Low Carb Cake

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2/3 cup sugar, or use sugar substitute

1/2 cup butter, softened

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla

1 1/4 cups all-purpose flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded zucchini

1/2 cup semi-sweet chocolate chips

1/2 cup semi-sweet chocolate chips

1/2 cup butterscotch baking chips


1. Heat oven to 350ºF. Grease 8-inch square baking pan; set aside.

2. Combine sugar and butter in bowl; beat at medium speed until light and fluffy. Add egg; continue beating until well mixed. Add sour cream and vanilla; continue beating until well mixed.

3. Combine flour, cocoa, baking soda and salt in bowl. Gradually add to butter mixture, beating well after each addition. Stir in zucchini and 1/2 cup chocolate chips.

4. Pour into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.

5. Combine 1/2 cup chocolate chips and butterscotch chips in 1-quart saucepan. Cook over low heat, stirring occasionally, 4–5 minutes or until smooth. Spread over cake.

Bon Appetit!

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