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Low-carb almond zucchini cake

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Ingredients for 1 servings:

  • 300 g zucchini, grated
  • 200 g ground almonds
  • 4 eggs
  • 3 tbsp liquid sweetener
  • ½ tsp baking powder
  • 1 tsp protein powder (vanilla flavor)
  • 1 pinch(s) cinnamon powder

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 20 minutes

fluffy, moist, low-calorie low-carb cake

Preheat the oven to 200°C (fan). Whisk the eggs, sweetener, cinnamon, egg white powder, and baking powder until frothy. Then stir in the grated zucchini and ground almonds. Line a baking pan of your choice with parchment paper. Pour in the batter and bake for 45 minutes. Cover the cake with aluminum foil about halfway through baking, otherwise it will overcook. Let it cool in the pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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