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Moist Keto Chocolate Zucchini Cake Recipe with Easy Cream Cheese Frosting

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A rich, moist keto-friendly chocolate zucchini cake topped with tangy cream cheese frosting, perfect for a low-carb indulgence without sacrificing flavor or texture.

Ingredients

Scale
  • 1 ½ cups almond flour (blanched, finely ground for best texture)
  • ¼ cup unsweetened cocoa powder (preferably Dutch-processed)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs (room temperature)
  • ⅓ cup erythritol or preferred keto-friendly sweetener (adjust to taste)
  • ½ cup shredded zucchini (excess moisture squeezed out)
  • ⅓ cup melted unsalted butter or coconut oil (for dairy-free)
  • 1 teaspoon pure vanilla extract
  • ¼ cup unsweetened almond milk or any low-carb milk alternative
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened (full fat)
  • 3 tablespoons unsalted butter, softened
  • ¼ cup powdered erythritol
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9-inch round or 8×8-inch square cake pan with parchment paper.
  2. Shred about ½ cup zucchini using a box grater. Place shredded zucchini in a clean kitchen towel and squeeze out as much excess water as possible.
  3. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  4. In a large bowl, whisk eggs with erythritol until pale and slightly fluffy (2-3 minutes). Add melted butter, vanilla extract, and almond milk; stir to combine.
  5. Gradually fold dry ingredients into wet mixture using a spatula. Stop mixing once just combined.
  6. Gently fold in the squeezed shredded zucchini evenly without mashing.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 30-35 minutes, checking doneness with a toothpick inserted in the center; it should come out mostly clean with a few moist crumbs. Tent with foil if browning too quickly during last 10 minutes.
  9. Cool cake in pan on a wire rack for 15 minutes, then remove from pan and cool completely before frosting.
  10. For the frosting, beat softened cream cheese and butter until smooth using an electric mixer. Gradually add powdered erythritol, vanilla extract, and salt; beat until fluffy and spreadable.
  11. Spread frosting evenly over cooled cake. Slice and serve.

Notes

Squeeze out excess moisture from shredded zucchini to avoid soggy cake. Use room temperature eggs, butter, and cream cheese for smooth mixing and tender crumb. Tent cake with foil if browning too fast. Prepare frosting just before spreading to keep it fresh and fluffy. For dairy-free, substitute butter with coconut oil and cream cheese with a plant-based alternative.

Nutrition

Keywords: keto, chocolate zucchini cake, low-carb dessert, cream cheese frosting, gluten-free, keto cake, moist chocolate cake

Find it online: https://sagestirs.com/moist-keto-chocolate-zucchini-cake-recipe-with-easy-cream-cheese-frosting/