Sugar-Free, Low-Carb Chocolate Hazelnut Cake

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3.50 from 179 votes

Sugar-Free, Low-Carb Chocolate Hazelnut Cake

50 minutes
Calories 140kcal


  • 2 ounces stevia (sweetened dark chocolate melted and slightly cooled)
  • 1 1/4 cups hazelnut meal (sweetened dark chocolate melted and slightly cooled)
  • 1/2 cup Swerve Sweetener (powdered low-carb sweetener)
  • berries (for garnishing)
  • chocolate mousse (sweetened dark chocolate melted and slightly cooled)


  • Preheat oven to 350 F.
  • Line the bottom of a 8-inch round pan with removable bottom with parchment paper.
  • Spray the walls and bottom with cooking spray.
  • Set aside.
  • If you are making your own hazelnut flour place hazelnuts in a food processor and pulse 7-10 times until finely ground.
  • Be careful not to make nut butter.
  • On the bowl of a stand mixer, fitted with the whisk attachment beat the egg yolks and sweetener at medium-high speed for 5 minutes, until pale and thick.
  • Carefully and slowly add in the melted chocolate and beat to combine.
  • Fold in the ground hazelnuts.
  • Set aside.
  • Beat egg withes until stiff peaks (4-5 minutes at medium-high speed).
  • Fold the egg whites into the nut mixture.
  • Pour batter into the pan.
  • Bake for 25-30 minutes, until the top is set and toothpick inserted into the middle comes out clean.
  • Let the cake cool for 10 minutes, then remove from the pan.
  • Let it cool completely on a wire rack.
  • At this point you can either garnish with berries and f


Calories: 140kcal

Originally posted 2019-02-20 18:33:46.

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