Over the weekend, I went on a small baking frenzy. Ok, not really small. I baked for about 17 hours over 2 day. Friday night and all day Saturday. I baked 2 types of white chocolate macadamia nut cookies, 2 types of German Chocolate desserts, a mystery cookie and 4 types of cheesecakes. Recipes will be posted this week of the ones we liked.
My husband loves German Chocolate cake. His birthday is coming up and I thought I would make him one for his birthday. But I did not want it to be a failure in the recipe departments so we had to pre-screen the recipe.
I also made a brownie recipe. We did not like the brownie. We went for the “fudgy” version and they were very dense and kind of dry and crumbly. I found the recipe via All Day I Dream About Food‘s blog. Most of the time, I like their recipes. This time, not so much. Here is the link to the recipe if you would like to give it a try. If you have success with it, please let me know. I love brownies, especially goofy, fudgy ones.
This is not an original recipe or original photo nor do I take any credit in its creation. I found it online and tried it. It was very good and I thought I would share with you. The original site is Low Carb Yum. I have tried other recipes from them and found them to be tasty.
I have baked other cakes in the past and found them to be very dry or have a weird texture. This cake is wonderful. I think the zucchini in it helps keep it moist and give it a little lift.
I ended up using walnuts in the frosting instead of pecans. I asked the hubby to measure out the pecans and give them a quick chop while I was working on another piece. He pulled out the walnuts. I didn’t realize it until I went to look for some other nuts and I see the pecan sitting there. Ooops! The frosting still tastes good. A little different flavor but still tasty.
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sweetener I used 1/2 cup Pyure
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil liquified
- 4 large eggs beaten
- 1 teaspoon vanilla
- 2 cups zucchini shredded
- 1/2 cup sugar free chocolate chips optional
PECAN COCONUT FROSTING:
Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using).
Pour mixture into greased pan (I used a 9×9).
Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
Combine almond milk, sweetener, egg yolk and butter in a saucepan.
Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
Continue heating until thickened.
Remove from heat and stir in vanilla, coconut and pecans.
Spread mixture over cooled cake.
5.7g net carbs