This Low-Carb Chocolate Zucchini Cake is an ideal moist keto chocolate cake filled with healthy shredded zucchini, and only 5.2g net carbs per double layer slice!
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Equipment
Measuring cups and spoons
Mixing Bowls
Food Processor
Ingredients
Chocolate Zucchini Cake
220gbutter softened
5tbspgranulated sweetener of choice or more, to taste
2tspvanilla extract
5eggs - mediummedium
200galmond meal/flour
2tspbaking powder
45gcocoa powder (unsweetened)unsweetened
4cupsgrated/shredded zucchinimeasure before squeezing liquid out, loosely packed
Serving suggestion (optional)
125mlheavy whipping creamoptional
6Strawberriesoptional
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Instructions
Chocolate Zucchini Cake
Place the softened butter, sweetener and vanilla in a mixing bowl and mix until smooth.
Add the eggs one by one, mixing in between each egg.
Add the almond meal/flour, baking powder, and cocoa. Mix until smooth.
Stir in the grated/shredded zucchini/courgette and mix gently until the zucchini is hidden in the yummy chocolate cake mixture.
Divide the mixture between 2 sandwich baking tins which have been oiled/buttered and lined. Sandwich tins are two regular-sized baking tins but quite shallow.
Bake at 180C/350F for 25–30 minutes until completely cooked in the centre but still remains moist.
Serving suggestion (optional)
Whip some double/heavy/whipping cream and use it to sandwich the 2 cake layers together. Add sweetener if you orefer.
Place more whipped cream on top of the double layer cake and decorate with sliced strawberries, or berries of choice.
Notes
Nutrition is for 1 double-layered slice with whipped cream and 1 strawberry as shown. You may reduce the carb value further by omitting the strawberry.Sandwich baking tins are two regular-sized baking tins but are quite shallow.