Low carb, keto friendly chocolate cake with zucchini, sugar free, gluten free, with a nut free version, and also diabetic friendly recipe!
Keto / low carb
That's a really wonderful, aromatic and juicy cake, with a strong chocolate flavor. It may sound strange for someone to use vegetables in desserts but you have to believe me.. this cake is very tasty! It is also suitable for those who are allergic to nuts if they don't use walnuts in the recipe witch is optional.
Keto Chocolate Cake With Zucchini
Servings 16
• Ingredients:
150 g / Coconut flour
30 g / Whey protein powder (isolate)
30 g / Cocoa powder
12 g / Baking powder
½ tsp / Baking soda
1/8 tsp / Salt
½ tsp / Ginger (spice)
1 tsp / Cinnamon
7 / Medium sized eggs
1 tsp / Homade vanilla extract
180 g/ Erythritol-stevia blend or any other natural 1:1 sweetener
200 g / Melted butter (lukewarm)
2 tbsp / Olive oil
100 ml / Almond milk
250 g / Zucchini (grated & drained)
85 g / Chopped Walnuts* (optional)
• Coating syrup
50 g / Chocolate (> 85% cocoa)
1 tsp / Coconut oil
• Instructions:
1 Mix the first 8 ingredients.
2 Wash and grate the zucchini.
3 Preheat the oven to 180° C.
4 Mix the grated zucchini with the salt, let it rest for 10 minutes and drain.
5 In a second bowl, beat the eggs, sweetener and vanilla extract with a hand mixer.
6 Add the butter and olive oil.
7 Then gradually add the mixture of dry ingredients and almond milk.
8 Stir and add the grated zucchini and walnuts* (optional).
9 Pour the mixture into a buttered baking pan and bake for about 50 minutes.
10 When the cake is ready, let it cool well.
11 Melt the chocolate with the coconut oil in the microwaves for 1 minute and stir. If necessary, repeat for another half minute.
Be careful not to burn the chocolate.
12 Decorate the cake with the melted chocolate and nuts (optional).
• Serve and enjoy!
Macros for 1 serving:
Protein: 7.40 g
Carbs (net): 3.81 g
Fat: 19.8 g
Energy: 240 kcal
Any nutritional analysis (macros) in this blog is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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