Keto Zucchini Olive Oil Cake
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Combine all dry ingredients in a large mixing bowl
Grate 1 medium to large zucchini, then wring out all excess moisture with a towel then add to the dry ingredients.
Juice and zest two lemons, then add to dry ingredients.
In a separate mixing bowl beat eggs until fluffy and start to thicken ( about 1 minute)
Next whisk olive oil into the egg mixture.
Add lemon and vanilla extract to liquid mixture then pour into dry ingredients.
Combine until batter is well mixed without lumps.
Pour batter into a into a greased 9 inch springform pan. (Click Link To Purchase)
Bake for 50-60 minutes at 325 degrees F
(Use a toothpick to test to see if the cake is done. Poke the toothpick in the center and if it comes out dry the cake is done)
Let Cake cool for at least 2 hours. (Ideally you want the cake to be at least room temperature before frosting the cake).
Spread frosting on cake and let chill in the fridge for at least an hour before removing from the springform pan. (Garnish with zested lemon)
Calories: 203kcal | Carbohydrates: 9g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 299mg | Potassium: 192mg | Fiber: 4g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 1.8mg | Calcium: 98mg | Iron: 1.1mg