Nut Hella Good Keto Cake
Moist hazelnut chocolate keto cake.
Servings: 12
Calories: 45kcal
Ingredients
- 50 g cocoa powder I Use This!
- 150 ml boiling water
- 3 large eggs
- 165 ml olive oil
- ¾ cup erythritol I Use This!
- 2 teaspoon vanilla extract I Use This!
- 1 tablespoon hazelnut extract
- 1 tablespoon beef gelatin powder I Use This!
- 1 tablespoon espresso powder I Use This!
- ½ teaspoon baking soda
- 1 pinch salt
- 150 g almond flour I Use This!
- 1 cup hazelnut - chopped
- 1 tablespoon of butter to grease pan
Nut'Hella Good Icing Recipe
- 2 oz unsweetened chocolate I used chocolate from Coco Polo
- 1 tablespoon coconut oil I Use This!
- ½ cup butter
- 3 oz cream cheese
- ⅔ cup powdered erythritol I Use This
- 2 tablespoon cocoa powder I Use This!
- ½ teaspoon vanilla extract I Use This!
- 1 tablespoon hazelnut extract
- ¼ cup heavy cream
Instructions
- Preheat oven to 325ºF
- Combine the cocoa powder and warm water, mix well
- Mix on high the remaining ingredients
- Pour in and mix well the combined cocoa and warm water mixture
- Grease an 8 x 8 inch pan, make sure you get all the corners
- Pour mixture into pan and bake for 25 minutes or so, use a toothpick to test doneness
- Remove from pan and let cool
NutHella Good Icing Instructions
- Melt chocolate and coconut oil in a double boiler
- Combine remaining ingredients (except the cream) in a mixer
- Mix in the melted chocolate
- Mix in the cream 1 tablespoon at a time until the icing turns thick and can stand on its own
Video
Nutrition
Serving: 1Square | Calories: 45kcal
