Keto Chocolate Hazelnut Cream Cake

If you love the combination of rich chocolate and roasted nuts, this keto chocolate hazelnut cream cake is going to be a new favorite.

It has a soft, tender chocolate sponge topped with a thick layer of whipped hazelnut cream that feels super fancy without requiring much effort.

The best part is that it is completely low carb and keto friendly, so you can enjoy a real slice of cake without worrying about extra sugar.

Baking on a low carb lifestyle can sometimes feel tricky, but this dessert turns out moist and rich every single time.

It looks wonderful on the table, and you can easily make it ahead of time for any family dinner or celebration.

Why You’ll Love This Recipe

Authentic Nutella Flavor – Real hazelnut flour and sugar free spread give you that classic chocolate hazelnut taste without the sugar crash.

Ultra Moist Crumb – Full-fat sour cream and melted butter keep every single bite of this keto cake tender and rich.

Luxurious Mascarpone Cream – Beating mascarpone with heavy whipping cream creates a thick, velvety frosting that holds up beautifully without melting away.

Simple One Layer Bake – You get fancy bakery results with just a single cake layer, saving you time on stacking and frosting.

Recipe Ingredients

For the Chocolate Hazelnut Cake

• 1 1/2 cups Hazelnut Flour
• 1/2 cup Superfine Blanched Almond Flour
• 1/3 cup Unsweetened Cocoa Powder
• 2/3 cup Granulated Erythritol Monk Fruit Sweetener
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter, Melted
• 4 large Eggs, Room Temperature
• 1/3 cup Full-Fat Sour Cream
• 1/4 cup Unsweetened Almond Milk
• 1 tsp Vanilla Extract

For the Hazelnut Cream

• 6 oz Mascarpone Cheese, Cold
• 1 1/4 cups Heavy Whipping Cream, Cold
• 1/3 cup Sugar-Free Chocolate Hazelnut Spread
• 1/4 cup Powdered Erythritol Monk Fruit Sweetener
• 1 tbsp Unsweetened Cocoa Powder

For the Topping

• 1/3 cup Hazelnuts, Roughly Chopped
• 2 tbsp Sugar-Free Chocolate Hazelnut Spread

How To Make

Step 1

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a large bowl, whisk together the hazelnut flour, almond flour, cocoa powder, granulated sweetener, baking powder and salt, breaking up any lumps of cocoa.

Step 3

Add the melted butter, eggs, sour cream, almond milk and vanilla extract. Mix until the batter is smooth and glossy, then spread it evenly in the springform pan.

Step 4

Bake for 28-32 minutes, until the center is set and a toothpick comes out with just a few moist crumbs. Cool in the pan for 20 minutes, then release the sides and cool completely.

Step 5

While the cake cools, toast the chopped hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant and golden. Set aside to cool.

Step 6

For the hazelnut cream, add the cold mascarpone, cold heavy cream, 1/3 cup chocolate hazelnut spread, powdered sweetener and cocoa powder to a large bowl. Beat on low for 30 seconds, then on medium-high for 2-3 minutes until thick, stiff peaks form.

Step 7

Pile the cream on top of the cooled cake and swirl it out toward the edges. Warm the remaining 2 tbsp hazelnut spread for a few seconds until pourable and drizzle it over the cream. Scatter the toasted hazelnuts on top and chill for 1 hour before serving.

Tips

Sift Your Hazelnut Flour and Cocoa

From my experience, hazelnut flour and unsweetened cocoa powder love to form stubborn little clumps that whisking alone will miss.

I recommend pressing both through a fine mesh strainer before mixing them with your other dry ingredients.

This makes sure your batter stays completely smooth so nobody bites into a bitter, dry pocket of cocoa in the finished cake.

Bring Wet Ingredients to Room Temperature

You will get the best results if you let your eggs and sour cream sit on the counter for about an hour before you start baking.

If you stir cold ingredients into the melted butter, the butter will immediately firm up into tiny greasy bits instead of blending.

Having everything at room temperature creates a silky batter that rises evenly in the oven.

Watch the Cake Closely Near the End

Nut flours hold heat for a long time and will keep cooking in the pan even after you take the cake out of the oven.

I’ve found that pulling the cake out when a toothpick still has a few moist, sticky crumbs is the secret to keeping it rich and fudgy.

If you wait until the toothpick comes out bone dry, the cake will end up dry and crumbly once it cools down.

More Recipes

• Keto Chocolate Hazelnut Mousse
• Keto Chocolate Hazelnut Swirl Cheesecake
• Keto Chocolate Swiss Roll
• Keto Molten Nutella Stuffed Brownies
• Keto Triple Chocolate Cake

Frequently Asked Questions

Can I use regular cream cheese instead of mascarpone?

Yes, you can swap the mascarpone for regular full-fat block cream cheese. Just make sure to soften the cream cheese slightly first so it blends smoothly without creating lumps.

Keep in mind that cream cheese has a tangier flavor, which will give the frosting a slight cheesecake taste rather than a light sweet cream flavor.