Low Carb Coffee Laced Chocolate Cake. No, not a coffeecake, a low carb coffee laced chocolate cake with a coffee whipped cream icing. I made a high carby version of this cake for many years but that all stopped abruptly when 9½ years ago I was handed the diagnosis of diabetes and life was suspended…for about a day. I am so lucky to have worked in kitchens all over the country and coupled with my (at the time) knowledge of what the Atkins Diet had been back in the 70’s (I lived it) I have been able to pull this website together with over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes. I have mostly chosen to concentrate on things not related to desserts but this cake is so good and so easy I have decided to post it and yes, I do have other desserts and here are just three: Pecan Sandy Bars, Cinnamon Flan, and Butter Pecan Mousse which actually tastes exactly like the ice cream of the same name.
Anyway, I digress. This is a super easy cake to make assuming you have the ingredients. I used to make this in round pans with the frosting in between split layers but again, for ease I have put it into a square pan and only frosted the top. You may do it as you wish.
I want to take a minute to remind you that if you are going to do much baking, it is important to use professional pans. I use the pan sizes listed here and they are one of the best kitchen and baking investments you will ever make. If, you decide to test some of the baked items on this site by making a ½ recipe here is a little trick and um yes, I do it all the time. Example: If a recipe calls for a 10”x10” Pan which has 100sq” then the half pan would be the 7”x7” at 49sq”
- 6’x6” Pan https://www.sweettreatsupply.com/Square-Aluminum-Pan-6x6x2-p/4616.htm
- 7”x7” Pan https://www.sweettreatsupply.com/Square-Aluminum-Pan-7x7x2-p/2253.htm
- 8”x8” Pan https://www.sweettreatsupply.com/Square-Aluminum-Pan-8x8x2-p/2254.htm
- 9’x9” Pan https://www.sweettreatsupply.com/Square-Aluminum-Pan-9x9x2-p/2249.htm
- 10”x10” Pan https://www.sweettreatsupply.com/Square-Aluminum-Pan-10x10x2-p/2255.htm
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 2 C Finely Shredded Zucchini
- ½ C Coconut Flour
- ½ Cup Cocoa Powder
- 1 C Allulose***
- 12 Drops Liquid Sucralose***
- ¼ C Hot Water
- 2 t Coffee Powder
- 2 t Baking Powder
- ¼ C Melted Butter
- ¼ C Melted Coconut Oil
- 4 Eggs
- 2 t Vanilla
- ¼ C Sour Cream
- ½ C Heavy Whipping Cream
- 1 t Vanilla Extract
- 2 Drops Liquid Sucralose*** (Or Sweetener of Choice)
- Preheat oven to 350°.
- Mix coconut flour, cocoa, and baking powder.
- Beat eggs, sour cream, coconut oil, and butter.
- Mix hot water with coffee powder and add sucralose.
- Beat in Allulose, vanilla, and coffee water until well blended and mix into dry ingredients.
- Quickly stir in zucchini and pour into a buttered 8”x8” pan.
- Bake for about 35-40 minutes or until toothpick inserted in center comes out cleanly.
- Cool completely.
- Whip cream, add vanilla extract and sweetener and top cake.
- Dust with a bit more coffee powder.
- 12 Servings
- 183 Calories, 4.0g Protein, 15.9g Fat, 6.5g Carbs, 3.4g Fiber, 3.1g Net Carbs
- Don't dilly dally around after you have added the zucchini. Get it into your pan and into the oven quickly.
- If your zucchini begins to give up some of it's liquid after you have grated it, then squeeze it as best you can before adding it to the cake batter. I just wait to grate mine until I'm ready to fold it into the batter.