November 7 2019 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Keto no-bake chocolate cake
This luxurious, creamy chocolate cake is almost too easy to make but looks and tastes amazing — a rich smooth chocolate taste with a hint of salt mingled with nuts and seeds. And did we mention that it's keto too? Well, what are you waiting for? This is the perfect cake for any low carb celebration.
USMetric
servingservings
Ingredients
- 1¼ cups 300 ml heavy whipping cream or coconut cream
- 3 tbsp 3 tbsp erythritol
- 7 oz. (1½ cups) 200 g (350 ml) sugar-free dark chocolate, stevia sweetened
- 3½ oz. 100 g butter
- 1 pinch 1 pinch sea salt
- 1½ cups (7 oz.) 350 ml (200 g) hazelnuts, roughly chopped
- ¾ cup (3½ oz.) 180 ml (100 g) pumpkin seeds
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www.dietdoctor.com
Making low carb simple
Instructions
- In a saucepan, bring heavy cream and sweetener to a boil. Let it simmer for a couple of minutes until creamy. Turn off the heat.
- Cut the chocolate and butter in smaller pieces and add to the hot cream together with salt. Stir until the chocolate and butter are completely melted and combined.
- In a large frying pan, roast the hazelnuts and pumpkin seeds until golden and fragrant. Chop them roughly and add almost all of it to the chocolate and mix. Save some for the topping.
- Spoon the chocolate mixture into a 8-inch (20 cm) springform pan, preferably covered in parchment paper. Press the parchment paper down well to cover the base of the pan. Sprinkle the cake with the remaining nuts and seeds and a pinch of sea salt.
- Cover with plastic film and put it in the fridge for about an hour or until the chocolate has hardened.
Serving suggestion
Serve together with fresh mint and heavy whipping cream for extra deliciousness.
77 comments
If you can eat sunflower seeds I would recommend that instead of the hazelnuts 😊
Best,
Jill
Will try them.
Julie
You can use either, whichever is easier for you to get.
Use as dark chocolate as possible. At least 80% cocoa content 😊Cocoa will not work unfortunately.
Best,
Jill
7T of butter is 3.5oz.
Instead of boiling cream, one could a smaller quantity of clotted cream.
Depending on the quality, pumpkin seeds may or may not go well together with chocolate. Walnuts don't vary as much and are, contrary to pumpkin seeds, commonly used in cookies, cakes and the like.
I could save the cake with adding citrus fibre, but with less liquid that shouldn't be necessary.
No european recipe ever lets you measure butter in this unit.
PLEASE give us grams, not only for nuts and chocolate, but for butter too.
I can't figure out why this is called cake, it's clearly fudge.
Thank you for the best keto site in the world.
Nope, not even butter sticks. It’s a small brick shape, sometimes having 50 g markings for a 250 g package.
The French are more flexible though, allowing for more different sizes and shapes, sometimes dome-like.
But. Never. In. Tablespoon.
We have not tested this recipe with alternatives. The different fat amounts in the alternatives may affect the final baked good.
What a fun alternative!! An excellent way to manage portion control as well.
Seven tablespoons is 3.5 oz which is about 100 grams of butter.
Yummy!!
Oh, no! Sorry to hear that. Perhaps the ingredients weren't well incorporated?
I am so glad you enjoyed it!! I have it on my list for the weekend.
I love the idea of smaller servings of this one!
As a side note: It appears from the comments on just about every recipe that the US to Metric option next to the Servings option is being overlooked. SUGGESTIONS: 1. Maybe the recipes should default to metric. 2. Make #1 in the Instructions "Adjust measurements and servings as needed by using the options above the ingredients list" 3. Swap the placement of US/Metric and Servings options and Ingredients title.