This recipe is available to everyone.
Low Carb Chocolate Zucchini Cake
Ingredients
- 1 cup superfine almond flour (5 oz/139g)
- 1/2 cup coconut flour (2 oz/57g)
- 1 cup unsweetened gluten-free Dutch processed cocoa powder or traditional , (3 oz./85g)
- 1/2 teaspoon ground cinnamon more if you’d like to mask the coconut flavor
- 4-1/2 teaspoons gluten free baking powder
- 1/2 teaspoons gluten free baking soda
- 1/2 teaspoon salt
- 3-1/2 cups zucchini shredded
- 1-1/2 cups erythritol sugar-free substitute of choice
- 1/2 cup coconut oil (or ghee or unsalted butter), melted
- 7 large eggs separated
- 3/4 teaspoon liquid stevia divided
- 1 tablespoon pure vanilla extract
- 1/2-3/4 cup chopped nuts or Dairy Free Chocolate Frosting or Chocolate Whipped Cream
Instructions
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Preheat the oven to 325⁰F; oil a 9×13-inch baking dish; set aside.
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In a medium-sized bowl, whisk together the almond flour, coconut flour, cocoa powder, cinnamon, baking powder, baking soda, and salt; set aside.
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In the bowl of your mixer, beat together the zucchini, erythritol, coconut oil, egg yolks, and only 1/2 teaspoon liquid stevia until some of the sugar breaks down, about 3 minutes
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Beat in the vanilla until just combined; set aside.
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In a clean bowl, fitted with the balloon/whisk attachment (preferably the bowl and beaters should be chilled), beat the egg whites and the remaining 1/4 teaspoon liquid stevia until they become stiff, but not dry. Fold into the chocolate batter, one-third at a time, rotating the bowl as fold.
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Transfer the batter to the prepared dish. Top with nuts, if desired. Bake for 55 minutes or until the middle is set and no longer jiggles when shaken.
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Completely cool on a wire rack in the dish.
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Slice and serve as desired. You can serve plain, top with dairy free frosting, ice cream, or whipped cream sweetened with sugar-free powdered sweetener. You can even add a little cocoa powder to the whipped cream.
Tips
Using coconut oil adds additional coconut flavor.