Keto Mocha Zucchini Brownies. Food Mistakes. OK, so everybody likes zucchini cake and there are a million recipes out there and that is what I started out to make. Suddenly things changed…for the way better. Since I like to mess around with my own ingredients, the “cake” turned out very moist & dense, did not rise much, and is seriously a brownie and definitely not cake. Decided to top it with a mocha ganache instead of frosting and good grief they are fabulous. Keto Mocha Zucchini Brownies.
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- 2 C Finely Shredded Zucchini
- ½ C Coconut Flour
- ½ Cup Cocoa Powder
- 1 C Allulose***
- 12 Drops EZ Sweetz***
- 2 T Hot Water
- ¼ C Instant Espresso Powder
- 2 t Baking Powder
- ¼ C Melted Butter
- ¼ C Melted Coconut Oil
- 4 Eggs
- 2 t Vanilla
- ¼ C Sour Cream
- ½ C Heavy Cream
- ½ C Sugar Free Chocolate Chips
- 2 T Allulose
- 2 T Room Temperature Butter
- 1 t Espresso Powder
- Brownies
- Preheat oven to 340°.
- Dissolve coffee in water.
- Mix coconut flour, cocoa, and baking powder.
- Beat eggs, sour cream, coconut oil, and butter.
- Beat in Allulose, liquid Sucralose, vanilla, and coffee/water, mix until well blended then blend into dry ingredients.
- Stir in zucchini. Pour into a buttered 9”x9” pan and bake for about 30 minutes or until toothpick inserted in center comes out clean. As with all brownies-do not over cook.
- Ganache
- Heat heavy cream to just under a boil. Take off heat, add last teaspoon espresso powder, Allulose, & chocolate chips. Mix until chocolate is totally incorporated.
- Add butter when cool.
- Spread cooled brownies with ganache.
- 9 Servings
- 202 Calories, 6.0g Protein, 16.3g Fat, 7.9g Carbs, 4.0g Fiber, 3.9g Net Carbs
- Since I started out making a cake and ended up with brownies I did not put any nuts in them and I can assure you I would add ½ cup of walnuts.
- If you do not have a fine grater for the zucchini you can process it a bit after grating.