BEST LOW CARB CHOCOLATE CAKE RECIPE – GLUTEN FREE
This recipe will produce two 9-inch rounds, a 9×13-inch sheet, or about 24 cupcakes. That’s the same as a regular box cake mix.
Find out for yourself why this has become the best low carb chocolate cake recipe for my family and friends! I am confident that it will soon be your favorite low carb cake recipe too.
You’ll also love that this is a super simple cake to make. I typically use a box grater to shred the zucchini, but you could save time by shredding it in a food processor. It takes about one large or two small zucchini to get 4 cups shredded. No need to be exact. And, you don’t have to drain it much as you want the cake to be moist.
If you want the cake to be extra chocolatey, go ahead and add the optional chocolate chips. You can use homemade chocolate, cut up a low carb chocolate bar, or use sugar free chip like Lily’s. This low carb chocolate cake recipe is great with or without the additional chocolate chips.
I topped off the cake with a low carb chocolate buttercream frosting. For a celebration cake, I’d recommend using a traditional vanilla sugar free buttercream like this one for decorating.
I’ve made this low carb chocolate cake at least once a year since I first discovered in the summer of 2011. Each time, it has always came out perfect. It’s a yummy way to use up those summer zucchini in the garden.
So far, I’ve baked this cake three times this year alone. Our garden is producing a lot of zucchini right now so I may be making some chocolate cupcakes this weekend using this recipe.
If you are still searching for the best low carb chocolate cake recipe, you need to give this one a try. I don’t think you’ll be disappointed. It has always been a hit when shared with my family and friends.
You may want to cut the recipe in half if you aren’t sharing it with others. It makes a good sized cake. But, it also freezes well if you can’t eat it all at once.
From my experience, the addition of zucchini really makes the difference when it comes to low carb cakes. It’s the secret ingredient in this moist chocolate cake. And, if you shred it up with a fine grater, no will will ever know you hid in a healthy vegetable.
- 1 cup coconut flour
- 1 cup unsweetened cocoa powder
- 3/4 cup Pyure All-Purpose or 1 1/2 cup Swerve or 3/4 cup Sukrin+
- 1/4 teaspoon monk fruit powder see note
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil melted
- 8 large eggs beaten
- 2 teaspoons vanilla extract
- 4 cups zucchini shredded (about 447g)
- 3/4 cup sugar free chocolate chips
- chocolate buttercream frosting
In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
Mix in eggs, coconut oil, and vanilla until well combined.
Stir in zucchini (and optional chocolate chips if using).
Spread out into greased 9×13-inch pan (or two round 9-inch pans).
Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
1/8 teaspoon stevia concentrate or 2-4 tablespoons of any sugar equivalent low carb sweetener can be used in place of the monk fruit.
Each serving contains about 1g erythritol