You all know that I love chocolate. Since Valentine’s is around the corner, what better way to show your love than with a decadent chocolate cake with veggies in it?
Not only are you proving your love in the best way possible (by making a chocolate cake from scratch) but you’re also ensuring that whoever gets to indulge in this cake gets a good serving of vegetables.
I of all people love sneaking vegetables into foods. Especially since I have the pickiest eater in the world – my toddler.
She only likes mac and cheese, pizza, bread, and sugar. If you were wondering if my kids ate Keto too, there is your answer.
As soon as that girl sees anything green, she bolts. My 1-year old on the other hand will eat anything, she is like a garbage disposal. God loves her.
The one thing that both of them love regardless of their different eating habits is this Chocolate Cake.
Nothing makes me happier than watching my 3-year-old eat this cake and say “Yum, this is delicious”. I secretly have a buahahaha moment because she has no idea that there is zucchini in it.
A lot of you may wonder if you taste the zucchini in it and if it makes the cake taste “healthy”. The answer is no. At least I don’t taste it. It adds a great texture to the cake and makes it super moist.
However, you don’t want it to be too moist or it will turn soggy.
That is why it is very important to try to get as much water out of the zucchini as possible before mixing it into the batter.
While prepping the batter mixture, let the extra water soak out of the zucchini and occasionally squeeze out the water.
You’ll need to do this a couple of times to make sure that most of the water is out of the zucchini or else the cake will become too soggy.
Also, feel free to add in more sweeteners if you like the cake to be more on the sweet side.
The half cup of sweetener in this recipe makes this cake very subtle in its sweetness, which I prefer but you may not.
I recently started using Lakanto Monk Fruit Sweetener because it
We both agree that a lot of the keto-approved sweeteners have a “cooling” aftertaste, and he does not like it at all. For most of the desserts I make, I end up eating by myself because he can’t stand the aftertaste.
Since I started using Lakanto Monk Fruit Sweetener he says he doesn’t taste the “air conditioning anymore” Haha. That is what he calls it. I have a discount if you want to try it:
How to Make a Clean Keto Chocolate Zucchini Cake
1. Gather all of your ingredients
For this chocolate zucchini cake recipe, I used 2 cups of shredded zucchini, almond flour, coconut flour, unsweetened cocoa powder, large eggs, coconut oil, Lakanto Sweetener, and sugar-free coconut milk. I also used vanilla extract, baking powder, and salt.
For the glaze, I used coconut oil, sugar-free chocolate chips, and sugar-free coconut milk.
2. Add all dry ingredients into a bowl and mix
Mix the almond flour, coconut flour, cocoa powder, baking powder, and salt.
3. Add the wet ingredients into a separate bowl and combine with the dry ingredients
Slowly combine the wet ingredients with the dry ingredients.
4. Fold in the shredded zucchini
Make sure to squeeze out the rest of the water from the zucchini before adding it to the batter.
5. Transfer the batter to a bundt cake pan
Make sure to grease the bundt pan before adding the batter.
6. Bake and let cool completely
Bake for 40-50 minutes or until the toothpick comes out clean.
You can make the glaze while the low-carb chocolate cake is baking.
7. Top the moist chocolate cake with Chocolate Glaze
Do you also love making chocolate cake recipes? What do you think of this keto chocolate cake recipe?
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