The BEST Keto Chocolate Cake
Ingredients
- For the cake:
- 1 medium zucchini about 1 1/3 C
- 4 eggs
- 4 T butter
- 3/4 C Trim Healthy Mama Baking Blend or use equal parts almond flour and coconut flour
- 3/4 C Gentle Sweet (or another brand of powdered erythritol
- 1 1/2 t vanilla extract
- 1 t baking powder
- 1 t baking soda
- 2 pinches salt
- 4 T unsweetened cocoa powder
- 1/3 C stevia-sweetened chocolate chips I use Lily's or Trim Healthy Mama
- For the chocolate cream frosting:
- 1/2 C heavy cream
- 2 T unsweetened cocoa powder
- 3 T Gentle Sweet or powdered erythritol
- dash of vanilla extract
Instructions
- Preheat the oven to 350 degrees. Lightly coat an 8-inch square baking pan with coconut oil spray.
- Make the cake. Trim the zucchini, chop into a few pieces, and process in a food processor so it is not mush but broken down well into very tiny pieces. Add the remaining cake ingredients and process until well combined.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until golden brown on top.
- While the cake is cooling, make the frosting. Blend all the ingredients in a blender until thickened (or shake in a tightly sealed jar for a minute or two until thickened). Frost the cake! Enjoy!
Servings: 9 servings