Keto Mexican Chocolate Bundt Cake
Ingredients
Bundt cake:
- 2 3/4 cups almond flour (275 g/ 9.7 oz)
- 3/4 cups granulated Erythritol or Swerve (150 g/ 5.3 oz)
- 1/2 cup cacao powder or Dutch process cocoa powder (43 g/ 1.5 oz)
- 2 tsp gluten-free baking powder
- 2 tsp cinnamon
- 1/4 to 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 6 large eggs
- 1 stick unsalted butter, melted or ghee or coconut oil (113 g/ 4 oz)
- 2 medium zucchini, pureed (240 g/ 8.5 oz)
- 2 tsp sugar-free vanilla extract
Icing:
- 1/4 cup stick unsalted butter or ghee (56 g/ 2 oz)
- 2 tbsp cream cheese (30 g/ 1.1 oz)
- 1/2 cup powdered Allulose, Erythritol or Swerve (80 g/ 2.8 oz)
- 1 tsp cinnamon
- 1 tsp sugar-free vanilla extract
Instructions
Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the dry ingredients in a large mixing bowl: almond flour, sweetener, cacao powder, baking powder, cinnamon, cayenne pepper and salt. Stir to combine.
Place the zucchini into a food processor and process until pureed.
Add in the remaining wet ingredients: eggs, pureed zucchini, vanilla extract and melted butter. Use a hand mixer or stand mixer to combine until smooth.
Pour the batter into a greased bundt pan. Transfer to oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter.
Meanwhile, make the glaze by combining all ingredients in a small pot over low heat (butter, cream cheese, powdered sweetener, cinnamon and vanilla). Cook just until melted. Pour the glaze over the cooled bundt cake.
Note: Allulose is the best option in the icing as it won't crystallize like Erythritol-based sweeteners once chilled.
Slice and serve or let it cool down, place in the fridge and chill for later. You can store this cake in the fridge for up to 5 days, or freeze for up to 3 months.
To know more about keto diet and keto recipe click here