Keto Recipe: Zucchini Cakes Recipe

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Zucchini Cakes Recipe

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10 COMMENTS

  1. Looks good. Seems a bit high in carbs per serving for me but maybe can modify to make cake bars instead of triple stacked slices…

  2. Recipe with images:[https://www.suncakemom.com/treats/zucchini-cakes-recipe](https://www.suncakemom.com/treats/zucchini-cakes-recipe)

    Cake

    ▢ 3 cups Zucchini shredded
    ▢ 4 pieces Eggs
    ▢ ¼ teaspoon Vanilla extract
    ▢ 4 tablespoon Butter melted
    ▢ ½ cup Milk
    ▢ 1 cup Almond flour
    ▢ 1 cup Coconut flour
    ▢ 3 tablespoons sweetener of choice
    ▢ 1 teaspoon Baking powder
    ▢ ½ teaspoon Salt
    ▢ ¼ cup Cocoa powder

    Frosting

    ▢ 21 oz Cream cheese
    ▢ 7 oz Greek yogurt or Sour cream
    ▢ Sweetener to taste about 6 tablespoons honey or 4 tablespoons Truvia on keto
    ▢ ½ teaspoon Vanilla extract
    ▢ Optional
    ▢ ½ cup Cocoa powder for chocolate cream

    Instructions Cake

    In a big enough bowl ,mix all the ingredients together. It should be moist but it won’t be runny like it’s the case with the floury batter.
    Divide the batter into three. Line a baking sheet with parchment paper and by using a spring-form baking pan without the bottom, make the zucchini cake layers.
    Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven until dark brown spots start to appear on the surface of the cake, about 45 minutes.

    Frosting

    Whisk cream cheese, Greek yogurt or sour cream, sweetener of choice and vanilla extract until creamy.

    Assembly

    Divide the cream into four parts.
    Make sure the layers are cooled to room temperature or even below. Spread ¼ of the cream on the first layer equally.
    Continue with the layers and cream.
    Spread the last quarter on the side of the cake.
    Leave a bit of cream for decoration if desired. Always keep the cake in the fridge unless it is served.

    EDIT: Nutrition

    Calories: 244kcal (12%) | Carbohydrates: 10g (3%) | Protein: 7g (14%) | Fat: 21g (32%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg (17%) | Sodium: 270mg (12%) | Potassium: 162mg (5%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 648IU (13%) | Vitamin C: 4mg (5%) | Calcium: 95mg (10%) | Iron: 1mg (6%)

  3. Warm buttered zucchini bread is one of my childhood favorites.

    This also looks delish.

  4. I am REALLY confused by the recipe on the website. I had to search forever to find the nutritional info, and then there are two different ones listed right next to each other. Which is the correct one for this cake?

  5. Looks delicious but those carbs mean I could only eat one slice over a five day period and I bet it’d hard to resist eating the whole cake. But bravo for posting a yummy pic and recipe!!

  6. I have no actual intention of making this cake. I was throwing out suggestions for anyone else to shave a few carbs off.

  7. By your own admission this violates the community rules. From the website linked.

    Calories: 281kcal (14%) | Carbohydrates: 24g (8%) | Protein: 6g (12%) | Fat: 19g (29%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg (19%) | Sodium: 288mg (13%) | Potassium: 209mg (6%) | Fiber: 2g (8%) | Sugar: 10g (11%) | Vitamin A: 714IU (14%) | Vitamin C: 4mg (5%) | Calcium: 96mg (10%) | Iron: 1mg (6%)

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