BEST LOW CARB CHOCOLATE CAKE
Ingredients
1 cup coconut flour1 cup unsweetened cocoa powder
3/4 cup Sukrin+ or Pyure All-Purpose (or 1 1/2 cup Swerve)
1/4 teaspoon monk fruit powder (see note)
1 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup coconut oil, melted
8 large eggs, beaten
2 teaspoons vanilla extract
4 cups zucchini, shredded and drained
Chocolate Buttercream Frosting
1 cup (2 sticks) butter, softened
1 cup Swerve Confectioners Powder (or Sukrin Melis)
2/3 cup unsweetened cocoa powder
1/4 cup unsweetened almond or coconut milk (adjust as needed)
2 teaspoons vanilla extract
1 teaspoon stevia glycerite (stevia or monk fruit powder can also be used)
Instructions
In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.Mix in eggs, coconut oil, and vanilla until well combined.
Stir in zucchini (and optional chocolate chips if using).
Spread out into greased 9x13-inch pan (or two round 9-inch pans).
Bake at 350°F for about 40 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
FROSTING:
Cream butter with electric mixer.
Add powdered sweetener and cocoa powder, mix until combined.
Slowly add unsweetened milk while beating until incorporated.
Blend in vanilla and stevia until desired consistency is reached.