Zucchini Cake (keto)
This recipe yields 18 slices of cake. Each slice contains only 2 g net carbohydrates and 99 kcal.
Ingredients
- 3 eggs
- 1 large grated green zucchini weighs approximately 300 grams when squeezed
- ¼ cup milk You can also choose almond/walnut/hazelnut/coconut milk without added sugar.
- ¼ cup coconut oil or butter 60 ml
- 1 cup granulated sweetener I used erythritol
- 2 cups almond flour
- ¼ cup cacao powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp apple cider vinegar or lemon juice
- ½ cup chopped walnuts
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and grease the cake mold.
- Squeeze excess water from the grated zucchini and set aside. Make sure that you squeeze the water very well.
- In a mixing bowl, whisk the eggs, coconut oil, milk, vanilla extract and grated zucchini.
- Then add the dry ingredients. Add erythritol, lemon zest and cocoa and mix.
- Add almond flour and chopped walnuts.
- Lastly, add the baking powder and baking soda, then pour the apple cider vinegar on it. Mix until you get a homogeneous mixture.
- Pour the mixture into the cake mold you prepared and bake in the preheated oven for 30-35 minutes.