Keto Zucchini Cake

Keto Zucchini Cake
    Keto Zucchini Cake
    Keto Zucchini Cake

    Keto Zucchini Cake

    This Keto Healthy Zucchini Cake is the one keto cake you’ll want to make for every occasion.

    This cake is the perfect way to use up that zucchini and its easy to make it! What better way to use up all of that zucchini than in a delicious Keto.

    Author: Heather

    How To Make This Keto Zucchini Cake?


    Dry ingredients:

    • 120g coconut flour (1 large cup) I use Antony's
    • 1 heaped tsp baking soda
    • 1/4 cup vital wheat gluten
    • 3 tsp cinnamon
    • 2.5 tsp mixed spice
    • 1/4 cup shredded coconut (optional)
    • 1.5 cups erythritol (or less depending on your taste)
    • 1/2 tsp pink salt
    • 1 cup chopped walnuts.


    Wet ingredients:

    • 5 large eggs
    • 3/4 cup olive or coconut oil
    • 1 large grated zucchini (about 3 cups)


    Instructions:


    Whisk all dry ingredients together except nuts, ensuring there are no lumps.
    In a separate bowl, beat eggs & add all other wet ingredients then zucchini. 
    Add to dry ingredients and mix well.
    Add nuts. If the 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 a skewer comes out clean & center looks firm.

    Icing 



    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.
    Enjoy your Keto Zucchini Cake.

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