Almond Joy Brownie on Chocolate Zucchini Crust

Embrace the coconutty crunch in this staple dessert by liberally sprinkling almond slivers all over it. We’ve also added a bit of cream cheese to the mix for good measure.


  • Chocolate Zucchini Crust
  • Softened Cream Cheese
  • Sugar-free chocolate jello mix
  • Shredded, unsweetened coconut
  • Sliced, roasted almonds


  1. Place frozen Chocolate Zucchini Crust on parchment paper (not wax) on a pan and bake at 350 degrees for 4-5 minutes, or longer if you want a firmer texture. You can also cook from frozen on the stovetop for 3 minutes on each side on medium heat
  2. Meanwhile, combine sugar-free chocolate jello mix with softened cream cheese
  3. Once the crust is cooled off, smear the chocolate cream cheese mixture on the crust
  4. Top with shredded unsweetened coconut, sliced roasted almonds, and @lilys_sweets chocolate chips

Tip: Make your own sugar-free chocolate cream cheese by mixing sugar-free chocolate Jello with cream cheese to taste.

Photo by @momof6goeslowcarb