LC Zucchini Pecan Bread

LC Zucchini Pecan Bread

11 T. Almond Flour (8.25 carbs)
11 T. Wheat Protein Isolate 5000 (1.25 carbs)
2 T. Resistant Wheat Starch (2 carbs)
1 t. cinnamon
1 t. baking soda
1 t. baking powder
1/4t. coarse sea salt
6 T. Pecans chopped (1.5 carbs)
1 egg
6 t. Coconut Oil
6 T. Sour Cream (3 carbs)
2 T. Half/Half (1 carb)
1/4 t. Sweetzfree tapped (1 c. equivalent sweetener)
1 T. Erythritol granular
2 t. Vanilla
1 c. Zucchini shredded & squeezed dry through cheese cloth or tea towel (3 carbs)

In a large bowl combine flours, cinnamon, baking soda, baking powder, salt and pecans. In a different bowl beat egg and beat in oil, add sour cream, half/half, Sweetzfree, erythritol and vanilla. Stir in zucchini. Add in flour mixture and combine till just moistened. Pour into a greased 8x4 inch loaf pan. Bake for 50-55 minutes at 350 degrees till toothpick comes out clean. Allow to cool completely.

20 carbs per loaf (2 carbs per slice for 10 generous slices)

Update to my Zucchini Pecan Bread.

One of the reasons I like to make a zucchini bread is when I was young my mother used to make zucchini bread and then after it was cooled she would cut the loaf up into fingers, spread them out on a cookie sheet and bake them on low heat until they were semi-hard crispy crunchy. To me they reminded me of biscotti but not quite as hard.

Anyway with that in mind, I slice the remainder of my bread into fingers and baked in a 275 oven for 20 min on each of the 4 sides of the finger.

Since each finger cookie was 1/2 of a slice of the bread they counted out at 1 carb each.

Yum and they are just as delicious as I remember them.....without the guilt.