Decadent Low Carb Gluten Free Keto Zucchini Brownies Bliss
Indulge in these Low Carb Gluten Free Keto Zucchini Brownies that are both delicious and guilt-free.
Equipment
- Oven
- Mixing bowl
- - Baking pan
- - Grater
- Whisk
- Spatula
Ingredients
For the Brownies
- 1 medium Zucchini Squeeze out excess moisture thoroughly.
- 1 cup Almond Flour Keeps brownies gluten-free.
- 1/3 cup Cocoa Powder Unsweetened for low carb.
- 1 teaspoon Baking Powder Leavening agent.
- 1/4 teaspoon Sea Salt Balances sweetness.
- 3/4 cup Sweetener E.g., Erythritol.
- 2 large Eggs Room temperature.
- 1/4 cup Melted Butter Can substitute with coconut oil.
- 1/4 cup Almond Milk Room temperature.
- 1 teaspoon Vanilla Extract Enhances flavor.
- 1/2 cup Sugar-Free Dark Chocolate Chips Optional.
Instructions
How to Make Low Carb Gluten Free Keto Zucchini Brownies
- Preheat your oven to 325°F (160°C). Grease an 8x8-inch baking pan with coconut oil and line it with parchment paper.
- Trim the ends of the zucchini and grate it finely. Squeeze out any excess moisture thoroughly.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, baking powder, sea salt, and sweetener until combined.
- In a separate bowl, beat the eggs with melted butter, almond milk, and vanilla extract. Stir in the grated zucchini.
- Gradually add the dry ingredients to your wet mixture, folding gently until just combined. If using chocolate chips, fold them in.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 20-25 minutes. Insert a toothpick to check for doneness; it should come out with moist crumbs.
- Let the brownies cool completely in the pan for at least 30 minutes before slicing.
Notes
Optional: Drizzle with melted sugar-free chocolate before serving for added decadence.