Description
A delicious and moist keto chocolate cake made with zucchini for added moisture and nutrition.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup erythritol or sweetener of choice
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, combine the almond flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the erythritol, eggs, applesauce, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Fold in the grated zucchini.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This cake can be frozen for up to 3 months.
- For a richer flavor, pair with sugar-free frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg