Who doesn't love a soft and smooth flourless chocolate cake? Adding in ingredients like avocado, butter, and eggs makes this flourless cake rich and moist, while also maintaining the light springy texture of a cake. This keto version of a flourless chocolate cake uses erythritol and sugar-free chocolate chips to keep the carb count low. And with only ~4g of net carbs per slice, you're definitely going to want to make this recipe as soon as possible!
Note: almond butter can be substituted for peanut butter in this recipe
Preheat the oven to 350 degrees F and grease a cake pan.
Add the avocados to a food processor to blender to blend into a soft mixture.
Melt the butter in the microwave.
Stir the sweetener into the melted butter mixture.
To the mashed avocado mixture, add in all of the other ingredients (including melted butter and sweetener), besides the chocolate chips.
Stir in the chocolate chips.
Pour the flourless cake batter into the baking dish and bake for 30 minutes.
Check the center of the cake to see if it's done. If not, bake in 3-5 minute intervals, checking to see if it's done.
Allow your flourless chocolate cake to cool before topping with powdered sweetener.
8 servings
1 slice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
