Low carb, keto friendly cake with nuts and chocolate, sugar free, wheat flour free, gluten free and also diabetic friendly!
Keto / low carb
Have you invited friends for coffee on weekend?
This magical cake will make you proud.
It's a rich in flavor and nutrients cake!
It's impressive and at the same time so easy to prepare.
The combination of chocolate and nuts is loved by everyone.
Enjoy this fluffy, and also crunchy and slightly chocolatey cake with a cup of hot coffee and it will become your favorite dessert!
Keto Nut Cake With Chocolate
Servings 10
• Ingredients:
100 g / Almond flour
60 g / Almonds (fine chopped)
70 g / Coarsely chopped walnuts
60 g / Hazelnuts (chopped)
160 g / Erythritol stevia blend 1:1
1 tsp / Gluten free baking powder
1/4 tsp / Salt
5 / Eggs
70 g / Mascarpone cheese
90 g / Melted butter
Zest of a bio lemon
1 tsp / Homemade vanilla extract
1 tsp / Instant coffee
50 g / Dark chocolate (> 85% cocoa content)
• For the coating:
30 ml / Coconut milk
50 g / Dark chocolate (> 85% cocoa content)
1 Tbsp / Erythritol-stevia blend 1:1
• Instructions:
1 Prepare a small baking pan with parchment paper (I use 24cm cake form).
2 Preheat the oven at 170°C (fan assisted).
3 Chop the nuts in a food processor (fine but not flour like).
4 Chop the chocolate into small pieces.
5 Mix all the dry ingredients except the chocolate and set aside.
6 Beat the egg whites until stiff picks.
7 In a second bowl beat the egg yolks with the instant coffee and then add the butter, mascarpone cheese, vanilla extract and lemon zest.
8 Combine the dry ingredients mixture with the yolk mixture and after that mix in the meringue with slow movements.
9 Add the 50 g chopped chocolate.
Do not overdo mixing (the mixture needs the egg white's air).
10 Pour the mixture into the prepared backing form and bake for about 40-50 minutes.
Please check! The cake must be set in the middle.
*Notes:
This cake becomes dark quickly during baking time, so you have to cover with aluminium foil from the beginning. Remove the foil in the last 15 minutes of baking time, for a nice color if needed.
12 After baking, let the cake in the backing pan for about 10 minutes and then place in a serving dish to cool.
• Instructions for the coating:
1 In a small sauce pan (or a double boiler), heat the coconut milk with the chopped chocolate and the sweetener, on low heat.
2 Once the chocolate is melted, remove the pan from the heat and stir until you have a smooth mixture (ganash). If the mixture is very runny you may have to wait for a while before spreading on the cake.
3 At the end, spread the ganash over the cake and decorate with some chopped nuts.
• Serve and enjoy!
Macros for 1 serving:
Protein: 10.5 g
Carbohydrates (net): 3.8 g
Fat: 37 g
Energy: 379 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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