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–+ servings

Keto Chocolate Hazelnut Cream Cake

This delightful dessert is perfect for celebrations. It is a rich, low carb and keto friendly treat everyone will love.
Keto Chocolate Hazelnut Cream Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 459 kcal
Print Recipe Pin 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

Equipment

  • 9-inch springform pan
  • electric hand mixer

Instructions
 

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

Nutrition

Serving: 1servingCalories: 459kcalCarbohydrates: 9gProtein: 9gFat: 43g
Keyword chocolate hazelnut, gluten free dessert, keto cake, low carb
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