This content originally appeared on Low Carb Yum. Republished with permission.
The best low-carb chocolate cake recipe ever! Shredded zucchini makes it moist and is well-hidden. The kids will never know you are sneaking in a vegetable.
This recipe will produce two 9-inch rounds, a 9×13-inch sheet, or about 24 cupcakes. That’s the same as a regular box cake mix.
When my sister-in-law asked me to make a gluten-free cake for my niece’s graduation party at the beginning of the summer, I knew exactly which recipe to use.
All who tried the cake could not believe it was low-carb and gluten-free. Why not give it a try?
Find out for yourself why this has become the best low carb chocolate cake recipe for my family and friends! I am confident that it will soon be your favorite low-carb cake recipe too.
You’ll also love that this is a super simple cake to make.
I typically use a box grater to shred the zucchini, but you could save time by shredding it in a food processor.
It takes about one large or two small zucchini to get four cups shredded. No need to be exact. And, you don’t have to drain it much as you want the cake to be moist.
This low-carb cake recipe is great with or without the additional chocolate chips.
Best Low-Carb Chocolate Cake
Each serving contains about 1g erythritol
Serving size assumes cake is cut into 24 equal size portions (either a slice or cupcake)
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.