Low-carb chocolate nut cake with icing

Ingredients for 1 servings:

• 200 g hazelnuts, ground
• 200 g zucchini, grated
• 3 m.-sized eggs
• 3 tbsp erythritol (powdered sugar substitute)
• 1 tsp baking powder
• 1 tbsp protein powder, chocolate flavor
• 30 g baking cocoa
• 2 tbsp erythritol (powdered sugar substitute)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with zucchini and erythritol (powdered sugar substitute)

Grate the zucchini and squeeze out any excess liquid. Beat the eggs and 3 tablespoons of erythritol (powdered sugar substitute) with a hand mixer until the sweetener is completely dissolved. Add the zucchini and mix briefly on medium speed. Mix the dry ingredients well in a bowl and add to the egg mixture. Pour into a 24 cm silicone loaf pan. Bake in the oven for approx. 40 minutes at 190 degrees Celsius. Keep an eye on the baking time and temperature, as every oven is different. A skewer test helps. Let cool for 10 minutes and carefully turn out of the pan. For the glaze, mix erythritol (powdered sugar substitute) with a little hot water and drizzle over the cake. Spread with a silicone brush. The mixture will set relatively quickly. The cake can also use more sweetness. For a more appealing look, you can grate some dark chocolate over it or sprinkle with grated pistachios. According to the recipe calculator, the cake has 47 g of carbohydrates. With 12 pieces, that’s just under 4 g each.