Keto Cinnamon Brown Sugar Zucchini Cake
A delicious, guilt-free Keto dessert featuring moist almond flour zucchini cake topped with a creamy cinnamon-spiced icing. Perfect for those following a low-carb lifestyle!
Equipment
- 9x9-inch Baking Dish
- Mixing Bowl
- Cheesecloth
Ingredients
Cake Base
- 2 cups Almond flour do not use almond meal
- 1 large Egg
- 1 cup Zucchini finely grated and squeezed dry with a cheesecloth
- 2 tbsp Salted butter melted
- 2/3 cup Unsweetened almond milk
- 2/3 cup Swerve brown sugar substitute
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
Creamy Icing
- 4 oz Cream cheese softened
- 1 1/4 cups Swerve confectioner's sugar substitute
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- splash Unsweetened almond milk as needed to reach desired consistency
Instructions
- Get started by preheating your oven to 350°F and lightly greasing a 9x9-inch baking dish.
- In a mixing bowl, combine all of your cake ingredients and stir them together until you have a smooth, consistent batter.
- Pour the nutrient-packed batter into your prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Set the cake aside and let it cool completely to room temperature.
- In a medium bowl, whip together the cream cheese, confectioner's sweetener, vanilla, cinnamon, and a splash of almond milk until beautifully light, fluffy, and smooth.
- Spread this guilt-free, creamy frosting evenly over your cooled cake, slice it up, and enjoy!
Notes
Nutritional Information (per serving):
Calories: 215 kcal | Total Carbs: 8g | Net Carbs: 4g | Fats: 20g | Protein: 7g
Calories: 215 kcal | Total Carbs: 8g | Net Carbs: 4g | Fats: 20g | Protein: 7g
