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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