The sugar-free hazelnut cake is a recipe I found in the Facebook group I’m part of because I’m following the ketogenic diet. This cake is sugar-free and carbohydrate-free as I used a natural sweetener, which I also use for coffee, called Erythritol!
This sweetener is a wonderful alternative to sugar because it has no aftertaste and it’s completely natural. The recipe is very simple and everyone likes it because the taste and scent of hazelnuts make it exquisite and super inviting. Let’s prepare it together and you can also find me on my Facebook page on my Instagram profile on Pinterest and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 215.84 (Kcal)
- Carbohydrates 19.16 (g) of which sugars 1.36 (g)
- Proteins 6.92 (g)
- Fat 19.27 (g) of which saturated 0.88 (g)of which unsaturated 1.07 (g)
- Fibers 2.61 (g)
- Sodium 73.51 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Sugar-Free Hazelnut Cake
- 1 3/4 cups finely chopped hazelnuts (fine)
- 4 eggs
- 3/4 cup erythritol
- 1 1/2 tsp baking powder
- 1 pinch salt
Tools
- 1 Electric Whisk
- 2 Bowls
- 1 Baking Pan – with a 8-inch springform
- Spatula pastry
Preparing the Sugar-Free Hazelnut Cake
Separate the yolks from the whites into two bowls. Using the electric whisk, start beating the egg whites with a pinch of salt and set aside.
Next, still using the whisk, beat the yolks with the erythritol to create a cream. Then add the finely chopped hazelnuts and baking powder, and mix everything with the help of a pastry spatula.
Lastly, fold the beaten egg whites into the batter in two parts, using the spatula with slow, upward movements.
Pour the batter into an 8-inch springform pan. Sprinkle the surface of the cake with a handful of chopped hazelnuts, then bake at 340/356°F for about 20 minutes.
After baking, let it cool thoroughly, then cut a nice slice to taste it! 😋
Storage
The sugar-free hazelnut cake can be stored in a cake keeper for up to 3 days.
Did you like the recipe? Great, then I’ll also leave you my tasty sugar-free pancakes recipe.
See you soon, Susy.
