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Keto Zucchini Cake
Keto Zucchini Cake

Keto Zucchini Cake
Keto Zucchini Cake
Source
Ingredients:
1
Servings
  • 1
    item
     120g coconut flour (1 large cup)
  • 1
    item
     heaped tsp baking soda
  • 60
    ml
     vital wheat gluten
  • 3
    tsp
     cinnamon
  • 2.5
    tsp
     mixed spice
  • 60
    ml
     shredded coconut (optional)
  • 360
    ml
     erythritol (or less depending on your taste)
  • 0.5
    tsp
     pink salt
  • 240
    ml
     chopped walnuts
  • 5
    item
     large eggs
  • 180
    ml
     olive or coconut oil
  • 1
    item
     large grated zucchini (about 3 cups)
Keto Zucchini Cake
Instructions:
  1. Whisk all dry ingredients together except nuts, ensuring there are no lumps.
  2. In a separate bowl, beat eggs and add all other wet ingredients, then add grated zucchini.
  3. Add the wet mixture to the dry ingredients and mix well.
  4. Add nuts. If the batter feels too dry or hard, add some almond milk or consider adding an extra egg.
  5. The batter should be spreadable (not pourable). Spread it out into a lined tin or bundt pan.
  6. Bake at 180°C for about 40 minutes (depending on the tin used) or until a skewer comes out clean and the center looks firm.
  7. Soften the cream cheese and butter, then beat well.
  8. Add sweetener and vanilla essence.
  9. Spread onto the cooled cake.
  10. Top with a sprinkling of chopped walnuts or keto granola, if desired.
  11. Enjoy your delicious keto zucchini cake!
  12. Keto Zucchini Cake.. this is a grate () way to use up your zucchini if you’re growing them and they’re all ready about now .
  13. Add nuts. If batter feels too dry/hard add some almond milk (or maybe an extra egg – haven’t tried that but it might work!?) You should be able to spread (not pour) the mixture out into a lined tin, or bundt pan. Bake at 180°c for about 40 minutes (depending on which tin you use) or until skewer comes out clean & centre looks firm.
  14. Soften cream cheese and butter & beat well. Add sweetener & vanilla. Spread onto cooled cake. Top with a sprinkling of chopped walnuts if you like, I used some keto granola this time
  • 1
    item
     120g coconut flour (1 large cup)
  • 1
    item
     heaped tsp baking soda
  • 60
    ml
     vital wheat gluten
  • 3
    tsp
     cinnamon
  • 2.5
    tsp
     mixed spice
  • 60
    ml
     shredded coconut (optional)
  • 360
    ml
     erythritol (or less depending on your taste)
  • 0.5
    tsp
     pink salt
  • 240
    ml
     chopped walnuts
  • 5
    item
     large eggs
  • 180
    ml
     olive or coconut oil
  • 1
    item
     large grated zucchini (about 3 cups)
1
Servings
0

Whisk all dry ingredients together except nuts, ensuring there are no lumps.

In a separate bowl, beat eggs and add all other wet ingredients, then add grated zucchini.

Add the wet mixture to the dry ingredients and mix well.

Add nuts. If the batter feels too dry or hard, add some almond milk or consider adding an extra egg.

The batter should be spreadable (not pourable). Spread it out into a lined tin or bundt pan.

Bake at 180°C for about 40 minutes (depending on the tin used) or until a skewer comes out clean and the center looks firm.

Soften the cream cheese and butter, then beat well.

Add sweetener and vanilla essence.

Spread onto the cooled cake.

Top with a sprinkling of chopped walnuts or keto granola, if desired.

Enjoy your delicious keto zucchini cake!

Keto Zucchini Cake.. this is a grate () way to use up your zucchini if you’re growing them and they’re all ready about now .

Add nuts. If batter feels too dry/hard add some almond milk (or maybe an extra egg – haven’t tried that but it might work!?) You should be able to spread (not pour) the mixture out into a lined tin, or bundt pan. Bake at 180°c for about 40 minutes (depending on which tin you use) or until skewer comes out clean & centre looks firm.

Soften cream cheese and butter & beat well. Add sweetener & vanilla. Spread onto cooled cake. Top with a sprinkling of chopped walnuts if you like, I used some keto granola this time

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