I don’t really consider myself to be a baker, but I really like cooking in the kitchen. Decorating a perfect looking cake is an art form that I just haven’t mastered, so please don’t judge this Zucchini Cake based on the looks alone, because the flavor is SO GOOD! You could even bake this cake in a loaf pan without any frosting and eat it like a Pound Cake too and that would even be perfect. It has just the right combination of spices and fluffy cake texture, you wouldn’t even know that you were eating something that could be considered Low Carb.
I got the inspiration because one of our favorite cakes at home (aside from Cheesecake!) is a good Carrot Cake. Seeing as how we aren’t supposed to eat carrots while trying to maintain ketosis, it seemed natural to bridge the gap between Zucchini Bread and Carrot cake and make a “Best of Both Worlds” type of attempt. I sat down and looked at my traditional carrot cake recipe and figured that I could make some easy substitutions for the Sweetener, The Carrots, and the Flour and that would make this cake pretty on-par with what most people would consider Low Carb or Keto.
You can use a different brand of sweetener on the cake or the frosting if you want to, but just be sure to pick the brand of sweetener that you like the taste of before you commit to putting it into a cake. We use different sweeteners in this house for different things, from sweetening our coffee to making cheese cake, or baking a cake.
Now you can have your cake AND eat it too!
KETO ZUCCHINI CAKE RECIPE
- 8 Ounces of Cream Cheese (Softened)
- 4 Ounces of Salted Butter (Softened)
- 1 Teaspoon Vanilla Flavoring
- 1 Cup Lakanto Monkfruit Sweetener
- Place all ingredients into a bowl and mix for a few minutes with a hand mixer until well blended. It’s that easy, you can even go ahead and make this frosting recipe on its own from time to time when your fat intake is down for the day. You’ll feel like you’re having a cheat day!
[Zucchini Cake] Single Layer – Double the Recipe to Make a Two-Layer Cake
- 1/2 Large Zucchini
- 1/3 Cup Coconut Flour
- 1 Teaspoon Baking Powder
- 3/4 Teaspoon Cinnamon
- 1/4 Teaspoon Ginger
- Pinch of Nutmeg
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla Flavoring
- 5 Large Eggs
- 1/3 Cup Crushed Walnuts
- 3/4 Cup Lakanto Golden Monkfruit Sweetener
- 1/4 Cup Lakanto Monkfruit Sweetener
- 1/4 to 1/2 Cup Coconut Oil
- Combine All of the DRY ingredients in a Large Mixing Bowl and stir together to get them evenly distributed.
- Add in the Coconut Oil, Vanilla Flavoring, and Eggs and blend together for a few minutes with a Hand Mixer.
- After mixing the other ingredients together, grate or shred the zucchini and add that to the batter and mix again with the Hand Mixer.
- Pre-Heat Oven to 350*F
- Grease a 9″ Cake Pan or other suitable pan, depending on your intended use for the cake.
- Pour ingredients into the cake pan and make sure that they are spread out evenly.
- Bake for approximately 25-30 minutes (depends on altitude, etc). Pay extra close attention to it after the 20 minute mark to make sure that you take it out when it reached your desired consistency. Don’t take it out too early though, so make sure it isn’t runny in the middle.
- Set the cake on the counter to cool for about 15 minutes before attempting to remove it from the pan.
- After the cake has cooled a little carefully tip the cake upside down to get it out of the pan.
- If you choose to Ice the cake, wait for the cake to cool closer to room temperature before spreading the frosting, otherwise the warm cake will melt the frosting. While that does taste delicious to eat the cake right away with warm cake and melted frosting, it doesn’t photograph well. We opted to rush our cake in the video and pictures because we wanted to eat it that night. You will need to refrigerate any uneaten cake within about 2 hours, and simply cut off your slices the next day and warm them up a little to soften the cake and frosting.
A NOTE ABOUT MONKFRUIT SWEETENER: Monkfruit Sweetener contains no net carbohydrates and has zero calories, yet you will see a number of Erythritol listed on its nutrition label under carbohydrates. It is commonly accepted to have amounts of Erythritol in your Keto or Low Carb Diet.