Karen Rose Tank, MS-Integrative Nutrition, Health & Diabetes Coach

Zucchini, Almond, Avocado Brownies- Low-Carb


Prep Time

15 minutes

Cooking Time

35-45 minutes

Yields

16-20 brownies

Ingredients

1 cup almond butter
1 ½ cups zucchini, unpeeled. (Easy to shred in a food processor)
¼ to ½ teaspoon liquid stevia, use the larger amount if you want it sweeter
1 avocado, mashed
1 egg
1 teaspoon vanilla
1 teaspoon baking soda (the kind in the box)
1/3 cup (5 tablespoons) cacao powder, unsweetened
1 teaspoon cinnamon
1 cup dark, low-carb chocolate chips
            (I use LILY’S Dark ChocolatePremium Baking Chips, Stevia Sweetened, 55% Cocoa. 14 grams (1/8thcup) or 60 chips have 9 grams of carbohydrates of which 4 grams are fiber!)

Directions

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients intoa large bowl and mix everything together.
  3. Pour into a greased 9x9 inchbaking pan.
  4. Bake for 35-45 minutes or untila toothpick comes out clean.
  5. Let cool and slice into 2inch squares – makes 16 to 20 brownies.

Notes

Carbohydrate and fiber count:

# Brownies/Tray                   Carbs             Fiber               NetCarbs/Brownie

16                                           10                   4                      6         
20                                             8                    3                      5