Low Carb Chocolate Zucchini Cookies

These Low Carb Chocolate Zucchini Cookies are soft, cakey and the perfect low carb, keto cookie recipe to use up some extra garden zucchini. Low Carb Chocolate Zucchini Cookies – You must try this recipe.

Low Carb Chocolate Zucchini Cookies are made with almond and coconut flour, and loaded with chocolate chips and shredded zucchini!

There is nothing better than a soft and chewy chocolate chip cookie, especially if it’s an excuse to add some vegetable in it. They are perfect for a quick dessert, a healthy dessert to bring to parties or even pot lucks.

The best part about these Low Carb Chocolate Zucchini Cookies is that they are secretly healthy! Made without sugar and without grains, they are keto, low carb, and paleo-friendly.

If you like this, you can try similar recipes:

• Keto No-Bake Cookies
• Low Carb Coconut Chocolate Chip Cookies
• Keto Lemon Cookies
• Keto Salted Caramel Chocolate Chip Cookie
• Low Carb Chocolate Zucchini Cookies
• Low-Carb Almond Cinnamon Butter Cookies
• Chewy Keto Chocolate Cookies
• Low Carb Chocolate Chip Cookies
• Keto Peanut Butter Chocolate Cookies
• Low-Carb Keto Peanut Butter Cookies
• Keto Gingersnap Cookies
• Best Keto Oreo Cookies

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Chocolate Zucchini Cookies

5 from 4 votes

Recipe by Elena D., Photo Credit: Elena D. Course: DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

140

kcal

These Low Carb Chocolate Zucchini Cookies are soft, cakey and the perfect low carb, keto cookie recipe to use up some extra garden zucchini.

Ingredients

• 1 cup zucchini grated or shredded

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/4 cup cocoa powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/3 cup butter flavored coconut oil

• 1/4 teaspoon cinnamon

• 1/2 cup low carb sweetener

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 1/4 cup sugar free chocolate chips

Directions

• Grate or shred zucchini. Wrap in a towel and squeeze out the excess liquid. Keep wrapped in towel to continue absorbing liquid.
• In small mixing bowl, combine almond flour, coconut flour, cacao powder, baking soda, salt, and cinnamon. Set aside.
• In large glass mixing bowl, melt the coconut oil or ghee. Whisk in the sweetener. Then whisk in the egg yolk and vanilla extract.
• Stir the zucchini into the sweetened mixture. Then stir in the dry ingredients. Fold in chocolate if using.
• Form dough into 1 tablespoon sized balls by rolling in hand. Flatten each ball out and top each with a few pieces of chocolate if desired.
• Bake at 350°F for 10-12 minutes or until browned.

Notes

• The recipe makes approximately 2 dozen cookies with each serving being 2 cookies.
• When measuring the grated zucchini, it’s pressed down gently but not tightly compacted.
• Net Carbs: 2g.
• The chocolate chips can be replaced with chopped nuts if desired.