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Keto? Ketosis? Ketogenic? What? These are all words that you might see floating around the health and wellness world right now. You might be wondering what it is?
Well, A ketogenic lifestyle is when your diet is based on eating low carbs, high fat and moderate protein. The result is that it puts your body into a state of ketosis which is when your body sources energy from fat stores instead of using carbohydrates.
There are plenty of people that are experts in this area, I am not one. My husband and I have subscribed to this lifestyle just recently and are enjoying the benefits of a low carb life. Why? Well, 18 years ago, right before we got married, my husband used the Atkins diet to lose a few pounds. He found it easy, an was successful! After years of my wonderful cooking, pregnancies, and life, we have found the need to switch things up.
I have found some amazing recipes, tools, tricks and supplements that are helping us stay the course.
I thought I would add a few posts here and there of items that we love, and recipes that have been successful.
This week I made a delicious Zucchini Cake. My husband has a HUGE sweet tooth, so helping him curb that but also still enjoy a treat once in a while has become a mission of mine.
- 8 Ounces of Cream Cheese (Softened)
- 4 Ounces of Salted Butter (Softened)
- 1 Teaspoon Vanilla Flavoring
- 1 Cup Lakanto Monkfruit Sweetener
- Place all ingredients into a bowl and mix for a few minutes with a hand mixer until well blended. It’s that easy, you can even go ahead and make this frosting recipe on its own from time to time when your fat intake is down for the day. You’ll feel like you’re having a cheat day!
Single Layer – Double the Recipe to Make a Two-Layer Cake
- 1/2 Large Zucchini
- 1/3 Cup Coconut Flour
- 1 Teaspoon Baking Powder
- 3/4 Teaspoon Cinnamon
- 1/4 Teaspoon Ginger
- Pinch of Nutmeg
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla Flavoring
- 5 Large Eggs
- 1/3 Cup Crushed Walnuts
- 3/4 Cup Lakanto Golden Monk-fruit Sweetener
- 1/4 Cup Lakanto Monkfruit Sweetener
- 1/2 Cup Coconut Oil
- Combine All of the DRY ingredients in a Large Mixing Bowl and stir together to get them evenly distributed.
- Add in the Coconut Oil, Vanilla Flavoring, and Eggs and blend together for a few minutes with a Hand Mixer.
- After mixing the other ingredients together, grate or shred the zucchini and add that to the batter and mix again with the Hand Mixer.
- Pre-Heat Oven to 350*F
- Grease a 9″ Cake Pan or other suitable pan, depending on your intended use for the cake.
- Pour ingredients into the cake pan and make sure that they are spread out evenly.
- Bake for approximately 25-30 minutes (depends on altitude, etc). Pay extra close attention to it after the 20 minute mark to make sure that you take it out when it reached your desired consistency. Don’t take it out too early though, so make sure it isn’t runny in the middle.
- Set the cake on the counter to cool for about 15 minutes before attempting to remove it from the pan.
- After the cake has cooled a little carefully tip the cake upside down to get it out of the pan.
- If you choose to Ice the cake, wait for the cake to cool closer to room temperature before spreading the frosting, otherwise the warm cake will melt the frosting. While that does taste delicious to eat the cake right away with warm cake and melted frosting, it doesn’t photograph well. We opted to rush our cake in the video and pictures because we wanted to eat it that night. You will need to refrigerate any uneaten cake within about 2 hours, and simply cut off your slices the next day and warm them up a little to soften the cake and frosting.
A NOTE ABOUT MONKFRUIT SWEETENER: Monkfruit Sweetener contains no net carbohydrates and has zero calories, yet you will see a number of Erythritol listed on its nutrition label under carbohydrates. It is commonly accepted to have amounts of Erythritol in your Keto or Low Carb Diet.
Cream Cheese Frosting Nutrition Facts
Zucchini Cake Nutrition Facts (Without Frosting)