“This Keto Chocolate Zucchini Bundt Cake may just be the best cake I’ve ever made, low carb or not! Don’t let the photos fool you if you’re reading this during a time of the year when it’s not the holidays as this cake is perfect for any occasion.” Keto Chocolate Zucchini Bundt Cake – You must try this recipe.
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1 h
12 Servings
228 cals
Ingredients
Cake:
- 2 3/4 cups almond flour (275 g/ 9.7 oz)
- 1 1/3 cups powdered Erythritol or Swerve (200 g/ 7.1 oz)
- 1/2 cup cacao powder (43 g/ 1.5 oz)
- 2 tsp gluten-free baking powder
- 1/2 tsp sea salt or pink Himalayan salt
- 6 large eggs
- 1/2 cup melted butter or ghee (113 g/ 4 oz)
- 2 medium zucchini, pureed (240 g/ 8.5 oz)
- 2 tsp sugar-free vanilla extract
Frosting:
- 1/4 cup virgin coconut oil (55 g/ 1.9 oz)
- 1/2 cup cacao powder (43 g/ 1.5 oz)
- stevia drops, to taste
Directions
- Preheat the oven to 165 °C/ 325 °F and grease a bundt pan.
- In two separate bowls mix together the wet and dry ingredients respectively.
- Pour the wet mixture into the dry and mix together well.
- Pour the batter into the prepared pan.
- Smooth out the top, transfer to the oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean.
- When the cake is done allow to cool completely before inverting onto a cake stand.
- To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time.
- Pour the frosting over the cake and serve.
Note
- Store covered at room temperature for up to 4 days.
Nutrition Facts
Per Serving: 228 calories; 20.8 g fat; 4.1 g carbohydrates; 7.3 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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