KETO CHOCOLATE CAKE

EASY

INGREDIENTS

DRY INGREDIENTS – 2 cups Almond Flour – ½ cup Cocoa Powder – ½ cup Erythritol – 1 tsp Baking Soda WET INGREDIENTS – 1 Avocado  – ½ cup Full-fat Yogurt  – ½ cup Almond Milk – 2 Eggs – 1 tsp Vanilla Extract CHOCOLATE AVOCADO FROSTING – ½ Avocado  – 2 tbsp Coconut Cream  – 2 tbsp Cocoa Powder – 2 tbsp Erythritol – 2 tbsp Coconut Oil  – ⅛ tsp Salt

Combine Dry Ingredients

In a large mixing bowl, combine all the cake dry ingredients: almond meal, cocoa powder, sugar-free crystal sweetener, and baking soda. Set aside.

1

Mix Wet Ingredients

In a blender or food processor, add all the wet ingredients: avocado, yogurt, almond milk, eggs, and vanilla.

2

Combine Ingredients

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.

3

Bake

Bake in an oven preheated to 350°F (180°C) for 30-40 minutes or until a skewer inserted in the middle of the cake comes out clean.

4

Mix Frosting Ingredients

In a blender, add all the frosting ingredients: avocado, coconut cream, sugar-free crystal sweetener, cocoa powder, melted coconut oil, and salt.

5

Blend

Blend/process until it forms a smooth, shiny chocolate frosting with no more lumps of avocado.

6

Spread

Spread the low-carb chocolate frosting on top of your chocolate avocado cake with a silicone spatula.

7

Serve the Keto Cake

Slice the Keto Chocolate Cake into 12 slices. Store them in the fridge for up to 4 days in a cake box.

8

NET CARBS FAT PROTEIN

4.1 grams

17.9 grams

6.7 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 12 Slices

Prep: 10 Minutes Cook: 35 Minutes

KETO CHOCOLATE CAKE

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