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Best Keto Fudgy Chocolate Zucchini Cake Recipe

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This incredibly moist and fudgy keto chocolate zucchini cake is topped with a tangy cream cheese frosting. It’s the perfect low-carb dessert that even non-keto eaters will love.

Ingredients

Scale
  • 1 ½ cups almond flour (Blue Diamond or Kirkland brand preferred)
  • ¼ cup coconut flour
  • ½ cup unsweetened cocoa powder (Hershey’s Special Dark or Ghirardelli)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon instant espresso powder (optional)
  • 3 large eggs, room temperature
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated erythritol or monk fruit sweetener (Lakanto golden monk fruit)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup sugar-free chocolate chips (Lily’s brand, optional)
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ½ cup powdered erythritol or powdered monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much water as possible. Set aside.
  3. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, and instant espresso powder (if using).
  4. In a separate medium bowl, whisk together eggs, melted butter, granulated sweetener, and vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just combined. Do not overmix.
  6. Gently fold in the squeezed-dry zucchini and sugar-free chocolate chips (if using) until evenly distributed.
  7. Scrape the batter into the prepared pan and spread into an even layer. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan on a wire rack for 15 minutes, then lift out and cool completely.
  8. While the cake cools, make the frosting: In a medium bowl, beat softened cream cheese and butter with an electric mixer until smooth and fluffy, about 2 minutes. Add powdered sweetener and vanilla extract, beat on low until combined, then increase to high and beat for 1 minute. Add heavy cream one tablespoon at a time until smooth and spreadable.
  9. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice into 9 or 12 squares and serve.

Notes

Don’t skip squeezing the zucchini dry—this is crucial for a fudgy, not soggy, cake. Room temperature ingredients matter for proper emulsification. Start checking the cake at 28 minutes to avoid overbaking. Use a granulated sweetener specifically labeled for baking to avoid bitterness.

Nutrition

Keywords: keto chocolate zucchini cake, low-carb chocolate cake, fudgy keto cake, gluten-free chocolate cake, sugar-free dessert

Find it online: https://bakebelle.com/best-keto-fudgy-chocolate-zucchini-cake-recipe/