If you’re needing to go low-carb or no-sugar, but you’re sad that you’ll be missing out on delicious desserts like chocolate cake, have I got some great news for you! Let me introduce this super low-carb, sugar-free, and gluten-free chocolate cake. Let’s just take a moment to look at the pictures together.
You might be saying to yourself, “It looks like a delicious chocolate cake. It looks moist and rich and it has a glossy, chocolaty frosting. But, can it actually be delicious?”
Yes! Yes! Yes! This cake is so delicious that I could hardly believe my taste buds when I took the first bite. Since making it for the first time a few weeks ago, I have now made it five times.
This cake has a secret ingredient. Want to guess? It’s zucchini! In the same way that zucchini makes a nice, moist zucchini bread, it also makes a nice, moist chocolate cake. Genius!
So, give this chocolate cake a try. I know you’ll love it and you’ll feel so great about making a healthy choice as well.
I found this cake in a favorite cookbook of mine, The Trim Healthy Mama Cookbook. It’s original title is Trimtastic Chocolate Zucchini Cake; fun! If you’ve been following our blog for long, you know how much I love Trim Healthy Mama and their delicious recipes. I also love their products, and in this recipe, I use their baking blend, Trim Healthy Mama Baking Blend, and their sugar substitute, Gentle Sweet. (I note substitutions in the recipe as well).
A few other low-carb, favorite recipes:
Low-Carb (Keto) Chocolate Ice Cream
The BEST Keto Chocolate Cake
Ingredients
- For the cake:
- 1 medium zucchini about 1 1/3 C
- 4 eggs
- 4 T butter
- 3/4 C Trim Healthy Mama Baking Blend or use equal parts almond flour and coconut flour
- 3/4 C Gentle Sweet (or another brand of powdered erythritol
- 1 1/2 t vanilla extract
- 1 t baking powder
- 1 t baking soda
- 2 pinches salt
- 4 T unsweetened cocoa powder
- 1/3 C stevia-sweetened chocolate chips I use Lily's or Trim Healthy Mama
- For the chocolate cream frosting:
- 1/2 C heavy cream
- 2 T unsweetened cocoa powder
- 3 T Gentle Sweet or powdered erythritol
- dash of vanilla extract
Instructions
- Preheat the oven to 350 degrees. Lightly coat an 8-inch square baking pan with coconut oil spray.
- Make the cake. Trim the zucchini, chop into a few pieces, and process in a food processor so it is not mush but broken down well into very tiny pieces. Add the remaining cake ingredients and process until well combined.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until golden brown on top.
- While the cake is cooling, make the frosting. Blend all the ingredients in a blender until thickened (or shake in a tightly sealed jar for a minute or two until thickened). Frost the cake! Enjoy!
