Keto courgette cake

Last Friday there was a first harvest of courgette (zucchini for you USA people). I decided to make a courgette cake with, as i made tens of times before in the years past. This time though, it would be a keto cake. No sugar, no wheat flour. In stead, i will use erythritol and almond flour. No sultanas this time, i stopped eating them the beginning of this year. Too sweet.

To be honest, i found the cake a bit too savory. I should have thought about the lack of sultanas and add a bit more sugar. I think for next time i will buy some sultanas, even though they are too sweet for me personally. But, on the whole i enjoyed the cake. Especially the almond flour adds a really nice flavour.

Ingredients

  • butter, for the tin
  • 3 medium eggs
  • 125ml vegetable oil
  • 100g erythritol
  • 350g courgette, coarsely grated
  • 1 tsp vanilla sugar (optional)
  • 300g almond flour
  • 1 tablespoon of psyllium powder
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp bicarbonate of soda
  • 85g almonds, roughly chopped, or any other nut or seed you have
  • a pinch of salt

Method

  1. Heat oven to 160C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
  2. In another bowl, combine the remaining ingredients with a pinch of salt.
  3. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr and ten minutes, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
Mixed the eggs, erythritol and oil. Added the vanilla sugar.
And the rasped courgette.
Put the raw almonds on the top of the cake
... and done!
Published on July 15, 2019 at 6:00 by

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