Ingredients
2 cups blanched almond flour
1/2 cup ground golden flax seeds
1/4 cup coconut flour, sifted
1-1/2 cups Swerve granular sweetener (or preferred granular sweetener)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
3 large eggs
2 teaspoons vanilla extract
3/4 cup buttermilk
1/4 cup oil (extra light olive oil or coconut oil)
3 cups grated zucchini
1-1/2 cups chopped walnuts, divided
Preparation
Preheat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan.
Whisk almond flour, ground flax, coconut flour, sweetener, salt, baking powder, baking soda and cinnamon together in a bowl to break up any lumps.
In a separate bowl, beat eggs, vanilla, buttermilk and oil together. Add wet ingredients to dry ingredients and beat well. Stir in zucchini and 1 cup chopped walnuts. Pour batter into prepared pan and spread evenly with a spatula. Top with reserved 1/2 cup chopped walnuts.
Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan. Serve topped with a dollop of whipped cream lightly dusted with cinnamon, if desired.
