Low Carb Dark Chocolate Zucchini Bundt Cake Recipe

Name: Low Carb Dark Chocolate Zucchini Bundt Cake
Prep time: 0M
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 2 Magic Baker zero sugar baking blend, Splenda; 2 almond flour, super finely ground, gluten free King Arthur Flour; 1 Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's; 0.25 coconut flour, finely ground, organic King Arthur Flour; 1 baking powder, low sodium USDA; 1 xanthan gum Bob's Red Mill; 1 table salt USDA; 0.75 grapeseed oil USDA; 6 raw egg USDA; 1 vanilla extract USDA; 230 fresh zucchini, with skin USDA; 4 Atkins Endulge Almond Craze Bar; 1 grapeseed oil USDA; 0.5 Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's; 0.25 brewed coffee FNDDS; 1 sugar free powdered monkfruit sweetener with erythritol, Lakanto; 3 coconut milk, unenriched, unsweetened Canadian Nutrient File; 0.25 dried coconut, unsweetened USDA

4.9g
Net Atkins Count ^TM

Prep Time: 0 Minutes
Style:American
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.4g

Protein

24.1g

Fat

5.1g

Fiber

266.2cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 cup Magic Baker zero sugar baking blend, Splenda
2 cup almond flour, super finely ground, gluten free King Arthur Flour
1 cup Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's
0 1/4 cup coconut flour, finely ground, organic King Arthur Flour
1 Tbsp baking powder, low sodium USDA
1 tsp xanthan gum Bob's Red Mill
1 tsp table salt USDA
0 3/4 cup grapeseed oil USDA
6 lrg raw egg USDA
1 Tbsp vanilla extract USDA
230 g fresh zucchini, with skin USDA
4 bar Atkins Endulge Almond Craze Bar
1 tsp grapeseed oil USDA
0 1/2 Tbsp Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's
0 1/4 cup brewed coffee FNDDS
1 cup sugar free powdered monkfruit sweetener with erythritol, Lakanto
3 Tbsp coconut milk, unenriched, unsweetened Canadian Nutrient File
0 1/4 cup dried coconut, unsweetened USDA

DIRECTIONS

Heat oven to 350°F.
In a large bowl, whisk together granulated sweetener, almond flour, 1 cup cocoa powder, coconut flour, baking powder, xanthan gum and salt until any clumps are broken up and ingredients are evenly combined.
In another large bowl, use a hand mixer on low to combine eggs, ¾ cup grapeseed oil, and vanilla extract. Once initially mixed, increase speed to medium until well mixed and frothy. Stir flour mixture into the egg mixture until completely wet. Using a clean kitchen towel, gently squeeze shredded zucchini to reduce some moisture, then add to batter along with chopped Almond Craze Bars, folding until evenly dispersed.
Prepare a Bundt pan by brushing all surfaces with 1 teaspoon grapeseed oil, then dusting with 1/2 tablespoon cocoa powder.
Stir hot coffee into the batter and immediately scrape evenly into the Bundt cake pan. Bake for 30 minutes and cover loosely with foil and bake another 30-45 minutes, or until the cake does not jiggle when moved, and a toothpick comes out mostly clean.
Allow cake to cool in pan for 15 minutes, remove to a cooling rack until fully cooled, or at least 15 minutes more.
In a small bowl, combine powdered sweetener with 2 to 3 tablespoons coconut milk, until reaches a drizzle thickness. Mix in coconut shreds and drizzle evenly over Bundt cake. One serving is 1 slice cake (1/16th of the cake) with a scant 2 teaspoons drizzle.

Cooking Tip

The instructions may seem disjointed- why not prepare the pan at the beginning of the recipe? We found that preparing the Bundt pan just before adding the batter helps allow the cake to easily release from the pan when finished baking. You also want to add the hot coffee just before scraping into the pan to bloom the chocolate and enhance the flavor. Note that the coffee should be piping hot to have the best effect on the chocolate.