SUGAR FREE NO-BAKE AVOCADO SILK CAKE
Prep time
Total time
An unusual texture for a cake that looks like cheesecake but cheesecake it is not. Fabulous, easy and super healthy.
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 8
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.
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.
Nutrition
Serving: 1 Calories: 393 Fat: 38g Net Carbs: 2.8g Protein: 9g
Recipe by at https://queenketo.com/sugar-free-no-bake-avocado-silk-cake/