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Best Low Carb Chocolate Cake Recipe

Name: Best Low Carb Chocolate Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 24
Ingredients: 1 cup coconut flour; 1 cup unsweetened cocoa powder; 1 1/2 cup low carb sugar substitute (1:1 sugar replacement); 1/4 teaspoon stevia concentrated 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

Low Carb Yum

This is the best low-carb keto chocolate cake recipe ever! Shredded zucchini makes it moist and nutritious. 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 sugar substitute (1:1 sugar replacement)

1/4 teaspoon stevia concentrated 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

Method

In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, 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 9x13-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.

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