SUGAR FREE NO-BAKE AVOCADO SILK CAKE -

Sugar Free No-Bake Avocado Silk Cake. 2.8g carbs per serving.

How can you not love avocado? It’s a SUPER fruit, full of health benefits. With its buttery but almost sweet flavour, it is colourful, versatile and totally ketogenic.

You already know that avocado isn’t a vegetable. That it contains the most protein found in any fruit. That it’s high in fibre with the lowest sugar content of all fruit. And that it’s loaded with healthy monounsaturated fatty acids. But did you know that the Aztecs called it ahuacatl, meaning ‘testicle’, apparently because of the fruit’s pear-like shape and bumpy surface? Haha. Nor did I. But since finding out this fun fact, I can’t look at an avocado without thinking of the male anatomy!

Now that I’ve probably put you off eating avocados ever again (I hope not!!!), let me tell you about the Sugar Free No-Bake Avocado Silk Cake recipe I created.

Sugar Free No-Bake Avocado Silk Cake: a cheesecake disguise.

My intention was to make a cheesecake using two Hass avocados I had in the fridge. You’ve been there, I’m sure. You buy avocados that are rock hard because that’s all you can find. Then you wait ages for them to ripen. You check every day. Nope. Not yet. Then one day, suddenly, they are way too ripe. All of them. At once. You can’t possibly eat them all, like now. So do you throw them away? NOOOOO. That would be sinful. The only thing to do is figure out a way to use them (usually in a smoothie).

The smoothie idea did cross my mind. But I was in a creative mood. Why not use these ultra soft babies for something different? Cheesecake! Why not. Surely I can swap the cream cheese for avocados. So I got to work.

Everything was going really well, until I took the ‘cheesecake’ out of the fridge to portion it and realised it was NOT a cheesecake after all. Basically, I made a mistake with the amount of gelatine I used. Let’s say I was a bit overzealous. However, much to my surprise, I really liked the consistency and flavour of this thing that I’d created. I decided to let my testers give me their verdict on what I later named Sugar Free No-Bake Avocado Silk Cake. Absolutely everyone loved it and said it was unusual but really delicious.

To sum up: Maverick attitude + Guesswork = Delicious keto cake + Happy cook. Ketohusband was pretty delighted too. As always.

I hope you enjoy it as well!

The avocados will begin to oxidise pretty much immediately. Therefore, this cake is best eaten within 24 hours. You may wish to consider halving the ingredient quantities to make 4 portions instead of 8.

SUGAR FREE NO-BAKE AVOCADO SILK CAKE

Author: Antya

Nutrition

Yield: 8

Serving: 1
Calories: 393

Fat: 38g
Net Carbs: 2.8g
Protein: 9g

Recipe type: Desserts

Cuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.

Prep time: 30 mins

Total time: 30 mins

An unusual texture for a cake that looks like cheesecake but cheesecake it is not. Fabulous, easy and super healthy.

Ingredients

200g ground almonds (U.S. option HERE)
100g unsalted butter
30g Sukrin icing sugar (U.S. alternative HERE) (or Make Your Own)
2 very ripe Hass avocados (290g net weight)
juice of ½ lemon (20g)
100g double cream
15g powdered gelatine
45g erythritol (click HERE for U.S. option)
1 tsp pure stevia powder (click HERE for U.S. option)
edible flowers of your choice for decoration (optional)

Instructions

line a loaf mould (preferably silicone - 23cm x 10cm) with parchment paper overhanging on all sides.
whisk ground almonds and sifted icing 'sugar' first, then add melted butter.
mix by hand, squeezing between your fingers until well combined, then transfer to your lined mould, pressing tightly and smoothly with the back of a spoon to form an even, level base.
freeze for 30 minutes, then keep refrigerated while you prepare the topping.
put the cream in a small, heavy base pan and whisk in the gelatine; set aside.
place chopped avocado in a medium bowl with the lemon juice and blitz to a cream consistency using an immersion blender.
back to the pan, add erythritol and stevia and whisk again, continuously, while heating gently over a low setting, until sweeteners and gelatine have melted completely - the consistency should be like condensed milk; do not let the mixture get too hot - no simmering or boiling.
set aside to cool down for a few minutes, then whisk once more and spoon over the avocado cream.
stir until well combined and quickly pour on top of the ground almonds base, levelling with a spatula.
refrigerate for at least 4 hours, then lift cake out of the mould by pulling the overhanging parchment paper and cut into 8 squares.
place squares onto a serving dish and decorate with flowers (optional).

Notes

Although this cake will keep refrigerated for up to 3 days, it is best eaten within 24 hours. After that you'll notice that it gets darker and darker as the avocado continues to oxidise.

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.