Delicious Low Carb Gluten Free Keto Zucchini Brownies You’ll Love
Indulge guilt-free with these rich and fudgy Low Carb Gluten Free Keto Zucchini Brownies packed with flavor and nutrition.
Equipment
- Oven
- Baking Pan
- Box grater
- Mixing bowls
- Whisk
- Parchment paper
Ingredients
For the Brownie Batter
- 1 medium Zucchini 6-8 inches long, shredded
- 2 cups Almond Flour low-carb flour alternative
- 0.5 cups Cocoa Powder unsweetened
- 1 teaspoon Baking Powder fresh for optimal rise
- 0.5 teaspoon Sea Salt use a small pinch
- 0.75 cups Preferred Sweetener e.g., Erythritol, granulated
- 2 large Eggs room temperature
- 0.5 cups Melted Butter can substitute with coconut oil
- 0.5 cups Almond Milk unsweetened
- 1 teaspoon Vanilla Extract
- 0.5 cups Sugar-Free Dark Chocolate Chips optional
Instructions
Cooking Instructions
- Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
- Shred the zucchini using a box grater. Squeeze out the excess moisture in a clean kitchen towel.
- Whisk together almond flour, cocoa powder, baking powder, and sea salt in a bowl.
- Combine the eggs, melted butter, almond milk, and vanilla extract in a separate bowl. Whisk until blended.
- Stir in the drained zucchini to the wet mixture. Gradually add the dry ingredients and mix until just combined.
- Fold in the sugar-free dark chocolate chips.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 20-25 minutes and check for doneness with a toothpick.
- Cool the brownies completely on a wire rack before slicing.
Notes
Drizzle with melted sugar-free chocolate for an extra touch of indulgence.