Keto Zucchini Cookies
These cookies are perfect for late summer or fall! One of my new favorites for sure!
Ingredients
Cookie
- 1/2 cup butter softened
- 1/2 cup Swerve Granulated (or equivalent sweetener)
- 1/2 cup Swerve Brown (or equivalent)
- 1 egg large
- 1 tsp vanilla
- 2 cups Almond Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp pink salt
- 2 tsp cinnamon
- 1 1/2 cups grated zucchini squeezed
- 3/4 cup walnuts chopped
- 1/2 cup dried cranberries no added sugars (optional)
Frosting
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1/2 tsp vanilla
- 3/4 - 1 1/2 cup Swerve Confectioners
Instructions
Cookies
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Preheat oven to 375 degrees.
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Place grated zucchini in a strainer.
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In a bowl, cream butter and sugars together until well mixed
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Add vanilla and egg. Beat til smooth.
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In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon.
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Slowly add dry ingredients to wet.
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Squeeze zucchini until all water is removed. Add to cookie mixture.
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Stir in chopped walnuts and cranberries.
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Drop spoonfuls of cookie dough onto silicone or parchment lined cookie sheets. Bake at 375 degrees for 10 minutes. The bottoms should be golden brown. Tops of cookies should be firm.
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Cool cookie on pan for a minute or two to set. Transfer to cooling rack.
Icing
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Beat butter, vanilla and cream cheese together until smooth.
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Slowly add powdered Swerve until desired sweetness.
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Frost once cookies are completely cooled.
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Store for up to a week in the fridge.
Recipe Notes
