“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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Ingredients

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Directions

1.  Preheat the oven to 165 °C/ 325 °F and grease a bundt pan.
2. In two separate bowls mix together the wet and dry ingredients respectively.
3. Pour the wet mixture into the dry and mix together well.
4. Pour the batter into the prepared pan.
5. Smooth out the top, transfer to the oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean.
6. When the cake is done allow to cool completely before inverting onto a cake stand.
7. To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time.
8. Pour the frosting over the cake and serve.

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Note

• Store covered at room temperature for up to 4 days.

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Nutrition Facts

Per Serving: 228 calories; 20.8 g fat; 4.1 g carbohydrates; 7.3 g protein.

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Recipe by: Kiro, Photo Credit: Catherine C. (flickr)

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