– 5 large Eggs – ¼ cup Heavy Cream – 2 tsp Vanilla – ¾ cup Erythritol – 2 ¼ cup Almond Flour – ¼ cup Coconut Flour – 1 ¼ cup Grated Zucchinis – 3 tsp Baking Powder – ¼ tsp Salt – 1 tsp Ground Cinnamon – ¼ tsp Nutmeg – ¼ tsp Ginger – 1 tsp Lemon Zest – ⅔ cup Chopped Pecan FROSTING – 8 oz Cream Cheese – 2 tbsp Unsalted Butter – ⅓ cup Powdered Sugar-free Sweetener – 1 tsp Vanilla – 2 tbsp Unsweetened Almond Milk
For this recipe, you need about 2 small zucchinis or 1 medium zucchini. Wash the zucchini, keep the skin on, and trim ends.
Place the zucchini into a food processor with the grater attachment and grate finely.
Wrap the grated zucchini into a clean towel, gather the corner of the towel, and squeeze hard to extract all the water from the zucchinis.
In a large mixing bowl, using an electric beater, beat on medium/high speed: eggs, heavy cream, erythritol, and vanilla.
Stir in coconut flour, almond flour, baking powder, cinnamon, salt, ginger, nutmeg, and lemon zest.
Beat again on medium speed to prevent the flours from bursting out of the bowl. Stop when the batter is consistent and no lumps appear.
Add Zucchinis and Pecans
Using a spatula, stir in grated zucchinis and chopped pecan to the Zucchini Cake batter.
Pour in Cake Pan
Pour the zucchini cake batter into the prepared pan. Use a wooden spatula to flatten the top of the cake.
Bake the Cake
Bake the Keto Zucchini Cake in an oven preheated to 350°F (180°C) for 35-40 minutes or until the top of the cake is golden.
In a large mixing bowl, using an electric beater, beat cream cheese with butter and powdered erythritol until fluffy and creamy.
Spread the frosting all over the top of the cake and decorate with maple-chopped pecan nuts if desired.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 35 Minutes