Yesterday was my birthday. And. I made this Low-Carb Chocolate Cake. I’m happy to report, it was AMAZING! Worth every one of the 5.7 carbs I consumed!
Grated the zucchini using my Multi-Grater & Slicer (yep! really loving this gadget!).
Mixed all the ingredients up together (in my Kid’s Cookie Baking Set, I use this set all the time….even though I don’t have any kids….). Here’s where I should mention, I cut the recipe in half and I also used Xyla as the sweetener (instead of the Pyure which I didn’t have on hand). I didn’t have any monkfruit either, so I just omitted it (there was NO WAY I was going to town on my birthday!).
Here’s the cake ready to be baked.
And, after it was baked.
I wanted to make a cream cheese frosting for the cake and I figured why even bother looking one up, how bad could I mess this up? That’s probably why it looks a little lumpy.
Here was the “recipe” I used:
- 8 oz. package of cream cheese, softened
- 1/3 cup Xyla (Xylitol) sweetener
- 1-2 Tbsp. warm water
Dissolve Xyla sweetener in warm water (otherwise, I think it would be grainy), then mix into the softened cream cheese (I’m sure I would have gotten a smoother frosting if I had used my mixer, but I didn’t….).
This cake goes perfectly with a cup of coffee!