KETO ZUCCHINI COOKIES

EASY

INGREDIENTS

– 1 Egg  – ½ cup Erythritol – ½ cup Zucchini  – 1 ½ cup Almond Flour – ½ tsp Baking Powder – 1 tsp Cinnamon – ¼ tsp Ginger – ¼ tsp Nutmeg – ¼ tsp Salt – 1 tsp Vanilla Extract – ½ cup Pecan – ⅓ cup Chocolate Chips

Prepare Zucchinis

Trim the zucchini ends, keep their skin on and grate them finely with a hand grater or food processor.

1

Squeeze Zucchinis

Place the grated zucchini in the center of a towel, wrap and squeeze them to extract all their water.

2

Beat Egg

In a large mixing bowl, beat the egg with melted butter and erythritol.

3

Add Zucchinis

Stir in grated zucchini, almond flour, baking powder, cinnamon, nutmeg, ginger, salt, and vanilla.

4

Add Pecans and Chocolate

Fold in sugar-free chocolate chips and chopped pecan nuts and stir to combine.

5

Scoop Batter

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.

6

Press Cookies

Press each cookie with your hands to flatten and smooth sides to create a lovely round cookie.

7

Bake Cookies

Bake for 12-15 minutes in an oven preheated to 325°F (160°C).

7

NET CARBS FAT PROTEIN

4.5 grams

10.2 grams

2.7 grams

SERVINGS

TIME

Serving: 1 Cookie Makes: 20 Cookies

Cook: 15 Minutes Cook: 15 Minutes

KETO ZUCCHINI COOKIES

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