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Cook time
50 minutes
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Serves
16
Author Notes
Inspired by dark chocolate zucchini bread, this decadent Low Carb Dark Chocolate Zucchini Bundt Cake is perfect for spring and summer gatherings.1 —Atkins Nutritionals
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Ingredients
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2 cups
Magic Baker zero sugar baking blend, Splenda
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2 cups
almond flour
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1 cup
Hershey's special dark cocoa powder
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1/4 cup
coconut flour
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1 tablespoon
tablespoon baking powder
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1 teaspoon
xanthan gum
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1 teaspoon
table salt
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3/4 cup
grapeseed oil
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6
large eggs
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1 tablespoon
vanilla extract
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230 teaspoons
fresh zucchini, with skin
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4
bars Atkins Endulge Almond Craze Bar
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1 teaspoon
grapeseed oil
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1/2 tablespoon
Hershey's special dark cocoa powder
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1/4 cup
brewed coffee
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1 cup
sugar free powdered monkfruit sweeter, Lakanto
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3 tablespoons
coconut milk,
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1/4 cup
dried coconut
Directions
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Heat oven to 350°F.
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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.
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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.
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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.
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Prepare a Bundt pan by brushing all surfaces with 1 teaspoon grapeseed oil, then dusting with 1/2 tablespoon cocoa powder.
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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.
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Allow cake to cool in pan for 15 minutes, remove to a cooling rack until fully cooled, or at least 15 minutes more.
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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.
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