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Best Low Carb Chocolate Cake:
The best keto chocolate cake recipe ever! Shredded zucchini makes it moist and is well hidden. The kids will never know you are sneaking in a vegetable.
Prep Time – 10 minutes
Cook Time – 40 minutes
Total Time – 50 minutes
Servings – 24 people
Calories – 96 kcal
Ingredients
- 1 cup coconut flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cup low carb sweetener 1:1 sugar replacement
- 1/4 teaspoon monk fruit powder see note for alternative
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil melted
- 8 large eggs beaten
- 2 teaspoons vanilla extract
- 4 cups zucchini shredded
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Optional:
- 3/4 cup sugar free chocolate chips
- chocolate buttercream frosting
Instructions:
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In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
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Mix in eggs, coconut oil, and vanilla until well combined.
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Stir in zucchini (and optional chocolate chips if using).
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Spread out into greased 9×13-inch pan (or two round 9-inch pans).
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Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
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Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
Recipe Notes:
1/8 teaspoon stevia concentrate or 2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the monk fruit.
Each serving contains about 1g erythritol
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Nutrition Facts:
Best Low Carb Chocolate CakeAmount Per Serving (45 g)Calories 96Calories from Fat 67% Daily Value*Total Fat 7.4g11%Saturated Fat 5.5g28%Cholesterol 62mg21%Sodium 179mg7%Total Carbohydrates 5.7g2%Dietary Fiber 3.2g13%Sugars 0.9gProtein 3.7g7%* Percent Daily Values are based on a 2000 calorie diet.
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