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.
Mix Wet Ingredients
In a blender or food processor, add all the wet ingredients: avocado, yogurt, almond milk, eggs, and vanilla.
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 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.
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.
Blend/process until it forms a smooth, shiny chocolate frosting with no more lumps of avocado.
Spread the low-carb chocolate frosting on top of your chocolate avocado cake with a silicone spatula.
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.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 10 Minutes Cook: 35 Minutes