hen you’re on a ketogenic diet after having lost 87 pounds, and your birthday tradition is to eat your cake for breakfast with a big glass of milk… it pays to have a ketogenic dieting friend who enjoys experimental baking… so
Keto Chocolate Birthday Cake?
So the first thing to figure out was the frosting. And it couldn’t just be good… it had to be perfect.1 Every keto frosting I found was dairy based using either cream cheese, or heavy cream. I’m not sure I even had a good reason why, but I wanted to avoid dairy in this cake. So I started looking at vegan recipes for keto pudding, keto fudge, and keto mousse… and that’s when I stumbled upon this great recipe for secret ingredient chocolate mouse. That’s when I realized, the secret ingredient is really all I need…
and the secret ingredient is Avo-freakin-cados
KETO CHOCOLATE FROSTING
INGREDIENTS:
2 Avocados½ cup erythritol20-30 drops of stevia2 tsp vanilla extract
That’s it. Put in bowl. Mash like caveman.
Mixing and mixing and mixing some more
At this point, you may be tempted to get a spoon and dig in. Don’t let me stop you. I did it to my first batch when I was experimenting with different options. And it was amazing.. the vanilla and cocoa completely masked the avocado. This tastes like real frosting
After the taste test, I wanted to see how it would age… so I decided to cover it lightly with plastic wrap and put it in the fridge overnight…
THAT sealed the deal. Upon aging and refrigeration, this was now the same consistency as supermarket canned frosting. VICTORY!!!! Although when it comes time to decorate your cake, you will want the frosting at room temperature again to make it more spreadable...
1. Impossible. Or is it?
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