Zucchini Keto Brownies
Fudgy, chocolatey brownies with hidden zucchini, no refined sugar, and only 3g net carbs.
Servings 12
Equipment
- 1 9 x 9 Metal Pan
- 1 Grater
- 1 Nut milk bag or strainer
- 2 Mixing bowl
- 1 Whisk
- Parchment paper
Ingredients
- 1 ¼ cup almond flour
- ½ cup monk fruit or allulose
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ⅓ cup avocado oil
- 1 cup shredded zucchini drained
- 1 tsp vanilla extract
- ½ cup unsweetened dark chocolate chips melted
- ½ cup chopped walnuts
- ⅓ cup dark chocolate chips
- ⅓ cup chopped pistachios
Directions
- Preheat oven to 350°F. Lightly grease a 9x9 metal baking pan.
- Grate zucchini and squeeze out excess water gently using a nut milk bag or strainer.
- Whisk eggs, oil, zucchini, and vanilla extract in a bowl until combined.
- In a large bowl, whisk almond flour, sweetener, cocoa powder, baking powder, and salt.
- Combine wet and dry mixtures.
- Melt ½ cup chocolate chips in microwave in 20-second intervals until smooth. Fold into batter. Add walnuts if using.
- Spread in pan. Sprinkle with chocolate chips. Bake 18 to 25 min until puffed on top and just firm to the touch.
- Cool completely in pan before slicing.
- Sprinkle chopped pistachios on top before serving. Enjoy!
Nutrition
Squeeze zucchini gently, not too tight, so the strands stay soft and don't get stringy when baked. Cool completely before slicing for clean, fudgy squares.
