Whip Up Low Carb Gluten Free Keto Zucchini Brownies Today
Delight in Low Carb Gluten Free Keto Zucchini Brownies—a decadent treat that fits perfectly into your low-carb lifestyle.
Equipment
- - Oven
- - Mixing bowls
- box grater
- - 8x8-inch baking pan
- - Parchment paper
Ingredients
For the Brownies
- 1 medium Zucchini Trimmed and grated
- 2 cups Almond Flour Low-carb substitute
- 1/2 cup Cocoa Powder Unsweetened
- 1 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt
- 1/2 cup Sweetener e.g., erythritol or stevia
- 2 large Eggs Room temperature
- 1/3 cup Melted Butter
- 1/2 cup Almond Milk Unsweetened
- 1 teaspoon Vanilla Extract
- 1/2 cup Sugar-Free Dark Chocolate Chips Optional
Instructions
How to Make
- Preheat your oven to 325°F (160°C) and line an 8x8-inch baking pan with parchment paper.
- Trim the ends of a medium-sized zucchini, then grate it using a box grater. Squeeze out any excess moisture with a clean kitchen towel.
- In a mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and sea salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract. Stir in the squeezed zucchini.
- Gently fold the dry ingredients into the wet mixture until just combined.
- If using, gently fold the sugar-free dark chocolate chips into the mixture.
- Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, checking for doneness with a toothpick.
- Allow the brownies to cool completely in the pan before slicing them into 16 squares.
Notes
Serve warm with a scoop of keto-friendly vanilla ice cream for an indulgent treat.