Avocado Cake Recipe Keto
This chocolate avocado cake is so moist and fudgy, you won't believe it is healthy! No butter and no oil are needed, and you won't taste any avocado at all!
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 cup granulated sweetener of choice I used monk fruit sweetener
- 2 large avocados overripe
- 1/2 cup milk of choice I used unsweetened almond milk
- 2 large eggs
- 1 teaspoon anilla extract
- 1 cup chocolate frosting
Instructions
- Begin by preheating your oven to a temperature of 180C/350F. Next, take an 8-inch springform cake pan and apply a layer of grease to it. Set it aside and move on to preparing the cake batter.
- Start by gathering your dry ingredients and combining them in a mixing bowl. Mix them together until they are well combined. Next, use a high-speed blender or food processor to blend together your avocado, milk, eggs, and vanilla extract. Pulse the ingredients until they form a smooth mixture. Then, add your previously combined dry ingredients to the blender and blend them again until a smooth cake batter is formed.
- Once your cake batter is ready, carefully transfer it into the greased cake pan. Place the pan in the oven and bake for around 37-40 minutes. Check the cake by inserting a skewer, and if it comes out mostly clean, it's ready. Take the cake out of the oven and let it cool for about 10 minutes while still in the pan. After that, carefully transfer it onto a wire rack and allow it to cool completely.
- Once your cake is cooled down, it's time to frost it with your favorite chocolate frosting. Spread the frosting evenly on the cake's surface and make sure it's fully covered. Your delicious and healthy avocado cake is now ready to be served and enjoyed!
Notes
Nutrition Information:
- Serving: 1serving |
- Calories: 182kcal |
- Carbohydrates: 8g |
- Protein: 6g |
- Fat: 16g |
- Sodium: 120mg |
- Potassium: 229mg |
- Fiber: 5g |
- Vitamin A: 94IU |
- Vitamin C: 3mg |
- Calcium: 65mg |
- Iron: 2mg |
- NET CARBS: 3g
