Low Carb Almond and Zucchini Cake

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 45 mins
Total Time 3 hrs 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 g zucchini, rated
  • 200 g almond (s), round
  • 4 egg (s)
  • 3 tablespoon liquid sweetener
  • 0.5 teaspoon ½ baking powder
  • 1 teaspoon protein powder (vanilla flavor)
  • 1 pinch (s) cinnamon powder
Low Carb Almond and Zucchini Cake
Low Carb Almond and Zucchini Cake

Instructions

  1. Preheat the oven to 200 ° C (convection). Mix the eggs, sweetener, cinnamon, egg white powder and baking powder until frothy. Then stir in the zucchini grated and ground almonds.
  2. Line any baking pan with parchment paper. Pour in the batter and bake the cake for 45 minutes. After about half the baking time, cover the cake with aluminum foil, otherwise it will be too dark. Let cool in the mold.

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