I’m trying to experiment with new recipes at least a few days a week. I also have a new obsession with avocados. I used to think they were so gross, but now they are among my favorite foods. Now I eat one almost every day. Avocados are super nutritious and are one of the approved fruits for the keto diet.
Anyway, I was trying to make an avocado chocolate pudding the other day. After letting it refrigerate for a couple of hours I tasted it. It was not flavorful. It wasn’t bad, but it wasn’t good either. I decided that I didn’t want to waste it, and would see if I could make a cake with it as part of the batter to add moistness. The cake I made turned out to be delicious, and I am so glad that I didn’t waste that avocado.
Keto Double Chocolate Cake
1 avocado (mashed)
1/4 cup cocoa powder
1 cup Stevia (or sweetener of your choice)
1 cup of Torani Sugar-free syrup (I used Belgian Cookie)
1/4 cup of softened butter
2 cups of almond flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. meringue powder
1/2 cup of Lilly’s sugar-free chocolate chips
Mash the avocado. Add wet ingredients together. Slowly incorporate the dry ingredients a little bit at a time. Lastly, gently add the chocolate chips in and stir until combined.
Pour into a greased baking dish or cake pan. Place in a preheated oven at 350 degrees for about 15 to 20 minutes or until a toothpick put in the middle comes out clean.
Let completely cool before trying to cut it.
This would be a lovely cake for a special occasion like VALENTINE’S DAY!