Torta di Zucchine

Torta di Zucchine is a delightful low-carb Italian dessert that combines the subtle sweetness of zucchini with a rich almond flavor. This moist and flavorful cake is perfect for those looking to indulge without the carbs.

Ingredients

• Zucchini - 150 grams, grated
• Almond flour - 100 grams
• Erythritol - 60 grams
• Eggs - 2 large
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - a pinch
• Olive oil - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F) and grease a small round cake pan.
2. In a large bowl, combine the grated zucchini, eggs, olive oil, and vanilla extract. Mix well until fully combined.
3. In another bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Serve chilled or at room temperature, optionally dusted with a little more erythritol.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 120 mg
• Total Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 12.5 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber, contributing to digestive health.

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