Coconut Zucchini Cake

Preparation time: 10 minutes

Cooking time: 40 minutes

Servings: 4

Ingredients:

• 2 egg, whisked
• ½ cup swerve
• 2 tablespoons ghee, melted
• 1 cup coconut milk
• ¼ cup coconut flour
• 2 zucchinis, grated
• ½ teaspoon baking soda
• Cooking spray
• 2 cups water

Directions:

In a bowl, mix the eggs with the zucchinis and the rest of the ingredients except the water and the cooking spray and whisk well. Grease a cake pan with the cooking spray and pour the zucchini mix inside. Add the water to the pot, add steamer basket, add the cake pan inside, put the lid on and cook on High for 40 minutes. Release the pressure naturally for 10 minutes, cool the cake, slice and serve.

Nutrition: calories 242, fat 23.2, fiber 2.4, carbs 6.8, protein 5.4