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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