Top these Keto Zucchini Bars with a rich caramel cream cheese frosting for a delightful low carb treat. They are sweet and tender, and a great way to use up some of that summer zucchini! And they have only 2.8g net carbs per bar.
Break out your grater, my friends, because zucchini season is upon us and it’s time to get cracking! If you grow your own zucchini, I know you will appreciate all the keto zucchini recipes you can get your hands on.
I adore using zucchini in my baked goods, because it adds moisture, texture, and a boost of nutrition. Every year, I make multiple batches of keto zucchini bread and keto zucchini muffins, and I give them out to friends and neighbors. Plenty end up in my freezer too.
This year, these tender Zucchini Bars will make the rounds. I already gave some to my next door neighbors and they met with rave reviews. I can hardly wait to make them again!
Why you will love these bars
I would describe these as a cross between dessert bars and cake. They are tender and moist, and not overly sweet, with a hint of cinnamon that always goes so well with zucchini.
But topping them with a caramel cream cheese frosting takes them to a whole new level. I don’t know why I never thought to combine zucchini and caramel before! I was all set to make these with a plain cream cheese frosting, when a jar of my keto caramel sauce caught my eye.
I found myself pouring it into the frosting and simply marveling at the flavor! I can’t wait to try that combination again soon.
Ingredients you need
- Zucchini: Well, they are zucchini bars after all!
- Salt: You need to salt the zucchini lightly to help release moisture before adding it to the bars.
- Almond flour: A good, finely ground almond flour is recommended for all keto baked goods and these bars are no exception.
- Sweetener: I like a brown sugar replacement like Brown Swerve in the bars. The frosting requires a powdered sweetener. See more sweetener options in the Expert Tips.
- Protein powder: A little whey protein or egg white protein powder gives these bars a lighter, almost cake-like quality.
- Oil: Almost any oil or melted butter will work but I added some walnut oil and they were dreamy!
- Chopped nuts: You don’t have to add chopped nuts but they give the bars some delicious texture.
- Cream cheese: The frosting is cream cheese based, so make sure you soften it well!
- Caramel sauce: My keto caramel sauce is so good with these zucchini bars. The combination is magical!
- Pantry staples: Eggs, vanilla extract, baking powder, cinnamon.
Step-by-Step Directions
1. Drain the zucchini: Place the zucchini in a colander and sprinkle with ¼ teaspoon of the salt. Toss lightly to combine and let drain 1 hour, then squeeze excess moisture out of the zucchini.
2. Combine the wet ingredients: In a large bowl, whisk together the eggs, oil, sweetener, and vanilla extract until smooth. Stir in the zucchini until well combined.
3. Add the dry ingredients: Add the almond flour, protein powder, cinnamon, baking powder, and salt. Stir until the batter is smooth and then stir in the chopped nuts, if using.
4. Bake the bars: Spread the batter in a greased 9×9 inch metal baking pan. Bake at 350ºF for 15 to 20 minutes, until golden brown around the edges and the center is just barely firm to the touch. Remove and let cool in the pan.
5. Prepare the frosting: In a medium bowl, beat the cream cheese with the caramel sauce until smooth. Beat in the powdered sweetener and the caramel extract.
6. Frost the bars: Spread over the cooled bars in the pan and cut into 16 squares.
Expert Tips
Grate the zucchini before measuring it out. And don’t pack it hard into the cup, simply press in lightly. You don’t have to squeeze every bit of moisture out of the zucchini after it has drained, as these bars are meant to be moist and tender.
You should be able to use any protein powder in this recipe, but collagen protein may change the consistency a little. They will be a little more soft and may take longer to bake through.
You can also make the bars with a regular cream cheese frosting. Try making a half batch of the frosting from my Keto Carrot Cake!
Sweetener Options:
You can use any sweetener you like in the bars themselves. But do keep in mind that using just allulose will cause the bars to brown very quickly, especially around the edges. So keep your eye on them.
The frosting requires a powdered sweetener to have the correct structure and consistency.
Frequently Asked Questions
That is an emphatic YES! Zucchini is among the best vegetables for the keto diet, as it is very low in carbs and high in fiber. A cup of chopped zucchini has 3.9g of carbs and 1.2g of fiber, as well as plenty of nutrients. And it’s incredibly versatile and can be used in both sweet and savory recipes.
These delicious keto dessert bars have 4.6g of carbs and 1.8g of fiber per serving. Which means each bar has only 2.8g net carbs!
Because they are so moist and have a creamy frosting, I recommend storing the bars in a covered container in the fridge. You can also freeze the bars for up to 2 months.
More delicious zucchini recipes
Zucchini Casserole
This Zucchini Casserole is an easy side dish that pairs perfectly with any keto meal. Naturally grain-free and low in carbohydrates, it features fresh zucchini, cheddar, and parmesan, with a crispy topping. It’s a hit with the whole family and a great way to use up that bounty of summer squash.
Keto Korean Beef
This easy Keto Korean Beef is so full of flavor, your tastebuds will sing. It’s a delicious way to serve zucchini noodles, and using ground beef makes it extra fast and easy.
Zucchini Chocolate Chip Cookies
Sweet and tender, these Keto Zucchini Cookies are packed full of pecans and chocolate chips. Grain free and sugar free, it’s a healthy snack posing as a decadent dessert!
Keto Zucchini Bars Recipe
Ingredients
Bars
- 2 cups shredded zucchini lightly packed
- ½ teaspoon salt divided
- 2 large eggs
- ⅓ cup walnut oil avocado oil, or melted butter
- ½ cup Swerve Brown
- 1 teaspoon vanilla extract
- 1 ¾ cups almond flour
- ¼ cup unflavored whey protein powder
- 1 ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ cup chopped walnuts or pecans (optional)
Frosting
- 5 ounces cream cheese softened
- ½ cup keto caramel sauce
- ⅓ cup Swerve Confectioners
- 1 teaspoon caramel extract
Instructions
Bars
- Place the zucchini in a colander and sprinkle with ¼ teaspoon of the salt. Toss lightly to combine and let drain 1 hour, then squeeze excess moisture out of the zucchini.
- Preheat the oven to 350ºF and grease an 9×9 inch metal baking pan well.
- In a large bowl, whisk together the eggs, oil, sweetener, and vanilla extract until smooth. Stir in the zucchini until well combined.
- Add the almond flour, protein powder, cinnamon, baking powder, and salt. Stir until the batter is smooth and then stir in the chopped nuts, if using.
- Spread the batter in the prepared pan and bake 15 to 20 minutes, until golden brown around the edges and the center is just barely firm to the touch. Remove and let cool in the pan.
Frosting
- In a medium bowl, beat the cream cheese with the caramel sauce until smooth. Beat in the powdered sweetener and the caramel extract.
- Spread over the cooled bars in the pan and cut into 16 squares.
Corinna Pellini says
Love them
Dawn Mishelle says
these were so moist and delicious, and we’re gobbled up. I doubled the recipe and made it in a 9×13 glass dish. cooked it at 325 for 25-30 minutes. I got a little heavy handed with the cinnamon and accidentally added about 3 Tbs (so good), and I used chocolate whey powder. I didn’t make the frosting, and they were great without it. thank you for such a great recipe
Carolyn says
Glad you enjoyed them!
Lori says
These were amazing! Super moist and the cream cheese frosting was delicious. I will definitely be making these again.
Maggie says
Thank you, Carolyn, this looks delicious! Could I sub canned coconut milk for the cream?
Maggie says
I should have said the cream in the caramel sauce.
Carolyn says
Yes… it ends up a bit thinner so you may need to cook it a little longer.
Ellie says
Really nice recipe, Carolyn! I was about 1/2 cup of zucchini short, still came out delicious and moist. Thank you for your recipes!
Jo says
delish! I added a few fresh blackberries and a littke bit of unseeetened coconut flakes I had and was really tasty! Made first time with caramel frosting and then with the blackberries, made a maple cream cheese frosting for that one..love em!!! used walnuts both times!
Jo says
These are phenomenal and they freeze so well. Delicious and I didn’t even frost them!
Christi P says
I have a bottle of macadamia nut oil. Can I use that in place of avocado oil for baking?
Carolyn says
Absolutely!
Tiffany says
flavors are great… they ended up somewhat dry….any suggestions for the next time? I used the ingredients listed…. Isopure unsweetened Whey Protein…….
Carolyn says
Sounds like it got over-baked. Could be your pan or your oven. Next time, take it out earlier! 🙂
JT says
hi, does 1 batch of your caramel sauce recipe make 1/2 cup of sauce? I’m asking in case I have to scale down (or scale up) the caramel sauce recipe for these zuchinni bars..
Carolyn says
No, it makes 1 cup of sauce, approximately.
Shirley Taylor says
I made these and will definitely make again. Lovely and light. I didn’t make the frosting. I have to watch fats. For my daughter’s half (she isn’t diabetic) I sprinkled with a little mixture of cinnamon and granulated sugar. Very nice.
Elizabeth says
Just tried these and they are serious delish!! I used a crème brûlée flavored whey protein and it’s so good!
I’m thinking they might do well in muffin form? Trying that next time because my garden is abounding with zuccs!!
Thank you for sharing!
Cheryl says
you did it again, this is fabulous. I didn’t have hwc to make caramel for the frosting per recipe, so I improvised by adding brown sugar to cream cheese and caramel extract. I worked great. another favorite bookmark for my rotation
Jennifer says
Are you using the new Brown Swerve formula? If so, how does it compare to the original?
Rexann says
Hi! I don’t have a metal 9×9 pan. Can I use glass? Should I cook at a lower temp or for less time? Thank you!!
Carolyn says
More time, lower temp. Sounds counterintuitive but that’s what is recommended. There are a few good tutorials on it so maybe google one?
Sue says
I made this today & it is fantastic! Very carrot cake like, but so much easier. I will definitely be making this again. Of course, as always, I made a double batch. 😁
Esther Flora says
What could be substituted for the whey powder? A different protein powder?
Donna C says
in her blog it says you can use whey protein powder OR egg white protein powder.
Jean says
Can’t wait to make these. I have made so many of your delicious recipes. Even non-keto people love them. Just got through making two of your Taco Pies. Always a hit. Thank you for your hard work, Carolyn.
Phyllis Broadway says
Do I have to put the protein powder in?
Carolyn says
No, but you should add another 1/4 cup almond flour. They will be more dense, which is fine.
Joan says
What do I do if I only have an 8×8 metal pan?
Judith says
You’ll have to adjust the cooking time – it will take a little longer to cook, so keep an eye on it.