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Keto Zucchini Chocolate Chip Cookies

Prep Time: 20m
Cook Time: 18m
Total Time: 38m

What's an easy way to get the kids to eat their veggies? Make them these low carb zucchini cookies. The best thing about baking with zucchini is that it not only gives an extra serving of veggies, it also creates a melt-in-your-mouth chocolate chip cookie. These Keto Zucchini Chocolate Chip Cookies combine the flavor of a traditional chocolate chip cookie and the tenderness of zucchini to create a moist and delicious dessert. Each low carb cookie is full of nuts, coconut, grated zucchini-- and they're chock-full of our sugar free chocolate chips, too! These healthy keto cookies are warm and gooey just like grandma used to make. They're a fun keto dessert twist and you won't be able to keep your hands off of them.

These easy keto cookies come to us from Carolyn from All Day I Dream About Food.

Makes 18 cookies. Macros per serving (1 cookie):
Calories: 175 | Fat: 15.6g | Net Carbs: 2.5g | Protein: 3.8g


  • 1 small-medium zucchini (roughly 175g)
  • ½ tsp salt, divided
  • 1 cup flaked coconut
  • ¾ cup sliced almonds
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ½ cup butter, softened
  • ¾ cup brown sugar substitute, lightly packed
  • 1 large egg, room temperature
  • ½ tsp vanilla extract
  • ⅓ cup ChocZero Dark Chocolate Chips
  • ¼ cup chopped walnuts or pecans


  1. Finely grate the zucchini and place in a sieve in the sink. Sprinkle with ¼ teaspoon salt, tossing to combine. Let drain 1 hour, then squeeze out as much moisture as possible.
  2. Preheat the oven to 350°F and line a large baking sheet with a silicone mat or parchment paper.
  3. Combine the coconut and sliced almonds in a food processor and process until they resemble oat flakes. Transfer to a medium bowl and stir in the almond flour, coconut flour, cinnamon, baking soda, and remaining salt.
  4. In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the egg and vanilla extract, then beat in the squeezed zucchini.
  5. Add the flour mixture and beat until the dough comes together. Stir in the chocolate chips and pecans by hand.
  6. Roll into 18 balls, each about 1 ½ inches in diameter. Set on the prepared baking sheet about 2 inches apart. Press down with the palm of your hand to 1 inch thick. They will spread a bit as they bake.
  7. Bake 15 to 18 minutes, until golden brown. They will still be very soft when you remove them from the oven. Allow them to cool completely on the baking sheet.

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