Best Low Carb Chocolate Cake:
- 1 cup coconut flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cup low carb sweetener 1:1 sugar replacement
- 1/4 teaspoon monk fruit powder see note for alternative
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil melted
- 8 large eggs beaten
- 2 teaspoons vanilla extract
- 4 cups zucchini shredded
- 3/4 cup sugar free chocolate chips
- chocolate buttercream frosting
In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
Mix in eggs, coconut oil, and vanilla until well combined.
Stir in zucchini (and optional chocolate chips if using).
Spread out into greased 9×13-inch pan (or two round 9-inch pans).
Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
1/8 teaspoon stevia concentrate or 2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the monk fruit.
Each serving contains about 1g erythritol
Nutrition Facts:Best Low Carb Chocolate CakeAmount Per Serving (45 g)Calories 96Calories from Fat 67% Daily Value*Total Fat 7.4g11%Saturated Fat 5.5g28%Cholesterol 62mg21%Sodium 179mg7%Total Carbohydrates 5.7g2%Dietary Fiber 3.2g13%Sugars 0.9gProtein 3.7g7%* Percent Daily Values are based on a 2000 calorie diet.