Keto cake without baking

Sweet cake without baking, sugar, gluten and fructose. Plus, the dessert is keto-friendly and vegan. The cake can be left completely vegan or customized to suit your preferences. This recipe uses cocoa butter, but this product is far from the cheapest. Therefore, it can be replaced with butter or a mixture of two oils (cocoa butter + butter). Before adding to the rest of the ingredients, you will need to melt the oils to a liquid state.

Ingredients

• 200 gr raw almond flour (not blanched)
• 110 g melted cocoa butter
• ¼ glass of cocoa powder
• ¼ a glass of xylitol (or another sweetener to taste)
• Filler
• 600 g avocado (peeled, mashed)
• 130 gr dark melted sugar-free chocolate
• ½ cup sweetener (or other sweetener to taste)
• 2 table. spoon. cocoa powder
• ½ glass almond milk
• 1 tea spoon. vanilla extract
• ¼ tea. spoon. salt
• 1 table. spoon. rum (optional)

Directions

1. Prepare a 23cm round baking pan and melt the cocoa butter.
2. In a bowl, combine melted butter, almond flour, cocoa powder, sweetener, and salt.
3. Use a spatula to mix the ingredients thoroughly.
4. Transfer the dough to a mold and tamp well.
5. Refrigerate for at least 30 minutes to harden the crust.
6. Use an S-blade food processor to puree the avocado.
7. In a bowl, use an electric mixer to combine avocado puree, melted chocolate, sweetener (about 1/2 of the total sweetener if using sweetened chocolate), cocoa powder, almond milk, vanilla, salt, and rum (optional).
8. Add more sweetener if needed. Whisk.
9. Using a spatula, spread the avocado chocolate cream on top of the crust.
10. Cut the blanched (scalded) almonds into thin strips and cover the surface of the cake.
11. Place the cake in the refrigerator for at least 30 minutes to harden the frosting.