simple keto courgette cake (gluten free, low sugar)

Zucchini cake made with coconut flour served with mascarpone and berries

Isolation, in spite of all, has also some good sides. One of them is plenty of time for some baking experiments. I have to admit, that during our six months strict diet, I was only covering the basics. Now when I don’t feel as restricted as before, and I have some more time to play in the kitchen, found a perfect moment to explore ketogenic baking world.

I decided to get some inspiration from more experienced, because I have to say I’m not a master of baking. I’m a “more or less” person, and this rule doesn’t apply to baking theory. I’ve managed to make some many baking disasters in the past, that I had to learn my lesson. Nowadays I at least try to stick to the recipe, measure exact amounts of ingredients, hold on to directions, and don’t go too…lets call it creative (sounds better than reckless). Although still happens to heedlessly combine ingredients, hoping that something’s going to come out of it.

Fortunately this cake has resisted to all my… creativity, and comes out great, each time I make it. And I’ve made it definitely too many times in period of last few weeks. There’s three great things about this cake:

» quick and easy to make

» delicious

» versatile

Last one is its biggest advantage. Because using it as a base, you can go creative (yes, this time really creative) with adding different ingredients, to make as many cake options as you want.

keto courgette cake

 

Inspiration comes from The Big Man’s World with my adjustments. Thank you Arman Liew for this recipe – it opened a whole new baking world for me 🙂

I did some changes to the original recipe: I add smaller amount of sweetener (1/2 cup is far too much for me), add butter instead of coconut oil (we are a bit tired of coconut taste, also I feel like butter always give some extra flavour) and I also added bit of vanilla extract. I also beat the eggs with xylitol first, before adding the rest of ingredients. I beat them with handheld mixer until they get thicken and light in color. I feel like it makes the cake more fluffy and lightweight. I was also experimenting with the amount of courgette – more you add, more moist the cake will be. One is absolutely perfect. You should get about 1/2 cup of squeezed from the juice courgette. I don’t know where I saw that, maybe in the other recipe, but I squeeze most of the juice from the courgette.

To make this cake which is on the photos I used 3 small courgettes and doubled the portion of the remaining ingredients. It came out very moist, even too much I would say, but still delicious. Less courgette is better though.

And last but not least – the topping. For my taste, full spoon of mascarpone and few raspberries does the job. I don’t add any sweetener to mascarpone. Sweetness of the cake and fruits is enough for me. But feel free to add some extra sweetness to it, if it sounds like your jam.

low carb zuccini cake

 

simple keto courgette cake (gluten free, low sugar)

INGREDIENTS (for 9 inch round baking trey)

I use 250 ml glass as my measuring cup.

  • 1/4 cup coconut flour
  • 1/3 cup sweetener of your choice (I used xylitol)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 small courgette
  • 3 large eggs
  • 3 tbsp clarified butter
  • 3 tbsp liquid of choice coconut milk, almond milk etc. (I use almond milk)
  • 1 tsp vanilla extract
  • optionally for topping: mascarpone and berries (I love raspberries)

DIRECTIONS

First melt the butter and let it to cool down. Shred courgette and leave it for now, we will come back to it later.

Beat the eggs with handheld mixer. First only eggs, after 2 minutes add sweetener and beat until fluffy. Then add baking powder, baking soda, butter and vanilla extract and beat for few seconds so everything combines. Now add coconut flour and 3 tbsp of milk. Stir – you can do it using mixer or with spoon.

Now it’s time for courgette. Squeeze excess juice and put it to your dough. Again stir thoroughly. The dough will be quite thick, but if you feel like it’s too much add a spoon or two of milk, as Arman said.

Grease baking tray (I used silicone one, so there’s no need) and pour the dough. Bake for about 30 minutes in 180°C (or 150°C with fan). Check the cake with toothpick or wooden skewer. If there’s no remains of dough on it, it means it’s ready. Always keep an eye on the oven, because eachnone is different, and we don’t want any unwanted surprises 😉

After baking keep it in the oven to cool down, just slightly open the door.

You can eat it just as it is, or pop some mascarpone on top and decorate with raspberries. It’s seriously good 🙂

low carb cake

 

zuccini cake

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