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.
