Follow us 148.4k
This Keto Chocolate Zucchini Bundt Cake may just be the best cake I’ve ever made, low carb or not! Don’t let the photos fool you if you’re reading this during a time of the year when it’s not the holidays as this cake is perfect for any occasion.
The recipe base is similar to this Keto Pumpkin Bundt Cake but we’re using pureed zucchini instead of pumpkin. That little extra moisture in the zucchini compared to the pumpkin makes this cake extra fudgy. Then, when you add the chocolate fudge frosting you've got one cake that everyone will love!
Hands-on Overall
Serving size slice
Nutritional values (per slice)
Net carbs3.8 grams
Protein7.3 grams
Fat20.7 grams
Calories229 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs7.7 gramsFiber3.8 gramsSugars2 gramsSaturated fat8.1 gramsSodium179 mg(8% RDA)Magnesium78 mg(20% RDA)Potassium269 mg(13% EMR)
Ingredients (makes 16 servings)
Cake:
Frosting:
Instructions
- Preheat the oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted) and grease a bundt pan.
- In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well. Pour the batter into the prepared pan.
- Smooth out the top, transfer to the oven and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean.
- When the cake is done allow to cool completely before inverting onto a cake stand.
- To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time.
- Pour the frosting over the cake and serve.
- Optionally, dust with more powdered sweetener.
Store covered at room temperature for up to 4 days.
Chocolate Zucchini Bundt Cake
Step by Step
Ingredients
Instructions
- Preheat the oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted) and grease a bundt pan.
- In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well. Pour the batter into the prepared pan.
- Smooth out the top, transfer to the oven and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean.
- When the cake is done allow to cool completely before inverting onto a cake stand.
- To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time.
- Pour the frosting over the cake and serve.
- Optionally, dust with more powdered sweetener.
Store covered at room temperature for up to 4 days.
Nutrition (per slice)
Calories229kcal
Net Carbs3.8g
Carbohydrates7.7g
Protein7.3g
Fat20.7g
Saturated Fat8.1g
Fiber3.8g
Sugar2g
Sodium179mg
Magnesium78mg
Potassium269mg
Detailed nutritional breakdown (per slice)
| Total per slice |
| 3.8 g | 7.3 g | 20.7 g | 229 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.7 g | 9 g | 101 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.5 g | 0.4 g | 6 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.4 g | 1.8 g | 27 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Zucchini (summer squash, courgette) |
| 0.3 g | 0.2 g | 0 g | 3 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.5 g | 0.4 g | 6 kcal |
Do you like this recipe? Share it with your friends!
