Pain à la courgette cétogène

Ingrédients

• 1/4 cup salted butter (melted)
• 2 large eggs
• 6 oz zucchini (shredded and squeezed dry)
• 1/4 tsp vanilla extract
• 1 cup almond flour
• 1 1/2 Tbsp coconut flour
• 2 1/2 Tbsp whey protein powder (unflavored)
• 1/2 cup Swerve confectioners
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 1/4 tsp baking powder
• 1/3 cup Lily's milk chocolate chips (1.8ounces)
• 1/4 cup chopped pecans

Préparation

1. 1

   Grate zucchini and squeeze dry. (After squeezing, you should have about a cup.) Spray two mini loaf pans with non stick spray and line the bottom with parchment. Preheat oven to 350°.

2. 2

   In a large bowl, whisk together butter, eggs, zucchini, and vanilla.

3. 3

   Whisk in almond flour, coconut flour, whey powder, sweetener, salt, cinnamon, and baking powder.

4. 4

   Fold in chocolate chips and pecans. (Reserve some for the tops if you like.)

5. 5

   Spread batter into prepared pans. Bake at 350 for about 30 minutes, or until a toothpick inserted in the middle comes out clean.

6. 6

   Let cook in the pans for 5-10 minutes, then carefully remove. Cool completely on wire cooling racks.