Best Low Carb Chocolate Cake

• Produce

  • 1/4 tsp Monk fruit
  • 4 cups Zucchini

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 1 Chocolate buttercream frosting
  • 3/4 cup Chocolate chips, sugar-free
  • 1 tsp Cinnamon
  • 1 cup Cocoa powder, unsweetened
  • 1 cup Coconut flour
  • 1/2 tsp Sea salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Other

  • 3/4 cup Pyure all-purpose (or 1 1/2 cup swerve or 3/4 cup sukrin+

Found on lowcarbyum.com

Description

Directions

• In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
• Mix in eggs, coconut oil, and vanilla until well combined.
• Stir in zucchini (and optional chocolate chips if using).
• Spread out into greased 9x13-inch pan (or two round 9-inch pans).
• Bake at 350°F for about 40 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.

Nutrition