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Keto Zucchini Cookies Recipe

Treat yourself to these delicious and healthy Keto Zucchini Cookies! Made with almond flour, coconut, cinnamon, and nutmeg, you get amazing flavor without added sugar or carbs. Packed with buttery goodness, nuts, and chocolate chips for an extra indulgent bite! Perfect for a low carb gluten free snack or grain free special treat.

A bite taken out of a keto zucchini chocolate chip cookie on a white square plate

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The best keto zucchini recipes

I love zucchini! Every summer when the garden is full of it, I can’t help but get excited. Zucchini is one of the most versatile vegetables out there; you can make so many delicious recipes using it. And I always have extra garden zucchini!

From keto zucchini bread to keto zucchini lasagna and now zucchini chocolate chip cookies, there’s no end to the keto-friendly treats you can make with it!

This keto cookie recipe makes cookies that are moist, soft, and full of flavor.

You can serve zucchini chocolate chip cookies as an afternoon snack, or even for breakfast! They’re so delicious, you won’t be able to resist having just one more.

So go ahead – indulge in some keto zucchini goodness today. You’ll be glad you did!

🍪 What are keto chocolate chip zucchini cookies?

Keto Chocolate Chip Zucchini Cookies are the perfect treat for anyone following a low carb lifestyle. They are made with shredded zucchini, unsweetened coconut, almond flour and coconut flour, cinnamon and nutmeg, baking soda, butter, sweetener, eggs, vanilla extract, chopped nuts, and chocolate chips (and more!).

The cookies are light and fluffy yet still hearty enough to satisfy any craving. The cinnamon and nutmeg add a warm, cozy flavor while the chocolate chips add a touch of sweetness. Best of all, they are keto-friendly, gluten free, and grain free.

You get all the benefits of a nutritious snack without any added sugar and only 2 net carbs.

A stack of five keto chocolate chip zucchini cookies with a pecan on top.

🙋‍♀️ Are zucchini cookies keto?

Yes! Zucchini cookies are definitely keto! Made with almond flour and coconut flour, these cookies are high in healthy fats and low in carbohydrates, making them an excellent choice for those following the ketogenic diet.

They also contain only natural sugar from the zucchini itself, as well as a sweetener like Swerve Confectioners. Plus, the chopped pecans or walnuts and unsweetened chocolate chips make them even more delicious.

With all of these ingredients combined, you can enjoy a delicious cookie without compromising your keto lifestyle.

📏 Macros: nutritional information

Let’s take a look at the macros. In this recipe for sugar free chocolate chip zucchini cookies, one serving is one cookie. Each has 141 calories, 3 grams of protein, 12 grams of fat, and 2 grams net carbs per serving.

These macros for zucchini chocolate chip cookies are figured with MyFitnessPal, with the ingredients I use in the recipe. I always recommend figuring out your own with the exact items/brands you use. It’s especially important to determine your own if you’re keeping close track and want to be accurate.

Two low carb zucchini cookies on a white plate

🍽 Equipment needed to make zucchini chocolate chip cookies

Now that you have all the tools, let’s get started! Making keto chocolate chip zucchini cookies is really easy. In just a few simple steps, you can have keto treats ready to enjoy in no time.

🥘 Ingredients in low carb zucchini cookies

  • 1 cup grated zucchini (about 1 medium)
  • 1 cup unsweetened flaked coconut
  • 2 cups finely ground blanched almond flour – I like to use one cup of almond meal and one cup of almond flour to give them a nuttier texture.
  • 1/4 cup coconut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup softened unsalted butter (at least room temperature) Or make it dairy free by using butter flavored coconut oil.
  • 1 cup powdered sweetener (Swerve Confectioners)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup chopped pecans (or walnuts or almonds)
  • 1/2 cup sugar free chocolate chips (optional but recommended)

For the best flavor, always use fresh, good quality, and organic ingredients if possible.

Overhead view of the ingredients in keto chocolate chip zucchini cookies

🔪 Instructions

First, preheat the oven to 325°F and start by lining two baking sheets with parchment paper or silicone liners.

Then shred the zucchini using the larger grate on your cheese box grater – no need to drain any excess liquid except for what’s initially there. Set aside for now…

Next, grab a large mixing bowl and whisk together the flaked coconut, almond and coconut flour, cinnamon, nutmeg, salt, and baking soda until it’s all blended together nicely. Set that aside too.

Overhead view of a metal bowl containing the dry ingredients

Now in a stand mixer (or better yet, with your trusty handheld mixer) cream together the softened butter and powdered sweetener until it resembles a light and fluffy cloud (about 2-3 minutes).

Once complete, add in one egg at a time while mixing it into the mixture well before adding in the vanilla extract. 

Slowly add in the flour mixture to the wet ingredients until everything is combined – don’t forget to mix for around 1 minute.

Mix or fold the nuts and then the no sugar added chocolate chips into your cookie dough until they’re evenly distributed throughout – it should be nice and thick, like cookie dough. 

Overhead view of a spatula folding in the pecans and no sugar added chocolate chips

Form the zucchini chocolate chip cookies on the baking pan

Now comes the fun part – forming your cookies!

Grab some of the delicious batter with either your hands or a cookie scoop, roll it into balls about 2 tablespoons each, and place them onto a prepared baking sheet.

A cookie scoop putting the chocolate chip zucchini dough on the pan

Make sure they are spaced out at least two to three inches from each other; you want to make sure that they can spread out without running into each other.

Almond flour cookies don’t spread well on their own, so I like to use a flat-bottomed glass to slightly flatten them out and make sure they are even.

A blue glass flattening the cookie dough balls

⏲ Bake time

Once all of your cookies are prepped on the baking sheet, it’s time for them to bake! Pop them in the oven for 14-16 minutes and let the zucchini cookies bake until they’re golden brown on top and slightly soft when touched. 

😎 Let the almond flour zucchini cookies cool completely

After they come out of the oven, be sure to let your cookies cool completely before attempting to move them. If you try to move them too early, they might fall apart on you – not something you want happening!

So, give them enough time to cool down, and then transfer them over to a serving plate or an airtight container for storage or serving.

A hand holding up one cookie

💭 Top tip: variations

You can vary this recipe simply by adding different keto-friendly nuts such as walnuts or macadamia nuts, or even some keto white chocolate chips for an extra indulgent treat. Or try one of these other variations.

Variation 1: Double Chocolate Chip Coconut Zucchini Cookies

These decadent double chocolate chip coconut keto zucchini cookies are sure to please any chocoholic’s palate!

Simply add 1/3 cup cocoa powder along with ¼ teaspoon espresso powder (optional) to the dry ingredients.

Topping these delicious treats off with some coarsely chopped macadamia nuts adds even more texture and flavor complexity – absolutely irresistible!

Variation 2: Lemon Poppy Seed Zucchini Cookies

This variation replaces traditional chocolate chips with freshly grated lemon zest and poppy seeds, creating an ultra refreshing combination!

To make these keto zucchini cookies, reduce the unsweetened flaked coconut to ¾ cup and replace it with an equal amount of poppy seeds. Add 1 tablespoon of freshly grated lemon zest along with ¼ teaspoon lemon extract (optional) to the wet ingredients before mixing in the dry ingredients. The resulting texture is lighter than that created by standard chocolate chip cookies but still wonderfully chewy! 

Variation 3: Cranberry White Chocolate Keto Zucchini Cookies

For a flavor-packed cookie, substitute the chocolate chips with sugar free white chocolate chips and add 1/2 cup of unsweetened dried cranberries.

This variation adds a tartness and depth to the zucchini cookies that pairs perfectly with the sweet coconut flakes. The combination of flavors creates a delicate balance that will tantalize your taste buds. 

The back side of a keto zucchini cookie

🥣 How to store keto zucchini cookies

These keto zucchini cookies will stay fresh in an airtight container in the fridge for up to a week, or freeze them in a freezer-safe bag or container for longer storage.

🤔 Why make keto zucchini cookies?

Why make keto chocolate chip zucchini cookies today?

They are a great alternative for those looking for a delicious, low carb treat. Not only are they healthier than traditional cookies, but they also offer a variety of flavors and can be enjoyed as a delicious dessert or snack by the whole family.

Recently I served these cookies for a family gathering, and my aunt couldn’t stop raving about them. She said they were some of the best keto cookies she’s ever tasted. So if you’re looking for a keto-friendly treat, look no further: keto zucchini cookies are sure to be a hit!

Happy baking!

Keto zucchini chocolate chip cookies on a white platter

📋 More keto zucchini recipes

If you’re looking for more keto recipes to satisfy your cravings, why not try out my keto peanut butter chocolate chip cookies, keto buffalo chicken casserole, or keto coconut macaroons? All of these recipes are delicious, easy to make, and will work with a keto diet. Enjoy!

📌 Pin the keto recipe here:

A white plate with a bite out of a keto zucchini cookie over the words, Keto Zucchini Cookies, under which another photo of 2 cookies is placed

Printable recipe card

Two keto zucchini cookies sitting on a plate

Keto Zucchini Cookies

Yield: 21
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

These Keto Zucchini Cookies will make your taste buds dance for joy! Made with delicious and nutritious almond flour, coconut flakes, sugar free chocolate chips, crunchy pecans, and of course zucchini, these treats are sure to satisfy even the pickiest of snackers.

Ingredients

Instructions

  1. Preheat the oven to 325 degrees F and line two baking sheets with parchment paper or silicone liners.
  2. Shred the zucchini with the larger grate. For this recipe, you don't need to drain the liquid except for the initial excess. Set aside.
  3. In a large bowl, whisk together the flaked coconut, almond flour, coconut flour, cinnamon, nutmeg, salt, and baking soda until blended. Set aside.
  4. In a stand mixer or using a handheld mixer, cream together the softened butter and powdered sweetener until light and fluffy (about 2-3 minutes).
  5. Add in the eggs one at a time, mixing well after each addition before adding in the vanilla extract.
  6. Slowly add in the dry ingredients from step three into the wet ingredients from step four until combined (about 1 minute).
  7. Next fold in the chopped nuts, chocolate chips (if desired), and zucchini from step two until evenly distributed throughout the batter (it should be thick like cookie dough).
  8. Using your hands or a cookie scoop, form into small balls about 2 tablespoons each and place them onto prepared baking sheets about 2-3 inches apart from each other (they will slightly spread so leave room).
  9. Bake for 14-16 minutes or until golden brown on top and the center is set but still looks slightly soft when touched (you don’t want to overbake them).
  10. Let cool COMPLETELY on baking sheet before transferring to an airtight container for storage or serving right away! (They will fall apart if you try to move them too soon!)
Nutrition Information:
Serving Size: 1 cookie
Amount Per Serving: Calories: 141Total Fat: 12gCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gProtein: 3g

*Nutrition Facts per MyFitnessPal dot com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Tag me in your recipe pics on Instagram @explorermomma. I’d love to see your keto zucchini cookies!

Happy keto baking!

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Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.

This is as accurate as possible, but it’s best to independently calculate nutritional data on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases. However, I only mention products or services I genuinely love and would recommend to a friend.
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