Keto Zucchini Chocolate Chip Cookies

These Keto Zucchini Chocolate Chip Cookies are loaded with crunchy pecan, sugar-free chocolate chips, and spices for an amazing sweet keto breakfast.

Bonus, these zucchini cookies are also gluten-free and dairy-free!

What Are Zucchini Cookies?

Zucchini is a fantastic keto vegetable to make healthy baking recipes.

• It gives a moist, fluffy texture to cookies and a bread-like texture to my keto zucchini bread recipe.
• Zucchini sneaks greens into your treats without the carbs: you need minerals and nutrients on keto to have glowing hair, and skin and vegetables are the best for it!
• It uses all these summer zucchinis from your garden.

Zucchini Cookies are like regular cookies but with a healthy portion of zucchini added to the batter.

Jump to the recipe and see how you can make keto chocolate chip zucchini cookies for breakfast.

How To Make Zucchini Cookies

These keto almond flour cookies are very easy to make in one bowl. All you need are:

Dry Ingredients

• Almond flour or almond meal both options work well for these keto cookies. Learn how to choose your keto flours!
• Spices – I love a combo of ground cinnamon, nutmeg, and ginger, but you can also use all spices.
• Salt
• Baking powder
• Erythritol – Do not use xylitol in keto cookie recipes, or your cookies will stay very soft. If you are on a Paleo diet, you can use coconut sugar however, these cookies won’t be low-carb anymore. Learn how to convert sweeteners.
• Pecan – adding 1/2 cup of chopped nuts into your cookies adds the best crunchy texture. Pecan nuts are very low in carbs, like walnuts or almonds. Choose the nuts you love the most for this recipe.

Wet Ingredients

• Egg – at room temperature. Eggs are keto-friendly products.
• Melted butter or melted coconut oil for a dairy-free option. However, keto cookies made with coconut oil spread a bit more. So leave more space between each cookie before baking.
• Vanilla extract 
• Shredded zucchinis – if it is your first time baking with zucchinis, make sure you grate them finely and squeeze out all the water from them, or the cookies will be too moist and fall apart. The best way to squeeze out water from zucchinis is to use a towel, wrap the shredded zucchinis inside and squeeze until all the water comes out.

Draining Shredded Zucchinis

First, shred the zucchinis, skin on, using a hand grater or food processor. The trick to making soft, fluffy zucchini cookies is to use drained shredded zucchinis.

You have to remove all the water from the zucchinis before using them in the recipe.

In most keto cookies recipe, the egg is in contact with butter or coconut oil.

Therefore, it is important to use ingredients at room temperature to avoid a shock of temperature.

In fact, the hot melted butter will cook the egg creating egg lumps, or a cold egg would solidify coconut oil, creating oil lumps.

Preheating Oven

It sounds obvious, but baking cookies in a preheated oven is very important.

If you place cookies or any baked goods in a cold oven, the batter will not cook evenly, and cookies would spread out.

Preheat your oven to 325°F (160°C) while you prepare the batter.

Making The Cookie Batter

Start the batter by beating the egg with melted butter and erythritol in a large mixing bowl using an electric beater.

Then, incorporate the grated zucchini, almond flour, baking powder, cinnamon, nutmeg, ginger, salt, and vanilla in another mixing bowl until the batter is well combined.

Pour the chocolate chips and chopped nuts into the batter and stir again with a silicone spatula to evenly distribute them.

Form 20 cookies and place them on a large baking sheet lined with lightly oiled parchment paper.

Leave them about 1 inch apart.

Baking The Zucchini Cookies

Bake the zucchini cookies for 12 to 15 minutes in the oven at 325°F (160°C).

You know they are ready when their edges become golden brown.

Cooling Down

These keto zucchini chocolate chip cookies are still soft after baking, and that’s what you want.

Then, to achieve the best pillowy texture, cool the cookies in two steps.

First, cool them down for 10 minutes on the cookie rack. Then, cool completely onto a wire rack.

Serving The Cookies

These keto zucchini cookies are fantastic breakfast cookies. They taste like regular oatmeal cookies, without the carbs or sugar!

So, if you are looking for an egg-free keto breakfast, this is a great option. It contains all the nourishing healthy ingredients you need to start the day with only 2.7 grams of net carbs.

Usually, two zucchini cookies with a bulletproof coffee make the best fulfilling keto breakfast.

Storage Instructions

These cookies contain grated zucchinis and eggs, so they will not store for more than 4 days in a cookie jar at room temperature.

However, you can freeze your cookies in a ziplock bag or airtight container for handy keto snacks. Defrost the cookies 3 hours before on a rack at room temperature.

Frequently Asked Questions

More Keto Zucchini Dessert Recipes

If you love baking with zucchini, I have many more recipes for you!

Keto Zucchini Bread

Keto Zucchini Brownies

Keto Zucchini Cake

Keto Zucchini Pancakes

Keto Chocolate Zucchini Bread

Keto Zucchini Muffins

Have you made these keto zucchini cookies? Leave me a comment below or share a picture on Instagram.

Keto Zucchini Chocolate Chips Cookies

2.7gNet Carbs

These crunchy keto zucchini cookies with chocolate chips have delicious spice flavors and crunchy nuts.

Author: Carine Claudepierre

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Yield: 20 cookies

Serving Size: 1 cookie

Nutrition Snapshot

Net Carbs 2.7g

Fat 10.2g

Protein 2.7g

Calories 107.5kcal

4.97 from 417 votes

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Want My Kitchen Equipment?

Cookie Sheets

Parchment Paper

Measuring Cups Set

Kitchen Knife

Vitamix 12-Cup Food Processor or Hand Grater

Mixing Bowls

Cooling Rack

Ingredients

US Customary – Metric

• ▢ 1 large Egg at room temperature, beaten
• ▢ ⅓ cup Unsalted Butter or melted coconut oil
• ▢ ½ cup Crystal Sweetener
• ▢ ½ cup Grated Zucchini packed, all the excess water removed
• ▢ 1 ½ cup Almond Flour
• ▢ ½ teaspoon Baking Powder
• ▢ 1 teaspoon Ground Cinnamon
• ▢ ¼ teaspoon Ginger
• ▢ ¼ teaspoon Nutmeg
• ▢ ¼ teaspoon Salt
• ▢ 1 teaspoon Vanilla Extract

Fold in ingredients

• ▢ ½ cup Chopped Pecan
• ▢ ⅓ cup Sugar-free Chocolate Chips

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Instructions

• Preheat oven to 325°F (160°C). Line a cookie tray with parchment paper. Slightly oil the paper with coconut oil or oil spray. Set aside.
• Trim the zucchini ends, keep their skin on and grate them finely with a hand grater or food processor.
• Place the grated zucchini in the center of a towel, wrap and squeeze them to extract all their water. This is an important step to avoid soft/moist cookies. Set aside in a bowl.
• In a large mixing bowl, beat the egg with melted butter and erythritol.
• Stir in grated zucchini, almond flour, baking powder, cinnamon, nutmeg, ginger, salt, and vanilla.
• Fold in sugar-free chocolate chips and chopped nuts and stir to combine.
• Scoop the batter with an ice cream scoop maker and drop batter onto the prepared cookie tray, leaving a 1-inch (2 cm) space between each cookie. You should be able to make 20 small cookies (about 1 1/2 tablespoons of batter per cookie) with this recipe and may need two cookie trays to lay all the cookies.
• Press each cookie with your hands to flatten and smooth sides to create a lovely round cookie.
• Bake one cookie tray at a time in your center rack oven, leaving the extra dough/cookie rack at room temperature to bake next.
• Bake for 12-15 minutes or until slightly golden brown on the sides.
• Cool 10 minutes on the rack. You can sprinkle extra sugar-free chocolate chips at this time. They will melt and add a lovely chocolate flavor.
• Then slide a spatula under each cookie to transfer them, one by one, onto a cooling rack.
• Cool for 30 minutes on the rack before eating. They will firm up at room temperature and achieve their best texture after 2 hours.

Storage

• Store in a cookie jar at room temperature for up to 4 days or freeze for later in zip lock bags. Defrost 3 hours before on a rack, at room temperature.

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Nutrition

Serving Size: 1 cookie

Yield: 20 cookies

Serving: 1cookieCalories: 107.5kcal (5%)Carbohydrates: 4.5g (2%)Fiber: 1.8g (8%)Net Carbs: 2.7gProtein: 2.7g (5%)Fat: 10.2g (16%)Saturated Fat: 2.5g (16%)Cholesterol: 17.4mg (6%)Sodium: 70.5mg (3%)Potassium: 22.7mg (1%)Sugar: 0.5g (1%)Vitamin A: 114.2IU (2%)Vitamin C: 0.6mg (1%)Calcium: 28.7mg (3%)Iron: 0.5mg (3%)