Keto Avocado Pie

Chocolate Avocado Pie is a simple chocolate keto dessert recipe. In addition, it is gluten free. Adding avocado to the pie not only makes it taste more creamy, but also provides the necessary percentage of fat for the keto diet.

Ingredients

• Dry ingredients
• 200 gr glass of almond flour
• 50 gr unsweetened cocoa powder
• 100 g erythritol or monk fruit sweetener
• 1 tea spoon. baking soda
• Wet ingredients
• ½ cup mashed avocado
• 130 gr coconut or greek yogurt
• 120 ml unsweetened almond milk or another milk of your choice
• 2 pcs. chicken eggs
• 1 tea spoon. vanilla extract
• Chocolate icing with avocado
• ¼ a glass of mashed avocado
• 2 table. spoon. coconut cream
• 2 table. spoon. unsweetened cocoa powder
• 2 table. spoon. erythritol or monk fruit sweetener
• 2 table. spoon. melted coconut oil
• ⅛ tea. spoon. salt

Directions

1. Preheat oven to 180 ° C. Grease a 20 cm round baking dish with coconut oil (or any other cooking oil of your choice) and set aside.
2. In a large bowl, combine all dry ingredients: almond flour, cocoa powder, sweetener, and baking soda. Set aside.
3. In a blender or food processor, combine all wet ingredients: avocado, yogurt, almond milk, eggs, and vanilla. Beat until a smooth dough with no avocado lumps forms (this should take 30-50 seconds at high speed).
4. Pour the wet ingredients mixture over the dry ingredients and stir with a spatula until a smooth batter is formed.
5. Pour the dough into the prepared mold. Bake for 30-40 minutes, or until a wooden skewer inserted in the middle of the cake comes out dry. It is recommended to check the doneness every 5 minutes after 25 minutes of cooking, because the exact baking time depends on the oven.
6. Cool on a wire rack or flat dish for about an hour before applying the glaze.
7. In a blender or food processor, combine all the icing ingredients: avocado, coconut cream, sweetener, cocoa powder, ghee, and salt. Whisk until a lump-free avocado frosting forms. Stop the blender from time to time to collect the mixture from the sides of the bowl.
8. Place the chocolate icing on top of the chilled chocolate cake. Spread evenly.
9. You can now freeze the cake for 10 minutes to harden the frosting, or serve the cake right away.
10. Store the pie in the refrigerator for 3-4 days, covered.