Keto Chocolate Zucchini Cake Recipe

Keto Chocolate Zucchini Cake has a moist crumb and rich chocolate glaze and no added sugar. What a great way to use summer squash!

Ingredient

Cake – 2 cups finely grated zucchini – 2 cups almond flour – ⅔ cup Swerve Sweetener – 6 tablespoon cocoa powder – ⅓ cup coconut flour – ⅓ cup unflavoured whey protein powder – 1 tablespoon baking powder – ½ teaspoon salt – 4 large egg – ½ cup butter melted  – 2 teaspoon vanilla extract – Cold coffee or water Glaze – ½ cup whipping cream or coconut milk – ¼ cup confectioner’s Swerve Sweetener – 2 oz unsweetened chocolate finely chopped – ½ teaspoon vanilla extract

Direction

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1

Cake Start by preheating the oven to 325ºF and greasing a large bundt pan (9-12 cups).

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2

Mix almond flour, sweetener cocoa powder, coconut flour, whey protein, baking powder, and salt in a large bowl.

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3

After mixing the eggs, melted butter, and vanilla extract, add the zucchini. Add liquid one tablespoon at a time to thick batter. Easy to spread but not pourable. Spread batter in pan and smooth top. 

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4

Bake until the top feels firm, 40–50 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack or cake platter to finish cooling. If left in the pan for more than 60 minutes, it will stick again.

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5

Prepare the glaze by simmering cream in a medium saucepan over medium heat. Add chopped chocolate after removing from heat. 

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6

After melting for a few minutes, whisk in the sweetener and vanilla extract until smooth. After cooling for a few minutes to thicken, drizzle the glaze over the cake and set.

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