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Keto/Low Carb Gianduja Cake

  • Writer: Keto Upgrade
    Keto Upgrade
  • 6 days ago
  • 5 min read

A delicious truffle like flourless cake made with a delicious homemade sugar free nutella spread topped with a silky smooth ganache and chopped hazelnuts. A pretty simple cake recipe that is easy to make a little better for you with a nutella that isn't filled with a bunch of sugar, a few other easy swaps plus eggs and butter.




This is also a very forgiving recipe you can use any low carb chocolate you want, any spread and even any nut flour. The hardest part is getting the sweetness level to your liking if you use spreads like natural peanut butter that have no sweetness in them because you use 13oz. of spread in the cake. And there is only an additional 2 Tbs. Sweetener in the recipe with the sweet nutella spread.


Any sweetener will work except allulose may make the cake brown too much since the 9in cake bakes for 40 minutes. But a little bit of stevia, monkfruit or any erythritol sweetener will work but the potency of them are all different so you will have to take that into account.


The traditional is ground hazelnuts but I tried ground walnut and it worked the same and I'm sure you can use a pecan or almond flour also. I also tried cutting the recipe in half and making small cakes and that worked also. I used a small round silicon mold and made 10 half inch thick cakes, they only took 10 minutes to bake.


You can leave the cake on the counter for a week, best served room temperature or warmed with a simple whipped cream. But you can flavor this in any way also. So you can pair with many flavors also for serving.


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(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


Keto Gianduja Cake Recipe


13oz. Nutella (1 Batch minus 2 Tbs. Homemade Sugar Free Nutella- https://youtu.be/ih9fy_KjQAs )

112g/4oz./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)

2/3 Cup/about 70g Ground Hazelnuts

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

1 tsp. Vanilla Extract (Any Extract you would like)


Optional Toppings:

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


Keto Ganache

4oz. Keto Chocolate Chips

4oz. Heavy Cream

1/2 tsp. Flavoring to complement the cake


1oz. Chopped Hazelnuts


Instructions:

  1. Start by pulling out the butter to soften, grinding hazelnuts then makethe hazelnut spread

  2. If the spread was made ahead make sure the spread is somewhat spreadable and softened to cream with the butter

  3. Preheat oven to 350 degrees and parchment the bottom of a 9in springform pan and spray the sides

  4. Weigh out the chocolate into a microwave safe bowl then separate the egg whites into a clean bowl and the egg yolks into another container

  5. Place the softened butter into a stand mixer bowl with the paddle attachment, beat if not quite soft enough then add the room temperature hazelnut spread and beat until well combined, scraping down several times

  6. While that gets mixed, melt the chocolate on 50% power until melted, then begin beating the egg whites while slowly sprinkling in the 2 tablespoons of sweetener

  7. Once the butter and spread are well mixed, add in the egg yolks and mix well then add the liquid and extracts

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

  9. Scrap down the butter mixture then add the melted chocolate with the mixer off then beat to combine then add the ground hazelnut

  10. Take off the mixer and stir to make sure it is all completely combined then add in a 1/4 of the stiff egg whites and mix to lighten the butter mixture, then fold in the remaining egg whites gently just until there are no more egg streaks left

  11. Spread out evenly into the greased and parchment 9in springform pan, cleaning up the edges of any batter, bake for 35-45 minutes rotating half way through, until a toothpick comes out clean

  12. Let cool completely and serve at room temperature with some slightly sweetened whipped cream and fresh berries or alternately you can make a ganache by scalding the cream and pouring over the chocolate, let sit for 5 minutes then whisk until smooth, pour and spread over the top of the cake evenly and top with chopped hazelnuts

  13. Can stay out on the counter for 5 days or refrigerate for 2 weeks or even freeze for over a month in an airtight container


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


300 Calories

26g Fat

20g Total Carbs

10g Fiber

7g Sugar Alcohol

3g Net Carbs

8g Protein


If you are in the lower 48 states, feel free to check out my website to place an order for some High Protein/Low Carb White Bread, Pizza Crusts or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


              

Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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