You won’t believe that this Decadent Keto Chocolate Cake has zucchini in it because it is so moist and rich.
You all know that I love me some chocolate. Since Valentines 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 in.
I of all people love sneaking in vegetables in 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 love 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.
The easiest way to do this is to shred the zucchini, transfer it into a colander and sprinkle some salt on it. Don’t overdo it on the salt, maybe 1/2 tsp, not more.
While you are prepping the cake batter 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 sweetener 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 “cooling” after taste, and he does not like it at all. 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:
For the Cake
- 2 cups, Zucchini
- 3/4 cup, Coconut Oil
- 1/2 cup, Lakanto Sweetener (use this link with code eatbefitexolore for 20% off)
- 3 large, Egg
- 1 tsp, Vanilla extract
- 2 cup, Almond Flour
- 1/4 cup(s), Coconut Flour
- 1/2 cup, Cocoa, dry powder, unsweetened
- 1 tsp, baking powder
- 1/2teaspoon, Salt
- 3/4 cup Unsweetened Coconut Milk
For the Chocolate Glaze
- Preheat the oven to 350 degrees.
- Shred the zucchini with a grater. Squeeze out extra water and sprinkle with salt. Leave in a colander underneath a bowl for excess water to soak out while you are prepping the other cake ingredients.
- In a large bowl mix the almond flour, coconut flour, cocoa powder, baking powder, and salt.
- In a medium bowl cream together the coconut oil and sweetener.
- Add in the eggs, vanilla extract and coconut milk and mix until smooth.
- Slowly incorporate the wet ingredients into the dry ingredients mixing as you go.
- Squeeze out the rest of the water from the zucchini and add the zucchini to the batter.
- Mix until fully incorporated.
- Pour into a greased bundt pan.
- Bake for 40-50 minutes or until toothpick comes out clean.
- While the cake is baking, make the glaze:
- Combine coconut oil and baking chips in a small saucepan on medium heat. As chocolate begins to melt slowly pour in the coconut milk, whisking it in until mixture is smooth and is easy to pour.
- If it is too thick, add more coconut milk. Keep on very low heat until ready to pour.
- Let the cake cool for 10 minutes before pouring the glaze.
- Serving Size: 1 slice
- Calories: 198
- Fat: 19g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
Keywords: Chocolate zucchini cake
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