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 13x9 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.