Keto Healthy Zucchini Cake with Cream Cheese Frosting
This amazing low carb zucchini cake has four delicious moist and crumbly layers covered in sugar free cream cheese frosting!
THIS RECIPE IS FOR A 2 LAYER CAKE!! IF YOU WANT TO MAKE A FOUR LAYER CAKE, PLEASE DOUBLE THIS RECIPE!!
THIS RECIPE IS FOR A 2 LAYER CAKE!! IF YOU WANT TO MAKE A FOUR LAYER CAKE, PLEASE DOUBLE THIS RECIPE!!
Servings 10 slices
Calories 426kcal
Ingredients
THIS RECIPE IS FOR A 2 LAYER CAKE! Please DOUBLE the recipe for a 4 LAYER CAKE!
Wet Ingredients
- 2 large zucchinis 400g
- 3 large eggs
- 1 tsp vanilla
- 4 tbsp melted coconut oil
- 4 tbsp unsweetened almond milk
Dry Ingredients
- 220 g almond flour 2 cups
- 4 tbsp coconut flour
- ¾ cup Sukrin Gold or ½ cup Lakanto Gold
- ½ tsp nutmeg
- 1 tsp cinnamon
- ½ tsp baking soda
- 1.5 tsp baking powder
- ¼ tsp salt
- ¼ tsp ground ginger
Cream Cheese Frosting
- 400 g cream cheese
- 180 ml heavy cream
- 90 g powdered erythritol
- ¼ tsp stevia
- ½ tsp vanilla
Instructions
- Preheat the oven to 180C/350F.Spray some oil all over 2 9"/21cm springform pans and cover the bottom of the pans with a piece of parchment paper cut into a circle. This is so that it's easier to take the cake out of the mold once baked.
- Using a cheese shredder, grate your zucchinis into a large bowl. Transfer the grated zucchini into a large towel or cheese cloth. Squeeze the towel as hard as you can and you'll see lots of water coming out of the zucchinis. When there's no more water coming out, transfer the grated zucchini to a large bowl. Add all of the wet ingredients to the bowl and mix well.
- In a separate bowl, mix the dry ingredients together.
- Add the wet ingredients to the dry ingredients and mix well. The cake batter will be pretty thick. It's not supposed to be pourable or very wet.
- Separate the batter into two and distribute evenly in your two springform pans with a spatula. Spread the batter evenly and make sure it's all flat.
- Put the cakes in the oven and bake for 40 minutes. A toothpick inserted in the middle of the cake should come out dry. It it comes out wet, bake an extra 5 minutes.
- Take the cakes out of the oven and let completely cool. Once cooled, it'd be better to let them cool even more in the fridge for an hour or two just so that cream cheese frosting doesn't melt on them.
Cream Cheese Frosting
- Add the cream cheese to a bowl and whip with your beaters until softened. This should take 20-30 seconds.
Add the erythritol to combine.Pour in the heavy cream in 4-5 batches. This is so that the cream doesn't splatter everywhere.Beat for a few minutes, until the frosting starts to thicken up.Once it's thickened up, add the stevia and vanilla to the frosting and mix to combine. Your frosting is now ready to frost.
Assembling the cake
- Carefully remove the cakes from the springform pans and place over the plate of your choice. I chose a big cake stand for this.
- Add the first layer in the middle of the cake and spread the cream cheese frosting all over. Top with the second layer and continue frosting all of the sides and the top until there is no more frosting. I just used an icing spatula for this. I had a bit of frosting left so I piped some on top, but this the decoration is totally up to you.I added some chopped macadamias on top for decoration, but that part is totally optional!