Ingredients:

  • 2 cups shredded zucchini (courgette), packed tightly, moisture squeezed out!
  • 1 ½ cups blanched almond flour
  • ¼ cup coconut flour
  • ½ cup erythritol/monk fruit blend (granulated keto sweetener)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp xanthan gum (optional)
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (for bars)
  • 4 oz full-fat cream cheese, softened completely
  • 2 Tbsp unsalted butter, softened (for frosting)
  • ½ cup powdered keto sweetener
  • ½ tsp vanilla extract (for frosting)
  • 1-2 Tbsp heavy cream (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal later.
  2. Shred the zucchini finely. Place the shredded zucchini in a cheesecloth or sturdy kitchen towel. Squeeze out as much liquid as humanly possible. Set aside.
  3. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, xanthan gum (if using), cinnamon, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, and vanilla extract until well combined.
  5. Pour the wet mixture into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  6. Gently fold in the squeezed zucchini until evenly distributed throughout the batter.
  7. Scrape the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until the edges are golden brown and a skewer inserted into the centre comes out clean.
  8. Remove the pan from the oven and place it on a cooling rack. Allow the bars to cool completely in the pan—at least 60 minutes. They must be cold before frosting.
  9. While the bars cool, combine the softened cream cheese and softened butter in a bowl. Use an electric mixer to beat until smooth and fluffy.
  10. Gradually beat in the powdered sweetener and vanilla extract. Add 1-2 tablespoons of heavy cream if the mixture is too thick. Beat until light and spreadable.
  11. Once the bars are completely cool, lift them out of the pan using the parchment paper overhang. Spread the cream cheese frosting evenly across the top.
  12. Cut into 12 squares. Store leftovers in an airtight container in the refrigerator.