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Keto Avocado Chocolate Cake

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4.83 from 354 votes
Carine Claudepierre -

This Keto Avocado Chocolate Cake is the easiest fudgy keto chocolate cake! Plus, this almond meal chocolate cake is also sugar-free, keto, gluten-free, and paleo!

Chocolate Avocado Cake

Chocolate Avocado Cake – keto chocolate cake!

There are some foods you are obsessed with, right? Chocolate avocado must be one of them. I’ve recently shared my chocolate avocado brownies and since then, I have been bombarded with requests for an avocado chocolate cake recipe.

So, here you are, an easy fudgy chocolate cake made with no butter, only creamy ripe avocado and cream!

Chocolate Avocado Cake

Why baking with avocado?

Of course, you are wondering why you should bake with avocado, right? So let me tell you the 3 main reasons to add avocados to your baked goods.

1- Texture. Obviously, this is the main purpose of adding avocado to this chocolate avocado cake. Believe me. It creates the fudgiest texture! Avocado is also a great addition to keto ice cream or keto puddings.

2- Health. Avocado is one of the healthiest keto vegetables. Avocado brings many health benefits. Among many of them, we should note that avocado has a high amount of healthy fats called omega-3 fatty acids. These are the best fat to lower blood pressure and protect your heart against failure.

3- Fat macro. On a low-carb diet, you should feed your body with fat first. Adding avocado to your baked goods is the healthiest way to reach your fat macro daily.

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Chocolate Avocado Cake

How to make a gluten-free avocado chocolate cake?

This chocolate avocado cake is probably the easiest chocolate cake ever! Indeed all you need are less than 10 simple ingredients and a blender.

  • Almond meal or almond flour both work well. Read more on how to choose the best keto flour.
  • Eggs – don’t substitute for flax egg. It wouldn’t work as well!
  • Unsweetened cocoa powder
  • Sugar-free crystal sweetener – I use a Monk Fruit and Erythritol sweetener blend. Check out my best keto-friendly sweeteners.
  • Baking soda – it gives a little rise to the cake.
  • Avocado – make sure you use ripe avocado and if unsure of your avocado size, check the amount of flesh in your avocado. Here in New Zealand, one avocado makes about 1/2 cup of avocado puree.
  • Yogurt – you can use any yogurt, including dairy-free yogurt, all work.
  • Salt – don’t skip this. It adds a delicious balance to the frosting.
  • Vanilla – because there’s no cake without a touch of vanilla.

It’s a two-step easy chocolate cake recipe. All you have to do is blend the wet ingredients into a blender or food processor to ensure there are no lumps of avocado in your cake.

Then, combine the dry and wet ingredients to form a thick chocolate cake batter.

Chocolate Avocado Cake

How does avocado chocolate cake taste?

Again, avocado doesn’t add flavor to baking. So, this avocado chocolate cake doesn’t taste like avocado at all!

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Plus, it only makes use of one ripe avocado in the cake batter. It means that the amount of avocado is very low and it will add just the right texture without any aftertaste.

It should be noted that you can use up to two avocados in baking. However, more avocado adds an intense fudgy texture closer to brownies.

That’s why this avocado chocolate cake uses a combo of avocado and yogurt.

In fact, this combo creates the best low-carb chocolate birthday cake. A delicious chocolate flavor, moist, airy, and slightly fudgy with NO avocado flavor at all!

Making the chocolate avocado frosting

The frosting is optional, but I highly recommend it! It tastes like a chocolate mousse, and it’s the most decadent addition to this simple chocolate avocado cake.

Chocolate Avocado Cake

Otherwise, you could also simply drizzle melted sugar-free chocolate on top. But the extra chocolate topping on this chocolate avocado cake is a MUST!

You can also make a layer birthday cake with this recipe. I would recommend to double up the recipe and bake the recipe in 2 different round cake pans.

Then use the chocolate avocado frosting to stick the 2 cake layers together.

Chocolate Avocado Cake

I hope you enjoyed this new chocolate avocado creation. Any questions, drop a comment below. I love to help!

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xoxo Carine

Recipe Card

Chocolate Avocado Cake

Keto Chocolate Avocado Cake

4.1gNet Carbs
This chocolate avocado cake is a healthy, fudgy, keto, and gluten-free cake. 100% Sugar-free, low-carb, and paleo.
Prep Time: 10 mins
Cook Time: 35 mins
cool down 1 hr
Total Time: 1 hr 45 mins

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Net Carbs
Author: Carine Claudepierre
12 slices
4.83 from 354 votes
Leave A Review Print The Recipe


Dry ingredients

Wet ingredients

  • 1 Avocado about 1/2 cup avocado puree
  • ½ cup Full-fat yogurt or coconut yogurt for a dairy-free option
  • ½ cup Unsweetened Almond Milk or milk of your choice
  • 2 Eggs
  • 1 teaspoon Vanilla Extract

Chocolate Avocado Frosting

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  • Preheat oven to 180°C (350°F). Grease an 8-inch round cake pan with coconut oil (or any oil of your choice), set aside.
  • In a large mixing bowl, combine all the cake dry ingredients: almond meal, unsweetened cocoa powder, sugar-free crystal sweetener, and baking soda. Set aside.
  • In a blender or food processor, add all the wet ingredients: avocado, yogurt, almond milk, eggs, and vanilla.
  • Process/blend until a smooth batter forms with no more lumps of avocado - it shouldn't take more than 45 seconds on high speed.
  • Pour the liquid onto the dry ingredients and combine with a spatula until it forms a consistent chocolate cake batter.
  • Transfer the cake batter into the prepared round cake pan.
  • Bake for 30-40 minutes or until a skewer inserted in the middle of the cake comes out clean. I recommend checking the cooking every 5 minutes after 25 minutes of cooking time to make sure your cake comes out perfectly.
  • Cool down on a wire rack for about an hour before spreading the chocolate avocado frosting on top.

Chocolate Avocado Frosting

  • In a blender or food processor, add all the frosting ingredients: avocado, coconut cream, sugar-free crystal sweetener, unsweetened cocoa powder, melted coconut oil, and salt.
  • Blend/process until it forms a chocolate frosting with no more lumps of avocado. You may have to stop your blender every 20 seconds, scrape down the bowl with a spatula and repeat until your thick shiny chocolate frosting forms with no lumps.
  • Spread the chocolate frosting on top of your chocolate avocado cake. 
  • You can freeze the whole cake for 10 minutes to set the frosting better and get a really fudgy cake texture or simply serve immediately.
  • Store in the fridge for up to 3-4 days in a cake box. The cake gets super fudgy in the fridge, it is delicious!
12 slices
Sugar-free crystal sweetener: you can use Monk fruit sweetener (here) or Swerve (here) or erythritol (here). 
Paleo NON-sugar-free option: use coconut sugar (here)
This chocolate avocado cake serves 12 slices. Nutrition panel is for one slice using full-fat Greek Yogurt and Sugar-free Monk fruit sweetener. 
Net carbs: 4 g per slice
Tried this recipe?Mention
Nutrition Facts
Keto Chocolate Avocado Cake
Amount Per Serving (1 slice)
Calories 203.6 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 4.6g29%
Cholesterol 32mg11%
Sodium 147.7mg6%
Potassium 215.1mg6%
Carbohydrates 9.3g3%
Fiber 5.2g22%
Sugar 1.5g2%
Protein 6.7g13%
Vitamin A 123.1IU2%
Vitamin C 2.5mg3%
Calcium 78.5mg8%
Iron 1.6mg9%
Net Carbs 4.1g
* Percent Daily Values are based on a 2000 calorie diet.


Keto Chocolate Avocado Cake




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    93 thoughts on Keto Avocado Chocolate Cake
  1. I have not made the cake yet. Wanting to do so for my newly diagnosed Type 1 son for his birthday. Can you use Splenda instead of the erythritol? Or Stevia? Worried about the side effects of erythritol for him.

  2. 5 stars
    What a great recipe, I made the cake base only and it delicious. Follow the recipe and get a great chocolate cake that is low carb and healthy. The reason I made this cake is because Avacadoes were on sale in my store recently. I have only realised what a great ingredient Avacado is and will certainly look into any recipe that incorporates it. Thanks for your recipe and insights on baking it, it is delicious and healthy.

  3. 5 stars
    Kudos to you Carine from a retired Home Ec teacher! You actually gave a measurement for the avocado purée instead of a number of avocados which can vary widely in size. My large avocado from Costco yielded exactly 1/2 Cup and 1/4 Cup.
    This is a versatile and incredibly delicious low carb chocolate cake recipe that was perfect for a birthday cake. My only guest was so impressed she’s going to make one for her own birthday and I will share it in my R3 weight loss program. Thank you again!

  4. 5 stars
    Chocolate Avocado Cake was an easy recipe to make and it turned out fantastic! Thanks for sharing

  5. Hi Carine, can’t wait to make this!
    I do have a question- can I substitute the yogurt with coconut cream? If so, same amounts ?

  6. I am so excited that you link to iHerb instead of Amazon – I don’t want my money to support that millionaire who doesn’t treat his employees very well! I love iHerb!! I also can’t wait to try this recipe!

  7. 5 stars
    I’ve made this cake twice and both times it turned out amazing. My fiancé is not a fan of desserts, particularly cakes, and he even asked me to make it this week! It took me two tries to get the icing correct, but the second time it was just right. I don’t taste the avocado in the icing, only the creaminess with a light coco taste. Compliments the cake just perfectly!

  8. 5 stars
    This is a very yummy chocolate cake — moist, delicious, and easy to make. I used a different icing, so I cannot comment on the icing here. But, the cake is a definite winner! I used sour cream instead of the yogurt.

  9. 5 stars
    Tried it yesterday for friends birthday. Followed the recipe but instead of yoghurt I put in coconut cream since I didnt have one, also water instead of milk. Came out perfectly. Put strawberries on top, IT WAS HEAVEN. Definitely doing one this weekend as well! Thank you!!

    • Thank you for bringing my cake to a friend birthday! I am so happy everyone love it. Enjoy the recipes on the blog, XOXO Carine

  10. hi carine, can i check with you if honey can be used in place of Erythritol? if not i would just use regular sugar instead since i do not have any erythritol. also, how can i tell if my avocado is too ripe? i have cut it open previously and it is browning slightly inside. would that make for a bad cake? thank you for your recipes!

    • I wouldn’t use a liquid sweetener instead of crystal sweetener in any recipe. It will change the texture very much. If you eat sugar go for coconut sugar or any unrefined crystal sugar for a healthier option. A ripe avocado is soft like butter inside, it has no black spot. If it has black spot on the flesh it is overiped. If it is har and you can’t slightly press your thumb in the skin it is is not ripe.

  11. hi carine! thanks for the recipes, two questions:
    1. if i want to halve the recipe (because of a shortage of almond flour) can i make these into cupcakes instead? would they work? if not is there any solution to halving the recipe?
    2. do you think it’s possible to use oats flour instead of almond flour as a 1:1 replacement?

    thanks carine!

    • It will definitely work as a cupcake but it will bake faster. Otherwise, you can definetly swap almond flour for oat flour, same amount! It is not keto but an healthy slow carb option! Great idea if you run out on almond flour. Enjoy, XOXO Carine

    • I didn’t try coconut flour for this recipe and usually you can’t replace almond flour by same amount of coconut flour simply because coconut flour is highly liquid absorbent, has 4 time more fiber than almond flour. So if you want to do so, try using 1/4 less coconut flour or use my coconut flour chocolate cake recipe instead ! Enjoy, XOXO Carine.

      • Thanks for the tip. I forgot about the absorbancy factor.
        I will give ot a try and let you know about the results.
        My opinion, I don’t think it would go bad, I mean it could turn to brownies, which would not suck at all.:-)

  12. I made it today,it’s not bad, but it is biter,so I think that 1/2cup of cocoa powder is too much
    I used the organic RODELLE Baking cocoa which I bought at Costco
    what do you think?
    Thank You !

    • Thanks for trying my recipes, if it is bitter it can comes from the avocado, over ripe or under ripe make the cake taste weird. You can also increase sweetener by 1/4 cup if you think it is not sweet enough for you. Enjoy! XOXO Carine.

  13. Tastes nothing like chocolate, when I put it in my mouth my body says no. Tastes just wrong but I can’t figure out why. I tried to like it but it’s like making yourself drink spoiled milk, as in it’s really difficult to do so.

    • I am sorry you didn’t like the cake. This recipe should have a strong chocolate flavor if it doesn’t it means that your avocado is adding a bad after flavor. This happens if the avocado is either over ripe (contains black spots in the flesh or not ripe enough, too hard and in this case it won’t get creamy in the recipe and leave a very bitter erthy flavor. I hope you get better result next time. Enjoy, XOXO Carine.

  14. 5 stars
    I have made this twice and it’s the best chocolate cake recipe I’ve found! Thank you. I followed all the instructions —except I used sour cream for the yogurt (which you said was okay) and once I used unsweetened coconut milk and once heavy cream because it was all I had. I doubled it and made a layer cake once and made it in a pan once. It was a hit even with non-keto eaters. I did use a Fudge icing rather than the icing here, so can’t vouch for that. Love the cake!

    • Thank you so much for this beautiful feedback! I love all the way you have been adapting the recipe, so clever! Thanks for following the recipes on my blog, XOXO Carine.

  15. Hi
    Thank you for your recipes I will definately try the chocolate cake as a gift for my sister who loves so much sweets but I want to help her to cut it.
    Only some questions. Because almond flour is expensive can I replace a vital gluten flour this is low carb too.
    Thank you and more power to you.
    You are such a blessing

    • Hi, that is so kind of you to bake a cake for your sister and this one is definetely a tasty one to starts cutting on sugar! Unfortunately, I have no exeperience baking with vital gluten flour so no idea how the cake will come out with it. However, a cheaper option to almond flour is sunflower seed flour ! You can make your own in a blender by blending sunflower seeds into a powder. Enjoy the cake, XOXO Carine.

      • wow thank you for giving other option, if I use sunflower flour is measurement will be the same as almond flour?

        You are so nice answering all the questions and comments. Bless you!!!

        • Yes, usually you can swap almond flour by the same ratio of sunflower seed flour with no problem ! Any question, just ask, I am here to help anytime 🙂 XOXO Carine.

  16. Just found your blog tonight, have saved so many recipes to try! Do you think I could sub the yogurt with sour cream? It’s hard in Canada to find a yogurt that is low carb. I’ve seen it work in other reicpes.. it’s practically the same textur/flavour..just wanted to get your opinion.

    • Hello and welcome on the blog! I am so glad you find me 🙂 Of course, sour cream is a great swap, same amount will be perfect. Enjoy the recipe and don’t forget to send me your feedback, talk to you soon, XOXO Carine

  17. How should the texture be like at the centre? Should it be mushy? Also the avocado’s taste comes like slightly bitter whenever it is cooked. I noticed this for your cookies as well as this cake. Is it normal?

    • Cooked avocado is not for everyone, I like the flavor but some people found it a bit bitter. The texture shouldn’t be mushy tho, it is a moist cake but not mushy. Enjoy the recipe on the blog, XOXO Carine.

  18. 4 stars
    I made this cake last night with all the ingredients exactly as in your recipe, but it kind of fell apart. Some bits of the side fell off when I was loosening it from the pan and when I looked it to get it out of the cake pan the entire middle of it stuck to the pan. So by the time I had the cake completely out it was in several pieces. Any ideas or suggestions on how to fix this. Have you seen or heard of this before?

    • I am sorry to hear you are having issue with this recipe, it looks like your batter is too moist and doesn’t hold. It can be because you used smaller eggs or you have an issue with the pan. You can always glaze with melted sugar free chocolate, that will hold pieces as it is harden at room temp. Enjoy, XOXO

      • Thanks Carine! It was all good in the end because I️ just covered everything with the chocolate icing to hide the issues . I️ will definitely try again since it tasted so good.

        • I am glad we find a way to fix those cracks 🙂 So weird tho! Sometimes baking is so different from one kitchen to another. I hope it come out way better next time and I am sure it will. Enjoy the cake! XOXO Carine.

  19. Is the amount of sugar the same for all 3 types you list; still 1/2 cup? Since monk fruit is so much sweeter it seems like a ½ cup would be a ton.

    • You are confused between liquid monk fruit and crystal monk fruit. Liquid monk fruit is like pure stevia, 100 times sweeter than any sweetener. However, crystal monk fruit is always made of a combo of monk fruit and erythritol to be used as a 1:1 substitute to sugar in recipe. I am using Lakanto. If you want to use erythritol bland like swerve that will be same amount too or pure xylitol, same ratio too. Enjoy. XOXO Carine.

  20. 4 stars
    made the cake, its very good. however i had a terrible time getting the avacado blended in the blender. . wondering if i could use unsweetened applesauce instead and what the measurement would be.

    • It simply because your avocado wasn’t soft/ripe enough. You must use avocado that are soft as butter or obviously it gets hard to blend. Apple sauce will add sugar to the cake nd it won’t be sugar free anymore but should work. Enjoy the recipe. XOXO Carine.

      • I have avocado and use them all the time to make brownies but want to try your cookies, possibly the cake. I saw a comment regarding applesauce…unsweetened applesauce. Doesn’t that count as no sugar?
        my other question is I am gf df sf (sugar free) I freeze everything I make because I am person. Am I able to freeze the cookies and the pieces of cake?
        Thank you

        • No applesauce is high in sugar, even if there’s no added sugar in the one you buy, it’s apple so fructose and not keto friendly. Some of my followers are not on a keto diet so they swap eggs by applesauce. You can freeze any cakes, cookies recipes from my blog. Freeze in an airtight container and thaw the day before at room temp. Enjoy!

  21. 5 stars
    Thanks for the prompt reply.I made cake today,I use a chayote instead of an avocado, and the taste was fudgy, not dry. I’m so satisfied and enjoyed right now:)

    • No problem, any questions just ask! I love to help you in the kitchen. I am so glad in come out great and tasty. Enjoy the recipes on the blog, XOXO Carine.

  22. Hi Carine, wondering the frosting part. May I use cream cheese or whipping cream to replace the coconut cream? I want to make this chocolate brownie cake tomorrow. Thank you in advance.

    • Definitely ! Cream cheese in the frosting will be even tastier, thick and creamy. Enjoy and let me know how it goes. XOXO Carine.

  23. 5 stars
    This cake is very yummy! Im not on any diet or anything like that, I was captivated by the picture and decided to make it! Super easy to make. I didnt have any of the special sugar in the recipe so I just used maple syrup and a little brown sugar. My family was a bit skeptical but once they tried it they couldnt believe the ingredients haha they loved it too! I’d definitely make this again 🙂

    • I am so glad you adventure to try this avocado cake recipe ! It is great to hear that everyone loves it. Thanks again for trying my recipes. I can’t wait to read your next comment, XOXO Carine.

  24. This looks amazing and I can’t wait to make it.
    Would it be ok to make without the frosting and freeze for a couple of weeks? Then thaw and top with frosting? Or would the avocado go bad?

    • I am sure it will be perfect! The avocado in the cake will be cooked so it will freeze very well like regular chocolate cake. Enjoy, XOXO Carine.

  25. Do you mind being more specific in the recipe with regards to yogurt? The video says unsweet, but you say fairy free coconut, or other flavor. I’m just confused with what yogurt flavor sweetener level to buy.

    • You can of course use any kind of unsweetened yogurt in this recipe, depending on your diet. If you eat dairy, then unsweetened Greek yogurt is fine. I like to use dairy free unsweetened coconut yogurt, don’t be confused this is not a flavored yogurt. Coconut yogurt is made of coconut cream and probiotic, no sugar, no lactose so it is the best to have a natural sugar free yogurt (no lactose either, as lactose is a natural sugar that you will find in Greek Yogurt for example). When cooked in a cake, it does not add coconut flavor either. Hope this makes more sense 🙂 Enjoy the lovely cake, XOXO Carine.

        • No problem, I love to help ! I hope you enjoy this recipe, don’t forget to report back here or on my instagram sharing a pic of your creation, I love to see what you make. XOXO Carine

  26. 5 stars
    Hi. Wanted to make this recipe today but I wanted to know if I could substitute 2 avacados in place of the yogurt?
    Thanks in advance. Can’t wait to try this. It looks amazing

      • No I did not but I believe it should work 🙂 It will be more like a brownie texture, fudgy and less cake-like but still delicious ! Let me know if you try. XOXO Carine.

  27. 5 stars
    This was great! I made the cake just as stated and it was so tasty and rich without feeling too heavy. Instead of the frosting I used whipped cream and raspberries which was also delicious (I’m a chocolate and raspberry lover).
    Thank you for the recipe!

    • My pleasure I am so so happy that you enjoy this chocolate cake. I love your toppings idea, chocolate and raspberries are made to be together! Enjoy the low carb baking recipes on the blog. XOXO Carine.

    • Not really as the recipe calls for few eggs, it won’t hold very well together with an egg replacement. I hope you find egg free recipe you like on the blog. XOXO Carine.

    • I am pretty sure it will work very well. It will be higher in carbs but very healthy as well. Enjoy the recipe. XOXO Carine.

  28. 5 stars
    Thank you so, so much for this wonderful recipe! It has literally been a life saver. After giving up all refined sugar and dairy, I’ve been miserable without my chocolate. I used this recipe and used manuka honey for the sweetener, 100% dark chocolate for the cocoa, and a bit more avocado and coconut cream in the batter instead of yogurt. The end result was delicious!! I’ve been savoring a few pieces with my green tea daily, and I’m so happy now that I have chocolate back in my life! And I’m a terrible cook, but this was super easy to make!!

    • Can you please give me the measurements that you used in your variation? I am trying to make this for my Mom however; some ingredients in the original recipe she is allergic to. Your variation would be perfect for her. Thank you!

    • I am so happy to read your comment today! Thanks for sharing your recipe adaptation. Enjoy the recipes on the blog, there is plenty of sugar free chocolate recipe on my blog to fix your cravings. Enjoy them. XOXO Carine.

  29. Hello and congratulations on your lovely blog.

    I was wondering if I can replace the crystal sweetener with any liquid sweetener like honey or maple syrup.

    • You probably can but the texture will vary slightly as it is will add more liquid to the batter. For an healthy crystal sweetener you can use coconut sugar or unrefined cane sugar like demerara sugar or rapadura sugar. Enjoy the recipe on te blog and thanks for giving them a go! XOXO Carine.

    • Yes sure! Freeze as you will freeze a regular chocolate cake. Enjoy the recipes on the blog and thanks for giving them a go! XOXO Carine.

    • You probably can but it will change the texture of the cake as you use only a small amount of stevia to reach the similar sweetness and stevia does not add bulk into low carb baking. Enjoy the recipe and thanks for trying some recipes from my blog. XOXO Carine.

  30. 5 stars
    I was so excited to find this recipe after being diagnosed with type 1 diabetes right before my birthday. I made this cake with dark cocoa powder, and it tasted amazing- the avocados make it super moist! We also tried it with a little cinnamon sprinkled over the top and that was amazing as well- gives it kind of a mexican chocolate vibe. Great recipe, Carine! Thank you!

    • Thank you for this lovely comment ! I have got plenty of low carb diabetes friendly recipes on my blog. Enjoy them and take care of you. XOXO Carine.

  31. It’s a pity you don’t have a donate button! I’d
    certainly donate to this outstanding blog!

    I suppose for now i’ll settle for book-marking and adding your RSS feed to my Google account.
    I look forward to new updates and will share this blog
    wiith my Facebook group. Talk soon!

    • There is no money to donate to appreciate my free recipe 🙂 I am happy to share those recipes by passion, freely. You can also subscribe to the newsletter, you will receive an email each time a new recipe is posted. Enjoy the blog and thanks for the lovely comment. XOXO Carine.

  32. 5 stars
    Hi carine,
    Thanks for sharing the delicious recipe.I made this cake yesterday using 1/4 cup of leatherwood honey instead of sugar free crystal sweetner and replaced cocoa powder with raw cacao powder and it came out beautiful and my family loved it.There was no hint of avocado in the cake as you promised. Finally, am happy that I found a healthy and tasty chocolate cake recipe that works.

    • Hello! I am so happy to read your comment this morning. I love baking with avocado and do my best to create recipe that are tasty and hide the taste of avocado. I am happy to know the recipe works well with liquid sweetener too! Thanks so much for this beautiful comment. Have a nice time on the blog trying out my healthy treats. XOXO Carine.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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