Keto “Apple Cake”

I have used zucchini as a replacement for apples for years. With the right spices and other ingredients, I bet you will not be able to distinguish between it and a real apple.

From cobblers, to muffins, compotes, pies, or almost anything else that apples play a role, the humble zucchini is a perfect replacement.

This cake is no exception. Besides being beyond delicious, it is moist, and has the right ration between sweetness and acidity, making it a pleasure to our taste buds.


Keto “Apple” Cake


0.0 rating
  • V
  • GF
  • DF
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:50 mins
  • Serves:13
  • Freezable:Yes

Nutrition per portion

  • 200g grated peeled zucchini
  • 2 cups almond flour
  • 6 eggs
  • 2 small zucchini or 1 medium zucchini (extra)
  • 1/4 cup olive oil
  • 1 tbsp cinnamon powder
  • 1 tbsp vanilla extract
  • 1 tbsp gluten free baking powder
  • 1/3 cup of a keto sweetener you like (less or more depending on taste)
  • 8 tbsp lemon juice
  • 1 extra tsp sweetener
  • Pre-heat the oven to 180º C
  • Marinate the grated zucchini in 3 tbsp of lemon juice and a pinch of salt for 10 minutes
  • Peel and de seed 2 small zucchini or 1 medium and cut it in slices diagonally (to get a kind of sliced apple look)
  • Oil a loaf pan and line with parchment paper
  • In a bowl add the eggs, vanilla extract, sweetener and olive oil and beat well
  • Add the zucchini and mix
  • In another bowl add the dry ingredients and mix them well
  • Mix the dry ingredients with the liquid ingredients
  • In a small bowl mix 5 tbsp of lemon juice and 1 tsp of sweetener (or more to taste)
  • Pour the mix into the loaf pan, add the slices of raw zucchini on top and drizzle with the lemon juice/sweetener
  • Bake for 45 to 50 minutes

Be happy because it really tastes like apple cake


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