Preparation Time: 15 minutes | Cooking Time: 45 minutes |
Servings: 12
For the filling:
2¾ cups almond flour
1 cup allulose (any granulated sweetener)
2 tsp. baking powder, gluten-free
½ cup butter, melted
4 oz. dark chocolate, Stevia sweetened
½ cup cocoa powder, unsweetened
6 large eggs
1 avocado, pureed
2 tsp. vanilla extract, sugar-free
1 tsp. salt
For the icing:
½ cup butter
liquid Stevia, to taste
½ cup cocoa powder, unsweetened
⅛ tsp. salt
1. Preheat oven to 350°F. Use cooking spray or heavily butter an
8-inch cake pan and/or cover with parchment lining.
2. In a medium-sized bowl, combine the eggs, avocado, baking
powder, and vanilla extract until mixed well.
3. Add the almond flour, sweetener, dark chocolate, and butter
until incorporated. Then add the salt and cacao powder until
4. Distribute the cake batter into the prepped pan and cook for 45
minutes. Insert a wooden straw /toothpick into the middle of
the cake to make sure it is baked properly.
5. Transfer to the counter and remove it from the pan. Set to the
1. Heat a saucepan to liquefy the butter completely.
2. Combine the cacao powder, salt, and liquid Stevia and mix
until smooth.
3. Let the icing completely cool before frosting the cake.
4. Remember to frost the top first, then the sides.
Net Carbs 6.4g, Calories 386, Total Fat 34.7g, Saturated Fat
12.9g, Cholesterol 134mg, Sodium 244mg, Total Carbohydrate
13.5g, Dietary Fiber 7.1g, Total Sugars 0.6g, Protein 11.1g,
Calcium 68mg, Iron 2mg, Potassium 474mg

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