This keto zucchini brownie recipe is seriously to die for! I like to have something full of delicious chocolate flavour in the house just in case my sweet tooth strikes. Having a keto treat that is homemade and low carb ready at all times totally helps to keep me on track! I’m super excited to share this yummy low carb brownie recipe with you today…
These are probably one of the lowest carb baked goodies I have made to date. With about one carb per serving they are a delicious alternative to all of the higher carb snacks out there. I also love knowing exactly what ingredients are going into my treats and therefor into my body.
How to make these keto zucchini brownies:
- Combine first four ingredients in a medium bowl and mix well.
- Add dry ingredients and combine until a cake-like batter is formed.
- Pour batter into a parchment paper lined and/or greased 8×8 baking pan.
- Bake at 350 for 35 minutes.
- Allow to completely cool before cutting into squares.
Tip: Be sure to allow these to completely cool before cutting! Leave them in the fridge overnight or in the freezer for a few hours. This helps to prevent the bars from falling apart. They are super moist with an amazing texture but can easily break if not cooled before cutting into bite sized bars.
- Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
- Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
- Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
Ingredients needed for this brownie recipe:
- 1 cup zucchini, finely grated (not drained)
- 1/2 cup butter, melted
- An egg
- 1 tsp vanilla
- 1 cup almond flour
- 1/3 cup unsweetened cocoa
- 1/2 cup stevia
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup Lily’s dark chocolate chips (optional)
I use the fine setting on my cheese grater to prepare the zucchini. Grate it into a bowl and do not drain the moisture, add it all to the brownie batter. One medium zucchini yields about 1 cup of finely grated zucchini.
Tips for Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for parties and gatherings all season long.