The chocolate cake is one of the most favorite cakes of adults and children. It is a great classic cake! Today I will show you my low carb, sugar-free keto chocolate zucchini cake recipe that will fit well into your keto diet
This classic keto zucchini cake 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. You can make this keto cake for birthday.
Zucchini is good for a keto diet. It is low in carbohydrates and high in fiber, making it an ideal vegetable for maintaining ketosis. Zucchini is versatile, nutrient-rich, and can be used in various keto-friendly recipes, from zoodles (zucchini noodles) to baked savory dishes and desserts.
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.
How to Make Low Carb Chocolate Zucchini Cake
For the cake batter
Shred zucchini and squeeze to remove all the water to make sure it’s dry, otherwise you will end up with a soggy cake. Set aside.
In a mixing bowl, mix all the dry ingredients: sweetener, cocoa powder, chocolate chips, coconut flour, almond flour, baking powder, baking soda and coffee espresso powder.
In a mixer put: eggs, coconut oil, melted butter, almond butter, vanilla extract, and sour cream.
Then slowly incorporate the solid ingredients. Beat until a homogeneous mix is obtained.
Gently fold in zucchini. The zucchini batter should be pourable. You can add some sugar free chocolate chips if you wish to.
Butter baking dish and place the mixture. Bake for 45 at 60 minutes at 300F. Once cooked, remove from oven and let it cool down.
For the Espresso Frosting
To make this cream cheese frosting with espresso flavor, combine sweetener, espresso powder, cream cheese and butter in a blender. Beat for 3 minutes.
When the cake is cool and unmold, cover it with the espresso frosting. Cut a piece and serve!
Related:
- 5-Minute Keto Chocolate Cake in a Mug
- Chocolate Brownie Bottom Cheesecake
- Keto Cheesecake with Almond Crust
- Sugar Free Lava Cake
- Instant Pot Chocolate Cheesecake
- Low Carb Chocolate Peanut Butter Brownies
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Keto Zucchini Chocolate Cake
Ingredients
For the Cake
- 2 cup shredded zucchini
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 2 tsp espresso powder
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 cup butter melted
- 1/3 cup almond butter
- 1/2 cup sour cream
- 1/4 cup coconut oil
- 2 eggs
- 1/2 cup So Nourished Erythritol
- 1 tsp vanilla extract
- 3 tbsp chocolate chips (dark and no sugar added)
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 So Nourished Erythritol
Instructions
Baking the Cake
- Shred your washed zucchini and drain unnecessary liquids. Place on a dish and set aside.
- 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.
- Blend the melted butter, almond butter, coconut oil, sour cream, and vanilla extract in a mixer. Crack in the eggs as well.
- Gently pour the dry ingredients into the mixer. Blend until homogenous and smooth.
- Blend in the zucchini into the batter. Create a pourable mixture.
- Brush a baking dish with melted butter. Leave in the oven (set at 300°F) for 45-60 minutes.
- When the cake is cooked enough, take out from the oven and allow to cool for a couple of minutes.
Making the Espresso Frosting
- Place all the ingredients for the frosting inside the blender. Blend for 3 minutes.
- Remove the cake from the mold and frost with the espresso mixture.
- Slice into wedges. Serve.
Nutrition/Macros
FAQ and Cooking Tips
Do you grate zucchini with skin on?
Yes, you can grate zucchini with the skin on. The skin of zucchini is tender, edible, and rich in nutrients, adding color and texture to dishes. It’s important to wash the zucchini thoroughly before grating.
How do you shred zucchini for a cake?
To shred zucchini for a cake, first wash it thoroughly. Then, using a standard box grater or a food processor with a shredding attachment, grate the zucchini with its skin on for added nutrients and color. After shredding, you may want to gently squeeze out excess moisture with a clean cloth or paper towel, depending on the recipe, to prevent the cake from becoming too wet.
Do I need to remove seeds from zucchini?
You don’t usually need to remove the seeds from zucchini, especially if it’s young and the seeds are small and soft. However, if the zucchini is larger and the seeds are more developed and tough, it’s a good idea to scoop them out before using the zucchini in recipes. This ensures a better texture, particularly in baked goods or dishes where a smoother consistency is desired.
How do you fix a soggy zucchini cake?
To fix a soggy zucchini cake, try rebaking it at a low temperature (around 300°F) for a short time to remove excess moisture. Alternatively, transform the cake into a new dessert, like a trifle or cake pops, by combining it with other ingredients like cream, fruit, or frosting. These methods can help salvage the cake and turn it into a delightful treat.
