Description
A delicious and moist low carb chocolate zucchini cake that satisfies chocolate cravings without excess sugar or carbs.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol or preferred sweetener
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan to ensure easy release after baking.
- In a large bowl, combine the grated zucchini, almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Mix thoroughly to ensure there are no clumps.
- In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well combined and slightly frothy.
- Add the wet ingredients to the dry ingredients and mix until the batter is smooth and well combined, ensuring that the zucchini is evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely before serving.
Notes
Make sure to drain excess moisture from the grated zucchini. For added richness, consider mixing in sugar-free chocolate chips or chopped nuts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 186mg