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This Keto Chocolate Zucchini Bundt Cake may just be the best cake I’ve ever made, low carb or not! Don’t let the photos fool you if you’re reading this during a time of the year when it’s not the holidays as this cake is perfect for any occasion.

The recipe base is similar to this Keto Pumpkin Bundt Cake but we’re using pureed zucchini instead of pumpkin. That little extra moisture in the zucchini compared to the pumpkin makes this cake extra fudgy. Then, when you add the chocolate fudge frosting you've got one cake that everyone will love!

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0 days, 1 hours, 0 minutes Hands-on 10 minutes Overall 1 hour 10 minutes Serving size slice Allergy information for Keto Chocolate Zucchini Bundt Cake ✔ Gluten free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, slice)

Net carbs 3.8 grams Protein 7.3 grams Fat 20.7 grams Calories 229 kcal Calories from carbs 7%, protein 13%, fat 80% Total carbs 7.7 grams Fiber 3.8 grams Sugars 2 grams Saturated fat 8.1 grams Sodium 179 mg ( 8 % RDA ) Magnesium 78 mg ( 20 % RDA ) Potassium 269 mg ( 13 % EMR )

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Lauren Lester Creator of Healthful Creative Lauren is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. More posts by Lauren Lester