Serving Yields: 10

Nutritional Facts per Serving

● Net Carbs: 7.4 g

● Total Fats: 26.5 g

● Protein: 10.1 g

● Calories: 306

Ingredients

● Almond flour (3 cups)

● Baking soda (1 tsp.)

● Coconut flour (.25 cup)

● Cacao powder (.5 cup)

● Eggs (4)

● Vanilla extract (3 tsp.)

● Apple cider vinegar (1 tbsp.)

● Melted cacao butter (.25 cup)

● Coconut cream (.75 cup

● Grated zucchini (2 cups)

● Erythritol, birch xylitol, or a blend such as Lakanto (6 tbsp.)

● Salt (1 pinch)

● Also Needed: 8×8 cake pan

Preparation Method

  1. Heat the oven in advance until it reaches 350° Fahrenheit.
  2. Prepare the pan with baking paper or a spritz of coconut oil or ghee.
  3. Combine the dry components and toss with the rest of the fixings until combined.
  4. Dump the batter into the cake tin.
  5. Bake until it is no longer wobbly in the middle (for 30 to 40 min.).
  6. Cool completely and serve plain, or with whipped coconut cream, berries, or a simple chocolate glaze.