Mini Mocha Bundt Cakes

If you love mocha, then use decaf espresso in the glaze for a double dose of mocha flavor; if you like
just a little bit of mocha flavor, like me, use hot water in the glaze for more of a vanilla flavor.

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 12 servings

INGREDIENTS:

CAKES:

• 3 cups blanched almond flour, or 1 cup coconut flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 6 large eggs (12 eggs if using coconut flour)
• 1 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 3 tablespoons ghee or unsalted butter (or coconut oil if dairy-free), melted but not hot
• 3 tablespoons brewed decaf espresso or other strong brewed decaf coffee (½ cup if using coconut flour)
• 1 teaspoon vanilla extract
• 1½ cups grated zucchini

GLAZE:

• 1½ cups Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol
• ¼ cup melted ghee or unsalted butter (or coconut oil if dairy-free)
• 2 tablespoons hot water (for vanilla-flavored glaze) or hot brewed decaf espresso or other strong brewed decaf coffee (for mocha-flavored glaze)
• ½ teaspoon vanilla extract
• ½ cup chopped walnuts or pecans, for garnish (optional)

SPECIAL EQUIPMENT:

• 2 (6-well) mini Bundt cake pans (see note)

INSTRUCTIONS:

1. Preheat the oven to 350°F. Spray 2 mini Bundt pans with coconut oil spray.
2. To make the cakes, place the flour, cocoa powder, baking soda, and salt in a medium-sized bowl
   and whisk until blended. In a large bowl, beat the eggs and sweetener with a hand mixer for 2 to 3 minutes, until light and fluffy. Add the melted ghee, espresso, and vanilla to the egg mixture.
3. Squeeze the water out of the zucchini if it seems wet, then add it to the egg mixture and stir to combine. Add the wet ingredients to the dry ingredients and stir just to combine.
4. Pour the cake batter into the prepared pans, filling each well two-thirds full, and bake for about 15
   minutes, until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool completely in the pans before removing them.
5. To make the glaze, combine the sweetener with the melted ghee. Stir in the hot water or espresso and vanilla; it should be fairly thick, but thin enough to be stirred with ease. Add more water or espresso if the glaze is too thick; if it’s too thin, add more sweetener.
6. Gently spoon the glaze over the cakes, covering the tops. If desired, garnish the cakes with chopped
   nuts.
7. Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1
   month.

NOTE:

• If you have only one 6-well mini Bundt pan, simply bake the cakes in two batches.