Keto Chocolate Zucchini Bundt Cake

This Keto Chocolate Zucchini Bundt Cake may just be the best cake I’ve ever made, low carb or not! Don’t let the photos fool you if you’re reading this during a time of the year when it’s not the holidays as this cake is perfect for any occasion.

The recipe base is similar to this Keto Pumpkin Bundt Cake but we’re using pureed zucchini instead of pumpkin. That little extra moisture in the zucchini compared to the pumpkin makes this cake extra fudgy. Then, when you add the chocolate fudge frosting you've got one cake that everyone will love!

Preparation time

Hands-on:    10 minutes
Overall:     1 hour 10 minutes

Nutritional values (per slice)

Total Carbs	7.7	grams
Fiber	3.6	grams
Net Carbs	4.1	grams
Protein	7.3	grams
Fat	20.8	grams
of which Saturated	8.3	grams
Energy	228	kcal
Magnesium	78	mg (20% RDA)
Potassium	269	mg (14% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (13%), fat (80%)

Ingredients (makes 12 slices) Cake:

• 2 ¾ cup almond flour (275 g/ 9.7 oz)
• 1 ⅓ cup powdered Erythritol or Swerve (200 g/ 7.1 oz)
• ½ cup cacao powder (43 g/ 1.5 oz)
• 2 tsp gluten-free baking powder
• ½ tsp sea salt or pink Himalayan salt
• 6 large eggs
• ½ cup melted butter or ghee (113 g/ 4 oz)
• 2 medium zucchini, pureed (240 g/ 8.5 oz)
• 2 tsp sugar-free vanilla extract

Frosting:

• ¼ cup virgin coconut oil (55 g/ 1.9 oz)
• ½ cup cacao powder (43 g/ 1.5 oz)

Instructions

1. Preheat the oven to 325 F (165 C) and grease a bundt pan.
2. In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well.
3. Pour the batter into the prepared pan.
4. Smooth out the top, transfer to the oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean.
5. When the cake is done allow to cool completely before inverting onto a cake stand.
6. To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time.
7. Pour the frosting over the cake and serve. Store covered at room temperature for up to 4 days.

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