Keto Chocolate Zucchini Bundt Cake
Lauren Lester- Ready in 1h 10m
- 3.8 g net carbs
- 229 kcal
- Serves 16
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This Keto Chocolate Zucchini Bundt Cake may just be the best cake I’ve ever made, low carb or not! Don’t let the photos fool you if you’re reading this during a time of the year when it’s not the holidays as this cake is perfect for any occasion.
The recipe base is similar to this Keto Pumpkin Bundt Cake but we’re using pureed zucchini instead of pumpkin. That little extra moisture in the zucchini compared to the pumpkin makes this cake extra fudgy. Then, when you add the chocolate fudge frosting you've got one cake that everyone will love!
Step-by-step
Preheat the oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted) and grease a bundt pan.
In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well. Pour the batter into the prepared pan.
Smooth out the top, transfer to the oven and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean.
When the cake is done allow to cool completely before inverting onto a cake stand.
To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time.
Pour the frosting over the cake and serve.
Optionally, dust with more powdered sweetener.
Store covered at room temperature for up to 4 days.
Recipe
Keto Chocolate Zucchini Bundt Cake
★★★★★4.5This low-carb cake is perfect for any occasion including Holidays, birthday, Valentine's Day, or just when ...
- Hands on
- 10m
- Overall
- 1h 10m
- Servings
- 16
- 3.8 g
- Net carbs
- 7.3 g
- Protein
- 20.7 g
- Fat
- 229
- kcal
Ingredients makes 16 servings
- Cake:
- Frosting:
Instructions
Preheat the oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted) and grease a bundt pan.
In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well. Pour the batter into the prepared pan.
Smooth out the top, transfer to the oven and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean.
When the cake is done allow to cool completely before inverting onto a cake stand.
To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time.
Pour the frosting over the cake and serve.
Optionally, dust with more powdered sweetener.
Store covered at room temperature for up to 4 days.
Nutrition per slice
Carbs 7%Protein 13%Fat 80% of calories
- Net carbs
- 3.8 g
- Total carbs
- 19.6 g
- Fiber
- 3.8 g
- Sugars
- 2 g
- Protein
- 7.3 g
- Fat
- 20.7 g
- Saturated fat
- 8.1 g
- Calories
- 229 kcal
- Sodium
- 179 mg · 7.76% RDA
- Magnesium
- 78 mg · 19.6% RDA
- Potassium
- 269 mg · 13.5% EMR
Nutrition by ingredient
| Per slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.5 g | 3.7 g | 9 g | 101 |
| Erythritol (natural low-carb sweetener) | 0.6 g | 0 g | 0 g | 3 |
| Cocoa powder, raw (cacao) | 0.6 g | 0.5 g | 0.4 g | 6 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 2.4 g | 1.8 g | 27 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 5.8 g | 51 |
| Zucchini (summer squash, courgette) | 0.3 g | 0.2 g | 0 g | 3 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Coconut oil, extra virgin | 0 g | 0 g | 3.4 g | 30 |
| Cocoa powder, raw (cacao) | 0.6 g | 0.5 g | 0.4 g | 6 |
| Total | 3.8 g | 7.3 g | 20.7 g | 229 |
Serving size slice
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Pescatarian
- Vegetarian
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Comments & ratings (49)
This cake is delicious. I made it for my birthday on April 29 and it is still moist 4 days later. I added 1/4 cup of coconut flour because I used shredded zucchini from my garden which was quite watery. Also , I should have dusted my silicone Bundt pan with cocoa powder because parts of it stuck to the pan. The glaze is delicious. I am using it on pancakes without the cinnamon and flavoured only with Mexican vanilla. I will definitely make this again.
I'm glad you enjoyed, thank you for your lovely feedback!
I ordered a bundt cake pan, which has arrived today, but it is very small, only 7" diameter. Can you tell me what size bundt pan for this recipe I am guessing it is 9 or 10 inches? Many thanks!
Hi Diane, this is a 9-inch pan but it's half full so a 7-inch pan may be ok. I'm not sure though, you may need to give it a go and if it's more than 3/4 full, use a ramekin to pour the remaining batter 😊
Thank you, Martina. I returned my pan and got a 9" and made the cake, using sunflower seed flour. It is delicious, so moist. I took a picture and posted in, with comments, on the KetoDiet facebook group and had almost 50 reactions....so it must have looked good to others too (although not as pretty as yours!).
Oh I'm glad you enjoyed! Let me check it out! ❤️
How would I alter the time/temperature to turn this cake into cupcakes?
Hi Brenna, that would be 180 °C/ 355 °F (or 160 °C/ 320 °F fan forced) for 20-25 minutes (medium sized muffins).
How many servings does this make? I can’t seem to find that info here.
Hi Theresa, it's 16 slices (servings) = 1 bundt cake.
Thank you for recipe but when it says to print recipe it will not print. Can you please fix this so I can make this recipe?
Hi Diane, I'm sorry to hear that. It is a mystery to me because it does work on 3 different browsers that I tried. Can you please tell me what exactly happens when you click on Print and what browser do you use? If you could please send us a screenshot at feedback[at]ketodietapp[dot]com
Thank you!
Hi - just made this, and it's really great. Baked up brilliantly, and the crumb is a nice balance between moist and dry - if that makes any sense - which I love.
I am not yet quite used to baking with sugar subs (it's an acquired taste, i guess) unless what i'm using - Truvia - leaves more of strange metallic trail on the tongue than other sweeteners...?
I may try using half regular sugar and half sugar sub next time, so as to cut back on the tinny zing, but apart from that I wouldn't change a thing! Thanks!
Hi Olivia, have you tried Swerve? I think it's a great sugar substitute and very very similar to sugar in both taste and baking properties.
Is the Swerve in the recipe the granular or powdered? I have the granular on hand and am wondering if it will work.
Hi Erin, you can use granulated (just use a little less in cups and go by the weight). 200 g should equal to 1 cup granulated.
What a marvellous recipe! I made this for a friend's birthday (who is not on keto) and so I added 1/8 tsp Stevia and 1/8 tsp monk fruit sweetener to the batter. I also added 2 tbsp of cashew butter and 1 tbsp of yacon syrup to the frosting, so although that increases the carbs per serving by 1g, it feels well worth it for a celebration cake 😊 I followed the rest of the recipe to a T and had no problems at all, thank you so much for this, no one could guess that this had zucchini!
Thank you Anu! ❤️ I'm glad it worked as a birthday threat too!
This was so good! I never would have thought to puree the zucchini, but it was a stroke of genius, making it so moist with a great texture. I honestly think I might even be able to convince my super picky kids to eat this 😊
Next time I think I'll leave off the topping (I actually prefer it without anything) and I'll probably add some cinnamon as it wasn't until after baking that I remembered how much I like it added to my non keto version of this recipe.
Thank you for a wonderful recipe! It made my day to find this after my coworker brought in a batch of very non keto chocolate zucchini bread last week.
Thank you for your lovely feedback, Christine! ❤️ Oh I'd definitely add cinnamon and maybe even some coffee extract. Another option would be some fresh grated orange zest. These flavours work really well with chocolate.
Is there another type of keto-friendly flour that would work besides almond for those of use with allergies to almonds?
Hi Michelle, you could try coconut flour, or use a combination of coconut flour and add more cacao powder (too much cacao powder may make the cake too bitter though).
The rule of thumb for coconut flour substitution is that you should use about 1/3 cup coconut flour for every cup of almond flour, plus add 1 egg. Coconut flour is very absorbent compared to almond flour. Or you could try ground sunflower seeds. I hope this helps!
Hi there!
This sounds amazing! Wondering if you think coconut palm sugar would be an ok substitute for sweetening it and if so, at what measure?
Thanks so much for your expertise😁
Hi Cheryl, it depends on the diet you follow. I'm sure it would work in this recipe (about the same measure or depending on the desired sweetness) but it won't be low-carb/ keto friendly anymore.
Wow, Wow, WOW!!! This had to be the moistest chocolate cake I've EVER had! The recipe was amazingly easy to make and the cake was a HUGE hit!
The only thing I did differently to the batter was to double the vanilla, substitute the 1&1/3 cup of Swerve with 1/3 cup coconut flour and 1 cup of coconut sugar, and add in about 1 cup of chopped walnuts and 1/2 cup of flaked coconut.
Then, for the topping, I whipped 1 cup heavy cream, 1 cup of mascarpone, and 1 tsp of vanilla. I kept this separate and whenever we sliced off a piece of cake I "buttered" the cake with the frosting and added fresh berries.
This dessert is amazing!!! YUM YUM SUPER YUMMY!!
Ann
Thank you for the lovely feedback and your tips! (Although not keto-friendly, they are great options for those who follow a primal approach.)
Oh my gosh! This was sooooo good!
I didn’t have enough almond flour, so I used 2C of almond flour and 3/4C of coconut flour (which made the batter REALLY thick, so I added about 2-3 T of heavy cream) I also only have Stevia. I only added about 1/2C of it, as it is so sweet. Even with all of these changes, the recipe is very forgiving... I don’t know how this changes the nutritional information, though.
I also made the pumpkin bundt cake for Thanksgiving this year. I might have an abnormally large bundt pan. Both of these recipes only filled my pan half way, so I only needed to cook them for about 40 minutes.
Both were delicious!
Thank you for the tips India, I'm glad you enjoyed! 😊
Hi Martina! This recipe looks amazing!
I have a bundt cake pan that makes, as silly as this sounds, six medium sized baby bunnies. Would you recommend sticking to the times above, or using the keto cupcakes recipe you reference below?
Thanks so much!
Hi Gina, I would go for something in between the time to bake for the large bundt cake and muffins. 6 medium bundt cakes would be about twice as big as muffins so I'd go for 40-45 minutes (check them with a wooden stick after 40 minutes). I hope this helps! 😊
Wowza!!!! This tastes divine. I topped mine with a dollop of whipped cream & am in heaven.
What adjustments should I make to convert these into cupcakes?
You can try the temperature and cooking time that I used in a similar recipe: Low-Carb Halloween Spiderweb Cupcakes
Hi, just curious what are the berries you have along with this cake? It sure makes the cake more stunning.
Hi Derilynn, these are cranberries but I suppose you can use any berries 😊
Can I use Stevia instead of Erythritol?
You can try a product that is made with a combination of sweeteners. Stevia on it's own may taste bitter but you can try products made with stevia, Erythritol, FOS or monk fruit. You can learn more about sweeteners here: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
I’ll use Monk Fruit instead, may also mix in some Stevia. Thank you.
This looks amazing. Can it be frozen?
I think you can. That's what I do with half of the cakes I make. Unless there is cream-based frosting, freezing cakes (sliced) should work just fine.
This looks so festive. I love the recipe too - seems like the cake would taste amazing.