That iconic chocolate-hazelnut flavor we all adore? It’s usually a no-go on a keto diet, thanks to a mountain of sugar. But what if I told you that you could capture that same decadent, nutty magic in a rich, moist, and completely sugar-free cake? Get ready to welcome back your favorite flavor with this incredibly simple slow cooker recipe. It’s pure indulgence, without the guilt!
Ingredients
• Cake
• 2 cups / 200 g almond flour
• 1 1/3 cups / 100 g ground peeled hazelnuts
• 3/4 cup / 150 g granulated erythritol or Swerve
• 1/2 cup / 43 g 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 butter or coconut oil, melted
• 4 large eggs, at room temperature
• Optional: few drops of liquid stevia
• Topping
• 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 butter or coconut oil
• 1 cup / 115 g chopped roasted hazelnuts
Instructions
1. Line your slow cooker with heavy-duty parchment paper, leaving an overhang to easily lift the cake out later. Preheat the cooker to the low setting.
2. In a large bowl, whisk together all the dry cake : almond flour, ground hazelnuts, erythritol, cacao powder, vanilla, and baking powder.
3. In a separate bowl or stand mixer, beat the almond milk, melted butter, and eggs until well combined. If using, add a few drops of liquid stevia.
4. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
5. Pour the batter into the prepared slow cooker and spread evenly. Cover and cook on low for 2 to 3 hours, or until a toothpick inserted into the center comes out clean.
6. Once cooked, turn off the slow cooker, remove the lid, and let the cake cool completely inside the cooker.
7. To make the topping, break the chocolate into small pieces and place in a heatproof bowl with the vanilla. Gently heat the cream and butter in a small saucepan until hot but not boiling. Pour the hot cream mixture over the chocolate and let it sit for 2-3 minutes, then stir until smooth and glossy.
8. Pour the chocolate topping over the cooled cake, spreading it evenly. Sprinkle with the chopped roasted hazelnuts. Let the topping set for 1 to 2 hours.
9. Using the parchment paper overhangs, carefully lift the cake out of the slow cooker. Slice and serve.
Nutritional Information
• Nutrition Per Serving
• MAKES: 13 servings
• PREPARATION TIME: 20 minutes
• COOKING TIME: 2 to 3 hours + chilling
• CALORIES: 371 kcal
• NET CARBS: 5.9 g
• TOTAL CARBS: 10.8 g
• FIBER: 4.9 g
• PROTEIN: 9.5 g
• FAT: 35 g
• MACRONUTRIENT RATIO: 6% Carbs, 10% Protein, 84% Fat
Pro Tips
• To easily roast and peel hazelnuts, bake them on a sheet at 375°F (190°C) for about 10 minutes. Let them cool slightly, then rub them between your hands or in a clean kitchen towel to remove the bitter skins before grinding.
• To prevent condensation from dripping onto your cake, place a clean tea towel or a layer of paper towels under the slow cooker lid before closing it.
• For clean, perfect slices, use a large, sharp knife dipped in hot water and wiped dry between each cut.
• Store leftover cake in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 6 months.
FAQ
Q: Can I make this keto cake in an oven instead of a slow cooker
A: This recipe is specifically designed for the moist, even heat of a slow cooker, which creates a uniquely rich and fudgy texture. While you could adapt it for an oven, you would need to experiment with baking time and temperature, likely around 350°F (175°C) for 30-40 minutes in a standard cake pan.
Q: What can I use as a substitute for erythritol
A: You can substitute erythritol with other granulated keto-friendly sweeteners like a monk fruit blend or allulose on a 1:1 basis. Be aware that allulose may result in a slightly softer, moister cake. We don’t recommend using only liquid sweeteners as they will alter the batter’s consistency.
Q: Is this chocolate hazelnut cake also gluten-free
A: Yes, this cake is completely gluten-free. It uses almond flour and ground hazelnuts instead of traditional wheat flour. To be certain, just ensure your baking powder is certified gluten-free to avoid any potential cross-contamination.
Q: How should I store this low carb cake
A: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, this sugar-free cake freezes beautifully. You can freeze individual slices or the whole cake for up to 6 months.
