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Keto Zucchini Brownies with Cream Cheese Frosting Recipe

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Delicious and moist Keto Zucchini Brownies that combine the health benefits of zucchini with rich chocolate flavor, perfect for a low-carb treat. These brownies are gluten-free, made with almond flour and sweetened with granular and powdered sweeteners, topped with a creamy chocolate cream cheese frosting and optional walnuts for added crunch.

Ingredients

Brownies

  • 1 1/4 cup almond flour
  • 1/2 cup granular sweetener
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp espresso powder (optional)
  • 1/4 tsp salt
  • 2 large eggs
  • 1/3 cup avocado oil (or melted butter)
  • 2 cups shredded zucchini (not drained)
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional)

Frosting

  • 1/4 cup butter (well softened)
  • 2 ounces cream cheese (well softened)
  • 3 tbsp cocoa powder
  • 1/2 cup powdered sweetener
  • 1/4 cup heavy whipping cream, room temperature (more as needed)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 325ºF and lightly grease a 9x9 inch metal baking pan to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a large bowl, whisk together almond flour, granular sweetener, cocoa powder, baking powder, espresso powder (if using), and salt until well combined for a balanced chocolatey base.
  3. Add wet ingredients: Add the eggs, avocado oil (or melted butter), shredded zucchini (not drained), and vanilla extract to the dry mix. Stir until the batter is well combined and smooth.
  4. Add walnuts: Stir in about one-third cup of chopped walnuts if you are using them, reserving the rest for topping.
  5. Bake the brownies: Spread the batter evenly in the prepared pan, then sprinkle the remaining chopped walnuts on top. Bake for 18 to 25 minutes, or until the brownies are puffed on top and just firm to the touch to ensure proper doneness.
  6. Cool the brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan; this step is crucial before adding frosting.
  7. Prepare the frosting: In a medium bowl, beat the softened butter and cream cheese together until very smooth and creamy.
  8. Add cocoa and sweetener: Beat in the cocoa powder and powdered sweetener until fully incorporated for a rich chocolate flavor.
  9. Incorporate heavy cream and vanilla: Gradually add the heavy whipping cream a little at a time, beating after each addition, then beat in the vanilla extract. Add more cream as needed to achieve a smooth, spreadable consistency.
  10. Frost and chill: Spread the frosting evenly over the cooled brownies. Refrigerate for 30 minutes to help firm up both the brownies and frosting, making them easier to cut into bars.

Notes

  • Use un-drained shredded zucchini to keep brownies moist.
  • Espresso powder is optional but enhances the chocolate flavor.
  • For a nut-free version, omit the walnuts.
  • Store brownies covered in the refrigerator for up to 5 days.
  • Let brownies come to room temperature before serving for best texture.

Find it online: https://miracooking.com/keto-zucchini-brownies-with-cream-cheese-frosting-recipe/