Flourless zucchini tahini brownies are a healthy and fudgy option for your next batch of low carb brownies. Nut free, Gluten-free, dairy-free, Paleo and packed with nutrition!
We have another delicious flourless brownie made with almond butter so we thought let's try making a nut free brownie with tahini. Add the summer surplus of zucchini and you have a moist low carb brownie.
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WHAT IS TAHINI?
Tahini originates from the Middle East and is made from toasted sesame seeds which are ground into a soft paste. This sesame seed butter is often the main ingredient in hummus but is great to lift the flavour of bland dishes.
The nutty flavor can be strong and distinctive, so a little goes a long way. We love it in salad dressings. Try it with our grilled fennel or drizzle a mixture of tahini, lemon juice and water over keto falafel. Now we love it in this brownie recipe.
IS TAHINI KETO?
Tahini is a great low carb ingredient as it only has 1.8g net carbs for a tablespoon serving (15g). The nutritional breakdown of a serving of tahini is:
LOW CARB BROWNIE INGREDIENTS
Brownies don't always have to have flour, and they still taste great. Sneak zucchini into your brownies for extra vegetables too! Or if you are in the UK we would call these courgette brownies!
- Zucchini - We grate the zucchini, then squeeze the excess water out of them then weigh them for this recipe.
- Brown sweetener - For a low carb sweetener with a slightly richer flavour to compliment the tahini we used a brown monkfruit but any other low carb sweetener would work.
- Sugar Free chocolate chips - We often use the Lily's brand of chocolate chips
- Tahini - Ensure that this is at room temperature so it's soft to mix into the other ingredients.
- Cocoa - Use sugar free cocoa.
HOW TO MAKE LOW CARB TAHINI BROWNIES
Brownies are always such a great low carb dessert to make as they just require one bowl and are quick and easy to make.
Mix egg, tahini, coconut oil and sweetener
Add cocoa powder, salt & baking powder
Add zucchini and chocolate chips
Pour into a square tin and bake
- Add a teaspoon of instant espresso powder to enhance the chocolate flavour.
- Add chopped walnuts or pecans for a nutty zucchini brownie.
Brownies are always better the next day and these are no exception. They develop a tasty fudgy like texture. Keep and store these brownies in the fridge in an airtight container. They should last up to 5 days.
Tahini Brownies are easy to freeze too and will last up to 3 months in the freezer. To freeze, place a square of parchment paper between each square to keep them separate and place in a zip lock bag or air tight container.
These tasty zucchini tahini brownies are great by themselves, but serve the individual brownies as a dessert with :
- A scoop of our chocolate ice cream
- A dollop of whipped cream or coconut cream
- Drizzle of melted sugar free chocolate
FREQUENTLY ASKED QUESTIONS
Any nut butter can be used instead of the tahini. Ensure it's at room temperature and the quantity will be the same as the recipe card below.
Although we have not tried a vegan version yet, you can swap out the eggs for a flax egg. You may need to add additional liquid to the brownie batter such as almond milk.
MORE LOW CARB BROWNIES RECIPES
If you are a fan of brownies, you can still enjoy them on a low carb diet. All of these recipes are also gluten-free.
Flourless Chocolate Walnut Brownies
Flourless Zucchini Tahini Brownies
- ½ cup tahini room temperature
- ½ cup brown monkfruit or other low carb sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
- ½ cup cocoa unsweetened
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 ½ cups zucchini, grated and squeezed
- ½ cup chocolate chips sugar free
- Preheat the oven to 190C/350F degrees and line a 8-inch square baking pan with parchment paper.
- In a large bowl, add the tahini, eggs, coconut oil, vanilla and monk fruit sweetener and mix well.
- Add the cocoa powder, salt and baking powder and continue to mix.
- Gently fold in the zucchini and chocolate chips.
- Pour the brownie mixture into the baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. You know the brownies are ready when the edges are firm and dry and the middle still looks moist and soft.
- Allow to cool completely. Cut into squares and serve.
YOUR OWN NOTES
Angela, these are FABULOUS'!! Your best brownie to date! Thank you!
Angela Coleby says
Lisa, you have made my day with your kind comments! Thank you!