These moist, dark chocolate cakes are rich and satisfying—hard to believe they’re low in sugar! The recipe is adapted from Martina’s KetoDiet blog, with a few small tweaks of my own. It’s one of those treats that feels indulgent but still fits into a more mindful way of eating when I’m trying to be extra good.
You can bake it as a loaf, in a bundt pan, or as mini cakes—it turns out great every time.
Ingredients
- 275 g almond flour
- 200 g powdered erythritol (e.g., Swerve)
- 45 g unsweetened cacao powder
- 2 tsp baking powder
- ½ tsp sea salt
- 6 large eggs
- 100 g unsalted butter, melted
- 240 g finely grated zucchini (about 1 medium zucchini)
- 2 tsp vanilla extract
Instructions:
Preheat the oven to 325°F. Grease a bundt pan well, making sure to coat all the curves and edges.
Grate the zucchini using a Microplane or fine grater. Measure after grating and gently press out excess moisture if it seems very wet.
Whisk together the almond flour, erythritol, cacao powder, baking powder, and salt.
In a separate bowl, beat the eggs, then add melted butter, grated zucchini, and vanilla extract. Stir to combine.
Pour the wet mixture into the dry ingredients and stir until well combined and smooth.
Pour the batter into the prepared bundt pan.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. Cool completely before slicing.