Zucchini Loaf with Bacon and Sun-Dried Tomatoes
Eggs and bacon provide complete protein, choline, and lasting satiety, while zucchini adds potassium and a little fiber. Almond flour helps the loaf keep a firm texture without wheat flour or extra carbs.
Cut Zucchini (270 g) into long wedges about 1.5-2 cm thick. Wrap the wedges in Bacon (200 g) and fry them in a dry pan for 1-2 minutes on each side, until the bacon is lightly browned and holds its shape.
Whisk Eggs (200 g) until smooth. Add Sour cream 30% (70 g), Almond flour (50 g), Starch-free baking powder (2 g), grated Hard cheese (60 g), and Sea salt (to taste), then mix into a thick batter.
Put the zucchini wrapped in bacon into a loaf pan with Sun-dried tomatoes (40 g) and Olives (30 g). Pour in the egg mixture and bake at 170°C for about 40 minutes, until the center is fully set and the top is golden. Let the loaf stand for 10 minutes before slicing.
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