If you love chocolate cakes but hate baking this Keto No-Bake Chocolate Cake is for you. A gâteau that you can make at home with almond flour and sweetener, this one is even better and more delicious than the sugary store-bought version. It has the perfect crust, topped with a velvety creamy filling and garnished with toasted crumbled nuts! The tough part is sticking to one slice only!
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If you love chocolate cake but aren’t a fan of baking (or sugar), this no-bake chocolate avocado cake is your new best friend. With a rich, fudge-like filling and a buttery almond crust, it’s keto-friendly, low-carb, and decadent enough to impress even the non-dieters at the table. The best part? It’s made with wholesome ingredients, no oven required.
Why Avocado in Cake?
You might be wondering: avocado in a dessert? Yep. Avocados add a creamy texture and a subtle richness without overpowering the chocolate. Plus, they’re loaded with healthy fats and fiber, making them a keto superstar. If you’ve never had an avocado-based dessert, this cake is a fantastic place to start. It’s silky, smooth, and doesn’t taste like guacamole, promise.
Ingredients You’ll Need
For the Crust:
- 7 oz. almond flour
- ½ cup butter, melted
- ¼ cup unsweetened cacao powder
- ¼ cup erythritol (or your preferred keto sweetener)
- ¼ teaspoon salt
For the Filling:
- 5 ripe avocados, mashed
- 4.5 oz. sugar-free dark chocolate, melted
- ½ cup erythritol
- 2 tablespoons unsweetened cacao powder
- ½ cup almond milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon rum (optional, but it adds a nice depth)
For the Topping:
- 1 oz. toasted peanuts, crumbled
Let’s Make It
- Prep the Pan Grease a 9-inch round cake pan and set it aside. You can also use parchment paper if you prefer an easier cleanup.
- Mix the Crust In a medium bowl, combine the melted butter with almond flour, cacao powder, erythritol, and salt. Stir until it forms a crumbly dough. Press it firmly into the bottom of your prepared cake pan to form an even crust.
- Chill the Crust Pop the crust into the refrigerator for about 30 minutes until it’s solid and firm. This gives you the perfect base for that luxurious filling.
- Make the Filling In a large bowl, add the mashed avocados, melted chocolate, erythritol, cacao powder, almond milk, vanilla, salt, and the rum if you're feeling fancy. Use an electric mixer to blend everything until smooth and creamy. You want a texture that’s thick but easily spreadable.
- Assemble the Cake Pour the filling over the chilled crust. Use a rubber spatula to smooth the top evenly. It should look luscious and glossy at this point.
- Add the Crunch Sprinkle the crumbled toasted peanuts over the top. This adds a contrast of texture and a little extra flavor punch.
- Chill Again Refrigerate the entire cake for at least 30 minutes. If you can wait longer, it only gets better with time. An hour is ideal.
- Slice and Serve Once chilled and set, slice the cake and serve it cold. It holds its shape beautifully and tastes even better the next day.
How to Store It
This cake keeps well in the refrigerator for up to 5 days. Just make sure it’s stored in an airtight container to keep the crust from getting soft. For longer storage, you can freeze individual slices and thaw them in the fridge overnight before serving.
Why You’ll Keep Coming Back to This Cake
It’s rich, creamy, and satisfies that chocolate craving without derailing your diet. It’s also incredibly easy to make. No need for water baths, special pans, or complicated steps. Just a handful of keto pantry staples, a mixing bowl or two, and a bit of patience while it chills.
And let’s be real: when you’re on a low-carb or keto journey, dessert can feel like the thing you miss the most. But with recipes like this no-bake chocolate avocado cake, you’re not missing out. You’re just making smarter, tastier choices.
So go ahead. Make a slice. Or two. You deserve it.
📖 Recipe
No Bake Chocolate Avocado Cake
Equipment
- 1 9-inch round cake pan
Ingredients
For the Crust:
- 7 oz Almond Flour
- ½ cup Butter melted
- ¼ cup Cacao Powder unsweetened
- ¼ cup Sugar-Free Sweetener powdered
- ¼ teaspoon Salt
For the Filling:
- 5 ripe Avocados mashed
- 4.5 oz Dark Chocolate sugar-free, melted
- ½ cup Sugar-Free Sweetener powdered
- 2 tablespoon Cacao Powder unsweetened
- ½ cup Almond Milk
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 1 tablespoon Rum optional
For the Topping
- 1 oz Peanuts toasted, crumbled
Instructions
- Grease a 9-inch round cake pan. Set aside.
- In a mixing bowl, combine the melted butter with the almond flour, cacao powder, sugar-free sweetener, and a pinch of salt. Mix well and pour into the prepared cake pan.
- Refrigerate for 30 minutes until solid and firm.
- Next, make the filling: Combine the mashed avocados with the melted chocolate, sugar-free sweetener, cacao powder, almond milk, vanilla, salt, and optionally the rum, using an electric mixer for better results.
- With a rubber spatula, spread the mixture on top of the crust.
- Garnish with the crumbled peanuts and refrigerate for a minimum of 30 minutes.
- Slice and serve cold.
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Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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