.50 cup coconut flour
.50 cup unsweetened cocoa powder
.75 cup low carb sweetener (1:1 sugar replacement)
1 teaspoon baking soda
1 teaspoon baking powder
.25 teaspoon sea salt
.25 cup coconut oil, melted
4 large eggs, beaten
1 teaspoon vanilla extract
2 cups zucchini, shredded
We mixed everything up pretty well before adding the eggs, coconut oil and zucchini. Then we added the eggs and mixed again, then the coconut oil and it should start getting a little thick. You then mix in the zucchini and as you mix the zucchini in, the water from the vegetable thins out the mixture and makes a really good cake mix.
Throw in a cake pan and cook at 350 degrees for 30 to 40 minutes depending on preference.
This should make a single layer cake and then the icing is below. You can double it to make a two layer birthday type cake.
1.25 oz unsweetened baker’s chocolate
1 tablespoon salted butter
Pinch of salt
1 tablespoon coconut oil
2 teaspoon Truvia powder
4 tablespoon unsweetened almond milk
Melt the chocolate, butter and coconut oil together in the microwave, stirring often so the chocolate doesn’t burn. Once it’s melted mix everything else with it. We microwaved it again right before putting it on the cake so it went on easier and then put the cake in the refrigerator and the icing gets hard.
It is amazing!!!! And perfect for Sharketo!!!
We cut the single layer cake into 8 pieces and this is based on that serving size- single layer/8 pieces.
3.4g Net Carbs
0.4g Net Carbs
So you are getting an amazing piece of chocolate cake for 3.8 Net Carbs!!!