These are moist, dark chocolate cakes. This is a recipe from Martina’s KetoDiet blog. I just modified it a little bit.
Ingredients
- 275 g almond flour
- 200 g powdered erythritol (Swerve)
- 45 g cacao powder
- 2 tsp baking powder
- 1/2 tsp sea salt
- 6 large eggs
- 100 g melted butter
- 240 g pureed zucchini
- 2 tsp vanilla extract
Preheat the oven to 325°F and grease the bundt cake pan.
Grate zucchini with a Microplane.
In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well.
Pour the batter into the prepared pan and bake for 60 minutes.
Enjoy!