Description
Deliciously moist and rich, these Keto Zucchini Bars are topped with a velvety Caramel Cream Cheese Frosting, making them the perfect guilt-free treat.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup erythritol (for frosting)
- 1/4 cup sugar-free caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, then stir in the grated zucchini, applesauce, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the bars cool, prepare the frosting by beating the cream cheese and butter together until smooth.
- Add in the erythritol and caramel sauce and mix until creamy.
- Spread the frosting over the cooled zucchini bars and cut into squares.
Notes
- Make sure to squeeze excess moisture from the zucchini for better texture.
- Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg