The Amazing Keto Chocolate Cake

The best keto chocolate cake recipe ever! Shredded zucchini makes it moist and is well hidden. The kids will never know you are sneaking in a vegetable.

Ingredients:

• 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

Optional:

• 3/4 cup sugar free chocolate chips
• chocolate buttercream frosting

Instructions:

1. In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
2. Mix in eggs, coconut oil, and vanilla until well combined.
3. Stir in zucchini (and optional chocolate chips if using).
4. Spread out into greased 9×13-inch pan (or two round 9-inch pans).
5. Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean.
6. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
7. Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.

NOTES:

• 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

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