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