Keto Chocolate Zucchini Cake

A rich chocolate cake with a little secret inside! 🍫🍰

When I want a chocolate dessert that feels truly indulgent, a moist, tender cake with a glossy glaze is hard to beat. And I love that this one makes use of zucchini in such a clever way! You get a wonderfully soft texture without taking anything away from that deep chocolate flavor. 🤎

Every slice is rich, chocolatey, and finished with a smooth sugar-free glaze that makes it feel extra special. This keto chocolate zucchini cake is a delicious low-carb dessert to serve with coffee, share with family, or enjoy whenever a serious chocolate craving strikes.

Servings: 16 slices

Ingredients

Cake

• 2 cups finely grated zucchini (248 g)
• 2 cups almond flour (210 g)
• ⅔ cup granulated sugar-free sweetener, such as erythritol, monk fruit, or a suitable blend (121 g)
• 6 tbsp Dutch-process cocoa powder (about 30–36 g, depending on the brand)
• ⅓ cup coconut flour (40 g)
• ⅓ cup unflavored whey protein powder (36 g)
• 1 tbsp baking powder (about 12 g)
• ½ tsp salt (3 g)
• 4 large eggs
• ½ cup butter, melted (113.5 g)
• 2 tsp vanilla extract (10 ml)
• Cold coffee or water, as needed

Chocolate Glaze

• ½ cup heavy whipping cream (120 ml)
• ¼ cup powdered sugar-free sweetener, such as powdered erythritol or a powdered monk fruit blend (48 g)
• 2 oz unsweetened chocolate, finely chopped (57 g)
• ½ tsp vanilla extract (2.5 ml)

Directions

Make the Cake

1. Preheat the oven to 325°F (163°C). Thoroughly grease a 9- to 12-cup bundt pan to help the cake release easily.
2. In a large bowl, whisk together the almond flour, granulated sweetener, cocoa powder, coconut flour, whey protein powder, baking powder, and salt.
3. Add the eggs, melted butter, and vanilla extract. Stir in the grated zucchini until everything is evenly combined.
4. Check the batter consistency. If it is too thick to spread easily, add cold coffee or water 1 tablespoon at a time, mixing after each addition. The batter should be thick but spreadable, not pourable.
5. Transfer the batter to the prepared bundt pan and smooth the surface.
6. Bake for 40–50 minutes, or until the top feels set and the cake is cooked through.
7. Let the cake cool in the pan for 30–60 minutes. Carefully invert it onto a wire rack or serving plate and allow it to cool completely before glazing.

Make the Chocolate Glaze

1. Pour the heavy cream into a small saucepan and heat over medium heat until it just begins to simmer. Do not let it boil vigorously.
2. Remove the saucepan from the heat and add the chopped unsweetened chocolate. Let it sit for a few minutes to soften.
3. Add the powdered sweetener and vanilla extract. Whisk until the chocolate has melted and the glaze is smooth.
4. Allow the glaze to cool for a few minutes until it thickens slightly.
5. Drizzle the glaze over the cooled cake and let it set before slicing into 16 servings.

Notes

• No bundt pan? Use a greased 9 × 13-inch (23 × 33 cm) baking pan instead. Begin checking for doneness after 30 minutes, then check every 5 minutes as needed.
• Zucchini preparation: Finely grate the zucchini. If it is exceptionally watery, gently blot away excess moisture before adding it to the batter.
• Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
• Freezing: Freeze individual slices or the whole cake for up to 3 months. For the best results, wrap portions tightly and thaw in the refrigerator.

MACROS

Per serving (1 slice, including glaze):

• Calories: 226
• Fat: 18.4 g
• Protein: 7.9 g
• Total Carbs: 7.5 g
• Fiber: 3.8 g
• Net Carbs: 3.7 g