Keto Zucchini Cake

This moist Keto Zucchini Cake is a recipe full of delicious spices, crunchy pecans, and cream cheese frosting.

📝 Ingredients

• 5 large Eggs (at room temperature)
• 1/4 cup Heavy Cream (or coconut cream if dairy-free)
• 2 teaspoons Vanilla Extract
• 3/4 cup Granulated Sweetener
• 2 1/4 cups Almond Flour
• 1/4 cup Coconut Flour
• 1 1/4 cup Grated Zucchini (unpeeled, pat dry, weigh after the zucchini water has been removed (165g, 5.8oz).)
• 3 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Ginger
• 1 teaspoon Lemon Zest
• 2/3 cup Chopped Pecan
• 8 oz Cream Cheese
• 2 tablespoons Unsalted Butter
• 1/3 cup Powdered Erythritol
• 1 teaspoon Vanilla Extract
• 2 tablespoons Unsweetened Almond Milk (beat in if frosting is too thick)
• 1/3 cup Pecan Nuts (chopped)
• 2 tablespoons Sugar-Free Maple Syrup

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F (180°C). Line a 9-inch x 9-inch square baking pan with parchment paper. Spray oil all other the pan and baking paper. Set aside.
2. 2--- Prepare the zucchini ---
3. 3Grate: Place the grated zucchini in the center of a clean towel, wrap and squeeze hard to extract all the zucchini water. This is important to remove all the zucchini moisture to avoid a too moist cake. Set aside on a bowl.
4. 4Dry: Trim the zucchini ends, keep the skin on, and grate finely with a food processor or hand grater.
5. 5--- Zucchini cake batter ---
6. 6Beat: In a large mixing bowl, using an electric beater, beat on medium/high speed: eggs, heavy cream, erythritol, and vanilla. Stop when light, fluffy and whiter in color, about 30-45 seconds beating.
7. 7Stir in coconut flour, almond flour, baking powder, cinnamon, salt, ginger, nutmeg, and lemon zest.
8. 8Beat again on medium speed to avoid the flours bursting out of the bowl. Stop when the batter is consistent and no lumps appear.
9. 9Stir in: Using a spatula, stir in grated zucchini and chopped pecan.
10. 10Pour in pan: Pour the cake batter into the prepared pan.
11. 11Bake for 35-40 minutes at 350°F (180°C) until the top of the cake is golden and a pick inserted in the middle of the cake comes out clean or with a very little crumb.
12. 12Cool 10 minutes in the pan, then transfer to a cooling rack for 2 hours until it reaches room temperature.
13. 13Prepare frosting: When the cake is at room temperature, prepare the cream cheese frosting.
14. 14--- Frosting ---
15. 15Beat: In a large mixing bowl, using an electric beater, beat cream cheese with butter and powdered erythritol until fluffy and creamy.
16. 16Spread the frosting all over the top of the cake and decorate with maple-chopped pecan nuts if desired.
17. 17--- Maple-pecan nuts ---
18. 18In a small non-stick frying pan add the chopped pecan and roast under low heat for 1 minute, stiring often to prevent them from burning. Then add the sugar-free maple syrup and keep stirring to cover the nuts. Cook up to 2-3 minutes or fragrant and sticky.
19. 19Sprinkle on top of the cake frosting.
20. 20Cur: Cut the cake into 16 squares.