Indulge Guilt-Free: Low Carb Gluten Free Keto Zucchini Brownies
Delicious Low Carb Gluten Free Keto Zucchini Brownies that satisfy your sweet tooth without guilt.
Equipment
- - Mixing bowl
- - 8x8-inch baking pan
- - Parchment paper
- Whisk
- Spatula
Ingredients
For the Batter
- 1 cup Zucchini, grated Squeeze out excess water
- 1 cup Almond Flour Gluten-free base
- 1/2 cup Cocoa Powder Unsweetened
- 1 teaspoon Baking Powder Fresh for best results
- 1/4 teaspoon Sea Salt
- 1/2 cup Sweetener Adjust to taste
- 1/2 cup Butter, melted or substitute with coconut oil
- 1/4 cup Almond Milk, unsweetened Room temperature
- 1 teaspoon Vanilla Extract Pure extract recommended
- 1/2 cup Sugar-Free Dark Chocolate Chips Optional
For Serving
- 1 scoop Keto-Friendly Vanilla Ice Cream
- 1 cup Fresh Berries
- 1 cup Whipped Cream
Instructions
How to Make
- Preheat oven to 325°F (160°C) and prepare an 8x8-inch baking pan with parchment paper.
- Trim ends of zucchini, grate, and squeeze out excess moisture to get 1 cup of well-drained zucchini.
- In a mixing bowl, whisk together almond flour, cocoa powder, baking powder, sea salt, and sweetener. Set aside.
- In a separate bowl, beat together eggs, melted butter, almond milk, and vanilla extract until blended.
- Gently fold the grated zucchini into the wet mixture, then combine wet and dry ingredients until just incorporated.
- If using chocolate chips, fold them in gently.
- Spread the batter in the prepared baking pan evenly.
- Bake for 20-25 minutes, checking doneness with a toothpick; it should come out with a few moist crumbs.
- Allow brownies to cool completely in the pan for at least 30 minutes before slicing into 16 squares.
Notes
Optional: Sprinkle sea salt on top before serving.