• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cafe Delites

for good food lovers

  • Recipe Index
  • About Me
    • BOOKS
  • Contact Me
    • Policies
      • Disclaimer
      • Copyright
    • MEDIA
You are here: Home / Dessert / Cakes, Blondies and Brownies / Low Carb Zucchini Brownies

By Karina 86 Comments Filed Under: Cakes

Low Carb Zucchini Brownies

Jump to Recipe Print Recipe

Low Carb Zucchini Brownies

I made you guys something healthy. FINALLY. Zucchini Brownies. Sounds weird, right? Yeah. I hear you. But. Let me just say…these are so incredibly moist and fudgy AND flour-less and healthy! All in one bowl! Hello low carb lovers!

Low Carb Zucchini Brownies | https://cafedelites.com

The bonus? Kids are eating vegetables without any clue whatsoever (*Insert evil laugh*) My kids are not exactly fans of Zucchini. They pick it out of their food as if I’m trying to kill them…even when I try and sneak it in. But low an behold they could not taste it in these.

ME – 1 | KIDS – 0

Zucchini Brownies-9
I won’t lie. The whole tray was gone in less that 6.2 minutes while watching trash TV in our pyjamas. And so easy to make my 6 year old could have done it with his eyes closed.

Low Carb Zucchini Brownies | https://cafedelites.com

These are low in carb but high in flavour; sweetened with Stevia or any other natural sweetener you have on hand. However, you can substitute the sweetener for coconut palm sugar to keep them refined sugar-free OR normal granulated sugar of you’re not watching your carb intake.

Low Carb Zucchini Brownies | https://cafedelites.com

These brownies are so addictive it’s possibly a good thing they’re low carb. Because you WILL want to eat an entire pan. And no I’m not exaggerating.

Low Carb Zucchini Brownies | https://cafedelites.com

Top with 90% chocolate for extra rich decadence, or any chocolate chips of your choice.

Zucchini Brownies-23
And feel free to skip the low carb ice-cream… No actually, don’t skip the ice cream.

Low Carb Zucchini Brownies | https://cafedelites.com

Low Carb Zucchini Brownies

Low Carb Zucchini Brownies are so incredibly moist and fudgy AND flour-less and healthy! All in one bowl! Hello low carb lovers!
Weight Watchers: 2pp per brownie!
PRINT SAVE go to your favorites
Serves: 16 Brownies

Ingredients

  • 1 cup finely shredded zucchini (use the smallest blade on a cheese grater. It should look like a puree).
  • 6 tablespoons butter , melted
  • 2 tablespoons coconut oil , measured in melted state (or sub with any vegetable oil you have)
  • 1 large egg
  • 1/2 cup natural granulated sweetener (or granulated sugar of choice -- coconut; white sugar) *See Notes
  • 1 tablespoon pure vanilla extract
  • 3/4 cup peanut flour
  • 1/3 cup unsweetened cocoa powder (or 1/4 cup if you don't like them too rich)
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 4 squares Lindt 90% chocolate (or chocolate of choice), cut into pieces/chunks

Instructions

  • Preheat oven to 176°C | 350°F. Line a 8x8" baking pan with baking?parchment paper, or lightly grease with oil spray. Set aside.
  • In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn't be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
  • Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)
  • Allow to cool completely (about half an hour); cut into squares and chill to semi-set.
  • If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days.

Notes

I use a sweetener that measures 1:1 with normal sugar. If using a stronger sweetener, measure the amount needed for 1/3 cup normal sugar.
Do NOT substitute the peanut flour with almond flour! The texture will be altered, dried out and wrong! Please, FOLLOW THE RECIPE.

Nutrition

Calories: 71kcal | Carbohydrates: 4.3g | Protein: 3.4g | Fat: 5.6g | Fiber: 1.6g | Sugar: 1.3g
Low Carb Zucchini Brownies! The ultimate Low Carb indulgence suitable for *LCHF and *lowgi diets! On https://cafedelites.com
« Slow Cooker Steak and Gravy Pies
Creamy Kahlua Raspberry Cheesecake Parfaits »

Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox!

Image of a white plate with Chili Garlic Butter Shrimp in a buttery sauce
Artisan Bread in a dutch oven pot | cafedelites.com
Sautéed Green Beans | cafedelites.com
The best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with every bite! Even better when served with a rich and rustic, easy to make red wine sauce (or jus) | cafedelites.com
Crock Pot Honey Garlic Chicken | cafedelites.com

Reader Interactions

Comments

  1. Shelby says

    April 25, 2020 at 3:24 pm

    5 stars
    I am SOO glad I found these! These are absolutely the best low carb brownies I’ve ever made. I’ve been eating keto for awhile now and these are everything I’ve been needing. I only had a 9×9 pan and cooked for 20 minutes and it was perfect. They are definitely the type of brownie that you have to wait to cool before eating but when you do, it’s worth it! Thanks for sharing

    Reply
  2. Laurence Cote-Vallee says

    April 22, 2020 at 3:19 am

    5 stars
    Ooops, I only read the note about NOT swapping the peanut flour after the brownies were baked. I used regular flour.

    They turned out more cake-like than brownie-like but still tasted very good. Will make them again, with peanut flour if I can find some.

    Reply
  3. Paulette says

    January 28, 2020 at 1:41 pm

    4 stars
    These were very good. I used lakanto monkfruit with etherytol blend sweetener, almond flour and coconut flour. I also added chopped pecans to mine to add crunch. We enjoyed them and will mane them again. Thank you for the great recipe.

    Reply
  4. Judy B says

    November 17, 2019 at 2:22 pm

    5 stars
    I admit I was skeptical about zucchini in brownies. But, wow! These are so delicious, fudgey and decadent! It seems they should be sinful but they aren’t! As a confirmed chocoholic, these will be a regular for me!

    Reply
  5. Gina says

    December 12, 2018 at 6:54 am

    Hi! I can’t wsit to try these! Can I sub coconut flour for the peanut butter powder? I saw not to use almond flour…thanks!

    Reply
    • Karina says

      December 17, 2018 at 5:37 pm

      Hello Gina!

      I have not tried to use coconut flour before. Please let me know if you decide to try it and how it turns out. Thanks for following along!

      Reply
  6. Michael says

    October 14, 2018 at 8:48 am

    I added an extra egg and a 1/4 cup of flax meal. Came out amazing! Held together a lot better than the original recipe.

    Reply
  7. Pau Staines says

    September 27, 2018 at 3:01 am

    5 stars
    Hi! OMG I love the recipe, I’m drawling already. I have only one question, can I use oatmeal flour instead of peanut flour? Thanks a million!

    Reply
    • Karina says

      September 27, 2018 at 6:49 pm

      Yes, that will work great! Let me know how it turns out for you!

      Reply
  8. Kim says

    July 30, 2018 at 8:30 am

    I have a peanut allergy – what can I substitute peanut flour with?

    Reply
  9. Danielle says

    February 15, 2018 at 10:44 am

    How would these freeze? I don’t want them to go bad before I’m able to eat them all…

    Reply
    • Karina says

      February 18, 2018 at 9:51 am

      You are welcome to freeze them. They may become crumbly since they don’t have much flour in them to hold them together through the freezing process.

      Reply
  10. Kari says

    January 25, 2018 at 7:38 am

    Could I replace the zucchini with pumpkin? IF so, how much? Your site is beyond amazing. I hope you venture more towards the low carb or THM way of recipes. I drool at every recipe!!!!

    Reply
    • Tymeron Smith says

      January 31, 2018 at 4:15 pm

      You are so sweet! Thank you so much! Yes, you are welcome to substitute any ingredient to make it your own. I would use the same amount of measurements as the zucchini. Hope that helps!

      Reply
  11. Cora says

    November 14, 2017 at 5:14 am

    Is peanut flour the same as peanut butter powder?

    Reply
    • Karina says

      November 17, 2017 at 7:49 pm

      Hi Cora. Yes it is 🙂

      Reply
  12. Gayle says

    August 26, 2017 at 1:12 pm

    5 stars
    Made these tonight. I am new to LCHF, so still have a super dooper sweet tooth. I increased the Swerve to 3/4 cup, otherwise I followed the recipe. I had to bake them for 40 minutes. They are very moist and very fudgy. My hubby (who is not LCHF) LOVED them and couldn’t believe they were zucchini brownies! I did like them, but they were still not sweet enough for me. But that’s me. I don’t care for dark chocolate to begin with, so of course these wouldn’t be quite sweet enough for me. But they are still VERY nummy with a big glass of milk. I will for sure make them again, but will probably up the Swerve a bit more, and might skip the additional dark chocolate squares. Thanks for a great recipe!!! 😀

    Reply
  13. Candy says

    August 11, 2017 at 6:17 am

    I don’t believe your carb count is correct.

    Reply
  14. Cassie says

    June 16, 2017 at 11:12 am

    5 stars
    Have you doubled this recipe before? Could it be done?

    Reply
  15. Sierra says

    November 30, 2016 at 10:34 am

    5 stars
    Best brownies I’ve ever had! I’ve been making these for the several months and they’ve turned out amazing each time! Even people who aren’t into gluten-free baking and healthier alternatives LOVE these! I use Pamela’s gluten-free pancake and baking mix instead of peanut flour. For sweetener I use maple syrup and sometimes a little bit of Stevia. I also add extra cocoa!

    Reply
  16. Cassie says

    October 09, 2016 at 7:28 am

    These are amazing. Fudgy and rich!

    Reply
  17. Raquel Mezzich says

    September 01, 2016 at 11:20 am

    5 stars
    I made this and it tastes like a real brownie!!!!!! AMAZING!!!!!

    Reply
  18. Grace says

    August 21, 2016 at 8:40 am

    5 stars
    These are hands down the best low-carb chocolate desert of any kind that I’ve made. I sub almond flour for the peanut flour because it’s what I have on hand, use erythritol as the sweetener, and add a little more cocoa because I like them to be super rich- and they are! Have made them four times- they’re officially a keto staple!. Thank you SO so much for the recipe.

    Reply
  19. Sydney says

    August 15, 2016 at 3:13 pm

    5 stars
    I made these brownies with pea protein powder and they turned out perfect. I also replaced the 1/2 cup of sweetener with liquid Splenda which has no carbs, as well as the 4 squares Lindt 90% chocolate with 4 Lindt Lindor milk chocolate truffles. 4 squares of Lindt Chocolate is 40g and 3 truffles are 36g. Altogether 1 brownie is 4.0 carbs.

    Reply
    • Natasha says

      August 26, 2019 at 6:47 am

      Did you use this instead of the peanut flour?

      Reply
  20. Sydney says

    August 08, 2016 at 2:45 pm

    5 stars
    Do you think that I could replace peanut flour with some type of protein powder? Maybe pea?

    Reply
    • Karina says

      August 11, 2016 at 8:31 am

      Hi Sydney. I’m not sure as I haven’t tried it with protein powder 🙂

      Reply
  21. Susan says

    June 29, 2016 at 12:05 am

    These are truly delicious! I feel like I’m cheating when I eat them, they are that good! Thanks so much for the recipe! Kids and hubby are afraid to try them because they have zucchini in them – yay! More for me! Haha 🙂 down 42 lbs and still losing even when I eat this for a late night snack. Woohoo!

    Reply
  22. Julie says

    May 10, 2016 at 8:50 am

    Hello, can you make these without the sweetener? Do you have sweetener free recipes?

    I cut out all sugar and sweeteners and I taste flavours so much more intensely…. It’s very hard to find recipes that work without it!!

    Reply
    • Karina says

      May 11, 2016 at 10:13 am

      Hi Julie. If that’s something you’re used too now, you can definitely try it! I can’t say though, as I haven’t tried that myself 🙂

      Reply
  23. Wendi says

    April 18, 2016 at 7:12 am

    These look amazing. My question is when you make them with Stevia, how much do you use? It’s so much sweeter than natural sugar, I just don’t know what the measurement would be.

    Reply
    • Karina says

      April 18, 2016 at 7:18 am

      Hi Wendi. I haven’t tried these with Stevia. I use a Sweetener that contains both Stevia and Erythritol that measures 1:1 cup for sugar.

      Reply
  24. Dita says

    April 05, 2016 at 9:03 am

    Any ideas what eh Sat Fat would be? Or what the SP value would be?

    Reply
    • Karina says

      April 07, 2016 at 7:38 am

      No I’m sorry Dita. My fitnessmeals is a great tool to use for sat fat though!

      Reply
  25. Lauretta West says

    March 31, 2016 at 8:24 am

    Hello,

    Im sorry last question I couldn’t find peanut flour so I bought hazelnut flour and almond flour. Which one would you recommend to use? I hoping the hazelnut but I don’t know anything about these other flours.

    Thank you so much!

    Reply
  26. Emily says

    March 28, 2016 at 8:14 pm

    I had a question that may have been answered already in the comments and I simply missed seeing it. I am not use to baking with anything other than all purpose flour but I am trying to move away from it. Can I sub almond flour for the peanut flour and is it a 1:1 thing? Does the rest of the recipe stay the same if I sub almond for peanut or does anything need to be adjusted? Thanks so much!

    Reply
  27. Lauretta says

    March 25, 2016 at 7:49 am

    Change to my earlier comment. She is actually soy bean free not gluten free. Will this recipe work? Thank you

    Reply
    • Karina says

      March 26, 2016 at 3:02 pm

      It should as there are no soy beans in these brownies?

      Reply
  28. Lauretta says

    March 25, 2016 at 7:31 am

    So I’m on a low carb diet and a co-worker is gluten free. I’m wanting to make this for work and something that everyone can eat. Does this recipe fall under Gluten Free? Thank you.

    Reply
  29. Tee says

    March 19, 2016 at 7:25 am

    5 stars
    OMGoodness my kids love zucchini and hubby refuses to eat Zucchini…this is right up my alley 😉

    a few questions please.
    1) when you grate the zucchini do you save all the fluid or drain it?
    and
    2) Is the Lindt 90% chocolate sugar free like baking chocolate or sweetened? I need to know because if I cannot find the Lindt, I need to know if I need to sub with another sweetened bar or if baking chocolate is ok?

    Reply
    • Karina says

      March 21, 2016 at 7:19 am

      Hi Tee! I grated the zucchini with the finest side of the grater, so it turns into a puree. I don’t find a lot of liquid escaping when I do it this way, but if you find your puree too wet with water escaping, you can drain it on a paper towel. You shouldn’t have that issue though! It should turn into a puree while you grate it 😉 Also, you can use any chocolate you like in these! I used Lindt 85%, as the 90 was too bitter for my taste. You’ll have to google it to find out if it’s sweetened! That part I don’t know I’m sorry!

      Reply
  30. Rivka says

    March 02, 2016 at 9:50 pm

    what can I substitute for butter? Butter is dairy and I want to make the recipe dairy free.
    Thank you! I really look forward to making this

    Reply
    • Karina says

      March 03, 2016 at 10:02 am

      Hi Rivka 🙂 You can sue coconut oil, coconut butter, apple puree or apple sauce, or any alternative to butter you already use. I know Earth Balance has dairy free spread options 🙂

      Reply
  31. Anna Leigh Keaton says

    December 28, 2015 at 1:52 pm

    5 stars
    I made this for Christmas, and no one could get enough of it. No one knew it was zucchini, which is a plus because some, like my husband, refuse to eat zucchini. The kids LOVE these and they can eat as much as they want.

    I used almond flour instead of peanut, and used xylitol for the sweetener. This is a fabulous recipe that I will keep forever!

    Reply
  32. Dana Moss says

    November 13, 2015 at 12:25 am

    5 stars
    SO SO SO GOOD! This recipe makes me so happy. Thank you!

    Reply
  33. Iman says

    October 23, 2015 at 8:47 pm

    Hi there! I was wondering what type of sweetener you used as I’m not sure whether Stevia or Splenda would do the job or not. Thanks!

    Reply
    • Karina says

      October 24, 2015 at 10:54 pm

      I use a Stevia blend (either Swerve or Natvia). I hope that helps!

      Reply
  34. Elizabeth says

    October 05, 2015 at 8:47 am

    My husband has a nut and peanut allergy and would freak if I used any type of almond or peanut flour. That being said, can I use just coconut flour or another flour? Just getting into baking to hid veggies from my toddler. Thanks!

    Reply
    • Karina says

      October 07, 2015 at 6:54 pm

      Hi Elizabeth! You can substitute it for plain flour (or all purpose), and add 2 tablespoons extra butter to the batter. I haven’t tried it myself, but the batter should still be nice and creamy. Please let me know how you go if that works!

      Reply
  35. Ydanis says

    September 19, 2015 at 3:21 am

    Am I missing something? The only flour listed is peanut flour. I see everyone talking about almond and coconut flour? I so want to make these but want to make sure the recipe listed is correct. They look delicious!

    Reply
    • Karina says

      September 21, 2015 at 10:53 am

      I had almond and coconut flour listed as a substitute for those not able to get peanut flour, but have since then only listed peanut flour as my personal preference for the best fudgy outcome!

      Reply
  36. Jenny says

    September 15, 2015 at 1:12 pm

    I just made these tonight. I didn’t read the directions well enough and I squeezed the water out of the zucchini. That said, they still turned out moist. I also used 1/2 c. almond flour and 1/4 c. coconut flour. I omitted the chocolate chunks as I bought unsweetened chocolate and knew that they would turn out bitter. All else was consistent with your recipe. The taste is GREAT. I’m going to let them sit in the fridge for a few days (if possible…ha) and see if they get more fudgey. OH, and I made them in little muffin pans with little mini liners. It made 24 minis. baked at 325 for 20 min.

    Reply
    • Karina says

      September 21, 2015 at 10:57 am

      That’s wonderful Jenny! I’m so glad they turned out for you!

      Reply
  37. Talena says

    September 09, 2015 at 10:16 am

    I have 100% chocolate, would I need to add more sweetener? Can’t wait to try this! Do you happen to know carb count per serving?

    Reply
    • Karina says

      September 21, 2015 at 11:07 am

      Hi Talena… you’d have to add more sweetener yes as that’s quite bitter.

      Reply
  38. Jessica says

    September 03, 2015 at 1:36 am

    Can you use cocunut flour instead of peanut flour??

    Reply
    • Karina says

      September 05, 2015 at 4:37 pm

      Hi Jessica. No they will come out dry as coconut flour absorbs a lot of liquid when baking. You can try almond flour?

      Reply
  39. Tash says

    August 27, 2015 at 11:44 am

    Tried these. Followed the recipe exactly using the peanut flour (pb2) and my god. So rich and just amazing. Thank you so much!

    Reply
    • Karina says

      September 05, 2015 at 4:48 pm

      You’re very welcome Tash!

      Reply
  40. Elaine says

    August 23, 2015 at 6:24 am

    Ok so I just made these and took a pic on Instagram. I tagged you hope you see them. They are fudgy and perfect perfect brownies.My kids have no idea they are eating zucchini so for that you are a genius. 5 stars from me
    Love your stuff. Trying the hazelnut ones next.

    Reply
    • Karina says

      September 05, 2015 at 4:53 pm

      Hey Elaine! I love that! Kids having mho idea something is actually healthy for them is a really good thing 😉 Thank you for commenting! I’ll keep my eyes peeled on Instagram!

      Reply
  41. Damaris says

    August 22, 2015 at 4:44 pm

    Hi Karina I just made your brownies! I mean like I went to Walmart to buy coconut flour, almond flour, and a box grater to get the smallest holes possible….this was at 1am, I was like a dog with a bone LOL! Ok so I did everything as directed with the exception of using dark cocoa powder and I only had salted butter so I halved the salt portion. Oh and I mistakingly used a 9×10 pan instead of the 8×8. So the results were a very thin cake like (crumbly) and salty disaster! My dad liked them though lol. Now during the mixing process my batter looked nothing like yours. Yours looks creamy and smooth, mine looked grainy but not powdery. I also used as previously mentioned coconut & almond flower. I had added only 1 tbspn water to help smooth it out but that didn’t work. Can you tell me why you think my batter didn’t come out like yours? Please pretty please! I’m gonna try another batch but this time use the food processor to grate up the zucchini and see if that makes a difference…..Thanks 🙂 And I also didn’t peal the zucchini….hmmm maybe thats why! Ok off to the kitchen I go!

    Reply
  42. Ashley S says

    August 09, 2015 at 11:13 am

    Could applesauce be substituted for the oil and/or butter? Thanks!

    Reply
    • Karina says

      August 21, 2015 at 8:06 am

      Hi Ashley you can definitely try it!

      Reply
  43. Lisa Williams says

    August 03, 2015 at 8:03 am

    Peeled zucchini or not?

    Reply
    • Karina says

      August 03, 2015 at 8:19 am

      Not

      Reply
  44. Jocelyn (Grandbaby cakes) says

    July 23, 2015 at 1:42 pm

    Wow these look sensational girl! I could eat a whole batch right now!

    Reply
    • Karina says

      July 24, 2015 at 1:58 pm

      Thank you so so much girl!! Wow! Thank you! Come on over…there’s TWO left 😉

      Reply
  45. Becca says

    July 23, 2015 at 12:24 pm

    Yummmmmm! These look so dense and chocolatey and fudgy… Just beautiful!

    Reply
    • Karina says

      July 24, 2015 at 1:59 pm

      Becca they really are! A cross between fudge and brownie!

      Reply
  46. Wendy says

    July 23, 2015 at 9:57 am

    Could you sub all the flour with almond meal?

    Reply
    • Karina says

      July 23, 2015 at 10:05 am

      Hi Wendy! You could try but they may come out soggier. The coconut flour helps to bind them when baking with almond meal. If you do try that I’d love to hear how they turn out though! Another alternative is to use almond butter!

      Reply
  47. [email protected] says

    July 23, 2015 at 7:31 am

    These look amazing and so moist!!! I made amazing zucchini brownies last night too.You are reading my mind.:)

    Reply
    • Karina says

      July 23, 2015 at 7:35 am

      I did?! Haha well that’s a good thing then! Your mind is one I love reading And I was going to message you today! So you’re reading my mind too ❤️❤️

      Reply
  48. Angela says

    July 23, 2015 at 7:23 am

    Hi! These look amazing and I was thinking of making them tonight! I just have a couple of questions. First, how much of the chocolate chunks should we use? I couldn’t find it in the recipe or description. And second, could I use regular flour or gluten free flour mix if I don’t have the others? Thank you so much!

    Reply
    • Karina says

      July 23, 2015 at 7:33 am

      Hi Angela! The chocolate is missing from the recipe box on the mobile site unfortunately! It’s 40g | 1.4oz (4 squares of Lindt 90% chocolate) to keep them low in carbs, or you can use your chocolate of choice!

      Reply
  49. Cheyanne @ No Spoon Necessary says

    July 23, 2015 at 3:16 am

    Wow, these zucchini brownies look CRAZY delicious! I had to read the title a few times to believe they were zucchini, because they look so SOOOO fudge-y!! I have no doubt an entire tray of these was gone in 6.2 seconds… they look THAT good (and trashy TV calls for indulgence). Thanks for sharing the Yum! Pinned! 🙂

    Reply
    • Karina says

      July 23, 2015 at 4:47 am

      Hey Cheyanne! Right? Eating them has the same effect 😉 Thank you! The longer they sit out, the fudgier they become too! It’s worth the wait, as hard as it is to wait with a pan of brownies. Thank you for pinning!

      Reply
  50. Amy says

    July 23, 2015 at 1:36 am

    Hi- I can’t seem to find chocolate in the ingredients list?!

    Reply
    • Karina says

      July 23, 2015 at 4:50 am

      Hi Amy! For some reason the mobile version of the blog isn’t picking up the chocolate in the recipe. It’s 4 squares Lindt 90% (40g | 1.4oz) to keep these low carb, or use your chocolate of choice. My apologies! X

      Reply
  51. Jessie says

    July 22, 2015 at 11:25 pm

    can I sub either oil or butter for applesauce?

    Reply
  52. Amanda says

    July 22, 2015 at 11:19 pm

    Can I use spelt flour? Also, can I omit the butter and just add more coconut oil? This looks great, thanks for sharing!

    Reply
    • Karina says

      July 23, 2015 at 4:45 am

      Yes of course! Light Spelt would probably work best as I find normal spelt absorbs a lot of liquid when baking, however if using normal spelt flour, add 1-2 tablespoons extra oil (if you let the batter sit for 5 minutes in the bowl once all the ingredients are mixed, you will see the batter become thicker, and from there you can add the extra oil it needs until the batter is smooth again). I hope that makes sense! Please let me know how you go if you try them!

      Reply
    • Karina says

      July 23, 2015 at 4:55 am

      Amanda! My comment posted before I was finished lol
      Yes you can sub the butter for more coconut oil! That should work fine!

      Reply
  53. Medha says

    July 22, 2015 at 9:55 pm

    This looks amazing!

    Reply
    • Karina says

      July 23, 2015 at 4:41 am

      Thank you Medha!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

LOOKING FOR A RECIPE? SEARCH HERE!

HEY Good Food Lovers! It’s nice to see you!

Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

Read More

Connect with Karina – Cafe Delites

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Footer

Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox!

CONNECT WITH KARINA – CAFE DELITES

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Archives

Categories

COPYRIGHT © 2023 CAFE DELITES. All Rights Reserved | Privacy Policy