Keto Zucchini Cake (No Frosting)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
14 gram(s) Lily's Chocolate Chips 1 cup, sliced Zucchini 1 tsp Baking Powder .75 tsp Cinnamon, ground .25 tsp Ginger, ground 1 tsp Nutmeg, ground 1 tsp Salt 1 tsp Vanilla Extract 5 large Egg, fresh, whole, raw 2 oz Walnuts .5 cup Coconut Oil 36 tbsp Lakanto Monk Fruit Sweetener (Net Carbs)
Combine All of the DRY ingredients in a Large Mixing Bowl and stir together to get them evenly distributed.
Add in the Coconut Oil, Vanilla Flavoring, and Eggs and blend together for a few minutes with a Hand Mixer.
After mixing the other ingredients together, grate or shred the zucchini and add that to the batter and mix again with the Hand Mixer.
Pre-Heat Oven to 350*F
Grease a 9″ Cake Pan or other suitable pan, depending on your intended use for the cake.
Pour ingredients into the cake pan and make sure that they are spread out evenly.
Bake for approximately 25-30 minutes (depends on altitude, etc). Pay extra close attention to it after the 20 minute mark to make sure that you take it out when it reached your desired consistency. Don’t take it out too early though, so make sure it isn’t runny in the middle.
Set the cake on the counter to cool for about 15 minutes before attempting to remove it from the pan.
After the cake has cooled a little carefully tip the cake upside down to get it out of the pan.
If you choose to Ice the cake, wait for the cake to cool closer to room temperature before spreading the frosting, otherwise the warm cake will melt the frosting. While that does taste delicious to eat the cake right away with warm cake and melted frosting, it doesn’t photograph well. We opted to rush our cake in the video and pictures because we wanted to eat it that night. You will need to refrigerate any uneaten cake within about 2 hours, and simply cut off your slices the next day and warm them up a little to soften the cake and frosting.
Serving Size: Approximately 8-10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user MUIRINARCHER.
Add in the Coconut Oil, Vanilla Flavoring, and Eggs and blend together for a few minutes with a Hand Mixer.
After mixing the other ingredients together, grate or shred the zucchini and add that to the batter and mix again with the Hand Mixer.
Pre-Heat Oven to 350*F
Grease a 9″ Cake Pan or other suitable pan, depending on your intended use for the cake.
Pour ingredients into the cake pan and make sure that they are spread out evenly.
Bake for approximately 25-30 minutes (depends on altitude, etc). Pay extra close attention to it after the 20 minute mark to make sure that you take it out when it reached your desired consistency. Don’t take it out too early though, so make sure it isn’t runny in the middle.
Set the cake on the counter to cool for about 15 minutes before attempting to remove it from the pan.
After the cake has cooled a little carefully tip the cake upside down to get it out of the pan.
If you choose to Ice the cake, wait for the cake to cool closer to room temperature before spreading the frosting, otherwise the warm cake will melt the frosting. While that does taste delicious to eat the cake right away with warm cake and melted frosting, it doesn’t photograph well. We opted to rush our cake in the video and pictures because we wanted to eat it that night. You will need to refrigerate any uneaten cake within about 2 hours, and simply cut off your slices the next day and warm them up a little to soften the cake and frosting.
Serving Size: Approximately 8-10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user MUIRINARCHER.
Nutritional Info Amount Per Serving
- Calories: 178.6
- Total Fat: 17.6 g
- Cholesterol: 93.0 mg
- Sodium: 317.6 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.0 g
- Protein: 4.2 g
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