Chocolate Zucchini Bundt Cake - Low Carb and Gluten-Free
Ingredients
Cake:
•2 cups finely grated zucchini (8 ounces)
•3/4 tsp salt
•2 cups almond flour (Honeyville)
•1/2 cup cocoa powder
•1/3 cup Coconut flour
•1/3 cup unflavoured whey protein powder
•1 tbsp baking powder
•1 1/2 tsp cinnamon
•1/2 tsp xanthan gum
•1/2 cup butter
•2/3 cup Swerve Sweetener or erythritol
•4 large eggs
•1 tsp vanilla
•1/4 tsp stevia
•1/2 cup almond milk
Glaze:
•5 tbsp butter
•2 oz unsweetened chocolate, chopped
•2 tbsp powdered Swerve Sweetener or erythritol
•2 tbsp cocoa powder
•1/4 tsp vanilla extract
•1/4 tsp stevia extract
Instructions
1.For the cake, place zucchini in a sieve and sprinkle liberally with salt. Mix to combine and let drain 1 hour. press to release most of the excess liquid and set aside.2.Preheat oven to 325F and grease a large bundt pan well.
3.In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein, baking powder, cinnamon and xanthan gum.
4.In a large bowl, beat butter and Swerve until well combined. Beat in eggs, zucchini, vanilla and stevia.
5.Beat in almond flour mixture in two batches, alternating with almond milk, until well combined.
6.Spread batter in prepared pan and smooth the top.
7.Bake 45 minutes or until set and a tester inserted in the center comes out clean.
8.Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.
9.For the glaze, melt butter, chocolate and erythritol together in heatproof bowl over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water). Stir in cocoa powder, vanilla and stevia until smooth. Remove from heat and let cool 5 to 10 minutes, until thicker but still pourable.
10.Pour over cooled cake.
Notes
Serves 20. Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.
209 Calories; 18g Fat (71.4% calories from fat); 7g Protein; 9g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 259mg Sodium