Low carb avocado cake

Ingredients for low carb avocado cake

• ¾ cup of almond flour
• 4 tablespoons sesame seeds
• 4 tablespoons of coconut flour
• 1 tablespoon of psyllium husk powder
• 1 teaspoon baking powder
• 1 pinch of salt
• 3 tablespoons olive oil or coconut oil
• 1 egg
• 4 tablespoons of water

For the low carb avocado cake filling

• 2 ripe avocados
• 1 cup of mayonnaise
• 3 eggs
• 2 tablespoons fresh cilantro, finely chopped
• 1 red bell pepper, finely chopped
• ½ teaspoon onion powder
• ¼ teaspoon salt
• 8 tablespoons cream cheese
• 1¼ cups grated cheese

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See also our bread and biscuit recipes

1. Preheat the oven to 350°F (175°C). Mix all the ingredients for the cake batter in a food processor for a few minutes until the dough forms a ball. If you don't have a food processor, mix everything with a fork or your hands.
2. Attach a piece of parchment paper to a springform pan, no larger than 12 inches (26 cm) in diameter, to make it easier to remove the cake when it is tipped.
3. Spread the batter into the pan. Use an oiled spatula or your fingers. Pre-bake the crust for 10-15 minutes.
4. Split the avocado. Peel and remove the skin. Cut the avocado. Remove the seeds from the bell pepper and chop finely.
5. Place the avocado and bell pepper in a bowl and mix with the other ingredients.
6. Pour into the cake batter. Bake in the oven for 35 minutes or until the cake is a nice color. Let it cool for a few minutes and serve with a green salad.

This is a convenient, filling dish to enjoy for lunch, or for a snack with your family.