Keto Recipe: Decadent Keto Chocolate Cake

Serving size is based on how many slices?

You won’t believe that this Decadent Keto Chocolate Cake has zucchini in it because it is so moist and rich.

INGREDIENTS

FOR THE CAKE

2 cups, Zucchini

3/4 cup, Coconut Oil

1/2 cup, Lakanto Sweetener

3 large, Egg

1 tsp, Vanilla extract

2 cup, Almond Flour

1/4 cup(s), Coconut Flour

1/2 cup, Cocoa, dry powder, unsweetened

1 tsp, baking powder

1/2teaspoon, Salt

3/4 cup Unsweetened Coconut Milk

FOR THE CHOCOLATE GLAZE

1 tsp(s), Coconut oil

4 oz(s), Stevia Sweetened Baking Chips

1/2 cup(s), Unsweetened Coconut Milk

[FULL RECIPE HERE](https://eatbefitexplore.com/keto-chocolate-cake/)

INSTRUCTIONS

Preheat the oven to 350 degrees. Shred the zucchini with a grater. Squeeze out extra water and sprinkle with salt. Leave in a colander underneath a bowl for excess water to soak out while you are prepping the other cake ingredients. In a large bowl mix the almond flour, coconut flour, cocoa powder, baking powder, and salt. In a medium bowl cream together the coconut oil and sweetener. Add in the eggs, vanilla extract, and coconut milk and mix until smooth. Slowly incorporate the wet ingredients into the dry ingredients mixing as you go. Squeeze out the rest of the water from the zucchini and add the zucchini to the batter. Mix until fully incorporated.
Pour into a greased bundt pan. Bake for 40-50 minutes or until the toothpick comes out clean.
While the cake is baking, make the glaze: Combine coconut oil and baking chips in a small saucepan on medium heat. As the chocolate begins to melt slowly pour in the coconut milk, whisking it in until the mixture is smooth and is easy to pour. If it is too thick, add more coconut milk. Keep on very low heat until ready to pour. Let the cake cool for 10 minutes before pouring the glaze.

NUTRITION

Serving Size: 1 slice

Calories: 198

Fat: 19g

Carbohydrates: 13g

Fiber: 5g

Protein: 4g