Low Carb Air Fryer Chocolate Zucchini Cake
This Keto air fryer zucchini cake is moist and chocolatey, baked to perfection in your air fryer. This is a great low carb option for a post dinner treat or for Keto afternoon tea. Perfect for sharing a slice with friends and family.
How to Make It
Step 1
Add the butter to a food processor. Add the erythritol or your preferred low carb sweetener. Blend together until combined and creamy.
Step 2
Add the ground almonds, baking soda, salt, lemon juice, vanilla and cocoa powder. Blend again until smooth and well combined. This mixture will be very thick and doughy at this stage.
Step 3
Crack the eggs into the food processor. Blend again to combine. You should now have a thick and smooth cake batter.
Step 4
Squeeze any excess liquid from the zucchini with your hands. Add the shredded zucchini to the food processor. Stir gently with a wooden spoon to mix into the batter.
Step 5
Lightly grease the sides and base of a 6 inch air fryer cake tin with a little butter. Spoon the cake batter into the prepared cake tin. Level the batter with a spatula to ensure it is smooth and even on the surface.
Step 6
Place the cake tin inside your air fryer basket and place the basket in the air fryer. Set the temperature to 325 degrees. Set the timer for 35 minutes. After this time, check a skewer comes out of the center of the cake clean. Bake for longer if required. Allow the cake to cool in the tin then carefully turn out onto a serving plate.
Ingredients
- Raw Egg
3 large
- Almonds, Raw
2-⅔ cup, ground
- Zucchini
1 cup
- Vanilla Extract
1 teaspoon
- Lemon Juice
1 teaspoon
- Baking Soda
1 teaspoon
- 100% Pure Erythritol by Now
½ cup
- Cocoa Powder, Unsweetened
⅓ cup
- Salt, Sea Salt
¼ teaspoon
- Unsalted Butter
¼ cup