Keto Mexican Chocolate Bundt Cake


Step 1 Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the dry ingredients in a large mixing bowl: almond flour, sweetener, cacao powder, baking powder, cinnamon, cayenne pepper and salt. Stir to combine.

Step 2Place the zucchini into a food processor and process until pureed.

Step 3Add in the remaining wet ingredients: eggs, pureed zucchini, vanilla extract and melted butter. Use a hand mixer or stand mixer to combine until smooth.

Step 4Pour the batter into a greased bundt pan. Transfer to oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter.

Step 5Meanwhile, make the glaze by combining all ingredients in a small pot over low heat (butter, cream cheese, powdered sweetener, cinnamon and vanilla). Cook just until melted. Pour the glaze over the cooled bundt cake.
Note: Allulose is the best option in the icing as it won't crystallize like Erythritol-based sweeteners once chilled.

Step 6Slice and serve or let it cool down, place in the fridge and chill for later. You can store this cake in the fridge for up to 5 days, or freeze for up to 3 months.