Delicious Low Carb Gluten Free Keto Zucchini Brownies to Love
These Low Carb Gluten Free Keto Zucchini Brownies are a delicious guilt-free indulgence packed with chocolatey flavor and nutrition.
Equipment
- Oven
- Mixing bowls
- Whisk
- Baking Pan
- Parchment paper
- - Grater
- - Kitchen towel
Ingredients
For the Brownies
- 2 cups Zucchini grated and excess moisture squeezed out
- 1 cup Almond Flour finely ground
- 1/2 cup Cocoa Powder unsweetened
- 1 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt
- 1/2 cup Sweetener e.g., erythritol or stevia, adjust to taste
- 3 Eggs room temperature
- 1/4 cup Unsalted Butter melted
- 1/2 cup Almond Milk unsweetened
- 1 teaspoon Vanilla Extract pure
- 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). Line an 8x8-inch baking pan with parchment paper and lightly grease it with coconut oil.
- Trim the ends of the zucchini and grate it. Squeeze out all excess moisture using a kitchen towel or strainer.
- In a mixing bowl, whisk together the almond flour, cocoa powder, baking powder, sea salt, and sweetener until combined.
- In a separate bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gently stir the grated zucchini into the wet mixture, then add the dry ingredients. Mix until just combined.
- Gently fold in the chocolate chips, taking care not to overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, checking for doneness with a toothpick.
- Allow the brownies to cool on a wire rack for at least 30 minutes before slicing into squares.
- Optional: Serve warm with keto-friendly vanilla ice cream.
Notes
Be sure to squeeze out excess zucchini moisture and avoid overmixing for the best texture.