Here’s a recipe for a delicious keto double-layer chocolate zucchini cake
Keto Chocolatey Zucchini Cake
Ingredients:
For the Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 4 large eggs
- 1/2 cup melted coconut oil or melted butter
- 1/2 cup unsweetened almond milk (or any keto-friendly milk)
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder (unsweetened)
- 2 cups almond flour
- 1 cup erythritol (or any keto-friendly sweetener, adjust to taste)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol (adjust to taste)
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (or coconut cream for dairy-free)
Instructions:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Prepare Zucchini: Grate the zucchini using a box grater or a food processor fitted with a grating attachment. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel.
- Make the Cake Batter: In a large bowl, whisk together the eggs, melted coconut oil (or butter), almond milk, and vanilla extract until well combined. Stir in the grated zucchini.
- In another bowl, whisk together the cocoa powder, almond flour, erythritol, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well incorporated.
- Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- Make the Frosting: While the cakes are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth. Add powdered erythritol, cocoa powder, and vanilla extract. Gradually add heavy cream (or coconut cream) and beat until the frosting is smooth and spreadable.
- Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Chill (Optional): For easier slicing and serving, chill the cake in the refrigerator for about 30 minutes before serving.
- Serve: Slice and serve your delicious keto double-layer chocolate zucchini cake! Enjoy its rich chocolate flavor and moist texture while staying low-carb and keto-friendly.
This cake is perfect for special occasions or anytime you’re craving a decadent dessert that fits into your keto lifestyle.