Keto/Low Carb Gianduja Cake

This rich, flourless truffle-style cake is made with homemade sugar-free Nutella, topped with silky ganache, and finished with chopped hazelnuts. It is simple to prepare and made a bit lighter with lower-sugar Nutella, a few easy swaps, eggs, and butter.

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This recipe is flexible: use any low-carb chocolate, spread, or nut flour you prefer. The main thing to watch is sweetness, especially with unsweetened spreads like natural peanut butter. Since the cake uses 13 oz. of spread and only 2 tablespoons of added sweetener when made with sweet Nutella, adjust the sweetness to taste.

Most sweeteners will work, including stevia, monk fruit, and erythritol blends. Allulose may cause too much browning because the 9-inch cake bakes for about 40 minutes. Since sweeteners vary in strength, adjust the amount based on what you use.

Ground hazelnuts are traditional, but ground walnuts worked just as well in testing. Pecan or almond flour should also work. You can also halve the recipe for smaller cakes; I used a small round silicone mold to make ten 1/2-inch-thick cakes, and they baked in about 10 minutes.

The cake can sit on the counter for up to a week and is best served at room temperature or slightly warmed with simple whipped cream. You can also vary the flavor and pair it with many different toppings or serving flavors.

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Keto Gianduja Cake Recipe

13 oz. Nutella or homemade sugar-free Nutella, using 1 batch minus 2 Tbsp. https://youtu.be/ih9fy_KjQAs )

112 g (4oz. or 1 Stick) Salted Butter (Softened)

6 Large Eggs Separated

2 Tbs. Erythritol Sweetener

4oz. (about 3/4 Cup) Keto Dark Chocolate (If you like sweeter, you can use a semi-sweet or milk)

70 g (2/3 Cup) Ground Hazelnuts

1 Tbs. Orange Juice, cognac, Frangelico, rum, water (Instant espresso or coffee) Any flavoring you would like

1 tsp. Vanilla Extract, or another extract of your choice

Optional Toppings:

Stabilized Keto Whipped Cream (https://youtu.be/KAcoVoEGjMk)

Keto Ganache

4 oz. Keto Chocolate Chips

4 oz. Heavy Cream

1/2 tsp. Flavoring to complement the cake

1oz. Chopped Hazelnuts

Instructions:

1. Set out the butter to soften, grind the hazelnuts, and prepare the hazelnut spread.

2. If the spread was made ahead, warm or soften it until it is spreadable enough to cream with the butter.

3. Preheat the oven to 350°F. Line the bottom of a 9-inch spring form pan with parchment and spray the sides.

4. Weigh the chocolate into a microwave-safe bowl. Separate the egg whites into a clean bowl and place the yolks in a separate container.

5. Add the softened butter to a stand mixer fitted with the paddle attachment. Beat until smooth, then add the room-temperature hazelnut spread and mix until fully combined, scraping the bowl as needed.

6. While the butter mixture beats, melt the chocolate at 50% power. In a separate bowl, begin beating the egg whites, gradually sprinkling in the sweetener.

7. When the butter and spread are well mixed, add the egg yolks and beat until smooth. Mix in the flavoring liquid and extract.

8. Continue beating the egg whites until stiff, glossy peaks form.

9. Scrape down the butter mixture. With the mixer off, add the melted chocolate, then beat to combine. Mix in the ground hazelnuts.

10. Remove the bowl from the mixer and stir to ensure the batter is fully combined. Fold in one-quarter of the whipped egg whites to lighten the mixture, then gently fold in the remaining whites just until no streaks remain.

11. Spread the batter evenly in the prepared 9-inch spring form pan and wipe any batter from the edges. Bake for 35–45 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.

12. Cool completely. Serve at room temperature with lightly sweetened whipped cream and fresh berries, or make ganache by scalding the cream, pouring it over the chocolate, letting it sit for 5 minutes, and whisking until smooth. Spread the ganache over the cake and top with chopped hazelnuts.

13. Store the cake on the counter for up to 5 days, refrigerate for up to 2 weeks, or freeze in an airtight container for more than 1 month,

Macros: 1/16th Using all Keto Dark Chocolate from Bake Believe with Ganache

300 Calories

26 g Fat

20 g Total Carbs

10 g Fiber

7 g Sugar Alcohol

3 g Net Carbs

8 g Protein

If you’re in the lower 48 states, you can order high-protein, low-carb white bread, pizza crusts, keto brownies, and keto breakfast baked goods from my website: Sugarswapbakeshop.com or https://www.ketoupgrade.info/shop-1.

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