Chocolate Zucchini Cake

lowcarbingamongfriends.com

Prettyzany

2 1 /2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (625 mL)

(for Keto Bake Mix - use ¼ cup more), OR 2 1 /2 cups almond flour

subheading: plus 4 tbsp oat fiber:

2 /3 cup carob powder, OR cocoa (125 mL)

(Recently discovered Bob's Red Mill Toasted Carob Powder - tastes like cocoa!)

1 tbsp baking powder (15 mL)

1 tsp baking soda (5 mL)

1 tsp cinnamon (5 mL)

1 /2 tsp salt (2 mL)

3 /4 cup butter, softened (175 mL)

3 eggs

Liquid sweetener to equal 1 1 /2 cups sugar (375 mL)

1 /3 cup powdered sweetener (such as Monkfruit/Allulose) (75 mL)

(Use double the amount if using cocoa)

3 /4 cup heavy cream (175 mL)

2 tsp vanilla extract (10 mL)

1 1 /2 tsp unflavored gelatin (7 mL)

2 cups finely grated, peeled zucchini (500 mL)

subheading: Chocolate Cream Cheese Frosting:

8 oz regular cream cheese (250 g)

Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)

1 /2 cup almond butter (125 mL)

1 /2 cup vanilla, OR chocolate whey protein (125 mL)

(I use GNC Gold Standard)

1 /4 cup unsalted butter, melted (50 mL)

2 /3 cup carob powder, OR cocoa (150 mL)

1 /4 cup powdered sweetener, OR (60 mL)

6 sweetener packets (the kind for coffee)

2 tbsp heavy cream (30 mL)

2 tsp light-tasting olive oil (10 mL)

Directions at lowcarbingamongfriends.com

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