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Blueberry Zucchini Cake with Lemon Frosting

Carolyn
  • minutes
  • Serves 1

INGREDIENTS

Cake::

3 cups

shredded zucchini

1/4 tsp

salt

3 cups

[url]almond flour∞http://www.amazon.com/gp/product/B00HS01I1A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00HS01I1A&linkCode=as2&tag=aldaidrabfo05-20&linkId=HNWVUI56F7EKJV4W[/url]

1/3 cup

unflavoured whey protein powder

1 tbsp

baking powder

1/4 tsp

salt

1/2 cup

butter, softened

1/2 cup

[url]Swerve Sweetener∞http://www.amazon.com/gp/product/B004X71550/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004X71550&linkCode=as2&tag=aldaidrabfo05-20&linkId=5OTRLUJZWGA6THUP[/url]

1/2 tsp

liquid stevia or another 1/2 cup Swerve

3

large eggs, room temperature

1 tbsp

lemon zest

1/2 tsp

vanilla extract

1 cup

blueberries, fresh or frozen

Lemon Frosting::

8 oz

cream cheese, softened

1/2 cup

butter, softened

1 1/4 cups

[url]powdered Swerve Sweetener∞http://www.amazon.com/gp/product/B004X73DAU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004X73DAU&linkCode=as2&tag=aldaidrabfo05-20&linkId=V5HFE54AO5LOB7ON[/url]

2 tbsp

freshly grated lemon zest

3

to 4 tbsp freshly squeezed lemon juice

Garnish::

1/2 cup

fresh blueberries