Uploaded October 2025 | Updated September 2026, 1 hour ago
🍂 Prime Day Pizza Perfection! 🍂
🛒 Shop now on official site: https://shorturl.at/cbUW3 ( 🎁 Prime Day Special: Get $165 OFF with code: CWD165)
🛒 Or find it on Amazon: https://shorturl.at/sF0XZ
Cozy up with friends & family and enjoy crispy, wood-fired pizzas—perfect for fall gatherings and autumn nights! 🍁✨
#PrimeDay #BigHornPizzaOven #BigHornOutdoors #PizzaOven
The Ultimate Keto Zucchini Bread
This is the best keto zucchini bread you’ll ever make — soft, buttery, and sweet with a perfect tender crumb. It tastes just like the viral zucchini bread everyone’s posting, but with only 3g net carbs per slice. The secret? A touch of cottage cheese for moisture and structure, and the right balance of almond flour, coconut flour, and psyllium so it feels like real bread — not “keto bread.”
🧈 Ingredients
1⅓ cups (128 g) blanched almond flour
2 Tbsp (14 g) coconut flour
1 Tbsp (8 g) psyllium husk powder
1 tsp baking powder (aluminum-free)
½ tsp salt
1 tsp ground cinnamon
3 large eggs
½ cup (113 g) unsalted butter, melted & cooled slightly
2 Tbsp heavy cream (unsweetened)
1 tsp vanilla extract
¾ cup Swerve Confectioners (≈ 90 g)
1 cup grated zucchini, well-squeezed but still slightly damp
⅓ cup (82 g) full-fat cottage cheese, pureed & drained
Optional: ¼ cup chopped walnuts or pecans
🔪 Directions
Preheat oven to 325 °F (163 °C).
Line an 8×4-inch loaf pan with parchment, leaving wings to lift the loaf later. Lightly grease exposed sides.
Grate zucchini, salt lightly, rest 5 min, then squeeze firmly until only lightly damp.
Puree cottage cheese smooth, drain excess whey.
In a bowl, whisk almond flour, coconut flour, psyllium, baking powder, salt, and cinnamon.
In another bowl, whisk eggs and Swerve until combined. Add butter, cream, vanilla, and cottage cheese.
Fold dry ingredients into wet until nearly uniform. Add zucchini (and nuts if using).
Spread batter evenly into pan.
Bake uncovered for 35 min, check browning. If deep golden, tent with foil. Continue baking 55–60 min total, until toothpick comes out mostly clean.
Cool 15 min in pan, then lift out with parchment and rest another 15 min on rack before slicing warm.
⚖️ Macros (per slice, 10 slices)
Calories: 210
Fat: 19 g
Protein: 7 g
Net Carbs: ≈ 3 g
💡 Tips
Don’t over-squeeze the zucchini — slight moisture keeps it soft.
Cooling 30 min total gives the perfect warm-slice texture.
Tastes even better the next day once the sweetness balances.
#KetoZucchiniBread #LowCarbBaking #CookingWithDave #CottageCheeseRecipes #KetoDessert #ZucchiniBread
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
🍂 Prime Day Pizza Perfection! 🍂
🛒 Shop now on official site: https://shorturl.at/cbUW3 ( 🎁 Prime Day Special: Get $165 OFF with code: CWD165)
🛒 Or find it on Amazon: https://shorturl.at/sF0XZ
Cozy up with friends & family and enjoy crispy, wood-fired pizzas—perfect for fall gatherings and autumn nights! 🍁✨
#PrimeDay #BigHornPizzaOven #BigHornOutdoors #PizzaOven
The Ultimate Keto Zucchini Bread
This is the best keto zucchini bread you’ll ever make — soft, buttery, and sweet with a perfect tender crumb. It tastes just like the viral zucchini bread everyone’s posting, but with only 3g net carbs per slice. The secret? A touch of cottage cheese for moisture and structure, and the right balance of almond flour, coconut flour, and psyllium so it feels like real bread — not “keto bread.”
🧈 Ingredients
1⅓ cups (128 g) blanched almond flour
2 Tbsp (14 g) coconut flour
1 Tbsp (8 g) psyllium husk powder
1 tsp baking powder (aluminum-free)
½ tsp salt
1 tsp ground cinnamon
3 large eggs
½ cup (113 g) unsalted butter, melted & cooled slightly
2 Tbsp heavy cream (unsweetened)
1 tsp vanilla extract
¾ cup Swerve Confectioners (≈ 90 g)
1 cup grated zucchini, well-squeezed but still slightly damp
⅓ cup (82 g) full-fat cottage cheese, pureed & drained
Optional: ¼ cup chopped walnuts or pecans
🔪 Directions
Preheat oven to 325 °F (163 °C).
Line an 8×4-inch loaf pan with parchment, leaving wings to lift the loaf later. Lightly grease exposed sides.
Grate zucchini, salt lightly, rest 5 min, then squeeze firmly until only lightly damp.
Puree cottage cheese smooth, drain excess whey.
In a bowl, whisk almond flour, coconut flour, psyllium, baking powder, salt, and cinnamon.
In another bowl, whisk eggs and Swerve until combined. Add butter, cream, vanilla, and cottage cheese.
Fold dry ingredients into wet until nearly uniform. Add zucchini (and nuts if using).
Spread batter evenly into pan.
Bake uncovered for 35 min, check browning. If deep golden, tent with foil. Continue baking 55–60 min total, until toothpick comes out mostly clean.
Cool 15 min in pan, then lift out with parchment and rest another 15 min on rack before slicing warm.
⚖️ Macros (per slice, 10 slices)
Calories: 210
Fat: 19 g
Protein: 7 g
Net Carbs: ≈ 3 g
💡 Tips
Don’t over-squeeze the zucchini — slight moisture keeps it soft.
Cooling 30 min total gives the perfect warm-slice texture.
Tastes even better the next day once the sweetness balances.
#KetoZucchiniBread #LowCarbBaking #CookingWithDave #CottageCheeseRecipes #KetoDessert #ZucchiniBread
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
