Serves 6
Cook time: 2 to 3 hours
Ingredients
- 1egg
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup zucchini, shredded
- 1 tsp organic vanilla extract
- 1/3 cup stevia sweetener, granulated
- 1/3 cup almond butter
- 1 1/2 cups almond flour
Instructions
- Line the bottom of your Slow Cooker with greased parchment paper.
- Whisk the egg, vanilla, and stevia in a bowl.
- Add the almond butter and stir well.
- Add the almond flour, baking powder, baking soda, and salt and stir until well-combined.
- Add shredded zucchini and stir again.
- With your hands, knead the batter until rough combined.
- Pour the almond-zucchini mixture into your slow cooker.
- Close the lid and cook on HIGH for about 2 to 3 hours.
- Let cool for 5 minutes before slicing and enjoy!