Keto Zucchini Brownies
Indulge in these rich, chocolatey Keto Zucchini Brownies. They are moist, decadent, and completely sugar-free!
Equipment
- 9x9-inch baking pan
Ingredients
Brownie Batter
- 1 1/4 cups finely ground almond flour
- 1/2 cup granular sweetener
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp espresso powder optional
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup avocado oil
- 2 cups shredded zucchini
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans optional
Frosting
- 1/4 cup butter, softened
- 2 oz cream cheese, softened
- 3 tbsp unsweetened cocoa powder
- 1/2 cup powdered sweetener
- 1/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F and grease a 9x9-inch baking pan.
- Whisk together almond flour, granular sweetener, cocoa powder, baking powder, espresso powder, and salt.
- Add eggs, avocado oil, shredded zucchini, and vanilla extract. Stir well and fold in half the walnuts.
- Spread into the pan, top with remaining walnuts, and bake for 18-25 minutes. Cool completely.
- For the frosting: Beat butter and cream cheese. Add cocoa powder, sweetener, heavy cream, and vanilla until smooth.
- Spread over cooled brownies and chill for 30 minutes before slicing.
Notes
Nutrition per serving:
Calories: 142 kcal | Total Carbs: 4.1g | Net Carbs: 2.3g | Fat: 14.9g | Protein: 3.6g
Calories: 142 kcal | Total Carbs: 4.1g | Net Carbs: 2.3g | Fat: 14.9g | Protein: 3.6g
