Keto Cinnamon Brown Sugar Zucchini Cake
Indulge in a guilt-free dessert with this Keto Cinnamon Brown Sugar Zucchini Cake. Moist and flavorful, this cake combines the warm spices of cinnamon and brown sugar with nutrient-packed zucchini, making it a delightful treat for any occasion. Perfectly suited for family gatherings, birthdays, or cozy nights in, this recipe is easy to prepare and will surely impress everyone at the table. With each bite, you’ll enjoy the sweet aroma and rich taste while secretly sneaking in some veggies! Plus, it’s low-carb and keto-friendly, ensuring you can satisfy your sweet cravings without compromising your dietary goals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups Almond Flour
- 1 large Egg
- 1 cup Zucchini (grated and excess liquid squeezed out)
- 2 tbsp Melted Butter
- 2/3 cup Almond Milk
- 2/3 cup Swerve Brown Sugar Substitute
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 4 ounces Cream Cheese (softened)
- 1 1/4 cups Swerve Confectioner's Sugar Substitute
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine all cake ingredients until well mixed.
- Pour the batter into a greased 9×9 baking dish.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- In another bowl, beat together icing ingredients until smooth and creamy.
- Spread the icing over the cooled cake and serve.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 205
- Sugar: 2g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg