Chocolate Hazelnut Cake

    MAKES: 13 servings
    PREPARATION TIME: 20 minutes
    COOKING TIME: 2 to 3 hours + chilling
    Nutella, the famous chocolate-hazelnut spread adored by kids and grown-ups alike, is packed with sugar, so you’ll need to avoid it if you follow a keto or low-carb lifestyle. But the good news is that you can enjoy its sweet-and-nutty taste in this simple, sugar-free chocolate cake.

    2 cups (200 g/7.1 oz) almond flour
    11/3 cups (100 g/3.5 oz) ground peeled hazelnuts (see tip below)
    3/4 cup (150 g/5.3 oz) granulated erythritol or Swerve
    1/2 cup (43 g/1.5 oz) cacao powder
    1 teaspoon vanilla bean powder or 1 tablespoon sugar-free vanilla extract
    2 teaspoons gluten-free baking powder
    1 cup (240 ml) almond or hazelnut milk, at room temperature
    1/2 cup (114 g/4 oz) butter or coconut oil, melted
    4 large eggs, at room temperature
    Optional: few drops of liquid stevia
    3.5 ounces (100 g) dark chocolate (minimum 85% cacao)
    1/2 teaspoon vanilla bean powder or 2 teaspoons sugar-free vanilla extract
    1/4 cup plus 2 tablespoons (90 ml) coconut milk or heavy whipping cream
    3 tablespoons (43 g/1.5 oz) butter or coconut oil
    1 cup (115 g/4.1 oz) chopped roasted hazelnuts

    Line the slow cooker with heavy-duty parchment paper (see tips for reduced condensation, shown here). Preheat the cooker to low. In a bowl, mix all the dry ingredients for the cake: almond flour, ground hazelnuts (see tip on how to peel them before grinding), erythritol, cacao powder, vanilla, and baking powder. In a mixer, process the almond milk, melted butter, eggs, and optionally a few drops of stevia. Slowly sift the prepared dry mixture into the wet mixture until well combined.
    Pour the batter into the slow cooker. Cover, and cook on low for 2 to 3 hours. When done, remove the lid and let the cake cool.
    Prepare the topping. Break the chocolate into small pieces and place in a bowl with the vanilla. Heat the cream and butter over medium heat. When hot, pour over the chocolate. Mix until smooth and creamy. Pour on top of the cake, sprinkle with the roasted hazelnuts, and let it sit for 1 to 2 hours. Grab the parchment paper to remove the cake from the slow cooker and slice (see here for tips). To store, place in an airtight container. Refrigerate for up to 5 days or freeze for up to 6 months.
    TIP: To roast and peel hazelnuts: Preheat the oven to 375°F (190°C, or gas mark 5). Spread the hazelnuts on a baking sheet. Place in the oven and bake for about 10 minutes. Remove from the oven and cool for 15 minutes. Rub the hazelnuts in your hands to remove the skins (these would taste bitter). Grind them into a fine powder in a food processor.
    Nutrition facts per serving:
    Total carbs: 10.8 g / Fiber: 4.9 g / Net carbs: 5.9 g / Protein: 9.5 g / Fat: 35 g / Energy: 371 kcal
    Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)