• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Carb Yum
Easy Gluten-Free & Keto-Friendly Recipes
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Start Keto
    • What Is The Keto Diet?
    • The Benefits Of A Keto Diet
    • What Are Macros In Keto?
    • Best Keto Fruits
    • Best Keto Vegetables
    • 5 Types Of Keto Diets
    • Low Carb vs Keto?
    • The Keto Food Pyramid
    • Keto Supplements
  • Recipes
    • By Course
      • Keto Appetizers
      • Keto Drinks
      • Low Carb Breads
      • Keto Casserole Recipes
      • Keto Salads
      • Sauces & Dressings
      • Keto Sides
      • Low Carb Snacks
      • Low Carb Soups
    • By Cuisines
      • Asian
      • Italian
      • Mexican
      • Southern
    • By Diet
      • Dairy-Free
      • Paleo
      • AIP
      • Nut-Free
      • Egg-Free
      • Vegetarian
      • Vegan
      • Kid Friendly
    • By Cooking Style
      • Air Fryer
      • Crock Pot
      • Instant Pot
      • One Pan
      • Freezer Friendly
      • 30 Minutes or Less
  • Fast Food Menus
  • Breakfast
  • Dinner
    • Beef
    • Casseroles
    • Chicken
    • Eggs
    • Pork
    • Seafood
    • Turkey
  • Desserts
    • Cakes
    • Candy
    • Cheesecakes
    • Cookies
    • Frosting
    • Frozen Desserts
    • Fruit
    • Pies
    • Puddings
  • Shop
    • 5-Ingredient Keto Cookbook
    • Simple Keto Meals Cookbook
    • Low Carb Casseroles eCookbook
    • Low Carb Keto Products
Home / Recipes / Cakes

Best Keto Chocolate Cake Recipe

By Lisa MarcAurele · Jan 20, 2023 · 512 Comments

152.0K shares
Jump to Recipe
keto chocolate cake pinterest image
keto chocolate cake pinterest image
keto chocolate cake pin

This is the best low carb keto chocolate cake recipe ever! Shredded zucchini makes it moist and nutritious. The kids will never know you are sneaking in a vegetable.

keto chocolate cake recipe
Article Index
  • Why I Love This Recipe
  • Recipe Ingredients
  • Recipe Tips
  • Recipe Instructions
  • Serving Suggestions
  • Common Recipe FAQs
  • Other Related Recipes
  • Recipe

If you’re looking for a keto chocolate cake recipe, this is for you. There are lots of recipes for low-carb and keto desserts out there, but this one is a hidden gem.

It doesn’t need a ton of ingredients, you can prep it and bake it in less than an hour, and everyone will love it (even those who aren’t low-carb fans).

If you’ve tried this german chocolate zucchini cake, you know what I’m talking about! But if the idea of zucchini and chocolate is new to you, you’re in for a treat.

With this updated adaptation of that reader favorite, you can bake a decadent chocolate layer cake using two 9-inch round cake pans, make a 9×13-inch sheet cake, or even serve up 24 cupcakes. 

Why I Love This Recipe

This recipe is a healthy, low-carb treat that tastes better than any boxed cake mix you’ve tried (and even many of the recipes from scratch!). You could even make the cupcakes without frosting and call them a keto breakfast muffin.

Do you know the best way to get a moist cake when you’re following a keto diet and need to keep gluten at bay? Add zucchini! 

If you’ve never baked with it before, just wait and see. It adds the moistness that all good cakes have...plus it tastes ah-mazing! This keto chocolate cake is about to become your new favorite dessert.

slices of keto chocolate cake on white plates

Recipe Ingredients

This keto chocolate cake recipe is really the best option for a gluten-free, sugar-free birthday cake because the texture is so traditional none of your guests will realize it’s a “diet” cake.

And if you’ve been eating low carb for a while, you probably have everything you need on hand. So what ingredients do you need to make this chocolate keto cake recipe?

Coconut Flour

Coconut flour is a thirsty gluten-free flour, so the added moisture from the zucchini is important. While many low-carb cakes use blends of coconut and almond flour, this one uses only coconut flour. It’s so easy!

Coconut flour is perfect for gluten-free and keto baking recipes that use very wet ingredients, as it’s quite dry.

And, since there’s no milk or whipping cream, or butter in this recipe, it can also be a dairy-free cake if you need one (just make sure to use dairy-free frosting, too).

I would not substitute with almond flour or almond meal. If you try to use only almond flour in this sugar-free chocolate cake, the entire balance of dry and wet ingredients will be altered, and the cake will be almost soggy.

Unsweetened Cocoa Powder

Cocoa powder is what gives the deep chocolate flavor to this keto chocolate cake. Always make sure you are using unsweetened cocoa powder!

Low Carb Sugar Substitute

In order to make keto chocolate cake, you need to sweeten it with a sugar substitute - any type will work.

Then, add some stevia concentrated powder to it too. Monk fruit sweetener is my favorite.

Misc. Baking Ingredients

You'll also need the common ingredients that you might use in other keto cake recipes. Namely - cinnamon, baking soda, baking powder, sea salt, and vanilla extract!

Fats

I used a combination of coconut oil and eggs as emulsifiers and healthy fats for this easy keto chocolate cake.

Zucchini

It takes about one large or two small zucchini to get 4 cups shredded. There’s no need to be exact, so just get as close as you can. 

Sugar-Free Chocolate Chips

You can use homemade chocolate like my stevia chocolate, cut up a low-carb chocolate bar, or use sugar-free chips like Lily’s or Good Chocolate! The chips are optional but will give the cake a richer chocolate flavor than without.

ingredients for keto chocolate cake

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

Recipe Tips

  • Shred the zucchini finely. This is key for this recipe. Use a box grater or food processor to shred - whichever you prefer.
  • Don't drain the zucchini. Unlike other zucchini recipes, you shouldn't drain the shredded zucchini for this ake very much, if at all. You want the cake to be moist.
  • Add chocolate chips. Now, this next part is completely optional, but if you’re looking for an extra chocolatey cake with just the right amount of decadent fudgy goodness, you’re going to want to include those optional chocolate chips!
  • Make muffins. Bake in muffins tins and enjoy as chocolate breakfast muffins.

Recipe Instructions

Making a keto birthday cake is so easy! Here's a bit more information about each step so you can make your own keto chocolate cake.

1. Mix The Chocolate Batter

First, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.

Then, mix in the eggs, coconut oil, and vanilla until well combined.

keto chocolate cake batter

2. Shred The Zucchini

The shredded zucchini is going to add a lot of moisture and that light texture that’s often missing in low-carb cakes. But, there are also a few other factors that will make a big difference.

shredded zucchini

3. Add Zucchini to the Chocolate Batter

After the zucchini is prepped, add it to the chocolate batter that you prepped.

adding shredded zucchini to cake batter

4. Bake The Cake Until Done

Finally, spread the batter out in the 9x13 pan. Alternatively, you can bake it in two round 9-inch pans too. Bake for about 40 minutes at 350°F.

baking the keto chocolate cake

Make It Ahead Of Time!

Did you know that making your low-carb baked goods a day early helps with the taste? It’s true! When you let them sit, any cooling flavor from the low-carb sweeteners disappears.

While this cake’s combo of sweeteners and other ingredients will make that barely noticeable, if you’ve got sensitive taste buds, just make this cake one day early.

This is a general rule that will apply to nearly all your low-carb baked goods. If this has been something you’ve noticed in the past, this simple tip will be game-changing for you!

Serving Suggestions

I like to serve other low-carb desserts with the easy keto birthday cake. Add a scoop of your favorite keto vanilla ice cream on the side.

Since this is such a decadent dessert, I also like to enjoy it with a cup of coffee. Or, for the best of both worlds, make some coffee ice cream. It's delicious!

serving keto chocolate cake

Common Recipe FAQs

Before we get to the printable recipe card, here are some questions people often ask about how to make it.

How do you store and freeze keto chocolate cake?

This low-carb chocolate cake actually freezes well, and you can make up the layers ahead of time and have them ready to thaw and frost before use. 

This is actually a great way to do it if you’ll be focusing on the decorating, too, since it will keep the cake from crumbling if you frost it when it’s only about ¾ thawed.

You can also make the batter up as cupcakes ahead of time, flash freeze them, and then store them until it’s time to bring them to room temperature and spread or pipe some frosting on top.

If you’re looking to store already frosted leftovers, you can use the freezer or simply store them in the fridge in an airtight container for several days.

What is the best chocolate frosting to use?

Topping your cake with the best keto chocolate frosting is also important. You'll want one that is creamy with just the right amount of sweetness. But you also don’t want that notorious cooling sensation.

You really can’t go wrong with buttercream frosting. Chocolate goes well if you want a super-rich experience.

For a celebration cake that you are going to decorate, a traditional vanilla sugar-free buttercream like this one is a great option. 

If you want to make a dairy-free chocolate frosting, I suggest using dairy-free cream cheese and powdered sugar substitute.

You can also make your own frosting with either almond milk or coconut milk.

How do you make a layered chocolate cake?

To make a delicious frosted keto chocolate cake, let it cool completely.

Then, add frosting in between the cake layers. You can decorate this dessert cuisine however you want.

I like to use a cake stand and cover the entire cake with sugar-free frosting.

How do you keep it from sticking to the pan?

Add some parchment paper to the baking dish before adding the cake batter. This will not only help the cake not stick but will make clean-up easier too.

I especially like to use this trick when I am making a cake with multiple layers.

slice of cake with fork bite on white plate

This is the most requested cake from those in my family who avoid sugar and gluten, and I’m sure your family will enjoy it, too!

Other Related Recipes

Looking for other sugar-free treats to make for special occasions? Be sure to check out these gluten-free keto desserts. They are some of my favorite cake recipes.

  • Keto Carrot Cake is also made with grated zucchini to give it a moist and authentic texture.
  • Gluten-Free Lemon Blueberry Pound Cake is delightfully refreshing and the perfect thing to serve at parties.
  • Keto Birthday Cake In A Mug is easy to bake in just a few minutes.
  • Keto Chocolate Molten Lava Cake is rich and fudgy with the best filling.
  • Keto Oreo Cookies and Cream Cheesecake has 5g net carbs in each slice and is worth every carb.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

keto chocolate cake slice on white plate

Best Low Carb Chocolate Cake

4.45 from 202 votes
This is the best low-carb keto chocolate cake recipe ever! Shredded zucchini makes it moist and nutritious. The kids will never know you are sneaking in a vegetable.
Prep Time:10 minutes mins
Cook Time:40 minutes mins
Total Time:50 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 24 people
Calories: 96

Video

Ingredients

  • 1 cup coconut flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ cup low carb sugar substitute 1:1 sugar replacement
  • ¼ teaspoon stevia concentrated powder see note for alternative
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ cup coconut oil melted
  • 8 large eggs beaten
  • 2 teaspoons vanilla extract
  • 4 cups zucchini shredded

Optional:

  • ¾ cup sugar free chocolate chips
  • chocolate buttercream frosting
US Customary - Metric

Instructions

  • In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.
  • Mix in eggs, coconut oil, and vanilla until well combined.
  • Stir in zucchini (and optional chocolate chips if using).
  • Spread out into greased 9x13-inch pan (or two round 9-inch pans).
  • Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
  • Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.

Notes

2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the concentrated stevia powder.
Don't drain the zucchini. Unlike other zucchini recipes, you shouldn't drain the shredded zucchini for this ake very much, if at all. You want the cake to be moist.
If you’re looking for an extra chocolatey cake with just the right amount of decadent fudgy goodness, you’re going to want to include those optional chocolate chips!
Each serving contains about 1g erythritol
Serving size assumes cake is cut into 24 equal size portions (either a slice or cupcake)

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 96 | Carbohydrates: 5.7g | Protein: 3.7g | Fat: 7.4g | Saturated Fat: 5.5g | Cholesterol: 62mg | Sodium: 179mg | Fiber: 3.2g | Sugar: 0.9g

Additional Info

Net Carbs: 2.5 g | % Carbs: 10.9 % | % Protein: 16.2 % | % Fat: 72.9 % | SmartPoints: 4
Values
Array
(
    [serving_size] => 1
    [calories] => 96
    [carbohydrates] => 5.7
    [protein] => 3.7
    [fat] => 7.4
    [saturated_fat] => 5.5
    [cholesterol] => 62
    [sodium] => 179
    [fiber] => 3.2
    [sugar] => 0.9
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

« Keto Frozen Meals (Perfect For Meal Prep!)
Keto Peanut Butter Fudge Recipe With Cream Cheese »

Related Posts

Reader Interactions

Comments

  1. Bonnie

    June 20, 2025 at 8:06 pm

    5 stars
    I have made this recipe into cupcake multiple times and it is delicious!

    Reply
  2. Laurie

    February 26, 2024 at 12:17 am

    I will for sure try to make this cake, sounds delicious, but I’d like to make it with a vanilla flavor as we’d rather not eat chocolate at night time, when we typically eat our dessert. Do you think I could switch out the cocoa with a vanilla whey protein powder?

    Reply
    • The Low Carb Cook

      February 28, 2024 at 8:57 pm

      Hi Laurie! I'm honestly not sure as protein powder does have a different texture than cocoa powder. I'm currently perfecting a keto vanilla cake and should be out soon! If you do try it with the protein powder, let me know hoe it turns out. I might have to try it out myself 🙂

      Reply
  3. Chloe

    February 06, 2023 at 4:19 pm

    Does it taste coconuty? Haven’t liked the taste of some recipes with coconut oil, so considering switching it to a different fat.

    Reply
    • April

      May 24, 2025 at 12:08 pm

      Do you have a cook time if I make this into cupcakes?
      I love this recipe! I have surprised many people when I have served it. By far this is the best keto dessert cake recipe I've ever tried. I think the cocoa powder does something like wheat flour and along with coconut flour the consistency is perfectly cake like and moist!

      Reply
  4. Aubrey Smith

    February 05, 2023 at 3:52 pm

    5 stars
    I was really skeptical of this recipe, didn’t seem to be enough fat in it. But it is fluffy and tastes great! The icing takes it yo the level of AMAZING.

    Reply
  5. Noel

    October 25, 2022 at 5:43 pm

    5 stars
    I’ve made this recipe 3 times now and I love it! Instead of cake I make cupcakes and reduced recipe by half to make 12 medium sized cupcakes. Instead of coconut oil i used olive oil because it makes cake so soft and light. It took 20 minutes of bake time at 350. Literally the best cupcakes I’ve ever made.

    Reply
  6. Frank

    August 25, 2022 at 7:54 pm

    Is this cake dense enough to slice into layers?

    Reply
    • Lisa MarcAurele

      August 28, 2022 at 8:02 am

      Yes! I have used a wire cake cutter to make layers of this cake.

      Reply
    • Cake Maker

      September 21, 2022 at 3:11 pm

      I’m a cake decorator, and the easiest way to cut cake into layers is to freeze it first. This is what I was taught in school… This will keep the moist cake from tearing or falling apart…

      Reply
      • Lisa MarcAurele

        September 22, 2022 at 8:18 pm

        Great tip!

  7. Yvette

    April 26, 2022 at 12:27 pm

    5 stars
    Omg! Like really OMG! I’ve made several Keto/low carb chocolate cakes. This one by far is the best ever. It’s the closest in flavor and texture to a regular cake. This is a keeper.

    Reply
  8. Jenniffer LaCroix

    February 05, 2022 at 1:19 pm

    4 stars
    I made this recently and the cake itself turned out great. The taste was a little different for me, but I'm not going to waste the ingredients. I see up above how to freeze it, but not storage I the fridge. I do plan on freezing it cause there's so much, but can I keep some in the fridge as well. Thanks.

    Reply
    • Lisa MarcAurele

      February 06, 2022 at 5:22 pm

      It should be fine for a couple weeks in the refrigerator. You can also use the leftover cake to make keto cake pops.

      Reply
  9. Andrea

    January 23, 2022 at 12:07 am

    Want best keto chocolate cake recipe please! Thank you Andrea

    Reply
    • Lisa MarcAurele

      January 23, 2022 at 8:46 am

      It's right above this comment area and has the green colored background.

      Reply
  10. Julie

    October 06, 2021 at 8:59 pm

    5 stars
    Hi, Lisa. This case is so outstanding! I’ve made it regularly for a few years. But I find myself with a sudden need to cut down on salt, and a bit to cut down on fat. Thoughts on how to modify? Any help gratefully appreciated.

    Reply
    • Lisa MarcAurele

      October 07, 2021 at 12:09 pm

      You could try leaving out the added salt and using an alternative to the coconut oil. You might also be able to reduce the eggs or use some egg whites instead of whole eggs.

      Reply
    • Cheryl

      January 18, 2022 at 11:07 am

      4 stars
      That looks like quite a lot of sugar plus the stevie powder or equivalent amount. Zucchini are expensive where I come from so I'd like know the weight of Zucchini to make 4 cups. Thank you.

      Reply
      • Lisa MarcAurele

        January 19, 2022 at 5:41 pm

        If you click on the "Metric" conversion the weight of zucchini is about 500g.

  11. Marnie Knox

    August 14, 2021 at 12:24 pm

    5 stars
    This is one of my favorite chocolate cake recipes and I am so glad that it is finally that time of year when my zucchini plants are bursting!! So easy and delish!

    Reply
  12. Caroline

    August 13, 2021 at 4:25 pm

    What's the purpose of a sweetener AND stevia?

    Reply
    • Lisa MarcAurele

      August 14, 2021 at 8:45 am

      I try to cut back on erythritol but you can use a sweetener that is twice as sweet as sugar and leave the stevia out. I also find sweetener blends have the best taste.

      Reply
  13. Jkim

    August 12, 2021 at 8:49 pm

    5 stars
    This cake is amazing—so light and moist with a tender crumb, and not overcooked on the sides. I love it! I did half the recipe and baked it in an 8” square metal pan. It took ~30 minutes, mainly at 350 but 10-15 minutes at 325. It was perfect! Thanks!

    Reply
  14. Lu Purcell

    April 03, 2021 at 11:11 pm

    3 stars
    I had high hopes...Before I move forward, let me say that this is the best keto-type recipe I've made so far, so there is that. However, still not what I would have hoped for. After all the hype about zucchini making it moist it was still pretty dry. I've yet to have artificial sweeteners actually taste sweet with baking. Maybe I just suck at this though. I am a good cook otherwise. I will attempt her carrot cake and hope for the best. Also, cooking low-carb and keto is so expensive. My math says this cake costs between $12-$15. Going to eat this with some Rebel mint chip ice cream and will see if that helps. Thanks for the recipe Lisa.

    Reply
    • Lisa MarcAurele

      April 04, 2021 at 10:19 am

      $12-$15 is still MUCH cheaper than it would cost to buy a keto-friendly cake from a bakery. My daughter pays $70 for a smaller cake that is gluten-free and dairy-free from a local bakery.

      Reply
  15. Krista

    March 19, 2021 at 10:37 pm

    5 stars
    How long would I bake this as cupcakes?

    I've made this cake many times, always with great success and everyone loves it, whether or not they know it is sugar free, low carb, and full of zucchini. It's amazing, and I really want cupcake size servings for my son's birthday, but I don't want to over cook them and dry it out.

    Reply
    • Lisa MarcAurele

      March 20, 2021 at 9:41 am

      My keto chocolate cupcakes recipe is just this recipe modified for cupcakes so take a look there.

      Reply
  16. Mare

    February 05, 2021 at 7:25 pm

    I liked the recipe very much but it does need tweaking. The shredded zucchini needed to be further shredded or run through the food processor so that you don't get shreds running through the cake. It was hard to mix it in because the batter was so dry but it did come out fairly moist after baking. The texture would have been better if I had run the zucchini through the food processor. The frosting was really good but then again I used heavy cream instead of coconut milk. It was delicious. Still low carb. I'll have to experiment with more recipes!

    Reply
  17. Beth

    February 04, 2021 at 3:41 pm

    5 stars
    This cake is wonderful. It is so chocolatey and moist. I could eat it without frosting, but frosted it with a frosting made with sugar free chocolate pudding.
    My family did not realize it was low carb and make with monk fruit sweetener.

    Reply
  18. aylin urgun

    January 17, 2021 at 10:36 pm

    5 stars
    I made half batch of recipe. I added 2tbsp sunflower seed flour, I added half cup hot coffee, I used only white part of egg, this zucchini keto chocolate cake best ever. Life time recipe for me.Thank you so much.

    Reply
    • aylin urgun

      January 17, 2021 at 10:39 pm

      5 stars
      I used stevia, Zucchini cake is so much better than avacado keto cake.

      Reply
  19. Monica

    November 28, 2020 at 3:26 pm

    5 stars
    Amazing!
    I cream the eggs first, 6-7 minutes, then add sugar and oil and beat until creamy and smooth.
    I don't peel the zucchini.
    And if you add some grated coconut it's even better.

    Reply
  20. Ana Loredana Iordache

    November 12, 2020 at 9:18 am

    Hi,

    Do you think I could substitute zuchinni for apple? I want to make this for my brother's birthday and he doesn't like zuchini at all and I am not sure how much he would be able to taste it. Would shredded apple maybe work?

    Reply
    • Lisa MarcAurele

      November 12, 2020 at 10:06 am

      I haven't tried apple because of the carb content, but it should work similar to zucchini.

      Reply
  21. Ed

    November 08, 2020 at 12:19 am

    I want to make this for my father, but both he and I hate the taste of monkfruit sweeteners. It has a horrible aftertaste. I was just wondering why you would use 2 different sweeteners instead of just more of one kind.
    Can we just use more stevia? since he will definitely not like it if we have to use lakanto... Is it a one to one swapout for stevia? I just wanted to know the reasoning behind that was, and if it's possible to not use monkfruit sweetener.
    Thanks!

    Reply
    • Lisa MarcAurele

      November 08, 2020 at 8:26 am

      I find blending three or more sweeteners gets rid of any aftertaste.

      Reply
      • Zigrid

        August 10, 2024 at 4:41 pm

        Use Allulose as your sub for sugar. It bakes like sugar w no aftertastes.

  22. Ray A. Lucero

    October 17, 2020 at 12:31 am

    Great keto cake recipe!

    Reply
  23. Renee Smith

    September 13, 2020 at 6:36 pm

    5 stars
    I have tried many low carb chocolate cake recipies and was disappointed but I took your word for it and this one IS the best! I cut the recipe in half because only I will eat it but I will definitely make this again. I keep it in the fridge, cut a small piece, warm it in the microwave and add a dollop of whipped cream. Delicious! No need for frosting.

    Reply
  24. Claire

    September 06, 2020 at 6:17 am

    Awful website. Shame as recipe looks interesting. Conversion to metric button doesn't work, which is the most annoying thing.

    Will try a recipe elsewhere.

    Reply
    • Lisa MarcAurele

      September 06, 2020 at 10:17 am

      The conversion link works for me. It's an issue on your end not mine. Perhaps your browser is restricting the code used.

      Reply
  25. Venessa

    August 23, 2020 at 3:54 am

    5 stars
    This really is the BEST cake!!! My picky son and hubby said they don’t care to have any other cake!

    Reply
  26. Nonya

    August 12, 2020 at 1:59 pm

    5 stars
    Will this cake freeze?

    Reply
    • Lisa MarcAurele

      August 13, 2020 at 7:08 am

      Yes. The cake freezes well for at least 3 months.

      Reply
  27. Carrie

    August 02, 2020 at 5:44 pm

    Made this cake 2 times
    The taste is great but it is really moist on bottom
    It does not come out of pan easy and crumbles
    What am I doing wrong
    I did use a mixer instead of by hand

    Reply
    • Lisa MarcAurele

      August 02, 2020 at 5:49 pm

      It sounds like you may have had too much moisture in the zucchini. I'd try putting the grated zucchini in a kitchen towel and pressing it gently to remove some of the liquid before using. The cup measurement of zucchini can also be off. I don't pack it when measuring. So you may have just used too much zucchini.

      Reply
  28. Kerry

    July 30, 2020 at 8:08 am

    4 stars
    Made the cake yesterday. Great flavor, added the chocolate chips which enhances the rich chocolate flavor. Very moist. Will make again.

    Reply
  29. Kerry

    July 17, 2020 at 7:57 pm

    Can you suggest a replacement for the 1/4 tsp concentrated Stevia powder? Just wonder if I can omit completely. For the low carb sugar replacement I use Swerve granular sugar. Thanks in advance for your help.

    Reply
    • Lisa MarcAurele

      July 18, 2020 at 7:35 am

      The replacement is provided in the recipe notes --> "2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the concentrated stevia powder."

      Reply
      • Kerry

        July 22, 2020 at 11:17 am

        Sorry I'm new to this way of baking. Will use Lakanto classic and for the sweetener will use monkfruit powder rather than Stevia. looking forward to trying.

  30. Maureen

    July 12, 2020 at 12:51 pm

    My cake batter came out runny and i followed the ingredients exactly. Only thing i did different was use my kitchen aid to blend it up and included the finely shredded zucchini with the juice from shredding it. I Hope it comes out and bakes ok. Ingredients were expensive. Any suggestions?

    Reply
    • Lisa MarcAurele

      July 12, 2020 at 3:08 pm

      The coconut flour should have absorbed a lot of the liquid. If not, you could have added a little more coconut flour. The absorbency of coconut flour can vary.

      Reply
  31. camille

    June 27, 2020 at 7:22 am

    5 stars
    Tried this, and It is really delicious. not to sweet 🙂 I replaced the sugar with erythrithol 🙂 and melt the dark chocolate bar (60% cacao) as an icing for the cake. it worked very fine <3 i am still amaze that it has zucchini but does not look like it ahhah! 🙂

    Thank you for sharing this <3

    Reply
  32. Pierrette

    May 19, 2020 at 7:47 pm

    How long did you bake the half recipe?

    Reply
    • Lisa MarcAurele

      May 21, 2020 at 1:38 pm

      This is the same cake that's used in the low-carb German Chocolate Cake recipe. So you can refer to that post for the half size.

      Reply
  33. Pierrette

    May 18, 2020 at 9:02 pm

    3 stars
    I made the cake today and after 40 minutes of baking, the center of the cake was wobly. It took almost 1 hour to get the cake so that a toothpick came out dry. So the cake is not soft but dry and crumbly. I made this recipe exactly as described with good ingredients. I am very disappointed.

    Reply
    • Lisa MarcAurele

      May 19, 2020 at 6:39 am

      Ingredients can vary some, especially the absorbency of coconut flour. But if your cake was dry and crumbly, it was overcooked.

      Reply
      • Pierrette

        May 19, 2020 at 7:31 pm

        Is it preferable to use 9 inches square pan for half the recipe instead of 9 by 13 inches pan for a full recipe ? When you say 40 minutes cooking, is it for a 9 inches round pan or a 9 by 13 inches pan? I used a 9 by 13 inches glass pan. I would like to be able to make this cake because the taste is good and I suppose is very good if it is soft. Thank you

      • Lisa MarcAurele

        May 21, 2020 at 1:37 pm

        The baking time is based on using a 9x13-inch stoneware pan.

  34. Nessa

    May 13, 2020 at 8:01 am

    5 stars
    There are no words to truly describe how delicious this is. I have made it several times and it is perfect every time. I also serve it with the buttercream frosting. The closest word that comes to mind is DIVINE!

    Reply
  35. Venessa

    May 12, 2020 at 3:51 pm

    Can I substitute zucchini for any other vegetable? I was wondering how it would turn out using avocado?

    Reply
    • Lisa MarcAurele

      May 12, 2020 at 5:02 pm

      I'm not sure if avocado will provide the right moisture but you can try it. It may not be a one for one sub.

      Reply
  36. Shaz

    April 23, 2020 at 5:15 pm

    5 stars
    Tried this out tonight and they are so good! Definitely would recommend making! Rather than make one big cake I made cupcakes in the hope they’ll last longer! Set the same temp and cooked for 20/25 minutes. I’ve not ever made a cake with courgette before so not sure how they should taste but it taste pretty good to me!

    Thank you for the recipe! 🙂

    Reply
  37. Elaine

    April 23, 2020 at 4:05 pm

    4 stars
    Pretty easy and straightforward. However, I’m not sure I’d use the cinnamon again. I thought it was odd tasting in the batter before cooking and I could still taste it after it cooked very slightly. I subbed avocado oil because it was all I had. It makes A LOT of cake and gave most away to happy neighbors

    Reply
  38. Stephanie

    April 22, 2020 at 8:15 pm

    When measuring the coconut oil do you measure it before melting it or a full half cup of melted oil?

    Reply
    • Lisa MarcAurele

      April 23, 2020 at 10:56 am

      It's measured melted.

      Reply
  39. Gina D

    April 22, 2020 at 11:45 am

    Can you almond flour instead of coconut flour?

    Reply
    • Lisa MarcAurele

      April 22, 2020 at 12:16 pm

      Not without making other changes.

      Reply
  40. Nicole

    April 21, 2020 at 1:07 pm

    I am new to this type of baking but should the coconut oil be refined or unrefined?

    Reply
    • Lisa MarcAurele

      April 21, 2020 at 1:56 pm

      It doesn't matter in this recipe, but I typically use unrefined.

      Reply
  41. Linda hughes

    March 27, 2020 at 4:42 pm

    5 stars
    Just made it today was a little skeptical every keto cake i have made calls for Almond flour
    this is difently a keeper so moist and good. thank you for wonderfil recipe

    Reply
  42. Linda hughes

    March 27, 2020 at 10:33 am

    I am going to make this today for the swerve for cake do i use powder or Granular

    Reply
    • Lisa MarcAurele

      March 27, 2020 at 10:54 am

      Either type of sweetener should be fine to use.

      Reply
  43. mjs

    February 22, 2020 at 9:44 am

    5 stars
    Just made this and I was AMAZED at how delicious it came out! After becoming diabetic, I was craving a chocolate cupcake and didn’t think I could ever have one again. I think the zucchini definitely helped make this taste like a real cake... so moist.

    Reply
  44. Yun

    February 05, 2020 at 7:13 am

    5 stars
    This recipe is so awesome!!

    Reply
  45. Anita

    February 01, 2020 at 2:06 pm

    5 stars
    This is an amazing cake and I will be making it again... thank you...

    Reply
  46. Lana

    January 25, 2020 at 1:16 pm

    I made this cake and it was a big flop. I followed the recipe exactly, the texture was like eating oatmeal. The frosting was ok. Don’t think I will try again, ingredients are too expensive.

    Reply
    • Lisa MarcAurele

      January 26, 2020 at 8:42 am

      There was definitely something off in your ingredients or method. The texture is like cake, not oatmeal.

      Reply
  47. Susan

    January 21, 2020 at 7:40 pm

    This cake turned out delicious , even without icing ???? Why does it have to be frozen or refrigerated?

    Reply
    • Lisa MarcAurele

      January 22, 2020 at 9:42 am

      Sugar is a preservative and since there's no sugar in it, the potential is there for it to spoil after a day or two at room temperature. But it's fine to leave out if it will be eaten in a few days.

      Reply
  48. Jeanette

    January 21, 2020 at 2:06 am

    My mom has recently started eating LCHF and for her 81st birthday I wanted a cake that wouldn’t derail her efforts. I made this recipe today and it was absolutely delicious! The whole family loved it even without icing (we used whipped cream instead for those who wanted some). My sister and daughter both asked for the recipe.
    I made sure to squeeze as much moisture as possible from the grated zucchini and I baked two cakes in slightly smaller pans as I did have a 9 X 13. They took slightly longer to cook than the recipe suggested, but came out light, moist and evenly cooked. This recipe is a keeper! Thank you????

    Reply
  49. Katherine Cirasuolo

    December 29, 2019 at 10:48 am

    Hello, looks delicious! I cant wait to try . Question, how much monk fruit powder did you use for this recipe?

    Reply
    • Lisa MarcAurele

      December 30, 2019 at 7:59 am

      The monk fruit amount needed varies by brand and sweetness preference. I've been low carb for over a decade so I don't use as much sweetener as someone just getting started. I used 1/8 teaspoon of NuNaturals Monk Fruit Extract Powder.

      Reply
  50. Tricia L.

    November 22, 2019 at 11:19 am

    I plan on making this cake next week for Thanksgiving. I have dutch-process sugar free Ghirardelli cocoa. Is it okay if I use that or do you recommend me buying regular sugar free Ghirardellli cocoa? I also plan on using 2 circular pans and layering it with my own keto chocolate mousse recipe rather than frosting. Thank you for your response, in advanced

    Reply
    • Lisa MarcAurele

      November 22, 2019 at 5:17 pm

      I use the regular unsweetened cocoa powder in the recipe.

      Reply
  51. James

    November 19, 2019 at 4:32 am

    Followed the recipe to the tee but my cake has a bitter after taste. Any idea why? Really want to perfect this cake as i would like to make this a perm treat for my family.

    Reply
    • Lisa MarcAurele

      November 19, 2019 at 6:13 am

      It's either the cocoa used or the sweetener. You may want to try adjusting the sweetener. I also find that adding the chocolate chips improves the taste.

      Reply
    • Penny

      January 19, 2020 at 8:53 pm

      I honestly don't know what happened, as there were so many positive reviews on this recipe. I followed it to a tee as I didn't want to mess it up. It was completley flavourless except for a burnt aftertaste So disappointing.

      Reply
      • Lisa MarcAurele

        January 20, 2020 at 9:05 am

        The flavor is much better if you add the optional chocolate chips (I always add those). However, some cocoa is better than others and people tend to have varying degrees of preference for sweetness. I'm not sure what cocoa powder you used, I used Ghirardelli.

  52. MJ

    November 15, 2019 at 1:19 pm

    5 stars
    I love this recipe! Thank you! This is my go-to chocolate cake recipe for quite some time now. My hubby loves it and he isn't even keto, as I am. I usually make a chocolate cream cheese frosting and it is really yummy!.

    Reply
  53. Crystal

    November 13, 2019 at 11:56 pm

    I hate to be this person but have you ever tried almond flour instead of coconut flour I really dislike coconut and I hear the coconut flour has a similar taste to coconut .I wouldLove to try this recipe

    Reply
    • Lisa MarcAurele

      November 14, 2019 at 9:19 am

      I've made almond flour cakes and the texture wasn't as good. The chocolate really covers up any coconut taste. I've served it to people who don't care for coconut and no one noticed.

      Reply
  54. Dorothy

    November 09, 2019 at 11:55 pm

    5 stars
    Hi, just want to thank you for the recipe, l made it this week and the whole family loved it. Thank you .

    Reply
  55. Anita

    October 26, 2019 at 12:48 am

    5 stars
    This is simply Amazing!!! OMG! It tastes just like regular chocolate cake— maybe even better! I had been skeptical about using zucchini in baked foods, but not anymore! I also love how you don’t need to squeeze out the water from zucchini. I added some dark chocolate chips to make it more fudge in the center.

    This is absolutely delicious! I used a 9x13 pan and freezes half of the cake. This will for sure be a staple low carb dessert in our house!

    Reply
  56. Holly

    October 08, 2019 at 1:01 pm

    I'm using a 12x18 sheet cake pan...would I do a full recipe and a1/2......or double the recipe.?

    Reply
    • Lisa MarcAurele

      October 09, 2019 at 8:31 am

      Either that or just have a shorter cake.

      Reply
  57. Stephanie

    October 05, 2019 at 4:27 pm

    5 stars
    This is hands down THE best low carb keto cake recipie I have made yet! Super moist. My husband couldn't tell it was a keto cake. Thank you thank you thank you! I will serve with pride for my sons birthday party next month.

    Reply
  58. ruby

    September 27, 2019 at 8:08 am

    love love love this cake. I was put on a low carb diet for health reasons and I was so worried how I was going to satisfy that sweet tooth! this is THE BEST chocolate cake - low carb or high carb I have ever eaten!. I did use only xylitol sugar and stevia sweetened cocoa powder as I did not have unsweetened and the cake was fab. It freezers beautifully and was perfect for that late night choc craving. even better with a wee bit of low carb vanilla ice-cream. Thank you

    Reply
  59. Jaclyn

    September 22, 2019 at 11:02 pm

    I don't normally comment on blog recipes, but this cake was hands down fabulous!! I halved the recipe and made 12 cupcakes instead of one cake. I topped the cupcakes with a lower sugar vanilla buttercream frosting. The batter was so good, I probably ate an entire cupcake worth before I even got the pan into the oven! They were a bit on the sweet side for me, so next time I am going to cut about a third of the sweetener out. I appreciated not having to squeeze and drain the zucchini as well. Thank you

    Reply
  60. Mendy P

    September 18, 2019 at 5:32 pm

    I’ve been eating low carb for a couple of months now and made this cake last night for my birthday. While I’m an experienced baker, this is the first time I’ve ever tried sugar free/low carb baking. I used Swerve granular for the cake and Swerve powdered for the buttercream icing that you linked in the cake recipe. I didn’t add stevia to the cake or the glycerite to the icing simply because I didn’t have either. Both the cake and icing turned out amazing! Both my sugar substitutes hating husband and picky kid loved it too!
    I’m so happy to have a “go to” cake now for birthdays and celebrations. Thank you !

    Reply
  61. Cheryl

    September 11, 2019 at 1:45 pm

    I haven't tried the recipe, yet, but it looks awesome. If I wanted to use one of those 24-count mini-cupcake/muffin pans, what would be the bake time? I don't want to overcook them.

    Reply
    • Lisa MarcAurele

      September 12, 2019 at 6:50 am

      I'd start checking/testing them at 10-15 minutes.

      Reply
  62. CARMEN

    September 08, 2019 at 12:25 am

    I'm a DIABETIC. CARBOHYDRATE AND ANS SUGAR RAISES THE GLUCOSE READING.

    Reply
    • Lisa MarcAurele

      September 08, 2019 at 8:38 am

      That is true which is why this cake is made with low carb ingredients and no added sugar.

      Reply
  63. Marie

    August 29, 2019 at 9:40 am

    Can I substitute Liquid Stevia extract for the Stevia extract powder? From your chart, it looks like it would take about 1/3 tsp (however I measure THAT but I'll figure it out 🙂 Since it's only a small amount, I hate to buy another product.

    Reply
    • Lisa MarcAurele

      August 29, 2019 at 2:00 pm

      They sell measuring spoon sets with 1/3 teaspoon measure. That's how I do it.

      Reply
  64. Alanna

    August 19, 2019 at 7:11 am

    I followed the instructions to a T, the cake has no flavour and it gave everyone indigestion.. I actually really liked the icing but I only had granulated erythritol so it was like chewing on sand.. I wasted so much time baking this and had to throw it all out 🙁 it’s a no from me, sorry

    Reply
    • Lisa MarcAurele

      August 19, 2019 at 9:03 am

      Granulated sweeteners are not recommended for frosting. Either liquid or finely powdered sweeteners need to be used. I have made this cake many times and having a proper frosting makes it a hit even with those not on low carb. And if others got indigestion, it was likely the sweetener you used. That's why I try to limit the amount of erythritol as it can cause digestive issues in larger amounts.

      Reply
      • Kim

        September 25, 2019 at 2:45 pm

        You can easily make powdered erythritol by putting the granular kind into a blender on high. Just let it settle before opening the lid. However, erythritol does tend to crystallize in the frig.

  65. Barb C

    August 17, 2019 at 8:59 am

    5 stars
    Made these yesterday as cupcakes and they turned out fantastic!! I also used your sf chocolate frosting to top them and they were a huge hit. I have a teenager who doesn't like most of my low carb desserts using erythritol, but she gobbled these up! thanks for another great recipe!

    Reply
  66. Debbie P

    August 10, 2019 at 8:10 pm

    5 stars
    We don't eat a lot of desserts, but we were having guests for dinner and I wanted to have something. I also didn't want to bust my low-carb diet. I had always been intrigued by this recipe, so I decided to give it a go. I did make a couple of swaps. First, I only made a half batch. Second, I used 1/3 cup of Coconut Flour & 1/3 cup of Peanut Flour (I find too much coconut flour makes things too sweet). Third, I used just a little less than 1/2 cup of Splenda (I don't care for Stevia), and Fourth, I didn't have coconut oil so I used Vegetable oil. I am happy to report that it was a huge hit. In fact one of my guests that doesn't cook asked if she could take some home. I will definitely make this again.

    Reply
  67. Joan T Shields

    August 06, 2019 at 9:35 am

    5 stars
    This cake is delicious! This will be my new go to for zucchini cake.

    Reply
  68. Tom

    August 03, 2019 at 10:59 am

    I made this as instructed, but The taste of coconut is not my favorite thing. Can I substitute almond flour instead and if so how much?

    Reply
    • Lisa MarcAurele

      August 04, 2019 at 5:09 am

      The recipe would need more tweaking as it's not a one-for-one substitute.

      Reply
    • Tom

      September 17, 2019 at 12:22 pm

      Replace every 1/4 cup (1 ounce) of coconut flour with at least 1 cup of almond flour.
      Decrease the amount of liquid in the recipe by using one less egg for every 1/4 cup of coconut flour that the recipe initially called for.

      Reply
  69. Ana

    August 01, 2019 at 5:42 am

    Quizás la traducción del inglés al español no sea a veces lo que queremos entender de cada una de tus recetas, sobre todo de tus prólogos que no dejo de leer ninguno, son muy amenos, pero específicamente en esta receta me salta la duda de ¿por qué utilizar bicarbonato de sodio y además levadura? he pensado siempre que uno sustituye al otro. O ¿no es así?
    Gracias Lisa

    Reply
    • Lisa MarcAurele

      August 01, 2019 at 9:59 pm

      It is true that usually either baking powder or baking soda is used. However, I decided to try a little of both in this recipe. I don't think there is a rule that you much use one or the other. If using just baking soda, I may need to make sure there's enough acid in the recipe to activate the soda.

      Reply
  70. Kasara

    July 29, 2019 at 12:31 am

    Does it freeze well?

    Reply
    • Lisa MarcAurele

      July 29, 2019 at 6:13 am

      Yes! I always freeze this cake and it still tastes amazing after thawing in the refrigerator.

      Reply
  71. Denise

    July 28, 2019 at 4:24 pm

    5 stars
    Excellent. This cake was/is delicious. This was my first time making the cake. It's so moist and the addition of the chocolate buttercream frosting is sheer perfection. It certainly satisfied my craving for chocolate cake. I will definitely be making it again.

    Reply
  72. LouiseT

    July 27, 2019 at 8:40 pm

    It was good but we all thought we should cut back on sweetener next time in both cake and frosting:)

    Reply
  73. Sladana Redner

    July 14, 2019 at 3:15 pm

    5 stars
    This cake is incredible!!! I put the buttercream frosting, but wondering do I store this in the fridge?

    Reply
    • Lisa MarcAurele

      July 14, 2019 at 8:01 pm

      Yes. It's best to put any leftovers in the refrigerator or freezer to keep it fresh.

      Reply
  74. Laurie Ropp

    July 11, 2019 at 5:17 pm

    Would like to try this, would I use 1 1/2 cups of monk fruit,sounds like alot, thank you

    Reply
    • Lisa MarcAurele

      July 12, 2019 at 7:16 am

      It depends on the monk fruit product you are using. If it's a one-for-one sugar alternative like Lakanto Classic, that is the correct amount. But feel free to reduce it to half if you don't have much of a taste for sweetness (I usually cut sweetener in half in this recipe and add in sweetened chocolate chips)

      Reply
  75. Ali

    July 06, 2019 at 7:35 pm

    5 stars
    Absolutely delicious! I actually didn’t have baking soda and doubled up on the baking powder and it turned out nicely.

    Reply
  76. Debra

    July 04, 2019 at 7:05 pm

    Is the mock fruit sweetener the same as the mock fruit powder

    Reply
    • Lisa MarcAurele

      July 05, 2019 at 6:41 am

      There's different types of monk fruit sweetener. There's the granular one-for-one sugar replacement and the pure monk fruit powder which can be concentrated at different levels. I'd need to know what you are referring to. But generally "sweetener" refers to a granular sweetener usually blended with erythritol and the "powder" is the concentrated form.

      Reply
  77. Marnie

    July 03, 2019 at 9:56 am

    My entire 7 member family loves this cake! We've gradually cut the sweetener down to half (so 3/4C) and still enjoy it. I forgot this time about the zucchini due to the fact that I haven't made this cake since my zucchini bump crop last summer. But when I saw the picture I remembered it was well received and after having added all my other ingredients to the bowl I saw the zucchini and thought , damn, what now? I added 3 more big farm fresh eggs and it turned out no problem. I was also a tad short, maybe two TBSP of coconut flour, so topped up with almond flour again with no change to the taste. Lisa, you have created a wonderful, adaptable recipe here for all to enjoy. Thanks so much for taking the time.

    Reply
    • Lisa MarcAurele

      July 03, 2019 at 4:30 pm

      Thanks for sharing that! Coconut flour just needs a lot of liquid ingredients or it will turn out too dry. Glad the extra eggs worked out.

      Reply
  78. Alisa

    June 30, 2019 at 5:06 pm

    5 stars
    Hi there ! Love this recipe ! Is a 45g serving equivalent to one cupcake ? Thanks Alisa

    Reply
    • Lisa MarcAurele

      July 01, 2019 at 8:08 am

      Yes. It's one slice or a cupcake assuming the recipe is dividing into 24 equal portions.

      Reply
  79. Kathryn

    June 24, 2019 at 2:49 pm

    Hi! I have two questions:
    Can almond flour be used in the place of coconut flour?
    For the 1.5 cups of low carb sweetener, I'm going to use monk fruit sweetener (the link you provided). Since that's a 1:1 sugar replacement, can I just add 1/4 teaspoon more in lieu of the stevia concentrated powder? The two ingredients seem redundant. Thanks!

    Reply
    • Lisa MarcAurele

      June 25, 2019 at 9:09 am

      You can use all monk fruit sweetener and omit the stevia. Almond flour isn't a one for one sub but it can work with some other minor changes. Typically, you'll need more almond flour and less liquid/eggs.

      Reply
  80. Georgie

    June 09, 2019 at 2:48 am

    5 stars
    THIS IS AMAZING!! I have cooked gluten free as well as many vegan recipes and I must say this is so easy and with a lovely flavor. Simply wonderful and has a great texture. Thanks so much!!!!i I love the zucchini added and the moisture especially with using coconut flour, I also went half and half with cocoa and cacao powder to add some superfood to it. Loved it!!!!!! ???

    Reply
    • Marjorie Schneider

      July 19, 2019 at 7:41 am

      I’m about to make the cake and realized that I have Erythritol, instead of the sweeteners mentioned. Can you tell me how much to use and do I need to add the stevia to it? Thanks

      Reply
      • Lisa MarcAurele

        July 19, 2019 at 1:06 pm

        There's a handy sweetener conversion calculator under the linked sweetener conversion chart. But for this recipe, I'd use about 2 cups erythritol and adjust if needed.

  81. Janie S

    June 08, 2019 at 4:27 pm

    5 stars
    I loved this recipe, best one I've found! The zucchini keeps the cake moist, the chocolate flavor is scrumptious, & the texture is light & fluffy! I will definitely be making this again!! I've searched for a good low carb chocolate cake recipe that is tasty, this nails it!! Thank you

    Reply
  82. Janet

    June 02, 2019 at 6:31 am

    Just made this cake. Exactly to recipe. Extremely disappointed. It is actually inedible it tastes so awful. REALLY can’t see how it could be labeled ‘the best keto chocolate cake recipe ever’. Not trying to be offensive...I’m just very disappointed at the utter waste of time and ingredients. Seriously inedible.

    Reply
    • Lisa MarcAurele

      June 02, 2019 at 6:43 am

      It could be a number of things. You do need to use a good quality cocoa and be sure to adjust sweetener to taste. Adding in the optional chocolate chips also gives it the best taste.

      Reply
  83. olivia

    May 23, 2019 at 9:21 pm

    That looks incredible!! I can’t wait to try this recipe 🙂 My friends and family are going to love it. lovely pictures too 😉 thank you for sharing with us! I hope you will have a great day!

    Reply
    • Lisa MarcAurele

      May 24, 2019 at 5:59 am

      Enjoy the low carb cake! It's always a hit when I bring it to parties.

      Reply
  84. Kim

    May 23, 2019 at 7:33 pm

    Does the nutrition information include the frosting?

    Reply
    • Lisa MarcAurele

      May 24, 2019 at 6:01 am

      It's unfrosted, but you can find the nutritional info for the sugar free frosting at https://lowcarbyum.com/chocolate-buttercream-frosting-sugar-free/

      Reply
  85. Nancy

    May 22, 2019 at 8:38 pm

    How did you make the buttercream frosting?

    Reply
    • Lisa MarcAurele

      May 23, 2019 at 6:08 am

      That recipe is at https://lowcarbyum.com/chocolate-buttercream-frosting-sugar-free/

      Reply
  86. Tim

    May 12, 2019 at 9:55 am

    We didn't like it at all. Only deviants were short a half cup of zucchini and I used monk fruit for the teaspoon additive and the 1:1 sugar substitute. The consistency and moistness was good, just something about the flavor. Not being a hater, just honest. Loved the chocolate buttercream though.
    Thank you, Lisa!

    Reply
    • Lisa MarcAurele

      May 12, 2019 at 10:16 am

      It could have been the cocoa and or sweetener. I've found some have better flavor than others.

      Reply
  87. Donna

    May 11, 2019 at 9:57 pm

    5 stars
    Excellent. I halved the recipe for the cake and the buttercream frosting and baked it in a 7.6 X 7.6 inch pan. Wonderful moist delicious chocolate cake!!! Tastes like cake vs. some almost cake-like confection. This recipe is a keeper!

    The magic of low carb eating is that after a time everything tastes sweeter, so it doesn't take much sweet flavor to feel like a treat. The second bit of magic is that with today's sweetener choices (I use Swerve mostly and stevia some) and coconut flour and almond flour, one can still have some sweet (albeit, not as sweet as before) treats. Just knowing that things are available makes eating low carb easier.

    Reply
  88. Mary B Farina

    February 26, 2019 at 11:07 am

    4 stars
    I just made this cake after trying another Keto recipe using almond flour that turned out grainy.
    I halved the recipe because I only had 2 cups of zucchini and used Splenda and Hershey's Special Dark cocoa. I also threw in some dark chocolate candy bar chunks.
    First the appearance was very dark (ok for dark chocolate lovers) and the cake was appropriately spongy.
    It was incredibly moist and you would never know it was loaded with zucchini. I used too much cocoa and not enough Splenda, but with a few tweaks this will be an incredibly good chocolate cake!

    Reply
  89. Vidhya

    February 12, 2019 at 2:15 pm

    All I 've is erythritol. Can i just use that

    Reply
    • Lisa MarcAurele

      February 13, 2019 at 2:04 pm

      You could try. But for the sweetness you'd need at least 2 cups which may cause crystallization (a common problem if using too much erythritol).

      Reply
  90. Lena

    February 06, 2019 at 11:21 am

    5 stars
    I tried it tonight and it salad perfect. I replaced the sweeteners with agave and it was fine.

    Reply
  91. JoAnn

    January 28, 2019 at 6:45 pm

    Does the zucchini have to be wrung out with a towel, to get out the excess water?

    Reply
    • Lisa MarcAurele

      January 29, 2019 at 1:33 pm

      No. You want the moisture from the zucchini in the cake.

      Reply
  92. June

    January 21, 2019 at 7:38 pm

    How many total servings are you considering when looking at the nutritional information? Also - do you freeze the cake with the frosting already layered on the cake. Currently in my oven and for whatever it’s worth, it SMELLS great so far!

    Reply
    • Lisa MarcAurele

      January 22, 2019 at 8:49 am

      The number of servings is at the top of the recipe card. For this recipe, it's 24 so I keep the servings pretty small. And I do freeze the cake with the frosting.

      Reply
  93. N Jones

    January 13, 2019 at 7:14 pm

    This cake was awful. Attempted a layer cake, would not come out of pans, way too dry, crumbly. Don't waste your time or eggs on this one.

    Reply
    • Lisa MarcAurele

      January 13, 2019 at 7:50 pm

      It sounds like you over baked the cake and didn't grease or use parchment lined bottom pans (or silicone) for easy release which is what's recommended when baking low carb cakes.

      Reply
  94. Terrie

    January 05, 2019 at 11:20 am

    5 stars
    Truly the best! I made it without adding any more sweetener (omitted Stevia) and it was perfectly sweet enough. Texture was like a light brownie. Used Cool Whip and fresh raspberries that were frozen from the season's pickings last year. What a great, low carb dessert!

    Reply
    • Lisa MarcAurele

      January 05, 2019 at 5:30 pm

      Great way to top it off with whipped cream and strawberries!

      Reply
  95. Carla

    December 14, 2018 at 3:39 pm

    Must be the only one, but I don’t get the “1/4 teaspoon Monk fruit” did you mean 1/4 teaspoon Stevia powder? Or perhaps you meant 1/4 cup Monk fruit? I don’t see how one quarter teaspoon Monk fruit sweetener can make a difference in the recipe. Thanks so much. I’m in the kitchen right now making it

    Reply
    • Lisa MarcAurele

      December 15, 2018 at 8:15 am

      I used to use a monk fruit extract (concentrated liquid form) but I now use a monk fruit blend bulk sweetener. So I did change that to stevia as there's already monk fruit in the sweetener I use.

      Reply
  96. Don

    November 10, 2018 at 10:26 am

    5 stars
    This is one of the best Keto desserts I have made. I cut the recipe in half, yet made the full amount of frosting. It made 12 wonderful cupcake.

    Reply
  97. E in cle

    November 02, 2018 at 9:41 pm

    3 stars
    I just made this. They rose like a cupcake, looked like a cupcake, were moist like a cupcake and were VERY coconutty. I made cupcakes, will freeze and eat till gone. But remake IDK - they have texture of fine coconut and taste a lot like coconut. Not for everyone.

    Reply
    • Cheryl

      January 12, 2019 at 3:58 pm

      You can use olive oil instead. It is low carb too

      Reply
      • Lisa MarcAurele

        January 13, 2019 at 8:25 am

        It's worth a try but I haven't tested it. But it should work out okay.

      • Kristy

        January 14, 2019 at 2:27 pm

        Lisa, I don't like cooling effect of sweeteners. Can you tell me exactly which sugar subs you used for cake and frosting and if you had cooling? Thank you

      • Lisa MarcAurele

        January 14, 2019 at 2:40 pm

        Erythritol based sweeteners do have a cooling taste to them. However, I've found adding a little cream cheese seems to lesson that. You can use a fiber based sweetener instead if you want, but I've found those to cause digestive gas.

      • Stacy

        January 27, 2019 at 10:56 pm

        Could you use gluten free flower to replace the coconut flour , if you don’t like the taste of coconut?

      • Lisa MarcAurele

        January 28, 2019 at 9:07 am

        You'd have to make other changes in the recipe as it's not a one for one sub.

      • Valeria

        May 10, 2019 at 9:07 pm

        I haven't made this recipe yet, so my comment is not about the cake itself, but about coconut flavors. I spent 35 years LOATHING the taste, smell and texture of coconut. I barely tolerate the taste and smell of it ( still hate the texture) now that I know coconut oil is good for me ( my body told me so) Still, I use refined coconut because I don't want my savory dishes to taste like coconut or my BF will refuse to eat it. That said. The brand of coconut flour I have is Coconut Secret Raw Coconut Flour and boy was I afraid when I smelled it right out of the can. But I will swear up and down Broad Street that my baked goods, both sweet and savory do NOT taste or smell like coconut when done. So the coconut flour doesn't carry the smell, so use a deodorized coconut oil, or some other neutral oil like Avocado oil to reduce unwanted scents in your cooking. Now I'm bookmarking this recipe cause it looks good, but I've got to bake my Buttoni's Blue-Glu Muffins first (which also use coconut flour but doesn't smell like it). Happy Baking All.

      • Lisa MarcAurele

        May 11, 2019 at 6:50 am

        Thanks for sharing that! I've served coconut flour baked goods to people and they never knew it had coconut in it.

    • Cheryl

      January 12, 2019 at 4:01 pm

      5 stars
      Almond flour would be a good substitute as well.

      Reply
  98. Stephanie

    October 16, 2018 at 1:45 pm

    4 stars
    I could still taste the zucchini some. Can I do half the zucchini and half cream cheese for moisture? Thanks

    Reply
    • Lisa

      October 16, 2018 at 2:27 pm

      It's worth a try. Or you could try to grate the zucchini in smaller shreds.

      Reply
    • Janet

      April 26, 2020 at 2:51 pm

      I made this cake for my daughter's birthday yesterday. The cake is expensive to make, way too moist for our liking and had a horrible aftertaste. Needless to say, the cake went in the trashcan today as the aftertaste wasn't any less noticeable.

      Reply
      • Lisa MarcAurele

        April 26, 2020 at 3:37 pm

        I'm sorry the cake didn't work out for you. The moisture in zucchini can vary and so can the absorbency of coconut flour. I typically make small adjustments to the coconut flour if the batter consistency is too thin. The aftertaste was most likely from the sweetener used. I find that blending sweeteners results in the best taste. Some also find that they like a little more sweetener in the cake.

  99. Traci

    September 21, 2018 at 10:32 pm

    5 stars
    Wow. This is the most real dessert I’ve had on keto. I used Swerve granular in the cake and Swerve powdered in the icing and the little amounts of monk fruit and stevia in the recipe. It tastes wonderful and has a great texture. My non keto family liked it too although maybe not as much as I do.

    Reply
    • Lisa

      September 22, 2018 at 3:07 pm

      I'm glad you and your family enjoyed the cake!

      Reply
      • Neola

        September 29, 2018 at 12:43 pm

        What texture does this have? Can you use almond flour instead?

      • Lisa

        October 01, 2018 at 8:51 am

        It's got a spongey texture and you'd have to change other ingredients to use almond flour.

  100. Margaret BASSIL

    September 07, 2018 at 8:45 am

    Could i use almond flour instead of the coconut flour?

    Reply
    • Lisa

      September 07, 2018 at 9:03 am

      This is a coconut flour recipe so other changes are needed. To use only almond flour, you'd need more of it along with less liquid and or eggs.

      Reply
  101. Lisa

    August 18, 2018 at 6:27 pm

    5 stars
    This is the ultimate low darb chocolate cake!!! I used erythritol and extra stevia glycerite for the sweetness of a box cake and this is amazing. Even after a week in the fridge this is still moist. My brother who refuses to even taste anything “diet” liked this. Am making it again today. YUM!

    Reply
    • Lisa

      August 19, 2018 at 7:44 am

      Thanks for the tip on the stevia glycerite. I find it does tend to give a nice boost of sweetness.

      Reply
    • Veronica Ribeiro

      August 28, 2018 at 9:00 pm

      5 stars
      I am not a big chocolate person, but I loved this cake. It is very moist. I used swerve and monkfruit sugar.
      How do we go about doing it as a yellow cake?

      Reply
      • Lisa

        August 29, 2018 at 9:49 am

        I actually tried something similar, but added coconut and used yellow squash instead of zucchini. You can find that recipe at https://lowcarbyum.com/coconut-cake-cream-cheese-frosting/

  102. Jackie

    August 12, 2018 at 10:10 am

    5 stars
    I've just returned to make this again and wanted to leave a note to say how much we liked it. First time I made 1/3 recipe for a 4x8 casserole and this time I'm taking it camping and will half it for an 8x8 metal cake pan. Thanks for this recipe - it truly is the "best"!

    Reply
    • Lisa

      August 13, 2018 at 8:53 am

      Great idea to bring along camping for a little treat. Hope you had fun during the trip!

      Reply
  103. DS

    August 08, 2018 at 10:23 pm

    2 stars
    So our cake turned out terrible (it looked great), but we think it was because we couldn't find any of the other sweeteners (monk fruit for the cake, stevia glycerite and Swerve for the frosting) and instead used the equivalent amount of Stevia per the recipe notes. The flavor for us was honestly 0-1 star but I feel like it's mostly because of the Stevia, I haven't tried the other sweeteners mentioned so I'm not sure if they have the same bitter aftertaste but I would assume not based on other comments. The cake itself was very moist and we actually couldn't see the zucchini at all, which surprised us! I ate a bite of the cake with no frosting, and we didn't like it but the taste wasn't awful, it didn't really have much flavor (but it did have the Stevia aftertaste), but the frosting just did not taste good to us.

    Reply
    • Lisa

      August 10, 2018 at 7:08 am

      It's definitely the sweetener. I find it best to combine sweeteners for the best overall taste. And some like the cake a little sweetener than others. I've made the cake with a low carb buttercream for a birthday cake and even those not following low carb enjoyed it.

      Reply
    • Diane

      August 28, 2018 at 2:20 pm

      To any one who never tried it.......You have to try SWERVE. use equal amounts as substitute for sugar. No aftertast, no gas problems etc. amazon sells the powdered and granulated versions. I haven’t yet made this cake but will soon.

      Reply
    • April

      September 24, 2018 at 7:52 am

      If you think it was your sweetener, why give a low star rating?

      Reply
    • Sara K

      October 11, 2018 at 9:15 pm

      5 stars
      I use Stevia and have found I need to use about half the amount of it compared to other sweeteners. This cake is loved by our young twin daughters and myself; even my hubby who is not a "low-carber" or a chocolate cake lover has enjoyed this cake many times.

      Reply
      • Lisa

        October 12, 2018 at 5:59 am

        I'm so glad it's a low carb cake your whole family enjoys!

  104. Gracie

    August 05, 2018 at 1:26 am

    5 stars
    I made this cake today, since our zucchini went wild while we were away for a week. I was worried about the odd "cool" sensation I seem to get from the Swerve, so at first I just added 1 cup of the sweetener, but I changed my mind and put in the full amount after all. I used 1/8 tsp of a liquid Stevia as well, so maybe this is what helped it to work out. I filled an 8" x 8" cake pan, and had enough batter left for six heart-shaped donuts (came out like miniature bundt cakes) and another six "muffin tops." This is now my all-time favorite healthy cake! I can't even imagine eating a store-bought cake or something that came from a cake mix now. This surpasses any cake I've ever had. My husband liked it and said he would never have known it used no wheat flour, used a sweetener other than sugar, and had zucchini in it. He declared this a recipe worthy of taking on our sailboat when we entertain guests for dinner. And yes, for anyone wondering, this is absolutely Birthday Cake-worthy!

    Reply
    • Lisa

      August 05, 2018 at 10:08 am

      Thanks so much for sharing your experience with the cake recipe Gracie! I love that you made a few mini cakes too.

      Reply
  105. Farmwife

    July 29, 2018 at 5:21 pm

    4 stars
    I just made this in the 9" pans. I don't know what I did wrong, but I had a terrible time getting out of the pans, so it is pretty much crumbled and it will be hard to frost.., but it is still DELICIOUS! So I highly recommend the rectangular 9 x 13 long pan.

    Thank you for this delicious treat!

    Reply
    • Lisa

      July 30, 2018 at 7:20 am

      You can line the bottoms of the pans with parchment paper to make them easier to release.

      Reply
  106. Steven S Hewett

    July 19, 2018 at 5:03 pm

    5 stars
    My family and I eat a low processed carbohydrate and sugar diet and this recipe sounded great. The trouble with that is finding alternative's for my sweet tooth. Although my cake turned out different from what your pictures display I'm quite happy. My result was closer to a sponge cake. I use Pyure as a sweetener and I processed the zucchini into a mush. I was afraid my kids would catch a glimpse of zucchini and be done with it. I plan to perfect future attempts.

    Reply
    • Lisa

      July 20, 2018 at 6:44 am

      You could peel the zucchini so the kids don't see any green if you want to leave it grated.

      Reply
  107. Lisa Duncan

    July 18, 2018 at 1:22 am

    5 stars
    I found this recipe through Virta Health’s blog. So glad I did. It is absolutely fabulous. I made cupcakes - because that helps with portion control - though I have to admit I ate two warm out of the oven, unfrosted. I am freezing half a dozen to take on an upcoming camping trip.

    Reply
    • Lisa

      July 19, 2018 at 8:04 am

      Have a great trip!

      Reply
    • Sue

      July 19, 2018 at 6:59 pm

      Do you have to store the cake with frosting in the fridge?

      Reply
      • Lisa

        July 20, 2018 at 6:42 am

        I always do, but it should be fine left out for a couple days.

  108. Brandie

    July 08, 2018 at 7:41 pm

    This cake looks amazing ! I wanted to make this for my son's birthday but he's allergic to eggs. I know some people use bananas would that work with this recipe?

    Reply
    • Lisa

      July 08, 2018 at 7:44 pm

      I've had good results using gelatin and water whipped up with the granular sweetener to a white fluffy consistency as an egg replacer in baked goods.

      Reply
      • Amanda

        July 15, 2018 at 8:42 am

        5 stars
        Hello. I am trying to make this cake for my little brother as he is a diabetic. I couldn’t find monk fruit powder anywhere. They were all sold out at the places that I looked. I did find Swerve (confectioners powder not granular) and 100% natural Erythritol granular sugar. Will those work?

      • Lisa

        July 15, 2018 at 10:05 am

        It's provided in the recipe notes (2-4 tablespoons of sugar equivalent sweetener)

      • Brenda

        September 07, 2018 at 2:05 pm

        My daughter uses flax seed and water as an egg substitute. You can look that up as well in recipes. Hope your son isn't allergic to flax

  109. Jen

    June 24, 2018 at 12:19 am

    HI, this cake looks amazing. I want to make it for my birthday in two weeks. I cannot use any artificial sweeteners as I cannot tolerate them and strictly use monkfruit powder. Should I leave out the 1:1 sweetener entirely? Use more monkfruit? Or do you think this recipe won’t work without the extra sweetener?

    Reply
    • Lisa

      June 24, 2018 at 6:24 am

      All monk fruit should work but you may need to up the liquid without the granular.

      Reply
      • Amanda

        July 16, 2018 at 7:37 am

        5 stars
        Made the cake yesterday and I am quite surprised at how good it was! I used 100% Erythritol and Swerve confectioners in-replace of the monk fruit. I only put 3 cups of zucchini instead of 4 as the zucchini I had shredded was really watery and I was nervous that the 4th cup would’ve over did it. I grated the zucchini on the smallest part of the grater. I did add Hershey’s sugar free chocolate chips, couldn’t find Lilys. The only thing that I would leave out or maybe put less, is the cinnamon. The cake had a cinnamon aftertaste, which was meh for me as I don’t like cinnamon. The cake was so moist and everyone loved it! My little brother who’s a diabetic and who has never eaten cake before said “is this what it’s like to be normal”. For the frosting I used sugar free cool whip and sugar free chocolate pudding with a cup of milk. Thank you for this recipe, it was great!!

      • Lisa

        July 16, 2018 at 8:32 am

        Thanks for sharing your experience with the recipe Amanda! It's great that your brother was able to finally enjoy some cake.

  110. Rhonda

    June 19, 2018 at 12:02 am

    5 stars
    Thank you so much for this recipe!!! I am pregnant and have gestational diabetes but I have been craving chocolate cake! This has completely hit the spot! The cake is moist and has just the right flavor without the nasty aftertaste that most of the low carb desserts have. I did use the swerve sweetener (almost the whole bag, 1 1/2 cups plus 2 tablespoons) and omitted the monk fruit powder. I peeled and blended the zucchini into small pieces and found it did not effect the texture too much. If you didn't know it was there you wouldn't have been able to tell. I also added the Lily chocolate chips which was a good addition. I was worried that it would have a coconut flavor but it did not. I personally topped mine with a little bit of whipped cream which was perfect instead of making the frosting. I highly recommend trying this recipe! Thanks again!!!

    Reply
    • Lisa

      June 19, 2018 at 9:59 am

      Adding the chocolate chips definitely provides the best taste.

      Reply
  111. Mira

    June 04, 2018 at 8:49 am

    What is the net carbs for a piece of this cake, 9x13, and 9x9?

    Many people who made this cake complained of flavor once baked ... bitter, etc.
    Will liquid Stevia counteract the cooling effect of Erythritol?
    How much coffee/espresso powder should you add?
    If you make this in cupcakes, how long should you bake them?

    Reply
    • Lisa

      June 05, 2018 at 7:01 am

      Net carbs is roughly 2.5g per square (9x13 cut into 24 small squares). To offset the taste of erythritol, I like to use a stevia/erythritol blend along with monk fruit. You don't need much espresso powder. Maybe a teaspoon or so. For cupcakes, I'd say about 15 minutes or so, but would check around the 10 minute mark.

      Reply
  112. JetWan

    June 03, 2018 at 9:14 pm

    5 stars
    Made this cake tonight with the german chocolate cake icing. Moist and good. Definitely the best low carb chocolate cake recipe I've tried. Thank you!

    Reply
  113. Awiti

    May 21, 2018 at 6:31 am

    BEST Low Carb Cake i ever had! Thanks for this Killer Recipe.

    Reply
    • Lisa

      May 21, 2018 at 12:33 pm

      You're welcome!

      Reply
  114. Veronica

    May 18, 2018 at 6:07 pm

    5 stars
    Wow! Cake came out delicious. I used Erythritol sweetener for the whole recipe. Made half a cake to make sure it wasn’t a disaster, should have made the whole cake. Thank you.

    Reply
    • Lisa

      May 18, 2018 at 8:14 pm

      Awesome! I'm so glad it worked out for you.

      Reply
  115. Jenni M

    May 17, 2018 at 3:31 pm

    I made this with high hopes, for my mom's birthday. I followed the recipe to a T. It turned out disgusting as a dessert. It tasted more like zucchini bread with an icky artificial sweetener and baking cocoa after taste. I do not recommend this recipe at all. I spent so much on it and was so disappointed.

    Reply
    • Lisa

      May 17, 2018 at 7:41 pm

      It could have been the ingredients you used as they do vary widely.

      Reply
    • James nall

      December 27, 2018 at 2:55 pm

      I make this cake all the time my children eat this cake and don't even know its sugar free. Either you didnt have proper ingredients or u forgot to add something possible i use butter,instead of coconut oil regular salt not sea salt. Taste batter with a spoon before baking if not.to.your liking add more sweetener its just like tasting a regular cake batter

      Reply
      • Lisa MarcAurele

        December 27, 2018 at 6:52 pm

        Great tips James!

  116. Amanda

    May 16, 2018 at 8:56 am

    5 stars
    I made this cake for my mom (who follows a keto diet), and she LOVED it! My sister, her boyfriend, his family, and my mom's coworkers (some who are not dieting) all loved it as well. Thank you so much for the recipe!

    Reply
    • Lisa

      May 16, 2018 at 9:23 am

      Thanks for letting us know how well this cake worked out for you Amanda!

      Reply
  117. Jennifer Curry

    May 06, 2018 at 5:45 pm

    4 stars
    I made this today for first time.. I grated instead of shredding .. That may be why.i have the results i have. My cake was slightly bitter, like you need to really like dark Chocolate to eat this, and was very crumbly.. But I'm very much looking forward to trying it again. As I'm struggling with not eating cake and staying low carb

    Reply
  118. Linda billingsley

    April 21, 2018 at 3:27 am

    Made the cake the other day! I used two small zucchini and the cake was dense and a bit on the dry side! The icing was great though!

    Reply
  119. Tiffany

    April 16, 2018 at 8:40 am

    Made this cake this weekend and the texture is very grainy, what causes this?

    Reply
    • Lisa

      April 16, 2018 at 5:39 pm

      This cake should not be grainy at all. None of the ingredients listed should make the texture that way unless too much is used.

      Reply
  120. Sandra Hubel

    April 05, 2018 at 5:52 pm

    Hi Lisa I have a Stevia blend zero calorie sweetner and that's it . It says 3/4 teaspoon is like 2 teaspoon of sugar. It's the Kroger Brand I also have the Kroger Brand of coconut flour do you think these will work in this recipe? I'm very new to trying to cook and bake low carb and I'm very unsure of what I'm doing. Thank you

    Reply
    • Lisa

      April 05, 2018 at 5:59 pm

      They should both work. Just make sure to convert the sweetener as needed.

      Reply
  121. Yvonne Ramos

    April 03, 2018 at 10:29 pm

    5 stars
    So I've made this cake twice now and both times they were Amazing! The 1st time I made it I did use the zucchini but I thought it was a little weird so the 2nd time I replaced the zucchini with 3 cups of heavy cream and it was spectacular! If anybody else finds the zucchini flavor a bit off putting I would definitely recommend this substitute.

    Reply
    • Lisa

      April 04, 2018 at 5:46 am

      Interesting! I wouldn't have thought to use heavy cream. I'll give it a try.

      Reply
  122. Jessica S

    March 31, 2018 at 11:19 pm

    Quick question for you, Lisa - in the recipe (and the link), the sugar looks granulated, but the video shows powdered/confectioner's style for the larger quantity amount. Can you confirm for me? I've got granulated and powdered Swerve on hand at the moment. Out of my granulated monk fruit.

    Reply
    • Lisa

      April 01, 2018 at 7:56 am

      I use granulated in the cake, but powdered will work too. However, only powdered should be used in the frosting.

      Reply
  123. Laura

    March 28, 2018 at 8:56 pm

    5 stars
    Great recipe. A real cake with real cake texture for keto wow. Really happy with the quantity this makes and it was easy to follow. Thank you for giving us a satisfactory solution to our cake cravings.

    Reply
  124. Alyn

    March 24, 2018 at 1:16 am

    5 stars
    Hi just made your cake today. I so loved it. Changes on sugar because I can't fins monk fruit here on the Philippines. My son loves it also. Thanks for sharing this recipe.

    Reply
  125. Alexis

    March 23, 2018 at 3:34 pm

    5 stars
    This was amazing. I made it as cupcakes as a Friday treat for my 6 kids, ages 1-9 (who have not been huge fans of every recipe I have tried since starting LCHF/Keto) The oldest two thanked me for making a "normal" treat and requested it for upcoming birthdays! AMAZING! I did half coconut flour and half oat fiber but everything else was the same. I will shred the zucchini finer next time, but honestly it was SO GOOD! 100!

    Reply
  126. Ana Hall

    March 07, 2018 at 1:13 pm

    5 stars
    Thank you so much for this recipe! I Made it yesterday and didn't have any problems with the cake sticking .My problem is that there is something that has an after taste but a lot I'm not sure if it is the coco power or the stevia, but it's very strong. I don't know exactly what it is.

    Reply
    • Lisa

      March 07, 2018 at 4:39 pm

      It could be either the cocoa or stevia. Sometimes I add a little instant coffee to enhance the flavor.

      Reply
    • Aimee

      June 09, 2018 at 8:02 am

      5 stars
      I find baking with any stevia always gets bitter. I avoid it and only use Swerve.

      Reply
  127. Judy C.

    March 06, 2018 at 4:16 pm

    Do you peel the zucchini before you grate it?

    Reply
    • Lisa

      March 06, 2018 at 6:22 pm

      I don't peel the zucchini before grating. But, if you want to hide it, you may want to peel it so the green pieces don't show.

      Reply
  128. Andra Harris

    March 03, 2018 at 5:41 pm

    5 stars
    yay!!!! finally a "sweet" recipe that actually tastes good and is not grainy like almond flour. This was a huge success. We are fairly new to keto but I'm getting the hang of the "new" way of baking. My go to sweetener is Sola. I used it in this recipe - a little less than what was called for in the recipe. My cake was moist and did not stick in the pan. Previous experience with adding zucchini - such as in zucchini bread- is you have to seriously grease the pan. I took this to a pot luck and no one new it was a "healthy" cake. Thank you for this awesome recipe!!!

    Reply
  129. Mckenzie

    February 26, 2018 at 1:05 am

    5 stars
    Hi could I sub in almond flour for coconut? And if so how much?

    Reply
    • Lisa

      February 26, 2018 at 6:16 am

      It won't work one-for-one in this recipe.

      Reply
  130. Clarissa

    February 19, 2018 at 10:17 pm

    2 stars
    WAH! I don't know what went wrong. I had such high hopes! The batter tasted good but it turned out ew. I can't explain what is wrong with the flavor. My husband doesn't like it either. He also liked the batter. The consistency is perfect though.

    Reply
    • Lisa P

      June 01, 2018 at 7:29 pm

      We aren't a fan either.

      Reply
  131. Esther Bergling

    February 03, 2018 at 3:38 pm

    5 stars
    Seriously, probably the best chocolate low-carb cake I’ve ever made. Had the kids and grandkids over and they loved it (even the grands!) I will be making for my high school so nice to kids tomorrow they’ll never know the difference.

    Reply
  132. Kathy

    February 02, 2018 at 10:56 am

    1 star
    I used to make this cake with a regular recipe and loved it. I now tried this recipe and frankly, it was awful. First, the frosting tasted great but needed four times the liquid listed. I followed the cake recipe exactly and it never blended correctly. It was like a bunch of pebbles with zucchini when it went in the pan. The zucchini never baked in, it was apparent it was there. Also, the cake was bitter, grainy and awful tasting. My husband was so excited to try it but after one bite pushd it away. I do not know what was wrong as I followed everything to the letter.

    Reply
    • Lisa

      February 03, 2018 at 5:16 am

      I have no idea what you did, but I've made this cake over a dozen times now without issue. Maybe your measurements or ingredients were off? What kind of cocoa were you using? Was it by chance the raw kind? And, finely grated zucchini should not be seen. What kind of grater did you use?

      Reply
  133. Ashley Smith

    January 31, 2018 at 1:47 pm

    i would love to try this, this weekend. i have unsweetened raw coco (cacao?) powder. 1 cup seems like a bit much and would be more bitter. if its unsweetened do i half the amount? my hubby does not like super dark chocolate taste he finds it to bitter.

    Reply
    • Lisa

      January 31, 2018 at 8:13 pm

      I do believe that the raw cacao needs less, but I used regular unsweetened cocoa in the tested version.

      Reply
      • Melissa

        October 13, 2018 at 11:35 pm

        4 stars
        I made this last night and I had Hershey’s Special Dark 100% cocoa powder (100% cacao) on hand. I used that to the suggested measurement and it had a very strong bite in the aftertaste I thought it was a lot of powder too). Almost to the point of a burning sensation. I also used Swerve granular in the cake and confectionary for the frosting.

        The texture of the cake and the flavor was perfect minus that extreme aftertaste. Do you think that was the swerve or the dark cocoa powder? I want to make this again but get it right as I think it has real potential. What cocoa powder do you use?

        Sorry I’m new to this whole natural baking and low carb gig, lol.

      • Lisa

        October 14, 2018 at 8:47 am

        It could be a little of both, but likely more the cocoa. Some people also prefer the cake a little sweeter so for that I like to add in a little more monk fruit sweetener.

  134. Ruth

    January 30, 2018 at 11:40 pm

    5 stars
    I have been low carbing since January 1, 2012. I have tried many chocolate cake recipes since then, and I believe that this is the best so far! Thank you so much for sharing!

    Reply
    • Lisa

      January 31, 2018 at 7:44 am

      You're welcome Ruth!

      Reply
  135. Anika Armstrong

    January 29, 2018 at 7:01 pm

    Hi, is it possible to substitute almond flour for coconut flour? Thanks!

    Reply
    • Lisa

      January 30, 2018 at 7:12 am

      Not in this recipe. Sorry! It’s designed to use only coconut flour.

      Reply
  136. abigail Yee

    January 28, 2018 at 12:43 am

    5 stars
    tried this cake today and it tastes amazing! the zuchinni makes it soft (although i should prob grate it a bit smaller - my partner said it was a bit weird to see green in his cake, nonetheless he ate a whole slice). the flavor is good, we didnt have monk fruit but replaced with with sweetener.

    Reply
  137. Michelle

    January 24, 2018 at 11:28 pm

    5 stars
    I just made this recipe for the second time this month and WOW! It is amazing! My kids and husband (who are not low-carbers) love it too. I made it to recipe but omitted the monkfruit both times as I don't have it on-hand. I used Sweve as my only sweetener and added one cups of Lily's Baking Chips. Thank you, thank you and I can't wait to try more Low Carb Yum recipes!

    Reply
  138. Cindy

    January 23, 2018 at 2:58 pm

    I have the first sweetener you mention in recipe but not the pure monk fruit. Is there a way to adjust recipe?

    Reply
    • Lisa

      January 24, 2018 at 4:31 pm

      It's in the recipe notes.

      Reply
      • Becky

        May 13, 2018 at 9:49 am

        Question I don't have the fruit powder. All I have is splenda or brown sugar splenda. Can I use either one in place of the monk fruit? Plus would it be 1.5 cups sweetener plus say 3 tablespoons more of splenda?

      • Lisa

        May 13, 2018 at 7:31 pm

        Yes. You'll want to use about 1 2/3 to 1 3/4 cup of sugar equivalent sweetener in the cake.

  139. Sabrina Bogan

    January 15, 2018 at 12:57 am

    I'm going to try this for my son. His birthday is the 17th of January. I'll let you know how it went.

    Reply
  140. Gayle

    January 13, 2018 at 8:44 pm

    5 stars
    Wonderful cake! Very rich and moist, loved it! I tried the buttercream frosting recipe, but just couldn't get it to work, so ended up making a cream cheese frosting. But the cake is AWESOME! Thanks. 🙂

    Reply
    • Lisa

      January 14, 2018 at 5:52 am

      Sorry the frosting didn't work out, sometimes it's a slight difference in ingredients. But, so glad the cake worked out well.

      Reply
  141. Anne

    January 09, 2018 at 9:38 pm

    5 stars
    I really like that this cake has so much zucchini in it. It comes out moist and has a light feel to it, so that you can pair it with buttercream frosting without it getting too rich. I have made this cake three times. First two times, I made it into a 9x13 pan. Both came out good and moist, but even though I greased the pan generously, the cake stuck to the bottom and sides pretty badly. Oh well, I just spread frosting across the top and called it done. The third time I made this into a layer cake. I carefully lined round cake pans with parchment paper and they came out without a problem. I spread peanut butter frosting between the layers and chocolate frosting on the outside. It was good, but I think I will try using only peanut butter frosting next time. Because this is definitely good enough to make a fourth, fifth, sixth.... time. Thanks for a great recipe!

    Reply
  142. Allie

    January 07, 2018 at 1:00 am

    2 stars
    WARNING - this cake will stick to your cake pan like nothing else. I made sure to grease the pans very well, as directed in the recipe, but they still stuck. I broke the first one while trying to remove it and once I had a taste, I ended up scraping all three straight to the bin.

    Reply
    • Lisa

      January 07, 2018 at 11:50 am

      It's best to line at least the bottom of the pan with parchment paper. I use a seasoned stoneware pan and it does not stick.

      Reply
  143. Amy

    December 31, 2017 at 8:44 pm

    Terrific recipe. Thank you. Every year, I make my husband a German chocolate birthday cake. But since following a Keto diet, we weren't sure if we could still have a tasty birthday treat. Yes, we can. I made this cake and added a pecan coconut frosting:
    Melt 1/2 cup butter over low heat
    Add 2 beaten eggs and 2/3 cup evaporated milk. Wisk over medium heat until thickened (whisk constantly or you will have scrambled eggs and not a smooth custard)
    Add 2/3 cup swerve and stir well.
    Cool slightly and add in 2 cups coconut, 1 cup toasted chopped pecan and 1/2 cup sugar free chips. Chips may melt but that is ok
    Spread on cooled cake
    Spread on cake

    Reply
    • Valerie

      March 07, 2018 at 7:37 am

      Can I use heavy cream uh Ruhr place of the evaporated milk?

      Reply
    • Jennifer Curry

      May 06, 2018 at 5:47 pm

      5 stars
      Ii love the German chocolate icing recipe! Thank you

      Reply
  144. Rachel

    December 30, 2017 at 10:23 pm

    1 star
    I had to toss the batter because the salt was overpowering. I'd be willing to try again another day but will not add salt.

    Reply
    • Lisa

      December 31, 2017 at 6:29 am

      It's may also be the baking powder so cut that back in addition to omitting/reducing salt.

      Reply
  145. Ilko

    October 30, 2017 at 10:55 am

    5 stars
    I just made this cake yesterday. I followed the recipe and the one and half cup of Swerve seemed way too much I had to use almost the whole bag of it I bought. Also it says it doesn’t affect blood sugar but this amount of total carbs just in the Swerve 144 grams. My husband needs to count the total carbs of his intake. So I just don’t know if he can really eat this cake. It tastes really sweet.
    What if I want to replace Swerve with other no carb sweeteners? Shall I use the same amount?
    And of course it’s a great cake, thank you!

    Reply
    • Lisa

      October 31, 2017 at 6:20 am

      You could cut the bulk sweetener in half and replace some of the sweetener with concentrated stevia or monk fruit.

      Reply
    • Cherish

      March 23, 2018 at 4:36 pm

      4 stars
      Swerve’s carbs are sugar alcohols. Meaning they don’t get processed the same as regular carbs do. Since there are only 2 categories for carbs, Sugar and Fiber, and swerve is not fiber, it gets listed under “sugar”. But since it is alcohol, it gets burned off, so to speak, and doesn’t actually count as carbs. You’ll notice some nutritional info will now include the “sugar alcohols” at the bottom of their package. Just so you know, Swerve is carb free. If you go to their website, they explain how it is. But yes, I thought the same thing when I first started using swerve, and couldn’t understand why people were using it as a keto dieters answered prayer.

      Reply
  146. Kelley

    October 14, 2017 at 7:28 pm

    I am really geeked about making this cake, but the ingredients do not include coconut flour or the amount to use. Can you provide this information? I would love to make this next week for my son's birthday.

    Reply
    • Lisa

      October 14, 2017 at 7:31 pm

      The very first ingredient is 1 cup coconut flour. Do you need weight measurement?

      Reply
  147. Kimberly

    October 05, 2017 at 11:52 pm

    Is there a substitute I can use for the monk fruit powder? I'm wanting to make this cake for my husband next week for his birthday! 🙂

    Reply
    • Lisa

      October 06, 2017 at 4:22 am

      It's in the Notes section of the recipe (at the bottom).

      Reply
  148. Cara

    September 15, 2017 at 6:11 pm

    I am SO new to this diet - as in one week in. And my birthday is in 2 weeks. My family is not very accommodating, so I'm going to try to make my own cake and hopefully no one complains. I'm confused on ingredients b/c I've literally never used them before - If I don't want to spend the money on monk powder, can I just use a little more of the All-Purporse Stevia sweetener? or is that different from stevia concentrate? Trying to figure out what I NEED to buy, to make it the least expensive. Thank you!!

    Reply
    • Lisa

      September 16, 2017 at 7:08 am

      You'll find the conversion in the recipe notes. You can use the 3/4 Pyure All-Purpose (which is readily available at Walmart) and add an additional tablespoon or two to replace the monk fruit. (note that Pyure is twice as sweet as sugar so you'll need to use half the amount). It is tough to make the frosting without a powdered sweetener and since Pyure is sweeter than sugar you may need to add in another powder to compensate. I have seen others make a butter and cream cheese frosting will very little powdered sweetener.

      Reply
    • Karen

      January 21, 2018 at 1:04 pm

      That small amount of monk powder isn't going to make a difference. You can leave it out or yes, use your stevia concentrate.

      Reply
  149. Christie DeWees

    September 10, 2017 at 9:52 pm

    5 stars
    I made this as cupcakes for special guest that were diabetics. Also those of us that are LCHF lifestyle. My friend that has been a diabetic for years said she couldn't believe it was "No sugar." She said it was the best she had ever eaten. I agree

    Reply
    • Lisa

      September 11, 2017 at 4:53 am

      Thanks for sharing! I agree. I've served the cake to so many people and they always question if it's really low carb.

      Reply
  150. Robin Finke

    September 06, 2017 at 6:19 pm

    Why Two Sugars? I use virtue sugar which is 4 times sweeter than regular sugar and trying to figure out how to switch it up

    Reply
    • Lisa

      September 06, 2017 at 7:14 pm

      I like the taste of blended sweeteners better than using a single sweetener.

      Reply
  151. Candice Conway

    September 02, 2017 at 8:49 pm

    5 stars
    Awesome cake! It turned out perfect! So yummy, light and moist. I'm thrilled with it!

    Reply
    • Lisa

      September 03, 2017 at 6:14 am

      Thanks for the review. I really appreciate it. I'm so happy it worked out for you!

      Reply
  152. John

    September 02, 2017 at 10:15 am

    3 stars
    My wife made this for me yesterday. It had a very pronounced peppery aftertaste. Any ideas why?

    Reply
    • Lisa

      September 02, 2017 at 2:23 pm

      Hard to tell. It could be from the sweetener, cinnamon, or cocoa.

      Reply
  153. Laurie

    August 26, 2017 at 10:29 pm

    Tried this recipe tonight. Wow! Best tasting low carb chocolate cake ever! I split the recipe in half and it was perfect! Very moist and the taste was fantastic! I used 2 zucchinis (2 cups) and you can't even tell there was zucchini in the cake!

    Reply
    • Lisa

      August 27, 2017 at 4:51 am

      Thanks so much for writing in Laurie! 🙂

      Reply
  154. Erin

    August 20, 2017 at 11:40 am

    5 stars
    Hi, Lisa, just found your website and made this cake! Everyone loved it! No one could believe it was low carb! I am so excited to try your other recipes!

    Thanks so much!

    Reply
    • Lisa

      August 21, 2017 at 6:10 am

      Yay! So glad it was a winner.

      Reply
  155. Rasmus

    August 17, 2017 at 5:26 am

    This looks super yummy! I'll be sure to try your recipe out soon - thanks!

    Reply
    • Lisa

      August 17, 2017 at 7:15 am

      Hope you love it!

      Reply
  156. Zang

    August 16, 2017 at 12:11 pm

    5 stars
    Just made this last night and finally...I found a good tasting low carb chocolate cake recipe. I have tried quite a few and have been left disappointed. Most of them were disgustingly gross. I started to accept that I just won't be able to eat cake that often, but not anymore! Finally, this one tastes like real cake without the guilt! Thank you so much! I was a little hesitant since there were mixed reviews on here, and I'm like the world's worst baker too, so I was shocked when this turned out. haha

    Reply
    • Lisa

      August 16, 2017 at 4:54 pm

      That's awesome! I used to be the worst cook, but always pretty good at baking. I blame the mixed results on variations in ingredients. Unfortunately, coconut flour can vary more than almond flour.

      Reply
  157. Morgan Myers

    August 13, 2017 at 9:15 pm

    I LOVE this recipe. It freezes so well and the consistency is great!!!

    Reply
    • Lisa

      August 14, 2017 at 5:19 am

      I have some in the freezer now individually wrapped in slices. To enjoy, I just let it sit at room temp for 30 minutes to an hour or I'll toss it in my lunch bag and it's ready to eat by lunchtime.

      Reply
  158. Jill

    August 07, 2017 at 11:52 pm

    5 stars
    I made this cake and frosting today and it is so full of chocolate goodness!! My husband said, "it taste like chocolate air, it's light and fluffy!" I loved it as well! Thank you so much for giving me back my chocolate cake again! The hardest part is not eating it all at once. It was amazing!

    Reply
    • Lisa

      August 08, 2017 at 6:21 am

      Glad it turned out light and airy for you. I typically freeze half or only make half a cake. If I don't hide it out of site, I'll eat the whole thing!

      Reply
  159. Lorri S

    August 05, 2017 at 11:27 pm

    5 stars
    I made this tonight for the second time. Such a good cake!! And the frosting is fabulous!! Thank you!!

    Reply
    • Lisa

      August 06, 2017 at 6:09 am

      Thanks so much for letting us know how much you like the cake Lorri!

      Reply
  160. Rohanne

    July 30, 2017 at 6:12 pm

    1 star
    I made this cake with high hopes having just started low carb and wanting to still have a birthday cake. I followed the recipe exactly. Not sure if the ingredients are different here in Australia but it was truly awful! Tasted like cocoa flavoured sawdust. I had to throw it out. Luckily I tasted it before I wasted the icing!

    Reply
    • Lisa

      July 31, 2017 at 6:00 am

      Either ingredients aren't the same, or you didn't use the correct amount of zucchini/courgette. I've made the cake numerous times and it's always moist and delicious. Some ovens can vary too so it's good to check on the cake for doneness early as well.

      Reply
      • Corry

        January 15, 2018 at 6:55 am

        1 star
        I’m in Australia too, and I have also had to thrown mine away.... bitter and nasty!! Maybe we are missing something?????

      • Lisa

        January 15, 2018 at 7:32 am

        The measurements must be off. I've made this so many times and it's always come out delicious. Maybe the sweetener isn't at the right amount or too much cocoa?

      • Elizabeth

        June 27, 2018 at 2:47 am

        I find some people use baking Soda instead of baking powder. That can leave a bitter taste. ? I am Aussie as well!

    • Anne

      January 07, 2018 at 7:42 pm

      4 stars
      If you measure the zucchini by weighing it according to the recipe, you will get cocoa flavored sawdust. Shred the zucchini on smallest grater and measure in cups. My 4c came to weigh _significantly_ more than the weight listed in the recipe and with the 4c the cake came out moist and yummy.

      Reply
  161. Kathy

    July 26, 2017 at 6:57 pm

    5 stars
    Hi Lisa! I love all your recipes! I cook for a couple in my neighborhood two nights a week. I search for recipes every week. I made them some chocolate brownies and topped them with your chocolate buttercream icing recipe and then added crushed pecans on top. They were amazing. Now, I want to try this cake! Are the carbs listed for the cake and the icing? Thanks for all you do! Kathy

    Reply
    • Lisa

      July 27, 2017 at 6:36 am

      Carbs are for the cake. You can get the information for the frosting on that recipe post which is linked in the cake recipe.

      Reply
  162. Sara

    July 23, 2017 at 3:26 pm

    5 stars
    I have been using this recipe as the basis for my own modifications (because I can't help myself). This is an amazing cake, and it has some flexibility too. I've made 4 or 5 versions now, always using King Arthur coconut flour for consistency. I've varied the sweeteners a bit, preferring Sukrin:1, but also using plain eryrthitol with extra (pure) monk fruit powder (Swanson's).
    I didn't have that much zucchini one time, so I added coconut creamer (per volume replacement) and it worked fine. I actually prefer a little less zucchini unless it's really fresh.
    Adding 1 tsp of espresso powder to heighten the chocolate flavor helps, and it compliments the cinnamon. I also prefer this cake - which is amazingly moist and tender - with some chocolate chips. I use Lily's to stay low carb (and they don't taste weird).
    The cake is good enough to not need frosting, but the last time I made this, I did an almond-buttercream. (I'm still trying to get used to erythritol products in frosting, but almond was a good flavor to pair with the inevitable cool sensation.)
    Great job in bringing us a fantastic recipe!

    Reply
    • Lisa

      July 23, 2017 at 5:42 pm

      Thank you so much for sharing your tips Sara! I always forget about espresso. It really does give a much better chocolate flavor.

      Reply
  163. Lou

    July 05, 2017 at 8:54 am

    The recipe asks for cocoa but can I use raw unsweetened cacao? If so, would it still be a whole cup of cacao? That seems like a massive amount as it is pretty strong stuff?

    Reply
    • Lisa

      July 05, 2017 at 9:51 am

      You could use 1/2-3/4 the amount and taste test to see if you think more is needed. I haven't tried it with the raw cacao.

      Reply
  164. Sherry

    June 30, 2017 at 12:38 pm

    I really wish that I would of loved this cake but I just didn't. I was so excited to make it but it was just so fake tasting. I even made the buttercream frosting but even that was soooooo sweet with an after taste.

    Reply
    • Lisa

      June 30, 2017 at 2:43 pm

      It may have been the sweeteners you used. They can affect the taste.

      Reply
  165. Barbara Hust

    June 18, 2017 at 9:48 pm

    5 stars
    OMG - I had just about given up making a cake for desert for special occasions (too dry & texture way off)---- that is until I tried this receipe. Nade this for father's day & absolutely loved it. Thank you so very much for the receipe

    Reply
    • Lisa

      June 19, 2017 at 5:54 am

      You're welcome Barbara! I'm happy to hear it was a success for you!

      Reply
  166. Nadine

    June 10, 2017 at 11:02 pm

    Thanks for all your work! Wonderful taste.
    Found the outside a little dry. Maybe i cooked it a little long?

    Could you use an egg substitute, such as flax seed gel in this recipe?

    Again, thank you for sharing these your hard work!

    Reply
    • Lisa

      June 11, 2017 at 4:45 am

      I'm sensitive to egg whites and use psyllium gel which is very similar to flax seed gel. So, yes, subbing the eggs should work.

      Reply
  167. Thea

    June 10, 2017 at 1:29 pm

    5 stars
    This turned out great! But I crunched the nutrition info based on the weight of zucchini I used, and my total/net carbs are higher than your chart indicates, plus higher calories. Did you not account for the "optional" chocolate chips? And what weight of zucchini do you use? My 4 cups weighed 22.5 oz. Thanks for all you do!!!

    Reply
    • Lisa

      June 11, 2017 at 4:53 am

      Anything "optional" is not accounted for.

      Reply
      • Kari

        July 25, 2017 at 6:55 am

        Do you squeeze out your zucchini? Do you pack the cups? Is there a weight? This gets me every time in a recipe with zucchini. Thought I would ask before I made this ! Thank you! ???

      • Lisa

        July 25, 2017 at 7:11 am

        I do not squeeze out the liquid in the zucchini as it helps offset the dry coconut flour. And, I just lightly pack when measuring the cups. I can get a weight measurement added next time I bake the cake which will likely be soon as we are getting a lot of zucchini in our garden right now.

      • sandy segneri

        August 05, 2017 at 2:09 am

        5 stars
        Mine was really soupy when i put it in oven 40 minutes later it's still liquidy in center- I followed recipe to a T- I don't know what happened. I'm still waiting and checking every ten minutes. Made the frosting- didn't have confectioners sugar substitute so whipped up some pyrure in my food processor- it's ok but a little grainy tasting in frosting- next time I'll buy the confectioners that you mentioned. Can't wait until it sets so we can try it.

      • Lisa

        August 05, 2017 at 4:14 pm

        It sounds like it could be the coconut flour. What brand did you use?

  168. Jolene

    June 07, 2017 at 7:50 pm

    Looks so yummy!

    Reply
    • Lisa

      June 08, 2017 at 6:12 am

      Thanks Jolene!

      Reply
  169. Emily

    May 31, 2017 at 10:35 pm

    5 stars
    I'm such a skeptic when it comes to most low carb baking, but I made this recipe into cupcakes and they are amazing!! I'm so impressed! I'm hoping to make these for an upcoming party I'm going to and not tell anyone they're low carb. I'm waiting for my non-low carb boyfriend to come home and try them so I can see if they pass the test, but I'm pretty sure they will! And heck, I'm not sure I really care anymore because I love them! Thank you so much for this recipe!

    Reply
    • Lisa

      June 01, 2017 at 8:09 am

      It passed the test with my regular eaters. They kept asking if it was really a low carb cake when I served it at a birthday party.

      Reply
    • Kelli

      June 03, 2018 at 7:32 am

      How long do you bake this when making regular sized cupcakes?

      Reply
  170. Katrina

    May 27, 2017 at 3:53 pm

    5 stars
    YUMMY!!!!! Everyone Loved it. Unbelievable! Can't get enough! You must try!

    Reply
    • Lisa

      May 27, 2017 at 9:10 pm

      Thanks for writing in and letting us know Katrina!

      Reply
  171. txgrandma

    May 17, 2017 at 9:46 am

    5 stars
    I made this last week and I agree that it's the best lc chocolate cake. Maybe the best chocolate cake I've ever tried! It will be my go-to recipe from here on. The frosting added a decadence to it that made it a real treat. Unfortunately we have learned that my husband is sensitive to coconut oil and flour and so although he loved it, he can't have it any more. (Darn!) I did freeze part of it and will serve it to my ladies group when we meet here in a couple of weeks. Many of them are having to watch carbs and so I know they will love it also.

    Reply
    • Lisa

      May 17, 2017 at 7:07 pm

      Sorry to hear that your husband isn't able to have coconut flour. That is a bummer. I'm not sure what a good sub for it would be. Maybe oat fiber would work, but amount may be different.

      Reply
  172. Diana

    May 07, 2017 at 9:53 am

    3 stars
    Have you ever used a combo of regular sugar and sweeteners to improve taste for little ones? What would you think would be a good combo of sugar and sweetener ?

    Reply
    • Lisa

      May 07, 2017 at 11:41 am

      I find using a blend of erythritol, stevia, and monk fruit gives a taste most similar to sugar so there's no need to add in any high carb sweetener.

      Reply
    • Sara

      July 23, 2017 at 3:32 pm

      My mom complains if my baked things have no sugar whatsoever, so before I went totally low carb, I was sun a coupe tablespoon of real sugar in, up to 1:4 C depending on the total volume. For this cake, I might go as high as 1/4 C for a non-diabetic picky eater.

      Reply
    • SW

      August 22, 2017 at 9:35 pm

      Xylitol tastes exactly like real sugar.. 😉

      Reply
  173. Fiorella

    April 29, 2017 at 5:24 pm

    Hi,
    I am preparing this recipe for my Brother's birthday and wondered whether you think this recipe is enough for a 3 layer, 9" round pan cake? Or by how much should I increase and how long do you reccomend each layers to be baked?? Thanks!!!

    Reply
    • Lisa

      April 29, 2017 at 9:31 pm

      The recipe should make 2 regular size 9-inch rounds. So, you might be able to get 3 thinner rounds. You may want to increase by half the recipe for 3 regular size layers. Baking time should be anywhere from 35-40 minutes so just start to test doneness at about 30 minutes.

      Reply
  174. Gail

    April 29, 2017 at 9:25 am

    Lisa....OMG....I made this cake with chocolate buttercream icing (that I whipped for an especially long time) and it is FABULOUS!! I LOVE your recipes! My husband had a gaming night with a few friends last night and it was a big hit with them as well. They would never have guessed it was low-carb, sugar-free. Haha, in fact they said it was reminiscent of the McCain frozen chocolate cake with whipped frosting.....much better of course and denser!! No one guessed it had zucchini in it either. It is an incredibly moist delicious cake! I added about 1 1/2 ozs of cream cheese to the frosting....kept butter the same! THANK YOU for your hard work and incredible recipes! Love you for it! Cheers! ???

    Reply
    • Lisa

      April 29, 2017 at 9:36 pm

      I'm so glad the guys liked the cake. It's my absolute favorite low carb cake. I make it all the time and it never disappoints.

      Reply
  175. Marijke

    April 28, 2017 at 6:37 am

    1 star
    I am so sorry to report the cake was disgusting, it only tasted of egg to the point of being repulsive. I followed the recipe as is and this has pretty much killed any desire to lchf any longer. Whats worse is that I made a delicious ganache with lots of expensive 70% chocolate.

    Reply
    • Lisa

      April 28, 2017 at 2:31 pm

      We did not find the cake eggy at all. I served it at a birthday party last summer with a sugar free buttercream frosting and no one could believe it was a low carb cake. Sorry LCHF didn't work out for you. The longer you are on it, the more you appreciate the recipes. Unfortunately, many people are addicted to sugar and it takes a while to adjust tastes coming off the addiction.

      Reply
  176. Amanda

    April 18, 2017 at 8:27 pm

    4 stars
    Does the cake need to be refrigerated or can I leave it on the counter covered? Yes it has the frosting on it and yes it was delicious. My 3 kids loved it even after they saw me putting zuchinni in it lol

    Reply
    • Lisa

      April 19, 2017 at 8:23 am

      It's fine on the counter for a couple days, otherwise, I'd keep it in the refrigerator.

      Reply
  177. Diana

    April 14, 2017 at 6:43 am

    What kind of coconut oil do you use?

    Reply
    • Lisa

      April 14, 2017 at 4:17 pm

      I use virgin or extra virgin coconut oil.

      Reply
  178. Diana

    April 13, 2017 at 10:03 pm

    Hi! I would like to make this cake for my diabetic 5 year old. What kind of coconut oil do you suggest?

    Reply
    • Lisa

      April 13, 2017 at 10:53 pm

      I've used various kinds. I like to use virgin or extra-virgin.

      Reply
  179. Pat Benne

    April 12, 2017 at 12:30 am

    Could you bake this cake in a Bundt pan? For how long? And do you have a vanilla or marshmallow frosting? This sounds so good! I'm going to make it for Easter.

    Reply
    • Lisa

      April 12, 2017 at 8:52 am

      It should fit in a bundt ban. You'll just need to be careful removing. I recommend using a silicone mold.

      Reply
  180. Joanne

    April 12, 2017 at 12:15 am

    5 stars
    Excellent cake! Super moist! Everyone enjoyed it! Left out of the monk's fruit powder but didn't increase the Swerve as recommended. I thought it was plenty sweet but my grown son said it could have been just a little sweeter. The frosting was really good as well. I did substitute a few tablespoons of the butter with cream cheese. Will definitely make this cake again soon!

    Reply
    • Lisa

      April 12, 2017 at 8:55 am

      The sweetener amount in the cake is already reduced a bit from a sugar recipe, but I find I like the cake best less sweet if adding frosting.

      Reply
  181. Karen

    April 11, 2017 at 7:28 pm

    Unfortunately I am allergic to coconut and almonds. Any suggestion on other ingredients I can use?

    Reply
    • Lisa

      April 11, 2017 at 9:34 pm

      You could try replacing the coconut flour with a suitable flour that doesn't bother you like finely ground sunflower seed. However, you'd need more of it and the eggs and liquid would need to be reduced. It's not an easy substitution.

      Reply
  182. Cher Anderson

    April 11, 2017 at 4:29 pm

    I know this recipe is for a low carb cake, but if I can't use the sweeteners in the recipe, monk fruit powder and Pyure All-Purpose, approximately how much granulated sugar should I use?

    Reply
    • Lisa

      April 11, 2017 at 5:13 pm

      You'll need about 1-3/4 cup sugar for the cake. Some may like closer to 2 cups.

      Reply
  183. Kim

    April 07, 2017 at 7:56 pm

    Does the nutritional info you have include the frosting?

    Reply
    • Lisa

      April 08, 2017 at 3:45 pm

      It doesn't include frosting.

      Reply
  184. Sue

    April 07, 2017 at 4:23 pm

    Can you use almond flour instead of coconut flour and butter instead of coconut oil?

    Reply
    • Lisa

      April 07, 2017 at 5:42 pm

      You'd have to make other changes as coconut flour and almond flour are not one for one subs. Usually, for every cup of almond flour, you'd use 1/4 to 1/3 cup coconut flour plus additional eggs and liquid.

      Reply
      • Tiffany R

        September 05, 2017 at 12:14 am

        Do you have an alternate to the coconut flour and oil? I want to make this but my husband is alergic to coconut?

      • Lisa

        September 05, 2017 at 12:25 pm

        Unfortunately, this recipe was developed to use coconut flour. You might be able to sub with almond flour, but you'd need more flour and less eggs and a bit less liquid. It would need some experimenting to get it right.

  185. Stephanie

    March 30, 2017 at 2:00 pm

    Can I use stevia in the raw instead of pyure? I already have it in bulk and how much would I use?

    Also, is there a difference between monk fruit powder and monk fruit in the raw?

    I don't know how to shred zucchini but I have a ninja that can purée it. Would that work?

    Reply
    • Lisa

      March 30, 2017 at 3:56 pm

      Monk fruit powder is concentrated and in the raw is not. You'll need twice as much stevia in the raw than Pyure. I'm not sure how pureed zucchini would work. I guess that's worth an experiment.

      Reply
  186. Sandy Race

    March 27, 2017 at 8:09 pm

    5 stars
    I made this over this cake and frosting on Saturday, after reading all the comments. It is fabulous!!!!! I used the small grate side on my box shredder, had no problems with the batter being dry and it had a beautiful rise. It does have a minty, cool after taste but my hubby and I didn't mind. The frosting turned out great also, I used the cream cheese advice, no after taste.
    One question, can I use ZSweet instead of the Swerve? It is easier for me to find and a bit easier on my budget, just wondering. Thank you for sharing this recipe.

    Reply
    • Lisa

      March 28, 2017 at 5:16 pm

      Any sweetener should be fine in this one. And the bulk sweeteners with added erythritol typically work best in baked goods.

      Reply
      • Becky

        April 09, 2017 at 8:44 pm

        So there is only 2.5 net carbs per serving? That's amazing ??

      • Lisa

        April 09, 2017 at 11:00 pm

        It is without frosting. But, you can deduct the erythritol in the frosting so it doesn't add much.

  187. Brynn Alexander

    March 24, 2017 at 11:10 am

    Do you have a vanilla cake version of this?

    Reply
    • Lisa

      March 24, 2017 at 5:32 pm

      I have one planned, but in the meantime, you can try the poundcake which is the my other favorite cake.

      Reply
  188. Christina

    March 12, 2017 at 10:52 am

    5 stars
    This cake is really good, but the frosting is to die for! How long would you cook if you made this as cupcakes? 20-22 minutes

    Reply
    • Lisa

      March 13, 2017 at 6:08 am

      I've baked them into cupcakes in this recipe and it took 25-30 minutes.

      Reply
    • Annmarie

      March 13, 2017 at 4:14 pm

      5 stars
      I have a question... when measuring out the coconut oil do you measure out 1/2 C then melt or is it 1/2 C melted coconut oil?

      Reply
      • Lisa

        March 13, 2017 at 6:46 pm

        The amount provided is melted amount, but it should be about the same either way.

  189. Penny

    March 09, 2017 at 4:47 pm

    Where and what brand of cocoa powder do you use?
    What I'm finding is 2 carbs per tablespoon

    Reply
    • Lisa

      March 10, 2017 at 4:31 am

      Usually Ghirardelli which has 1g net per tablespoon.

      Reply
  190. Delaney

    March 06, 2017 at 1:00 pm

    5 stars
    I made this over the weekend for my son's 8th birthday. I had to fudge on a few of the ingredients since I can't quite reconcile spending so much money on Swerve, so I used a combination of what I had on hand. I added about 1/4c of coffee that was left from the morning. And I didn't have zucchini, but had yellow squash to use up. It turned out amazing.

    My son claimed it was the best cake he's ever eaten. He had it again for breakfast this morning and I didn't even feel guilty. 🙂

    I also hate the word moist, but this case was MOIST, delicious, and absolutely amazing cold! THANK YOU!!!

    Reply
    • Lisa

      March 06, 2017 at 6:55 pm

      You're welcome Delaney. It's good to know that yellow squash works too!

      Reply
      • Carla

        March 21, 2017 at 6:26 pm

        My bf birthday is coming up Saturday I want to make him a chocolate cake he was diagnosed with diabeties and also has to majorly cut his carbs or the dr said he would be dead in 5 yrs. if he knew I was putting a vegetable in his cake he wouldn't eat it. So my question is can u see the shredded zucchini??

      • Lisa

        March 22, 2017 at 7:12 am

        It's very difficult to detect. If you want to eliminate the green, you can peel it first. I brought it to a birthday party and no one knew there was zucchini in it.

  191. Kim

    January 31, 2017 at 9:52 am

    5 stars
    I've made this several times as cupcakes and they are so flipping good. If you've been eating low carb for a while and just need a sweet treat, this is a must! I've shared with all my keto friends. Thanks!

    Reply
    • Lisa

      January 31, 2017 at 3:55 pm

      I love these as cupcakes too!

      Reply
  192. Rhiannon

    January 21, 2017 at 10:27 pm

    2 stars
    Since this cake was touted the "best" I decided to give it a try. I'm not sure what I did wrong, but it turned out to be probably the worst thing I've ever tasted. I don't think using coconut oil AND flour is a good idea. Neither was adding zucchini. I found another recipe online using almond flour, milk & butter that turned out much better. On a positive not, the chocolate buttercream frosting was amazing.

    Reply
    • Lisa

      January 22, 2017 at 5:00 am

      Did it taste too much like coconut or was the texture off? You do want to keep the moisture in the zucchini and not drain it.

      Reply
    • Michelle

      January 31, 2017 at 4:23 am

      Why would be so salty?

      Reply
    • raeleen

      February 26, 2017 at 8:28 am

      Whats the other receipe?

      Reply
  193. Ahughes

    January 14, 2017 at 7:35 pm

    4 stars
    I just made this. Me & hubby enjoyed it. When yo haven't eaten regular cake this hits the spot! Can't make this but on very special occasions. With a few changes mines came out way more net carbs than yours. I used trivia, added coffee & used cream cheese icing w/ a few teaspoons of cocoa powder. Thanks, this is a keeper

    Reply
    • Lisa

      January 15, 2017 at 6:35 am

      Did you subtract the erythritol? It has almost no impact on blood sugar.

      Reply
  194. vagisha

    January 10, 2017 at 1:42 pm

    4 stars
    I was a little concerned when the cake didn't "rise" in the oven. No matter how long I baked it the bottom was still gooey, so I decided to take a chance and cool it and my oh my did that make a difference!It was still better with my low carb chocolate ganache of sorts ( I made this with 4 bars of ghirardelli 100% cacao, about 1/4 cup whole milk, 1-2 tbsp almond butter and some swerve and splenda-micrwaved to melt the chocolate till the milk bubbles and just stirred it all together). Refrigerating the whole thing with the chocolate ganache made a big difference and the cake was a hit with my to be in laws!Thanks so much for the healthy recipe!

    Reply
    • Lisa

      January 10, 2017 at 5:08 pm

      Most low carb baked goods need to cool completely before you can tell.

      Reply
  195. Amanda

    January 09, 2017 at 11:13 am

    Love this recipe! Made it for my family for Christmas, and they all loved it. I was wondering, could I use this to make a zucchini bread? I would omit the cocoa powder, and bake in a bread pan. What would you suggest for cooking time? 50 min or so? Also, should there be any other modifications you suggest? Thanks so much!

    Reply
    • Lisa

      January 09, 2017 at 12:07 pm

      You may need another ingredient in place of the cocoa for bulk. I'm thinking low carb unflavored whey protein powder may work.

      Reply
  196. Tracey

    December 31, 2016 at 7:51 pm

    5 stars
    I am baking this cake right now. Is the batter supposed to be so thick you can barely stir it? I'm nervous it's too thick...had to spread it in pan like it was almost clay. Thanks. I double checked all ingredients over and over.

    Reply
    • Lisa

      January 01, 2017 at 5:14 am

      The batter is thick, but not like clay. The moisture comes from the zucchini. Was your shredded zucchini wet?

      Reply
      • Tracey

        January 03, 2017 at 1:29 am

        5 stars
        I squeezed out the zucchini. I think next time I will leave it undrained...the cake was a bit dry. Thanks a bunch.

      • Lisa

        January 03, 2017 at 5:25 am

        I never squeeze out the zucchini for cake recipes 🙂

  197. Charlotte S

    December 22, 2016 at 5:02 pm

    5 stars
    Lisa - Thank you for this and all of your awesome recipes. I have never been a cook in my life but with the change to low carb six months ago I discovered your site and have found your recipes so easy to follow I feel like I am now a great cook! Thank you for making this way of eating a breeze to stick to. -50# YAY!!

    Reply
    • Lisa

      December 23, 2016 at 5:58 am

      You're welcome Charlotte! I was never much of a cook before going low carb. This way of life forced me to learn!

      Reply
      • Marilyn

        March 14, 2017 at 4:43 pm

        5 stars
        Low carb and Keto are sisters and both causes us to plan our next move...

  198. Michelle Woodall

    December 16, 2016 at 2:12 pm

    5 stars
    Thank you so much for this! I made this a few days ago and it's already nearly gone. I love chocolate and knowing that i can still have amazing cakes like this on a LCHF diet makes life so much better! I know that i am not poisoning my body when eating this, if anything, i'm nourishing it! You can't even tell that there is zucchini in it. I didn't strain the zucchini, so it was lovely and moist. I added the sugar free chocolate bar too, and it was HEAVEN!

    I was looking for a cake i can make for Christmas that no one will be able to tell its sugar free, and this is winner.

    Thank you so much, it's amazing!!

    Reply
    • Lisa

      December 16, 2016 at 2:31 pm

      Thanks for writing in Michelle and letting us all know how the recipe worked out for you. This one is my favorite low carb cake of all.

      Reply
  199. Pam Price

    November 12, 2016 at 4:23 am

    5 stars
    Best cake EVER!!! I have made this many times, and everybody loves it!!!!

    Reply
  200. Carrie

    November 07, 2016 at 10:36 pm

    I have erithritol and powderd stevia but none of the sweetener blends you suggest. Can you let me know if either of those will work or if I need to do some kind of combo (half and half maybe)? I do have the monk fruit for that part.

    Thanks!

    Reply
    • Lisa

      November 08, 2016 at 5:20 am

      You'll need about 1 3/4 cups to 2 cups sugar equivalent. You could use about 1 cup erythritol and 3/4 teaspoons stevia powder (about 1 1/2 tsp liquid stevia).

      Reply
      • Xochitl

        April 04, 2017 at 8:51 pm

        Hi, this sounds amazing and I miss cake so much but I only have stevia, I don´t have Pyure all purpose, I live in Mexico and it is really hard to get it, how much stevia should I use?

        Thank you

      • Lisa

        April 05, 2017 at 9:02 am

        You need about 1 1/2 teaspoons of a concentrated stevia powder.

  201. Lisa

    November 07, 2016 at 7:27 am

    What is your favorite cocoa powder to use? I have Sprouts brand. Thank you! Love your recipe s!

    Reply
    • Lisa

      November 07, 2016 at 8:35 am

      I've used various brands with good results. I do like Ghiradelli, but Hershey's Dark has always been a favorite too.

      Reply
  202. Mishele

    November 06, 2016 at 9:14 pm

    Everything low carb uses coconut ?, I know substituting almond flour for at least 1/2 the coconut flour will require less liquid, but can I use butter instead of coconut oil?

    Reply
    • Lisa

      November 07, 2016 at 5:22 am

      You should be able to use butter instead of coconut oil. They are similar when used in baked goods.

      Reply
      • Siamese guy

        February 25, 2017 at 3:02 pm

        2 stars
        I am sorry to say but this wasn't very good. We followed the recipe perfectly but it tasted bad. There was a very artificial after taste. If there is any idea what went wrong reply.

      • Lisa

        February 25, 2017 at 5:05 pm

        What did you use as a sweetener? The brand of cocoa can also have an impact on flavor.

  203. Rabiab

    November 05, 2016 at 4:07 am

    This cake was awful. It looked like someone took a big dump and tastes like it too. Don't do it!!

    Reply
    • Lisa

      November 05, 2016 at 9:37 am

      You must have made it incorrectly. I've made the cake more than 10 times without an issue. I even passed it off as a regular cake.

      Reply
  204. Denise

    October 24, 2016 at 9:15 am

    5 stars
    I made this cake as cupcakes this weekend and put a little whipped cream on them (both reg and chocolate whipped cream) right before serving. Wow, they were awesome! But for next time can I use vegetable oil instead of coconut oil? Too many saturated fats in the coconut oil. Had to give my sister the recipe-she loved it!

    Reply
    • Lisa

      October 24, 2016 at 10:26 am

      I don't recommend vegetable oil as coconut is much healthier, but you certainly could use it if you wish.

      Reply
      • Marilyn

        March 14, 2017 at 4:49 pm

        5 stars
        Coconut oil is used by the body in a different way than other saturated
        fats...Lisa,can you explain why?

      • Lisa

        March 14, 2017 at 7:20 pm

        Here are some of the benefits of coconut oil.

    • Delaney

      March 01, 2017 at 1:40 pm

      4 stars
      How many vegetables do you know that have mass amounts of fat? Olive oil is about the only one; but it isn't ideal for baking due to flavor. Despite current food pyramid guidelines, saturated fat (and all fat), when combined with a low-carb diet, is not unhealthy. Saturated fats are, in fact, good for you. Vegetable oils are all unhealthy, as they are chemically produced.

      This recipe is best with coconut oil or butter. And it's delicious!! My kids are none the wiser 😉

      Reply
  205. Metka

    October 17, 2016 at 3:11 pm

    5 stars
    Hello, I tried the cake and its very good.
    I'm just not sure if I got the right measure. How large is a cup? I find 340 g in internet but this seems a lot, so I used 150 g but I think it was still too dry.
    But it is stil very good.

    Reply
    • Lisa

      October 17, 2016 at 5:54 pm

      What ingredient are you referring to? Coconut flour, zucchini?

      Reply
      • Metka

        October 19, 2016 at 12:52 am

        Both of them?

      • Lisa

        October 19, 2016 at 6:19 am

        The zucchini measurement isn't as important as the coconut flour. One medium size zucchini is about 2 cups shredded.

      • Metka

        October 20, 2016 at 9:35 am

        I put 150 g of coconut flour and two zucchini. It was a bit dense by my opinion.
        But everybody liked it, and no one could ever tell that there's zucchini inside.
        Amazing

  206. cher

    October 16, 2016 at 2:29 am

    1 star
    I had high hopes after reading the comments. Purchased, made exactly as listed and had it tonight for a desert for a dinner party. Everyone agreed it was very bland, awlful tasting cake. Good texture but flavorless, even with the exactly made link of frosting receipe. An epic fail and waste of money.

    Reply
    • Lisa

      October 16, 2016 at 6:04 am

      It did not taste like chocolate cake? What kind of cocoa did you use?

      Reply
  207. Pam Price

    October 08, 2016 at 9:57 am

    5 stars
    The BEST!! Made it one weekend when my girls visited; nobody could tell the difference.

    Reply
    • Lisa

      October 09, 2016 at 4:49 am

      I do think it's tough to tell with this cake. My family didn't believe me when I told them it was low carb.

      Reply
  208. Chantelle

    September 29, 2016 at 1:46 pm

    5 stars
    I've tried so many low carb cakes and this is BY FAR the best. Thank you!! Next time I make it I was thinking of substituting the tsp of cinnamon with some coffee (because I assume the cinnamon is only there to enhance the chocolate flavor?? is that true?) and then topping with a mocha frosting. Do you think that might work?

    Reply
  209. Beth

    September 27, 2016 at 2:19 pm

    Hi Lisa. I am making a cake for my son's birthday, and of course he wants a dinosaur cake. I have a low carb/coconut flour recipe I have used before that is great to work with for decorating and carving out shapes (we did a TuTiTu cake last year), but it tends to be a bit dry. Yours sounds like dryness is not a problem, but do you think it will hold up to the carving and decorating required to make a T-Rex? Thanks

    Reply
    • Lisa

      September 27, 2016 at 3:50 pm

      It's very similar to a regular cake so it shouldn't be a problem with cutting. It cuts in pieces well after frosted.

      Reply
  210. sue

    September 09, 2016 at 12:38 am

    One cup cocoa powder seems so much. But doesn't seems to be an error,when I look at the other comments. Will try as is. Love your recipes btw

    Reply
    • Lisa

      September 09, 2016 at 5:11 am

      It's a big cake. You could try reducing to 3/4 cup, but I wouldn't go lower than that. The original recipe was a 9x9 and used 1/2 cup.

      Reply
  211. Monica Jasmin

    September 05, 2016 at 9:42 pm

    Can we have the measurements in oz or grams, I can't tell how much flour to use.

    Reply
    • Lisa

      September 06, 2016 at 10:35 am

      When I make this again, I can weigh. I probably should do that for all recipes. Weights are much more accurate. There are conversions available online if you search for them.

      Reply
      • claudia

        April 03, 2017 at 8:16 am

        5 stars
        yes , please do the receipe in grams , thank you.

      • Lisa

        April 03, 2017 at 8:47 pm

        Sorry. It's tough to change old habits.

  212. Chanel Brackett

    September 05, 2016 at 11:47 am

    Can I coconut sugar instead of the Stevia powders? If so, how much?

    Reply
    • Lisa

      September 05, 2016 at 1:19 pm

      You can, but it adds a lot more carbs.

      Reply
      • Shannon Semon

        February 25, 2017 at 10:11 pm

        I also wanted to use Coconut Sugar instead of Stevia and Monk Fruit. How much do I use?

      • Lisa

        February 26, 2017 at 8:32 am

        You'll need about 1 2/3 cups or adjust to taste. I typically keep things on the less sweet side.

  213. Beth

    September 05, 2016 at 9:40 am

    I would love to make this but just can't get myself to spend almost $30 for the monk fruit. Any replacements for monk fruit?

    Reply
    • Lisa

      September 05, 2016 at 10:24 am

      Did you miss the recipe note at the bottom? It tells you how to replace the monk fruit extract.

      Reply
      • sharon

        May 22, 2017 at 9:29 pm

        Can SPLENDA be used in place of Swerve (not sure what that is)

      • Lisa

        May 23, 2017 at 5:34 am

        Swerve is a one-for-one sugar replacement. You can sub it with any equivalent sweetener like Splenda.

  214. carol

    September 05, 2016 at 7:12 am

    4 stars
    How long can I leave this cake on the counter? I prefer that the icing be creamy since the fridge makes it firm. Great recipe! Thank you

    Reply
    • Lisa

      September 05, 2016 at 10:26 am

      I usually take it out and serve room temperature. But, if you don't want to do that, it should keep for a few days at room temp.

      Reply
      • Cheryl

        September 10, 2016 at 9:41 pm

        A cake that looks that scrumptious wouldn't last a few days in my house.

      • Lisa

        September 11, 2016 at 11:02 am

        That's exactly why I have to hide it out of sight!

  215. Jo

    September 03, 2016 at 10:21 am

    Why is this cake so high in sodium? Is it necessary......not the best for most folks over 40......great for the young ones!

    Reply
    • Lisa

      September 03, 2016 at 4:55 pm

      It's not that high. All the sodium comes from the baking powder and soda. Those are needed to give a rise and comes from sodium bicarbonate.

      Reply
      • Jo

        September 10, 2016 at 11:00 am

        Can I use sodium-free baking powder and baking soda?

      • Lisa

        September 11, 2016 at 5:36 pm

        I don't see why not.

  216. IPCarr

    August 29, 2016 at 2:58 pm

    I just made this cake and it smells so good in the oven! I did have a comment- I put these ingredients in my FitnessPal app and it came out to 17 carbs and 2.4 g of fiber (net carbs 14.6). I checked the ingredients list and the coconut flour and the unsweetened cocoa are the largest carb contributors. Should I have used a specific type of coconut flour and cocoa powder to lower the carb count?

    Reply
    • Lisa

      August 29, 2016 at 7:36 pm

      I find coconut nutritional info varies a lot. It depends on the product chosen. I calculated with Calorie Count.

      Reply
  217. Sandy

    August 24, 2016 at 9:17 pm

    Made this today and it was awesome!! Absolutely love the frosting also. Thanks for sharing . Is it best to keep in refrigerator ?

    Reply
    • Lisa

      August 25, 2016 at 8:54 am

      I find it best to store in the fridge.

      Reply
  218. Shirley

    August 21, 2016 at 7:32 am

    I want to make this but what is the net carb per serving? D

    Reply
    • Lisa

      August 21, 2016 at 8:18 am

      Net carbs are 2.5g (5.7g total - 3.2g fiber)

      Reply
  219. Juressa

    August 16, 2016 at 2:39 am

    Hi, can I clarify - are there two types of sweeteners in this? Sukrin / Pyure / Swerve and then monk fruit or the monk fruit substitute?

    I have stevia which is plenty sweet enough with 1/4 teaspoon - would you recommend any recipe adjustments where I could omit the former altogether? I really don't need additional sweetener. Thank you very much

    Reply
    • Lisa

      August 16, 2016 at 3:58 am

      For the whole recipe, it would be better to use at least 1/2 to 1 teaspoon stevia. You could taste the batter and adjust to taste. With the amounts listed, it's not a very sweet cake.

      Reply
      • Laura Rose

        November 27, 2016 at 12:01 pm

        What type of stevia powder are you referring to? I use Sweetleaf, but buy the type with no filler in it whatsoever. So, for example, 1/16th of a teaspoon makes a sweet cup of coffee...as if you used two splenda packets. Which kind are you referring to? The Sweetleaf in the grocery store has filler. Thanks for the clarification.

      • Lisa

        November 27, 2016 at 7:23 pm

        It's the concentrated stevia with no fillers. I use Now Foods Better Stevia.

  220. Angie

    August 15, 2016 at 6:17 pm

    Can an all purpose gluten free flour mix be use in place of the coconut flour? If so, what, if anything, needs to be reduced?

    Thank you!

    Reply
    • Lisa

      August 15, 2016 at 8:22 pm

      You'd likely need more of the flour mix, less eggs, and less zucchini.

      Reply
      • Cecilia

        October 09, 2016 at 7:45 pm

        Has anyone come up with measurements if almond flour is used instead of coconut? Thanks!

      • Lisa

        October 10, 2016 at 6:18 am

        There would be other adjustments needed to use all almond flour. I'd think you'd need alot more almond flour as well.

  221. Tanja Arias Quijon

    August 15, 2016 at 10:38 am

    4 stars
    I made this cake last week with buttercream frosting and it was a huge hit. The cake is really fantastic!
    The only problem I had, was, that I obviously do not tolerate coconut flour. I was the only one, my kids and my partner didn't have any issues.
    So, my questions is, can I substitute almond flour or almond meal,, for the coconut flour and if so, I would have to reduce the eggs, or not? Or how should I otherwise adjust the recipe?
    Thanks in advance, Tanja

    Reply
    • Lisa

      August 15, 2016 at 11:02 am

      You'll want to reduce the eggs and possibly add more almond flour. Also, the liquid which comes from the zucchini may need to be reduced when using almond flour. It's hard to say without experimenting with the recipe.

      Reply
      • Tanja Arias Quijon

        August 15, 2016 at 11:07 am

        I'll play around with the ingredients and let You know, how it turned out!

  222. Heather

    August 14, 2016 at 9:45 pm

    5 stars
    Mother of all things Yum! Yes! This does deserve the name you have given it. I have made many low-carb cakes in my day, but I do believe this is the best. Thank you! I loved it. My husband loved it. People who don't do low-carb or sugar substitutes had no idea. Perfect recipe for a moist low-carb chocolate cake.

    Reply
    • Lisa

      August 15, 2016 at 4:31 am

      So glad it was a hit for you! I've served this one to those who don't do low carb as well and they could not tell it wasn't the real thing.

      Reply
  223. Ravfood

    August 14, 2016 at 6:44 am

    Thanks for a great recipe. I made it yesterday and posted it on my blog. With credit to you, of course.
    https://ravfood.com/2016/08/14/opskrift-lchf-sukkerfri-squash-chokoladekage/

    Reply
    • Lisa

      August 14, 2016 at 7:04 am

      Thanks for sharing. Love that you topped it with Sukrin Melis!

      Reply
      • Ravfood

        August 14, 2016 at 4:01 pm

        You´re welcome. By the way - is the 4 cups of zucchini before or after it´s drained?

      • Lisa

        August 14, 2016 at 5:13 pm

        It was before draining.

  224. Mikaela

    August 13, 2016 at 12:25 am

    Can I use zucchini puree instead of shredded zucchini or would I have to decrease some of the oil to use this substitution?

    Reply
    • Lisa

      August 13, 2016 at 5:55 am

      It may be too watery, but worth a try.

      Reply
  225. Laurie

    August 10, 2016 at 9:45 pm

    5 stars
    This is so delicious, made it today and iced with chocolate cream cheese icing...all low carb. I added a teaspoon of instant coffee into the batter...so moist. Thankyou for a great recipe.

    Reply
    • Lisa

      August 11, 2016 at 12:56 am

      A bit of coffee does enhance the chocolate flavor. Will have to try next time! And, the chocolate cream cheese frosting sounds super yummy!

      Reply
  226. Deb

    August 09, 2016 at 11:54 am

    Where can I find Monk Fruit powder?

    Reply
    • Lisa

      August 09, 2016 at 1:34 pm

      I buy mine off Amazon. Here's a link.

      Reply
  227. Kathleen

    August 05, 2016 at 6:52 pm

    4 stars
    Hi. What do these ingredients do? And how can I substitute. I don't recognise the names. Are they available in Australia?

    3/4 cup Sukrin+ or Pyure All-Purpose (or 1 1/2 cup Swerve).

    Ta
    Kathleen

    Reply
    • Lisa

      August 05, 2016 at 8:57 pm

      These are sweeteners. You can replace with 1.5 cups of sugar equivalent sweetener.

      Reply
    • Anika

      August 06, 2016 at 1:44 am

      Kathleen i use Natvia baking blend which is the aussie version of swerve 🙂 its used one for one like sugar 🙂

      Reply
  228. Mindy

    August 05, 2016 at 4:51 pm

    I'm totally making this because I' turning 50 this week and dang it, I want cake but I am not willing to get out of ketosis!

    Reply
    • Lisa

      August 05, 2016 at 6:20 pm

      It is a real cake and will make you feel like you're cheating!

      Reply
    • Paula

      June 30, 2022 at 10:40 am

      Can u replace the cocoa with cacoa powder? I am excited to try!

      Reply
      • Lisa MarcAurele

        June 30, 2022 at 10:46 am

        Yes! Unsweetened cocoa powder is a one-for-one replacement for cacoa powder.

  229. Lena

    August 05, 2016 at 1:10 pm

    5 stars
    Does it make much difference if peeled zucchini is used?

    Reply
    • Lisa

      August 05, 2016 at 2:16 pm

      I wouldn't think so. It's just easier to leave it on. And, there are nutrients in the peel.

      Reply
  230. Sharon

    August 05, 2016 at 8:32 am

    Could I use melted butter instead of the coconut oil?

    Reply
    • Lisa

      August 05, 2016 at 11:34 am

      Butter or another fat/oil should be fine to use.

      Reply
  231. Carol Doucette

    August 05, 2016 at 7:26 am

    What does the Monk fruit powder do? is there a substitute?

    Reply
    • Lisa

      August 05, 2016 at 11:33 am

      It's a concentrated sweetener. You can add another 2 to 4 tablespoons sugar equivalent of any other low carb sweetener to taste. I like monk fruit because it has zero carbs and no aftertaste.

      Reply
      • Jeanette

        November 28, 2017 at 10:25 pm

        I want to try this cake, but I'm not sure what you mean by 2 to 4 tablespoons sugar equivalent of any other low carb sweetener. Does this mean a low carb sweetener that = 2 to 4 tablespoons sugar?
        So I could use 1 to 2 tablespoons of pyure all purpose sweetener which you use at a 1:2 ratio?

      • Lisa

        November 29, 2017 at 5:51 am

        That is exactly what it means. Low carb sweetener that is equivalent to sugar. I'm working on my own low carb sweetener blend so that might make it clearer.

4.45 from 202 votes (63 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

BEST Keto Fall Recipes

Here are some of our most popular keto fall recipes you can make this season! From homemade dips to quick and easy dinner recipes, these low-carb recipes will be on repeat all summer long!

  • Keto Beef Stew Featured Image
    Easy Keto Beef Stew Recipe
  • Pumpkin Cheese Ball
  • Keto Pumpkin Deviled Eggs
  • overhead of shredded pot roast in the slow cooker after cooking with two forks in it.
    Mississippi Mud Roast (Crockpot Recipe)
  • healthy pumpkin smoothie featured image.
    Healthy Pumpkin Smoothie (With Pumpkin Pie Spice)
  • hot dog mummies on halloween platter.
    Keto Mummy Hot Dogs

Popular Fall Keto Desserts

Desserts can be a challenge while on a keto or low-carb diet. We have wonderful recipes to satisfy your sweet tooth while watching those macros!

  • Keto peanut butter cookies featured image.
    3-Ingredient Keto Peanut Butter Cookies
  • Keto cinnamon churro featured
    Cinnamon Churros (Keto + Low-Carb)
  • pumpkin chocolate chip muffins on wire rack
    Pumpkin Chocolate Chip Muffins (Keto + Gluten Free)
  • pumpkin truffles candy featured image
    Keto Pumpkin Truffles Recipe (Sugar-Free Candy)
  • keto snowball cookies
    Keto Snowball Cookies
  • sugar free snickers Featured Image
    Sugar Free Snickers Bar

Footer

Featured On:

Parade FitnessHuffington PostHealthLineBuzzFeedThe KitchnShapeWomen's HealthCountry Living Men's Health

Keto

  • Get Started
  • Keto Calculator
  • Low Carb vs Keto
  • Low Carb Food List

Recipes

  • Breakfast
  • Desserts
  • Dinners
  • Salads
  • Sides

About

  • About
  • Contact
  • Newsletter
  • Work With Us

↑ back to top

LowCarbYum.com makes money through affiliate partner links: If you click on a link, we may earn a commission. Our writers create all reviews, recipes, and other content to inform readers, with no influence from our advertisers. LowCarbYum.com may earn from qualifying purchased made on Amazon.com. Learn more about our policies and disclosures.

Copyright © 2025. Low Carb Yum. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.