Name: Zucchini cake with whipped cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1/4 cup ricotta cheese; 1 avocado small; 60 g butter melted; 4 eggs large; 180 ml coconut flour; 60 ml desiccated coconut; 45 ml xylitol granules; 5 ml Robertson's baking powder; 5 ml vanilla essence; 2.5 ml cinnamon ground; 250 ml courgettes grated; 60 ml almonds whole, chopped; whipped cream sweetened, to serve; fresh mint to garnish

Recipe Disclaimer

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Ingredients (14)

1/4 cup	ricotta cheese
1	avocado — small
60 g	butter — melted
4	eggs — large
180 ml	coconut flour
60 ml	desiccated coconut
45 ml	xylitol — granules
5 ml	Robertson's baking powder
5 ml	vanilla — essence
2.5 ml	cinnamon — ground
250 ml	courgettes — grated
60 ml	almonds — whole, chopped
	whipped cream — sweetened, to serve
	fresh mint — to garnish

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Method:

Pre heat the oven to 180°C.

Grease a 22cm cake tin generously with some non-stick cooking spray or line it with some baking paper.
Place the ricotta, avocado flesh, butter, eggs, coconut flour, desiccated coconut, xylitol, baking powder, vanilla essence and cinnamon in a food processor. Blend until smooth.

Stir in the grated zucchinis and almonds. Spoon it into the prepared tin. Bake for 20-25 minutes. You will know it is ready once a skewer comes out clean when inserted.

Allow it to cool in the tin. Cut it into slices; top it with a dollop of sweetened whipped cream and garnish with fresh mint leaves.

TIP:
For a delicious low carb pumpkin cake, replace the zucchinis with grated pumpkin and the almonds, with some walnut.

TIP:
If you want to add an icing on top of the cake, instead of whipped cream, simply mix 200g of plain cream cheese with 30ml (2 tbsp) of xylitol granules and spread this on top of the cooled cake. Make sure the cream cheese is at room temperature. The icing can also be flavoured with vanilla bean, rosewater, lemon zest or orange zest.

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