As a kid I always loved Nutella. Whenever my mom came home with a jar, I knew I would be sneaking spoonfuls of that hazelnutty gooey chocolate whenever my mom left the kitchen.
Now as an adult I still want the hazelnut chocolate flavour but a cleaner version. Therefore, I came up with this cake recipe so I can enjoy the taste without the added sugar and other unnecessary ingredients.
If you loved the hazelnut spread as much as I did, you will love this cake!
5g Net Carbs per serving (2″ x 2″ square)
Ingredients
Nut’Hella Good Keto Cake Recipe
- 50g cocoa powder
- 150 ml boiling water
- 3 large eggs
- 165 ml olive oil
- 3/4 cup erythritol
- 2 tsp vanilla extract
- 1 tbsp hazelnut extract
- 1tbsp beef gelatin powder
- 1 tbsp espresso powder
- 1/2 tsp baking soda
- 1 pinch salt
- 150g almond flour
- 1 cup hazelnut – chopped
- 1 tbsp of butter to grease pan
Nut’Hella Good Icing Recipe
- 2 oz unsweetened chocolate (I used chocolate from Coco Polo)
- 1 tbsp coconut oil
- 1/2 cup butter
- 3 oz cream cheese
- 2/3 cup powdered erythritol
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp hazelnut extract
- 1/4 cup heavy cream
Instructions
Nut’Hella Good Keto Cake Recipe
- Preheat oven to 325ºF
- Combine the cocoa powder and warm water, mix well
- Mix on high the remaining ingredients
- Pour in and mix well the combined cocoa and warm water mixture
- Grease an 8 x 8 inch pan, make sure you get all the corners
- Pour mixture into pan and bake for 25 minutes or so, use a toothpick to test doneness
- Remove from pan and let cool
Nut’Hella Good Icing Recipe
- Melt chocolate and coconut oil in a double boiler
- Combine remaining ingredients (except the cream) in a mixer
- Mix in the melted chocolate
- Mix in the cream 1 tablespoon at a time until the icing turns thick and can stand on its own
Ice the cake and sprinkle ground hazelnuts all over the top.
Place in fridge for 1 hour to let the icing set
I received my Coco Polo chocolates from Neha at Switch Grocery.
I Hacked Diabetes 