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