One of my husband’s favorite things is brownies. Well, chocolate actually. But if you cover a brownie with peanut butter ice cream and chocolate fudge then even better! Many keto chocolate cakes and brownies are pretty dry. They taste ok, but are pretty crumbly. So, I was in search of a really good fudgy type keto brownie.
I’ve been over run with an abundance of zucchini as of this week, so I figured I would try to add some to the brownies to make them moist. I made them yesterday for dessert and they were a hit, even to some of my non-keto family members. After dinner I threw them in the fridge overnight and tried one today, you know, just to make sure they were still good, haha, and they were still pretty fudgy and didn’t dry out. They were definitely a keto brownie success!
These are a little higher in net carbs (5.7) so I certainly would not have these as an every day treat, but sometimes you just want something sweet or want something to take to a dinner or get together. These hit the spot!
Notes
If you do not have problems with peanuts or peanut butter you can absolutely substitute the almond butter for peanut butter in this recipe. I do try to stay away from all inflammatory foods, so I do not eat peanut butter.
If you do not have chocolate chips you can break up a 100% chocolate bar and add a little bit of sweetener to it.
Fudgy Keto Zucchini Brownies
Zucchini is the secret ingredient to keeping these brownies moist and fudgy. These brownies are super rich, so just a very small piece will be plenty!
Ingredients
Brownie
- 16 ounces zucchini chunks or shredded
- 6 Tbsp butter melted
- 2 tsp vanilla pure
- 1 1/2 cup swerve granulated
- 2/3 cup cocoa
- 1/2 tsp salt
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 cup keto chocolate chips
Amond Butter Filling
- 3/4 cup almond butter
- 1/2 cup butter softened
- 1 1/4 cup swerve confectioners
- 1 tsp vanilla pure
- 1/2 TSP SALT
- 1 Tbsp heavy cream
Chocolate Topping
- 3/4 cup keto chocolate chips
- 3 Tbsp heavy cream
Instructions
Brownie
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Preheat oven to 350 degrees.
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Add all brownie ingredients except chocolate chips to the blender or food processor.
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Mix until zucchini is mixed very well into batter. This should be a smooth batter, not chunky.
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Add chocolate chips.
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(Optional) Add some nuts or cacao nibs.
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Pulse quick to chop chips smaller.
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Pour into a greased 13×9 pan.
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Bake 35-40 minutes at 350.
Almond Butter Filling
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Cream butter and almond butter together until mixed well.
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Add vanilla and salt.
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Add powdered swerve.
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Add heavy cream.
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Mix until fluffy
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Spread over brownies after they have cooled.
Chocolate Topping
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Add heavy cream to chocolate chips in a microwave safe bowl.
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Microwave for 30 seconds.
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Stir until smooth.
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Spread on top of almond butter filling
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Chill in refrigerator for 1 hour before serving. Keep refrigerated
Recipe Notes
The ingredients in swerve do not affect blood sugar, so the carbohydrates it contains are considered non-impact. 12.3g
These brownies contain approximately 5.7 grams of net carbs per square.
If you try these, please let me know how you liked them! You can follow me in my free facebook group for more keto tips and recipes here!
To check out my Ketogenic Living 101 program, go here!
Feel free to contact me if you have questions!
