Keto Chocolate Avocado Lime Torte

Avocado cake

1. 3/4 cup water

2. 3 ounces avocado oil

3. 1/4 cup coconut flour

4. 1/2 cup almond flour

5. 3/8 cup Steviva Blend

6. pinch of salt

7. 3/4 tsp baking soda

8. 1/2 tsp xanthan gum

9. 1/2 tsp vanilla

10. 2 eggs

Chocolate cake

1. 1 1/2 cups water

2. 6 ounces avocado oil

3. 1/2 cup high fat cocoa powder

4. 1/2 cup coconut flour

5. 1 cup almond flour

6. 3/4 cup Steviva Blend

7. 2 pinches of salt

8. 1 1/2 tsp baking soda

9. 3/4 tsp xanthan gum

10. 1 tsp vanilla

11. 3 eggs

Avocado Lime Frosting

1. 1 lb cream cheese softened

2. 2 avocados

3. 1/2 cup softened butter

4. 3/4 cup KetoseSweet+ Liquid

5. juice of 2 limes

Crumble Topping

1. 1/4 cup pistachios

2. 1/4 cup bacon cooked and crumbled

3. 1/4 cup cocoa nibs

Instructions

1. Preheat oven to 350°F.

2. Prepare 3 13×9 inch pans with parchment paper and spray with non-stick coating.

Avocado Cake

1. Place water and avocado oil into a 2 Qt. Sauce pan and place on high heat. Whisk ingredients together and bring to a boil.

2. While the liquid ingredients are on the stove place the flour, Steviva Blend, salt, xanthan gum, and baking soda into a large stainless steel bowl and whisk to combine. Make a well in the center of the flour and Steviva mixture and add the eggs and vanilla to the well.

3. Immediately when the liquid ingredients comes to a boil, slowly temper the liquid into the egg mixture in the center of the bowl whisking constantly until all liquid is combined with the eggs. Continue to whisk in the flour from the outside of the bowl until well blended.

Chocolate Cake

1. Place water, cocoa powder and avocado oil into a 4 Qt. Sauce pan and place on high heat. Whisk ingredients together and bring to a boil.

2. While the liquid ingredients are on the stove place the flour, Steviva Blend, salt, xanthan gum, and baking soda into a large stainless steel bowl and whisk to combine. Make a well in the center of the flour and Steviva mixture and add the eggs and vanilla to the well.

3. Immediately when the liquid ingredients comes to a boil, slowly temper the liquid into the egg mixture in the center of the bowl whisking constantly until all liquid is combined with the eggs. Continue to whisk in the flour from the outside of the bowl until well blended.

4. Evenly distribute the cake batter onto the 13×9 inch pans. You will have 1 avocado pan and 2 chocolate pans and place into the pre heated oven. Bake for about 13 to 18 minutes or until the cake is set. Do not be alarmed if large bubbles form, they will deflate when cake cools. Cake is delicate until frozen. Remove the cakes from the oven, place on a rack to cool to room temperature and place into the freezer.

Frosting

1. While the cake is in the freezer, place cream cheese and avocado in a mixer. Cream together using the paddle. Add the butter and cream together at medium speed. Then, add the KetoseSweet+ Liquid and lime juice. Increase the speed to medium high on the mixer and blend until smooth.

Assembly

1. When the cake is fully frozen, remove one pan from the freezer, flip it over onto a lightly sugared sheet pan, remove the paper and spread one third of the icing evenly over the cake using a cake spatula. You can use hot water to dip your spatula into to help spread the icing and to smooth it out. Remove the next cake from the freezer and carefully flip it over on top of the first iced cake. Remove the paper and repeat the icing process. Repeat with the third layer and place back into the freezer when finished.

2. Using a knife that has been dipped in hot water carefully cut a half inch of all four sides off of the cake to make the edges straight. Portion the cake by cutting it to the desired size remembering to clean the knife in the hot water before each cut to ensure clean edges.

3. Top with pistachios, cocoa nibs and bacon before serving.