Tasty Zucchini Chocolate Cake Low Carb Recipe | KetoVale

Keto Zucchini Chocolate Cake

The chocolate cake is one of the most favorite cakes of adults and children. It is a great classic cake! Today we will show you how to make a low carb zucchini chocolate cake that will fit well into your Keto diet

This classic dessert recipe will be a great treat for yourself, family and friends as well as special occasions such as birthday party or work party.

Despite of the many ingredients involved in this recipe, this cake is actually quite quick and very simple to prepare.

Zucchini and almond flour help keep the moisture of the cake. Make sure you remove the juice in the shredded zucchini to avoid having the batter too watery.

Feel free to save this recipe by pinning this picture to your Pinterest board for later use!

Low Carb Zucchini Chocolate Cake

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Print Recipe
Zucchini Chocolate Cake
Zucchini Chocolate Cake
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Cake
For the Espresso Frosting
  • 4 oz cream cheese softed at room temperature
  • 4 tbsp unsalted butter melted at room temperature
  • 2 tsp espresso powder
  • 1/3 cup Erythritol
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Cake
For the Espresso Frosting
  • 4 oz cream cheese softed at room temperature
  • 4 tbsp unsalted butter melted at room temperature
  • 2 tsp espresso powder
  • 1/3 cup Erythritol
Zucchini Chocolate Cake
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Instructions
Baking the Cake
  1. Shred your washed zucchini and drain unnecessary liquids. Place on a dish and set aside.
    Shred zucchini and remove water
  2. Combine your dry ingredients including chocolate chips, almond flour, coconut flour, baking soda, baking powder, coffee espresso powder, cocoa powder and sweetener in a mixing bowl. Mix until well-combined.
  3. Blend the melted butter, almond butter, coconut oil, sour cream, and vanilla extract in a mixer. Crack in the eggs as well.
    Mix egg sour cream butter
  4. Gently pour the dry ingredients into the mixer. Blend until homogenous and smooth.
    Mixing chocolate mixture
  5. Blend in the zucchini into the batter. Create a pourable mixture.
    Fold zucchini in chocolate mixture
  6. Brush a baking dish with melted butter. Leave in the oven (set at 300°F) for 45-60 minutes.
  7. When the cake is cooked enough, take out from the oven and allow to cool for a couple of minutes.
Making the Espresso Frosting
  1. Place all the ingredients for the frosting inside the blender. Blend for 3 minutes.
  2. Remove the cake from the mold and frost with the espresso mixture.
    Zucchini Chocolate Cake Recipe
  3. Slice into wedges. Serve.
    Keto Zucchini Chocolate Cake
Recipe Notes

This cake makes 12 servings. Here's the nutritional information per serving WITHOUT the frosting layer:

Macros (per serving): Calories: 253– Fat: 24.4g – Net carbs: 5.2g (total carbs: 8g, fiber: 2.8g) – Protein: 5.1g

Here's the nutritional information per serving with the espresso frosting layer:

Macros (per serving): Calories: 303– Fat: 29.6g – Net carbs: 5.4g (total carbs: 8.2g, fiber: 2.8g) – Protein: 5.8g

KetoVale.com Team
 

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