The Low Carb Diabetic: Chocolate Zucchini/Courgette Cake : Low Carb : Gluten Free

The Low Carb Diabetic: Chocolate Zucchini/Courgette Cake : Low Carb : Gluten Free


Chocolate Zucchini/Courgette Cake
220 g butter softened
5 tbsp granulated sweetener of choice or more, to taste
2 tsp vanilla extract
5 eggs medium
200 g almond meal/flour
2 tsp baking powder
45 g cocoa powder unsweetened
4 cups zucchini/courgettes, grated/shredded measure before squeezing liquid out, loosely packed

Serving suggestion (optional)
125 ml Heavy (double) cream optional
6 Strawberries optional

Recipe Instructions/Helpful Tips

can be seen here

Need help with weight/measurement conversion
see here


If you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at ‘Ditch The Carbs’ site has a very good guide, why not read it! Find it here



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