Low Carb Chocolate Zucchini Bundt Cake

If you are looking for the best low carb chocolate cake recipe then this article should help you. We all love chocolate but there is a bad thing about it and that is the sugar. This cake is not only a delicious dessert but also good for our health because it has a lot of dietary fibers which helps us keep away from many health issues such as diabetes, heart problems, etc.

There are many delicious low carb recipes out there. But, you need to know what you’re looking for when you’re making a cake. Many recipes for low carb chocolate make use of a flour that contains a lot of sugar, whereas others use a flour that is very little in sugar but contains a great deal of gluten.

So, if you’re looking for the best low carb chocolate cake recipe, one that really tastes good and does not have any dangerous ingredients or sugars, you will want to look for one that uses a gluten free flour. This way, it will be baked on a hot oven, which will kill off any germs that may be trying to cause you problems as well as bake it quickly, so that you get that delicious chocolaty taste at the same time as eating healthy!

If you are looking for the best low carb chocolate zucchini cake recipe then you have come to the right place. In this article I will show you what makes up a wonderful chocolate cake.

It is not as hard as you may think to make this treat. By following my directions you will have your cake in under an hour. So get started making one today.

Low Carb Chocolate Zucchini Bundt Cake

Recipe by TiffanieCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

1

hour 

15

minutes
Cooking time

45

minutes

What better way to use up all of that zucchini than in a delicious low carb, gluten-free chocolate bundt cake? Topped with sugar-free chocolate ganache for an extra special treat.

Ingredients

  • Cake
  • 2 cups finely grated zucchini 8 ounces

  • ¾ teaspoon salt

  • 2 cups almond flour

  • ⅔ cup Swerve Sweetener

  • ½ cup cocoa powder

  • ⅓ cup coconut flour

  • ⅓ cup unflavored whey protein powder

  • 1 tablespoon baking powder

  • 4 large eggs

  • ½ cup butter or coconut oil melted

  • 1 teaspoon vanilla

  • ½ to 1 cup unsweetened almond milk

  • Glaze
  • ½ cup whipping cream or coconut milk

  • ¼ cup confectioner’s Swerve Sweetener

  • 2 oz unsweetened chocolate finely chopped

  • ½ teaspoon vanilla extract

Directions

  • For the cake, place zucchini in a sieve and sprinkle liberally with salt. Mix to combine and let drain 1 hour. Press and squeeze to release the excess liquid and set aside.
  • Preheat oven to 325F and grease a large bundt pan well.
  • In a large bowl, whisk together almond flour, sweetener cocoa powder, coconut flour, whey protein, and baking powder.
  • Add the eggs, melted butter or coconut oil, vanilla extract and ½ cup almond milk. Add the drained zucchini and mix until well combined. If your batter is very thick add a few tablespoons additional almond milk at a time until it thins out. It should be spreadable but not pourable.
  • Spread batter in the prepared pan and smooth the top. Bake 45 minutes or until set and a tester inserted in the center comes out clean.
  • Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.
  • Glaze:
  • In a medium saucepan over medium heat, combine cream or coconut milk and the sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
  • Pour over the top of the cake and let set.

Notes

  • If you do not own a bundt pan, bake the cake in a 9×13 pan. The baking time will change. Start with 30 minutes and check every 5 minutes after that.

Reference : alldayidreamaboutfood.

 

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