Low Carb Avocado Chocolate Cake
Author: Julia McPhee
Recipe type: Dessert
Cuisine: Low carb, grain free, sugar free, gluten free
Serves: 10
- 1½ cups Almond meal/flour
- ½ cup Cocoa or cacao (sifted)
- ¼ tsp Bicarb soda
- ½ tsp Baking Powder
- 1 cup Full fat greek yoghurt
- 1 Avocado
- 2 Eggs
- 2 tsp Vanilla essence
- 2 tbsp Natvia
- ¼ cup Coconut oil
- Mix almond meal, bicarb soda, cocoa. Place avocado, yoghurt, eggs, Natvia and essence in a blender and blend until smooth. Melt coconut oil. Mix all ingredients together. Bake in a 20 cm tin for around 30 mins (or until firm to touch and a knife inserted into cake comes out clean) at 175 degrees Celsius. Leave the cake to cool in the tin and turn out when cold.
- Icing (optional)
- Bend together until smooth - 1 Avocado, 50 gm Cream cheese, 2 tsp Vanilla essence, ¼ cup cocoa, and 1 tsp Natvia.
Serving size: 1 Calories: 284 Fat: 25.4g Saturated fat: 8.6g Carbohydrates: 4.8g Protein: 7.8g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/07/26/low-carb-avocado-chocolate-cake/
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