Start by preheating your oven to 325 °F (163°C).
In a mixing bowl, combine almond flour, sugar-free sweetener, gelatin powder, baking soda, baking powder, and salt. Mix well to combine evenly.
1 ½ cup almond flour, ½ cup Keto sugar substitute, 1 tablespoon grass-fed beef gelatin, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
In a separate bowl, combine softened butter with the egg, coconut milk, and vanilla extract until smooth.
¼ cup butter, 1 whole egg, 2 tablespoons coconut milk, 1 teaspoon vanilla extract
Gradually pour the wet ingredients into the dry mixture. Stir until a cookie dough forms. Fold in the zucchini and chocolate.
¾ cup zucchini, ½ cup raw cacao paste
Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet, leaving space between each cookie.
Bake for about 12-15 minutes or until the edges turn golden brown. Let the cookies cool on a wire rack.