This Cinnamon Swirl Zucchini Cake is perfect for any holiday get together or when you want to impress your non-Keto friends. It’s rich and full of cinnamon flavor!
Zucchini makes an excellent ingredient for cakes and baked goods due to its high water content. It naturally makes baked goods moist, but without weighing it down. And with its neutral flavor – you won’t even taste it in the final result.
The zucchini will start drying out as soon as you cut it, so to keep all the moisture in, shred the zucchini right before adding it to your mixture.
You’ll notice that Lakanto Monk Fruit Sweetener is added in three parts of the cinnamon swirl zucchini cake (cake batter, the cinnamon swirl later, and the glaze that goes on top).
Lakanto Monk Fruit Sweetener is replacing the sugar that you would find in regular, high-carb versions of a cinnamon swirl zucchini cake. If you’re not familiar with Lakanto Monk Fruit Sweetener, it is a low-carb, no-calorie sugar substitute.
Here is what they say on their website:
Lakanto Monk Fruit Sweetener is the only zero-calorie, zero-glycemic sweetener that is just like sugar. It is made from monk fruit which was used for centuries in eastern traditional herbalism to increase chi and well-being, earning it the nickname “The Immortals’ Fruit”. We still grow and harvest monk fruit for Lakanto in the same pristine area and according to traditional and environmental methods.
Lakanto uses a blend of the monk fruit extract and the sugar alcohol erythritol. What I love about it – apart from it being zero-calorie and super low carb – is that the texture is very much like sugar, and it can be used as a 1:1 replacement for sugar.
If you haven’t used erythritol before, introduce it to your diet slowly. For some people, it can cause stomach upsets if too much is consumed too quickly.
This is a great ‘anytime cake’ – meaning you can have it for breakfast, as a tea-time snack, after school snack, dessert. Really – anytime you feel like cake. It is delicious, but not overly rich. And will kill any cravings for those sugary, unhealthy, cinnamon buns.
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- 3 cups Almond Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 8 oz cream cheese, softened
- 1/2 cup Lakanto Monk Fruit Sweetener (use code eatbefitexplore for 20% off)
- 3 eggs
- 2 tsp Vanilla
- 1/2 cup Coconut oil, melted
- 2 medium zucchini, shredded
- 1/4 cup Lakanto Monk Fruit Sweetener
- 1 tbsp Cinnamon
- 1/4 cup Lakanto Sweetener
- 1 tsp Cinammon
- 1/2 tsp Vanilla
- 1/4 cup Almond milk
Pecans or Walnuts for Garnish
- Preheat the oven to 350º
- Grease and flour the bundt pan (so the cake doesn’t stick)
- In a medium bowl, combine flour, baking soda, baking powder, salt and cinammon.
- In another bowl, cream together the cream cheese and sweetners using a hand mixer or kitchen aid. Add eggs on at a time. Add vanilla and coconut oil. Mix until incorporated.
- Slowly mix the flour mixture into the wet mixture. Fold in the zucchini.
- In a small bowl, mix the cinamon and sweetener for the swirl.
- Pour half of the batter into the bundt pan. Sprinkle cinnamon mixture on top. Pour the remainder of the batter on top of that.
- Tap the pan down to even the batter.
- Bake for 40-60 min until toothpick comes out clean. DO not overbake.
- Let cool completely before turning.
- To make the glaze, combine sweetener, cinammon, vanilla and almond milk in a bowl. Add more milk if the glaze is too thick.
- Flip the cake over and pour glaze on top. Garnish with Pecans or Walnuts
Store in fridge. Warm in microwave to soften.
- Serving Size: 1 slice
- Calories: 183
- Fat: 18g
- Carbohydrates: 11g
- Fiber: 8g
- Protein: 4g
Keywords: keto zucchini cake, zucchini cake, cinnamon swirl cake
Looking for more Low Carb Keto-Friendly Dessert? Check out more recipes HERE.