Rich • Moist • Naturally Creamy • Low-Carb
This chocolate cake is shockingly rich and fudgy—thanks to avocado! You won’t taste it, but it gives a silky texture and healthy fats that help keep blood sugar stable 
Ingredients
- 1 ripe avocado (mashed)
- 1 egg
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered erythritol (or monk fruit sweetener)
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Instructions
Prep
- Preheat oven to 350°F (175°C)
- Grease a small baking dish or ramekin
Blend
- Mash avocado until completely smooth
- Add egg, sweetener, and vanilla
- Mix in cocoa powder, baking powder, and salt
- Stir until creamy and lump-free
Bake
- Pour into dish
- Bake 18–22 minutes (or microwave 1–2 minutes for a mug version)
Cool
- Let cool slightly before eating
- Texture becomes more fudgy as it sets
Serving Ideas
- Top with sugar-free whipped cream
- Add berries
- Drizzle melted sugar-free chocolate
Nutrition (Approx. per serving)
- Calories: 220
- Net Carbs: 3–5g
- Fat: 18g
- Protein: 6g
Variations
- Add sugar-free chocolate chips
Add espresso powder for deeper flavor
Add coconut flour (1–2 tbsp) for more structure
Turn into cupcakes
Storage
- Fridge: up to 3 days
- Best eaten fresh for texture
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