Description
Keto Chocolate Zucchini Cake is a delectable treat that satisfies your sweet tooth while sneaking in a veggie!
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium – excess moisture removed)
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup cocoa powder (or sub ¼ cup cocoa powder, ¼ cup chocolate protein powder)
- ½–3/4 cups sweetener of choice (allulose or your chosen to taste)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon espresso powder (optional)
- 3 large eggs
- ¼ cup cream cheese
- ¼ cup butter (or coconut oil)
- 1 teaspoon vanilla
- 1 recipe keto ganache (or topping of choice)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or 8-9-inch circle cake pan and line it with parchment paper for easy removal.
- Grate 1 cup of zucchini, then squeeze out the excess moisture using a clean dish towel or lightly salt and let drain in a strainer.
- In a blender or stand mixer bowl, add the eggs, cream cheese, melted butter (or coconut oil), vanilla, and sweetener.
- Blend or mix on medium speed until smooth and creamy.
- Add in the dry ingredients: almond flour, coconut flour, cocoa powder (or protein/cocoa mix), baking powder, baking soda, salt, and espresso powder (if using). Blend or mix just until incorporated.
- Fold in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the cake completely in the pan before adding any topping.
- Top with keto ganache, a dusting of powdered sweetener, or enjoy plain.
Notes
- Don’t skip squeezing the zucchini! Even a little extra moisture can make the cake too wet or gummy.
- Sweetness level matters. Start with ½ cup sweetener, then taste the batter before baking.
- Cocoa powder vs. protein powder: Using half chocolate protein powder adds a little boost and soft texture.
- Use parchment paper for easy removal.
- Let the cake cool completely before slicing for better texture.
- Make it extra decadent: Top with keto chocolate ganache, whipped cream, or sugar-free chocolate chips.
- Freezer-friendly: Slice and freeze extras for quick snacks or desserts.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 piece
- Calories: 246
- Sugar: 0g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg