10 Keto Cake Recipes to Crush Your Sugar Cravings
Finally, a set of delicious cakes that won't destroy your low-carb diet! From super fast chocolate-y goodness to bite-sized rich and creamy morsels, these cakes will be a sure hit the next time you want to bake something up. If you don't want to break your ketogenic diet the next time you're craving a cake, give one of these a try.
Whether you need a cake to celebrate a special event (and want to impress guests), or just to squash your cravings without breaking keto (with little effort), these recipes will be perfect for you.
Looking for a specific recipe from the list? Here's a link to each of the recipes in order. Remember, you can visit the links below for a full nutrition breakdown of each recipe:
00:00 Intro
00:27 Keto Chocolate Roll Cake
02:36 Slow-Cooker Mocha Pudding Cake
04:38 Mini Vanilla Cloud Cakes
06:40 Keto Carrot Cake
09:37 Keto Tiramisu
14:19 Keto Chocolate Cake in a Mug
16:24 Lemon Cupcakes with Raspberry Frosting
18:38 Easy Keto Strawberry Shortcake
21:11 Easy Cheesecake Bites
23:29 Zucchini Bread with Walnuts
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See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
Everything you need to know about the keto diet:
Getting started? Everything you need is here:
We also make things easy with this 14 day diet plan:
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Chocolate Zucchini Cake | Rotisserie Chicken | Roasted Corn Salad
Welcome to Simply Home and Harvest!
We make a delicious chocolate zucchini cake on today’s video. We also talk about the Sam’s Club rotisserie chicken and make a yummy roasted corn salad. But that cake...well it takes the cake!! Who would have ever thought that zucchini could have such an effect?
If you try it, let me know what you think!
Thanks for watching!! I’d be honored if you’d stick around and subscribe.
Blessings to you, friend!
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#simplyhomeandharvest #chocolatecake #homesteading #seedtotable #farmtotable #growyourownfood #rotisseriechicken
Chocolate Zucchini Cake:
2 cups sugar
1/2 cup baking cocoa
1/2 cup baking soda
1 tsp salt
2 1/2 cups flour
1/4 tsp baking powder
3 eggs
3 tsp vanilla
2 cups grated zucchini
1 cup oil
1/2 cup milk
Sift together dry ingredients. Add eggs, vanilla, zucchini, oil and milk. Mix together.
Bake at 350 degrees in a greased/floured 9x13 dish for 40 minutes. Cake is done when toothpick inserted in middle comes out clean.
Frosting:
1/4 cup butter
4 oz. Cream cheese
1 tsp vanilla
2 cups sifted powdered sugar
Mix well. Frost a cooled cake. Enjoy!!
Sub count: 199
How To Make Vegan Chocolate Cake With Added Zucchini | Gluten-Free Recipe
How To Make Vegan Chocolate Cake With Added Zucchini | Gluten-Free Recipe
And there comes that saying again, “There is not enough sweetness in your life”. This recipe today comes in two parts….. I know right. I ask politely to read on as I write this weekly kitchen letter to you. And if you're new to my online world my work is not just all about the recipe, the ingredients and the food. My work is about the three brains — The Head, The Heart and The-Gut-Brain.
Ok sooooo………back to the Recipe… One, the actual recipe, ingredients, method and end result. Easy….we have cake! Two, the intention behind the recipe…not so simple and easy..we have trauma, pain or frustration. At times we have the balance of, joy, love, clarity and hope. That’s where I prefer to cook. Cause when I am all up in the joy and all the good vibes, there is so much sweetness in my body that no cake can mask. In my experience, I am one of those humans when in a space of uncertainty, in a major sense of anxiety, stress or I have been hurt over and over. I DO NOT cook. I don’t go near the kitchen nor do I want to eat. I am the opposite of the craving of sweet food… Tho there are many people in my life over the years that crave sweet food. In the morning midday and in the evenings. And when I tune into those people over the years I have noticed that they carry a hell of a lot of deep pain that’s connected to their mothers and fathers. Along with a hell of a lot of BLAME. And sweet food is one the top of the (cover of healing) for them.. #bless as we only know what we know. The inner work is releasing this old programming so we don’t pass it onto the next generation.
That takes time. And time is our most precious commodity. So in saying all of this...when you reach for sweet food, reach for sweets that celebrate your sweet tooth naturally as this will quantum leap your own inner healing journey with emotional issues. Because nature gets it right every time. And it supports us way more than we realize. So let’s look after ourselves when we are really feeling and leaning into the pain as we reach to mask that with something sweet. To truly make a wiser choice as we are feeding this incredible temple we call “Our Body”.
My coach said this to me today…”pain pushes..vision pulls”, you know what to do Cynthia, it is the doing that pulls you more and more inline with your vision”. Kat Dawes~
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For the Cake:
2 cups Bob’s Red Mill Gluten-Free 1-to-1 Flour
2 tsp Bob’s Red Mill Baking Powder
1 cup Rapadura Sugar
¾ cup Raw Cacao Powder
1 Tbsp Bob’s Red Mill Egg Replacement
1 ½ cup Grated Zucchini
1 cup Fresh Coconut Milk (or any plant milk of your choice)
¼ cup Coconut Oil
1 tsp Vanilla Extract
A pinch of Salt
A handful of Gooseberries, for decorating
For the Frosting:
200 grams Good-Quality Bitter Chocolate, melted
1 cup Coconut Cream
A splash of Maple Syrup
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To prepare the cake:
Preheat your oven to 350F/175C.
Grease a baking tin with coconut oil and set aside.
Mix together the flour, baking powder, sugar, cacao and egg replacement.
Squeeze the zucchini and discard the liquid. Add the zucchini and the remaining ingredients to the cake mix.
Whisk until all the ingredients are well combined.
Pour into the prepared tin and bake for 35-40 minutes.
When ready, leave to cool down completely.
To prepare the frosting:
Pour the coconut cream into your food processor and press the Play button.
Gradually pour in the melted chocolate and process for a couple of seconds or until combined.
Transfer to a bowl and keep in the fridge until it thickens.
Generously spread the frosting over the cake and decorate it with gooseberries.
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Serves: 4-6
Prep time: 10 mins
Baking time: 35-40 mins
Freezer-friendly: No
C, RSF, GF, DF, NF, VEG, V
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Thanks for watching my video on How To Make Vegan Chocolate Cake With Added Zucchini | Gluten-Free Recipe
Chocolate Zucchini Cake, fudgy, and delicious you wont know you're eating vegetables
This is my favorite summer cake to use zucchini. It is moist, chocolatey, and oh so good! You'd never know there was zucchini in it. Topped with chocolate chips, it makes a great snack cake for the lake, picnics, or any summer gathering.
Chocolate Zucchini Cake
2 eggs
1/2 C oil
1 3/4 C sugar
1/2 C butter, melted
1 tsp vanilla
1/2 C sour milk (add 1 Tbsp vinegar to milk)
4 Tbsp cocoa
2 1/2 C flour
1 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
2 C shredded zucchini
1/2 C chocolate chips for top
Mix wet ingredients together and then add the dry. Add zucchini last and top with chocolate chips-then pour batter into a greased 9x13. bake 350 degrees for 40 minutes.
The gluten free/egg free version I made tasted great, however it was very crumbly. I would recommend Bob's Red Mill egg replacer if you need egg free.
#chocolatecake #zucchinicake #freashzucchini #snackcake #chocolatezucchinicake #inthekitchenwithdinah @magnolia #webelieveinhome