Lemon Zucchini Keto Olive Oil Cake

🧂 Ingredients

• 7 Eggs
• ¾ cup Allulose
• ¾ cup Coconut Flour
• 1 cup Olive Oil
• 1 cup Zucchini
• 2 Lemons

  juice and zest
• 3 Tbsp. Chia Seeds
• 2 tsp Vanilla Extract
• 1 tsp Lemon Extract
• 2 tsp Baking Powder
• 1 ½ tsp Baking Soda
• ⅛ tsp Real Salt
• 8 oz Cream Cheese

  Softened
• ¾ cup Allulose
• 1 oz. Limoncello

  optional
• ⅓ cup Heavy Cream
• 2 tsp Lemon Extract
• 1 tsp Vanilla Extract

Instructions

• 1 Combine all dry ingredients in a large mixing bowl
• 2 Combine all dry ingredients in a large mixing bowl then grate 1 large zucchini.
  Wring out all excess moisture with a towel then add to the dry ingredients.
• 3 Juice and zest two lemons, then add to dry ingredients.
• 4 In a separate mixing bowl beat eggs until fluffy and start to thicken ( about 1
  minute) Next whisk olive oil into the egg mixture. Add lemon and vanilla extract
  to liquid mixture then pour into dry ingredients. Whisk vigorously until batter
  is smooth with no lumps
• 5 Pour batter into a into a greased 9 inch springform pan. Bake for 50-60 minutes
  at 325 degrees F
• 6 Use a toothpick to test to see if the cake is done. Poke the toothpick in the
  center and if it comes out dry the cake is done. Let Cake cool for at least 2
  hours. Ideally you want the cake to be at least room temperature before frosting
  the cake.
• 7 Spread frosting on cake and let chill in the fridge for at least an hour before
  removing from the springform pan. Garnish with zested lemon
• 8 Whisk all ingredients until smooth, leave at room temperature until you frost
  the cake.

Nutrition Info