If you're ready to taste chocolate hazelnut heaven, look nor further than this Keto Chocolate Hazelnut Cake. Between all the creamy hazelnut frosting layers and the moist sugar free chocolate cake, you'll be curing that sweet tooth with every luscious bite.
Ingredients
Chocolate Hazelnut Cake:
¾ cup unsweetened nut milk, room temperature
½ tbsp apple cider vinegar, room temperature
1 cup blanched almond flour
1 cup hazelnut flour (or more almond flour)
¼ cup coconut flour
½ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
1 tsp salt
4 large eggs, room temperature
½ cup melted coconut oil
3 tsp vanilla extract
Hazelnut Buttercream Frosting:
1 ½ cup unsalted butter, room temperature
5 cups powdered sugar substitute
½ cup heavy cream
1 ½ tsp vanilla extract
⅛ tsp salt
Directions
Chocolate Hazelnut Cake:
Preheat the oven to 350°F or 325°F convection. Grease two 8-inch cake pans with butter and then line the bottoms with parchment paper.
In a small bowl, add the room temperature nut milk and apple cider vinegar and set aside for 10 minutes to curdle.
While the almond milk and cider curdle, spoon and level all the dry ingredients and mix to combine in a separate large bowl—almond flour, hazelnut flour, coconut flour, unsweetened cocoa powder, monk fruit sweetener, baking powder, baking soda, salt. Be sure to spoon the flours into the measuring cup and level off the top, rather than scooping.
In a medium bowl, add the room temperature eggs, melted coconut oil, ChocZero Chocolate Hazelnut Spread, and vanilla extract, then pour in the curdled milk and beat mixture until completely combined.
Combine the wet and dry ingredients and mix well. Divide the batter evenly between the 2 prepared baking pans.
If baking at 350°F, bake for 18-25 minutes. If baking at 325°F bake for 15-20 minutes. Rotate the cakes halfway through and check for doneness 5-10 minutes before set bake time. Cakes are done when a toothpick comes out clean from the center.
Let the cakes cool in the pan for 30 minutes before removing and wait at least an hour or overnight in the fridge before frosting.
Hazelnut Buttercream Frosting:
In a large bowl beat the softened butter using a handheld or stand mixer with a paddle attachment. Beat on medium speed for about 2 minutes until smooth.
Stop the mixer and add in the ChocZero Chocolate Hazelnut Spread, heavy cream, vanilla extract, sweetener, and salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. If frosting is too thin add up to ½ cup more powdered sugar substitute, or add another tablespoon of heavy cream if frosting is too thick.
Use frosting immediately or cover tightly and store for up to 1 week in the refrigerator.
