Keto Zucchini Bars Recipe
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.
Servings 16 bars
Calories 218kcal
Ingredients
Bars
- 2 cups shredded zucchini lightly packed
- 1/2 tsp salt divided
- 2 large eggs
- 1/3 cup walnut oil avocado oil, or melted butter
- 1/2 cup Swerve Brown
- 1 tsp vanilla extract
- 1 3/4 cups almond flour
- 1/4 cup unflavored whey protein powder
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 cup chopped walnuts or pecans (optional)
Frosting
- 5 ounces cream cheese softened
- 1/2 cup keto caramel sauce
- 1/3 cup Swerve Confectioners
- 1 tsp caramel extract
Instructions
Bars
- Place the zucchini in a colander and sprinkle with 1/4 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 9x9 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.
Notes
Storage Information: 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.
Nutrition
Serving: 1bar | Calories: 218kcal | Carbohydrates: 4.6g | Protein: 6.2g | Fat: 21.2g | Fiber: 1.8g