Low Carb chocolate hazelnut cake is made with hazelnut flour and is topped off with a light and fluffy chocolate hazelnut frosting that you will want to eat by the spoonful!
I have been craving a low carb chocolate hazelnut cake for two months now and wow, it is FANTASTICAL! Sometimes a recipe just comes together and this one did not disappoint!
I know I always say I am not a “frosting girl” but this is a frosting I will be making for years to come. The reason I am not a huge fan of frostings, is they are always to sweet, greasy, or sticky but this frosting is PERFECT!
Versatile Low Carb Chocolate Hazelnut Cake Recipe
This incredibly decadent cake is gluten-free and low carb or keto, depending on which ingredients you choose to use. There are a variety of substitutions available that will heed an outstanding cake in the recipe notes.
What is Frangelico
Frangelico is a hazelnut liqueur. My preferences are often to cook with alcohol. Alcohol adds an depth of flavor that can not be mimicked. Using the Frangelico will result in a low carb cake.
How to make Low Carb Chocolate Hazelnut Cake
Melt the chocolate for the frosting over a double-boiler and set aside.
Toast the hazelnuts over the stovetop or in a 350° oven for 6-8 minutes. Keep an eye on them and stir occassionally.
Prepare an 8” pan with parchment paper and set the oven to 325 degrees.
Measure or weigh the sifted dry ingredients and add to a stand mixer fitted with a paddle attachment. To the dry ingredients, add the room temperature butter, one tablespoon at a time. Cream together on low until the mixture is smooth, then add the cream cheese.
Combine the heavy cream, eggs, creamer, (or liqueur) and vanilla together in a separate bowl. Add half of the mixture to the dry ingredients until fully combined. Incorporate the remaining half of the mixture and turn the mixer to medium speed for 2 minutes.
Transfer the batter in to prepared pan and bake for 30 minutes or until it passes the toothpick test. Allow the cake to cool completely.
For the Chocolate Hazelnut Frosting
Combine a half of a cup of hazelnuts with a quarter of a cup of oil in a small blender and puree, set aside.
In a stand mixer fitted with a paddle attachment, add the room temperature butter and cream together in the bowl.
To the butter, add the sweeteners and continue creaming on medium-low speed for 2 minutes. Scrape down the bowl. To the butter, add the hazelnut mixture and continue to cream for 2 minutes, then add the chocolate and cream an additional minute.
Looking for more delicious cake recipes? Try our Gateau Brenton, coconut cake and chocolate cake to die for!
Gateau Brenton 
Coconut Cake 
Chocolate cake to die for
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Low Carb Chocolate Hazelnut Cake
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Category: Tasty Treats
- Method: Baking
- Diet: Gluten Free
Description
Low carb chocolate hazelnut cake is topped off with a light and fluffy chocolate hazelnut frosting.
Ingredients
For the cake:
100 grams or 1 cup hazelnut flour
22 grams or 3T coconut flour
25 grams or 1/4 cup chocolate protein powder (I use precision engineered)
10 grams or 2 T dark cocoa powder
10 grams or 2 T cocoa powder
36 grams or 1/4 cup powdered Swerve
1/2 tsp instant espresso powder
2 tsp baking powder
90 grams or 1/2 cup heavy cream
90 grams or 2 large eggs
3 T sugar free hazelnut creamer or Frangelico
2 tsp pure vanilla extract
80 grams or 6 T butter
44 grams or 1 1/2 ounces cream cheese
1/8 tsp salt
For the frosting:
60 grams or 1/3 cup sugar free chocolate chips
1 tsp cocoa butter
1/2 cup hazelnuts
1/4 hazelnut oil
18 T Butter
1/2 cup Stevia, powdered
1/2 cup Swerve, powdered
Garnish:
1/4 cup toasted hazelnuts
Instructions
For the cake:
Prepare an 8” pan with parchment paper and set oven to 325 degrees.
Measure or weigh dry ingredients. Sift and add to a stand mixer fitted with a paddle attachment.
To the dry ingredients, add the room temperature butter, one tablespoon at a time and cream together, on low, until the mixture is smooth. Add the cream cheese and cream.
Combine the heavy cream, eggs, liqueur and vanilla together in a separate bowl and add half of the mixture to the dry ingredients until fully combined.
Incorporate the remaining half of the mixture and turn the mixer to medium speed for 2 minutes.
Transfer the batter into prepared pan and bake for 30 minutes or until they pass the toothpick test.
Allow to cool.
For the frosting:
Melt the chocolate chips with cocoa butter, set aside.
Toast the hazelnuts over stovetop or in 350° oven for 6-8 minutes, stirring occassionally.
Combine a half cup of hazelnuts with a quarter cup of oil in a small blender and puree, set aside.
In a stand mixer fitted with a paddle attachment, add the room temperature butter and cream in the bowl.
To the butter add the sweeteners and continue creaming on medium-low speed for 2 minutes.
Scrape down the bowl.
To the butter, add the hazelnut mixture and continue to cream for 2 minutes, then add the chocolate and cream an additional minute.
Apply frosting to the cake once the cake has cooled completely.
Garnish with toasted hazelnuts
Notes
*The frosting covers two 8″ cakes. The cake recipe is scaled for one 8″ cake.
Alterations:
Substitute almond flour for hazelnut flour.
Substitute coconut oil or palm kernel for cocoa butter.
Substitute sugar free hazelnut creamer for Frangelico.
Substitute olive oil for the hazelnut oil for frosting.
This is really good you would never guess it keto and not to mention so pretty
Thank you for the positive feedback Amy.
I have never tasted a better chocolate cake, period.