Ingredients

The following ingredients have 4 Servings
  • 5 eggs
  • 2 oz Stevia sweetened dark chocolate (melted and slightly cooled)
  • 1 1/4 cups ground hazelnuts (hazelnut meal or hazelnut flour)
  • 1/2 cup Swerve powdered low-carb sweetener
  • berries for garnishing
  • keto chocolate mousse for garnishing

Instruction

  • 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 frosting or slice through the middle into two thin cake layers and add frosting in between them.