KETO ZUCCHINI BROWNIES

GLUTEN-FREE

INGREDIENTS

– 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

Cut Zucchinis

For this recipe, you need about 4 zucchinis. Wash the zucchini, keep the skin on, and trim ends.

1

Shred Zucchinis

Shred the trimmed zucchinis with their skin on, using a hand grater or food processor.

2

Squish Zucchinis

Place the grated zucchini in a clean towel, firmly wrap the zucchinis in the towel to squeeze out all the water.

3

Combine Dry Ingredients

In a mixing bowl, whisk almond flour, cocoa powder, sea salt, and erythritol. Set aside.

4

Combine Wet Ingredients

 In another bowl, beat eggs, melted butter, almond milk, and vanilla. Stir in shredded zucchinis.

5

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.

6

Transfer to Pan

Transfer the batter into an 8x8-inch baking pan lined with parchment. Spread the batter evenly with a silicone spatula.

7

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).

8

Cooling the Keto Brownies

Cool the Zucchini Brownies down on a cooling rack and slice them into 16 squares.

9

NET CARBS FAT PROTEIN

2.3 grams

14.5 grams

3.2 grams

SERVINGS

TIME

Serving: 1 Square Makes: 16 Squares

Prep: 10 Minutes Cook: 20 Minutes

KETO ZUCCHINI BROWNIES

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