Low-carb ketogenic zucchini cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp Stevia or other liquid sweetener
• 1 tsp, leveled baking powder
• 1 tsp, heaped egg white powder, vanilla flavor
• 3 tbsp coconut oil
• 300 g zucchini, grated
• 100 g ground almonds
• 100 g hazelnuts, ground
• 1 tbsp, heaped cocoa
• n. B. Rum flavor
• 100 g dark chocolate, min. 90%
• 1 dash of cream
• e.g. Stevia or another liquid sweetener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

moist low-carb cake, gluten-free and keto-friendly

Preheat the oven to 200°C (fan/convection oven). Beat the eggs, coconut oil, sweetener, egg white powder, and baking powder until frothy. Then stir in the grated zucchini, cocoa powder, almonds, and hazelnuts. Of course, you can also use just almonds (lower in carbohydrates) or just hazelnuts, but I’ve always liked it best this way. Finally, you can add rum flavoring, if desired. Line the desired baking pan with parchment paper and pour in the batter. Then bake the cake in the preheated oven for about 45 minutes. I recommend covering it with aluminum foil halfway through baking, as otherwise it might overcook. Let the cake cool completely. For the glaze, melt the chocolate. Add a little sweetener and a dash of cream, if desired. Then spread the glaze evenly over the cake. Note: For a strict ketogenic diet, the chocolate in the glaze must be either completely unsweetened or sweetened with a low-carb sweetener. However, dark chocolate can be used well in low-carb diets.