Divine Keto Zucchini Chocolate Cake
This delicious and divine keto zucchini chocolate cake will satisfy any sweet tooth on the planet. Using shredded zucchini as the base, this is about as healthy as cake gets! Whether you are baking for a party, or for a small group of friends, this keto-friendly chocolate cake will be a hit! It has all the taste of a normal chocolate cake with none of the sugar or carbs.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 24 slices
- 1 cup Keto Coconut Flour
- 8 Large Eggs Beaten
- 1 3/4 cup Low Carb Sweetener
- 1 cup Unsweetened Cocoa Powder
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 cup Coconut Oil Melted
- 1/2 tsp Refined Sea Salt
- 2 tsp Sugar-Free Vanilla Extract
- 1 tub Sugar-Free Whipped Buttercream Frosting
- 3/4 cup Sugar-Free Chocolate Shavings
- 4 cups Zucchini Shredded
Preheat your oven to 350 F, and prepare a 9×13 inch cake pan.
In a large mixing bowl, combine the keto friendly coconut flour, baking powder, baking soda, baking powder, cinnamon, artificial sweetener, and refined sea salt.
Whisk in the eggs, coconut oil and vanilla extract until they are completely incorporated.
Stir in the shredded Zucchini and Chocolate shavings carefully, mixing slowly but well.
Grease a 9×13 inch pan and slowly pour in your keto chocolate cake batter.
Bake at 350 F for 30-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
Remove the cake from the pan onto a wire rack and let it cool for 10-15 minutes at room temperature.
Frost the cake with your favorite sugar-free chocolate buttercream frosting using a rubber spatula. I like to pipe little dots of frosting evenly across the cake to help signify where I need to cut it into servings.
Feel free to use any flavor of sugar-free frosting to specialize the cake with your theme.