites.
beat until stiff peaks.
add the beaten whites in parts.
I need 4 cups.
grease the pan with butter.
sprinkle with coconut flakes so that the dough does not stick to the sides of the glass.
put the dough in the glasses.
Bake in a preheated oven at 170°C (340°F) for 40-45 minutes.
onion peel.
put in room temperature eggs.
pour in water.
a little salt.
cook for 10 minutes and let cool in this water.
remove the cakes from the mold.
now they need to cool.
grease with sugar-free syrup.
sprinkle with coconut flakes.