Keto Zucchini Bars
A delicious, moist keto-friendly dessert featuring shredded zucchini, warm cinnamon, and a creamy caramel frosting. Perfect for a healthy treat!
Equipment
- 9x9 inch Metal Baking Pan
- Colander
- Mixing Bowls
Ingredients
Zucchini Base
- 2 cups shredded zucchini, lightly packed
- 1/2 teaspoon salt, divided
- 2 large eggs
- 1/3 cup walnut oil, avocado oil, or melted butter
- 1/2 cup brown sugar substitute
- 1 teaspoon vanilla extract
- 1 3/4 cups almond flour
- 1/4 cup unflavored whey protein powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts or pecans (optional)
Frosting
- 5 ounces cream cheese, softened
- 1/2 cup keto caramel sauce
- 1/3 cup powdered sweetener
- 1 teaspoon caramel extract (optional)
Instructions
- Place the shredded zucchini in a colander, sprinkle with 1/4 teaspoon of salt, and toss gently. Let it sit for about an hour, then squeeze out all excess moisture.
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch metal baking pan.
- Whisk together eggs, oil, brown sugar substitute, and vanilla. Fold in the drained zucchini.
- Stir in almond flour, protein powder, cinnamon, baking powder, and remaining salt. Add nuts if desired.
- Pour into pan and bake for 15-20 minutes until edges are golden. Cool completely.
- For the frosting, beat cream cheese and caramel sauce until smooth. Mix in sweetener and extract. Spread over cooled bars.
Notes
Nutrition per serving: Calories: 218kcal | Total Carbs: 4.6g | Net Carbs: 2.8g | Fats: 21.2g | Protein: 6.2g
