Coconut Almond Zucchini Cake (Paleo & Keto)

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I was craving a little something sweet last night and at first I was going to make some paleo/keto zucchini brownies but then I saw the almond extract in my spice cupboard and thought “ooooooh” and that was that. Inspiration struck. Enter this beautiful, delicious, guilty-tasting (but not!) baked good. Is it a breakfast item? Dessert? Snack? I think it is all of these things. I’m currently eating a piece with my morning coffee but I think it would be SO GOOD with some coconut whipped cream (or regular whipped cream) or some Enlightened ice cream ❤

I opted to use real honey for sweetener, but you could opt for a sugar-free sweetener of choice if you would like the carbs to stay even lower. *Though, FYI, that would make this keto but not paleo*

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Just look at that beeeeeeauty ❤ ❤ ❤

Also, an important thing to note: I HIGHLY recommend eating this chilled. It is great warm as well, I just think it is more dense, “solid,” and just hold together better chilled –> Basically, if warm, you’ll probably need to eat it with a fork because it will be much softer and fall-apart-y, but if you eat it chilled you can just hold it in one hand. Does that make sense? If not, sorry! I tried. Haha.

Enough jibber jabber.

On to the recipe!

Nutrition per slice(1/8 of cake): 251 calories, 19g fat, 11g carbs, 9g protein, 3g fiber, 5g sugar

INGREDIENTS:

• 1 cup almond flour (blanched or not. I used not)
• 2T tapioca flour
• 1T coconut flour
• 2 scoops Ancient Nutrition Keto Collagen
• ½ cup unsweetened coconut
• 1½ tsp baking powder
• 1 tsp salt (I like pink Himalayan)
• 2 eggs
• 1 tsp almond extract
• 1 cup shredded zucchini
• ¼ cup melted coconut oil
• 1½ T honey (or sweetener of choice)
• (OPTIONAL)1 tsp each, raw sugar & flaxseed meal for sprinkling on top

METHOD:

  1. Preheat oven to 350°
  2. In a large bowl, mix almond flour, tapioca flour, coconut flour, keto collagen, coconut, flaxseed meal, salt, and baking powder
  3. In a medium bowl, mix eggs, melted coconut oil, almond extract, zucchini, and honey
  4. Add wet mixture to the dry and mix until just combined
  5. Pour batter into a 8- or 9-inch pie pan greased lightly with coconut oil and the bottom lined with parchment paper. (the smaller the pan, the thicker the slices).
  6. Bake for 30-35 minutes – until a toothpick inserted into the center of the bread comes out clean.
  7. Let cool in pan for 5-10 minutes then remove cake from pan and allow to cool completely before cutting into 8 slices

STORAGE NOTE: To keep this fresh and delicious, place inside a ziploc bag or airtight container and store in refrigerator. You could also wrap tightly in saran wrap.

Eat. Enjoy. Love.

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