Atkins Dark Chocolate Zucchini Bundt Cake Recipe

Directions

1. Heat oven to 350°F.
2. In a large bowl, whisk together granulated sweetener, almond flour, 1 cup cocoa powder, coconut flour, baking powder, xanthan gum and salt until any clumps are broken up and ingredients are evenly combined.
3. In another large bowl, use a hand mixer on low to combine eggs, ¾ cup grapeseed oil, and vanilla extract. Once initially mixed, increase speed to medium until well mixed and frothy. Stir flour mixture into the egg mixture until completely wet.
4. Using a clean kitchen towel, gently squeeze shredded zucchini to reduce some moisture, then add to batter along with chopped Almond Craze Bars, folding until evenly dispersed.
5. Prepare a Bundt pan by brushing all surfaces with 1 teaspoon grapeseed oil, then dusting with 1/2 tablespoon cocoa powder.
6. Stir hot coffee into the batter and immediately scrape evenly into the Bundt cake pan. Bake for 30 minutes and cover loosely with foil and bake another 30-45 minutes, or until the cake does not jiggle when moved, and a toothpick comes out mostly clean.
7. Allow cake to cool in pan for 15 minutes, remove to a cooling rack until fully cooled, or at least 15 minutes more.
8. In a small bowl, combine powdered sweetener with 2 to 3 tablespoons coconut milk, until reaches a drizzle thickness. Mix in coconut shreds and drizzle evenly over Bundt cake.