Low-Carb Chocolate Truffle Cake

Step 1 Start by making the Three Ingredient Keto Chocolate Truffles. I used just half of the recipe. You can make 8 truffles, or up to 16 small truffles to have 1 truffle per each serving.

Step 2To make the cake, preheat the oven to 165 °C/ 325 °F (conventional), or 145 °C/ 295 °F (fan assisted) and grease two 20 cm (8 inch) round cake pans. In two separate bowls mix together the wet and dry ingredients respectively. To puree the zucchini you can use a food processor.

Step 3Pour the wet mixture into the dry and mix together well. Pour the batter into the prepared pans. Smooth out the top, transfer to the oven and bake for 30-40 minutes or until a toothpick inserted into the middle comes out clean.

Step 4When the cake is done allow to cool completely before removing from pan. Carefully wrap the cakes in plastic wrap and place in the refrigerator overnight if time allows.

Step 5 To make the icing combine all of the ingredients in a large bowl and beat with an electric hand mixer until light and fluffy. Transfer 1 cup of frosting to a piping bag fitted with a star attachment.

Step 6Place one of the cakes on a cake stand with the bottom side facing up. Place 1 ¹/₂ cups of frosting in the middle and spread outwards with an offset spatula until it’s evenly distributed with a bit of overhang. Place the other cake on top with the flat side facing down.

Step 7Top with remaining icing and smooth out the top and the sides. Now you can create whatever design you’d like on the sides. I used the back of a spoon to pull lightly through the icing to create vertical stripes.

Step 8Use the piping bag to place a line of frosting around the base. Place 8 stars of icing around the top of the cake and top each with a truffle, place another star between each of those and one in the middle.

Step 9Top with chocolate shavings and serve.

Step 10Store in an airtight container or covered tightly with aluminum foil or plastic wrap in the refrigerator for up to 7 days.