Keto Chocolate Zucchini Cake!
Keto zucchini cake: bake this surprisingly moist and rich chocolate cake. A perfect low-carb dessert using almond and coconut flour.
Ingredients
- 2 cups finely grated zucchini (about 10 ounces)
- 2 cups almond flour
- 2/3 cup granular sweetener
- 6 tbsp cocoa powder (Dutch process)
- 1/3 cup coconut flour
- 1/3 cup unflavored whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup butter (melted)
Instructions
- Preheat your oven to 3500F (1750C) and grease and flour a 9x13 inch baking pan. Squeeze any excess moisture from the grated zucchini using a paper towel or clean kitchen towel. Set aside.
- In a large bowl, whisk together the almond flour, granular sweetener, Dutch process cocoa powder, coconut flour, whey protein powder, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the eggs until light and frothy. Stir in the melted butter and the squeezed zucchini.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving. This cake is delicious on its own or with a keto-friendly cream cheese frosting.
Notes
- Don't skip squeezing the zucchini! This is crucial for preventing a soggy cake. The more moisture you remove, the better the texture of your keto zucchini cake will be.
- For an extra rich flavor, consider adding a teaspoon of instant espresso powder to the dry ingredients. It enhances the chocolate without adding a coffee taste.
- Storage: This keto zucchini cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or gently reheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an extra rich flavor, consider adding a teaspoon of instant espresso powder to the dry ingredients. It enhances the chocolate without adding a coffee taste.
- Storage: This keto zucchini cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or gently reheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.