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Fudgy Zucchini Keto Cookies

When chocolate meets zucchini in a low carb universe.
Course Snack
Cuisine English
Prep Time 10 minutes
Cook Time 15 minutes
Servings 25 servings
Calories 122kcal

Equipment

Ingredients

  • 2 cups zucchini grated, squeezed to remove excess moisture
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup cocoa powder
  • 1 tsp. baking soda
  • 1 tsp salt
  • 3/4 cup unsalted butter melted and cooled.
  • 1 tsp. cinnamon
  • 1 cup low carb sweetener
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3 tbsp. unsweetened chocolate chips

Instructions

  • Mix together the flours, cacao powder, baking soda, salt, and cinnamon in a karge bowl.
  • In another bowl, mix together the wet ingredients and then whisk in the sweetener.
  • Stir the zucchini into the wet mix and then add to the dry.
  • Use a cookie scoop or a tablespoon and drop onto a cookie sheet, spaced 2 inches apart. Flatten each and top each with a few pieces of chocolate chips.
  • Bake at 350°F for 10-12 minutes or until browned.

Nutrition

Serving: 30g | Calories: 122kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 154mg | Potassium: 58mg | Fiber: 2g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg