– 1 cup Shredded Zucchinis – 1 ¼ cup Almond Flour – ⅓ cup Cocoa Powder – 1 tsp Baking Powder – ½ tsp Sea Salt – ⅓ cup Butter – 3 tbsp Almond Milk – 2 large Eggs – ⅔ cup Erythritol – 1 tsp Vanilla Extract CHOCOLATE DRIZZLE – 4 oz Sugar-free Chocolate Chips – 1 tsp Coconut Oil
For this recipe, you need about 4 zucchinis. Wash the zucchini, keep the skin on, and trim ends.
Shred the trimmed zucchinis with their skin on, using a hand grater or food processor.
Place the grated zucchini in a clean towel, firmly wrap the zucchinis in the towel to squeeze out all the water.
Combine Dry Ingredients
In a mixing bowl, whisk almond flour, cocoa powder, sea salt, and erythritol. Set aside.
Combine Wet Ingredients
In another bowl, beat eggs, melted butter, almond milk, and vanilla. Stir in shredded zucchinis.
Mix Wet and Dry
Stir in 1/3 cup sugar-free dark chocolate chips. Pour the dry ingredients into the liquid ingredients and stir to combine.
Transfer to Pan
Transfer the batter into an 8x8-inch baking pan lined with parchment. Spread the batter evenly with a silicone spatula.
Bake the Keto Brownies
Bake the Keto Zucchini Brownies for 20-25 minutes in the center rack of an oven preheated to 325°F (160°C).
Cooling the Keto Brownies
Cool the Zucchini Brownies down on a cooling rack and slice them into 16 squares.
NET CARBS FAT PROTEIN
Serving: 1 Square Makes: 16 Squares
Prep: 10 Minutes Cook: 20 Minutes