I’ve been doing Keto for a few months now, and I’ve loved the experience. This is a lifestyle change, of course, and it’s not going to be easy. I’ve been able to lose over 30 pounds in a matter of months (through diet, not exercise) and I’ve dropped from a size 18 to a size 6. I’m in a much better place with my health than I was before, and I feel a lot more confident about my body than I used to be, but I still have a long way to go.

As you know, I’ve spent most of my adult life on a diet. The first diet I ever tried was Weight Watchers where I learned two things early: I hated being on a diet, and I only had to do it for 2 weeks. I tried Atkins then, but after a few weeks I was back to my old ways. Fast forward to today and the diet I’ve been on for the past 15+ years has always been the same: I eat whatever is in my pantry and I don’t weigh myself. I know, it seems silly to be so obsessed with food yet not count my calories. However, I wouldn’t call myself an expert in nutrition by any means, so I don’t feel qualified to tell anyone what

This simple low carb chocolate hazelnut cake is perfect for keto dieters and low carb diets alike, and it’s so easy to make. It’s also perfect for anyone who has dietary restrictions and can’t eat certain foods. For example, people with gluten allergies, weight issues, or diabetes can all enjoy this low carb cake.. Read more about keto chocolate cake and let us know what you think.


Do you yearn for a smooth Nutella ball straight from the jar or a plate of Ferrero Rochers? Then you’re in luck, since ChocZero Chocolate Hazelnut Spread is completely keto-friendly, with no added sugars but plenty of chocolate and nut richness. So, naturally, we made a delicious keto chocolate cake!

Get all the taste with no added sugar in this decadent chocolate hazelnut cake and feel like you’re in keto dessert paradise.


This keto chocolate and hazelnut cake is much simpler to prepare than you may imagine.

What’s better than exquisite chocolate and pecan pie layers? On top and between the layers, a rich, airy coating. This dish may seem to be difficult, but it is really very easy.


To make the finest chocolate nut keto cake and icing, follow these steps:

  • Nut eater. I added 1 cup chopped hazelnuts to give the ChocZero spread a nutty taste. You may create or purchase your own hazelnut flour, or if you don’t have any, you can use almond flour instead.
  • You don’t have a cake pan, do you? Make 12 tasty little cakes! In a muffin pan, this recipe produces 12 to 16 muffins (depending on how full the tin is). Make cupcakes instead of a cake if you don’t have a cake pan or want smaller servings.
  • Toss in some zing and softness. Allow room temperature almond or coconut milk to curdle in the presence of apple cider vinegar for at least 10 minutes. This creates a buttermilk effect, which enhances the taste of the cake.
  • Please, more chocolate and hazelnut spread! I strongly advise purchasing at least two cans of ChocZero spread, since this recipe only calls for one, and you’ll want to stock up on more to enjoy right away! Save 10% on your ChocZero purchase with the coupon code HIP2KETO!



Hazelnut Icing on Chocolate Keto Cake

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ChocZero Chocolate Hazelnut Spread and a creamy, whipped Cocoa Hazelnut Frosting are baked into a delicious, delectable chocolate cake.

Cake with chocolate and hazelnuts:

Chocolate hazelnut icing:


Make pies as follows:

Preheat the oven to 350 degrees Fahrenheit or 325 degrees Fahrenheit with convection. Using butter, grease two 8-inch baking pans and line the bottoms with parchment paper.


Place the room temperature almond milk and apple cider vinegar in a small bowl and leave aside to thicken for 10 minutes.


While the almond milk and cider vinegar curdle, sift together all of the dry ingredients – almond flour, hazelnut flour, coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt – in a separate large mixing bowl. It is important to remember to pour the flour into a measuring cup and spread it out rather than scooping it.


Add the room temperature eggs, melted coconut oil, ChocZero Chocolate Hazelnut Spread, and vanilla extract to a medium mixing bowl, then add the cottage cheese and whisk until thoroughly mixed.


Mix the wet and dry ingredients well. Divide the dough equally between the two baking sheets that have been prepared.


Preheat the oven to 350°F and bake for 18-25 minutes. If using convection, bake for 15 to 20 minutes at 325 degrees. Check that the cakes are done 5-10 minutes before the specified time by turning them over halfway through the baking period. When a toothpick inserted in the center comes out clean, the cakes are done.


Allow 30 minutes for the crusts to cool in the pan before removing them, and then chill for at least an hour or overnight before icing.


Prepare the glaze as follows:

In a large mixing basin, beat the softened butter with a hand mixer or a mixer fitted with a whisk attachment. For approximately 2 minutes on medium speed, beat until smooth.


Stop the blender and add the chocolate-hazelnut spread, heavy cream, vanilla extract, sugar, and salt. On low speed, beat for 30 seconds, then raise to medium-high and beat for another 2 minutes. If the glaze is too runny, add another 1/2 cup keto powdered sweetener; if the glaze is too thick, add another tablespoon of cream.


Use right away or keep in the refrigerator for up to a week in an airtight container. Have a blast!

INFORMATION ON PERFORMANCE (cake only) 16 servings per performance, 1 serving size 195 calories per serving | 17,6 grams of fat | 10,9 grams of total carbohydrate | 4,1 grams of fiber | 1,1 grams of sugar | 4,0 grams of sugar alcohol | 5,0 grams of protein | 2,8 grams of net carbohydrate

Don’t be put off by the high overall carbohydrate content. We removed fiber and erythritol (the primary component in ChocZero products and a keto-friendly sweetener) from the carbohydrate total since they don’t impact blood sugar the same way normal carbohydrates do. Once the sugar alcohols and fiber are eliminated, the net carbohydrates will drop dramatically.

Serving size: 1 slice, yield: 16 frozen slices 474 calories per serving | 42.8 grams of fat | 40.7 grams of total carbohydrates | 13.1 grams of fiber | 1.9 grams of sugar | 24.0 grams of sugar alcohol | 6.5 grams of protein | 3.6 grams of net carbohydrates

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Even non-keto eaters will salivate at the sight of this dessert!

I served a piece to a carb-loving buddy without informing him it was keto, and he devoured it! He liked it so much that he begged for more when I informed him it was a low-carb meal. I can’t thank ChocZero enough for creating this delectable spread; I’d nearly forgotten how much I miss creamy chocolate and hazelnuts in my keto lifestyle!


Jenna, one of my assistants, tested this dish and had the following thoughts:

I know I’ve said it before, but I’ll say it again: Nutella is our family’s obsession. It is often consumed by children, who include it in nearly every meal. I love that ChocZero rescued the day once again, and I also love that the cake and frosting both utilize a chocolate hazelnut keto spread!

This is exactly the sort of sumptuous cake a cake should be. For breakfast, I had a delicious snack with a glass of cold almond milk!

You won’t want to miss our ode to this keto chocolate hazelnut paste!

When it comes to snacks, I like to keep it simple. It’s all about the chocolate. This is a heavenly combination of chocolate and mint, and if you’re anything like me, it’s hard to beat. It’s also one of those treats that are a little bit healthy and a little bit naughty, and that’s the appeal.. Read more about keto cake and let us know what you think.

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