Keto Zucchini Cake

Keto Zucchini Cake

Dry Ingredients:

• 120g coconut flour (1 large cup)
• 1 heaped tsp baking soda
• 1/4 cup vital wheat gluten
• 3 tsp cinnamon
• 2.5 tsp mixed spice
• 1/4 cup shredded coconut (optional)
• 1.5 cups erythritol (or less depending on your taste)
• 1/2 tsp pink salt
• 1 cup chopped walnuts

Wet Ingredients:

• 5 large eggs
• 3/4 cup olive or coconut oil
• 1 large grated zucchini (about 3 cups)

Instructions:

1. Whisk all dry ingredients together except nuts, ensuring there are no lumps.
2. In a separate bowl, beat eggs and add all other wet ingredients, then add grated zucchini.
3. Add the wet mixture to the dry ingredients and mix well.
4. Add nuts. If the batter feels too dry or hard, add some almond milk or consider adding an extra egg.
5. The batter should be spreadable (not pourable). Spread it out into a lined tin or bundt pan.
6. Bake at 180°C for about 40 minutes (depending on the tin used) or until a skewer comes out clean and the center looks firm.

Icing:

• 200g full-fat cream cheese
• 3 tbsp butter
• 1/3 cup powdered erythritol
• 1 tsp vanilla essence

1. Soften the cream cheese and butter, then beat well.
2. Add sweetener and vanilla essence.
3. Spread onto the cooled cake.
4. Top with a sprinkling of chopped walnuts or keto granola, if desired.

Enjoy your delicious keto zucchini cake!

Keto Zucchini Cake.. this is a grate () way to use up your zucchini if you’re growing them and they’re all ready about now .

Dry ingredients:

120g coconut flour (1 large cup)
1 heaped tsp baking soda
1/4 cup vital wheat gluten
3 tsp cinnamon
2.5 tsp mixed spice
1/4 cup shredded coconut (optional)
1.5 cups erythritol (or less depending on your taste)
1/2 tsp pink salt
1 cup chopped walnuts .

Wet ingredients:

5 large eggs
3/4 cup olive or coconut oil
1 large grated zucchini (about 3 cups)

Whisk all dry ingredients together except nuts, ensuring there are no lumps.
In separate bowl, beat eggs & add all other wet ingredients then zucchini. Add to dry ingredients and mix well.
Add nuts. If batter feels too dry/hard add some almond milk (or maybe an extra egg – haven’t tried that but it might work!?) You should be able to spread (not pour) the mixture out into a lined tin, or bundt pan. Bake at 180°c for about 40 minutes (depending on which tin you use) or until skewer comes out clean & centre looks firm.

Icing
200g full fat cream cheese
3 tbsp butter
1/3 cup powdered erythritol
1 tsp vanilla essence
Soften cream cheese and butter & beat well. Add sweetener & vanilla. Spread onto cooled cake. Top with a sprinkling of chopped walnuts if you like, I used some keto granola this time