Decadent Low Carb Gluten Free Keto Zucchini Brownies Recipe
Delight in these Low Carb Gluten Free Keto Zucchini Brownies, a fudgy treat combining chocolatey goodness with zucchini nutrition.
Equipment
- Oven
- - 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Brownies
- 1 medium Zucchini Grated and drained
- 1 cup Almond Flour
- 1/2 cup Cocoa Powder Unsweetened
- 1 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt
- 1/2 cup Sweetener e.g., erythritol or stevia
- 3 large Eggs Room temperature
- 1/2 cup Melted Butter Or coconut oil
- 1/4 cup Almond Milk Unsweetened
- 1 teaspoon Vanilla Extract Optional
- 1/2 cup Sugar-Free Dark Chocolate Chips Optional
Instructions
How to Make Low Carb Gluten Free Keto Zucchini Brownies
- Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
- Grate the zucchini and squeeze out excess moisture. Measure 1 cup of drained zucchini.
- In a bowl, whisk together almond flour, cocoa powder, baking powder, and sea salt.
- In another bowl, beat eggs, melted butter, almond milk, and vanilla extract until smooth.
- Stir in the drained zucchini into the wet mixture.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in the sugar-free chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes. Check with a toothpick.
- Let cool completely in the pan before cutting into 16 squares.
Notes
Consider topping with sea salt or a drizzle of melted sugar-free chocolate.