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    Home » Gluten Free » Hazelnut Chocolate Chip Bundt Cake – Low Carb and Gluten-Free

    Published: Oct 29, 2012 · Modified: May 12, 2018 by Carolyn

    Hazelnut Chocolate Chip Bundt Cake – Low Carb and Gluten-Free

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    Deliciously tender low carb hazelnut cake with chocolate chips and a sugar-free chocolate glaze.

    Low Carb Hazelnut Bundt Cake

    As you read this, Hurricane/Megastorm/Frakenstorm Sandy is barreling up the East Coast, and we are all under orders to stay home and hunker down.  My kids have no school of course, much to my chagrin.  We spent a restless Sunday already cooped up too much indoors, and I am kicking myself now for not getting them outside more while I could.  It was wet, but not so much that we couldn’t have run around a little more and worked out some of that excess energy.  Another day at home inside with all three is going to tax all of my inner strength.  It always sounds like a charming prospect, everyone cozy at home, snuggling together while a storm rages outside.  But those of you with small children know the reality, which is more along the lines of little monkeys swinging from the chandeliers while harried, exhausted parents try to come up with yet another activity to burn up half an hour and keep them from bickering and tearing the house to shreds.

    Low Carb Hazelnut Chocolate Chip Bundt Cake

    I know I shouldn’t complain.  I know that many of you are likely in the same position and feeling much the same way.  And those of you directly affected by the storm and its chaos, I hope and pray you are safe and sound.  I hope we all are.  I hope we all get through this as unscathed as possible.  And for those of you cooped up with small children, if your house hasn’t fallen due to wind and rain, I hope it hasn’t been completely torn apart by your kids!  I know that this is serious and dire, and I shouldn’t joke about how my kids drive me crazy in the face of a national emergency.  But humour gets me through good times and bad, so I will throw myself upon your mercy and hope you will forgive me.

    Low Carb Bundt Cake

    And then I will distract you with cake.  And what a glorious cake it is. Really, truly glorious.  I originally envisioned it as a loaf cake, and I also envisioned it with cocoa powder in the batter, to make it chocolate all the way through.  But as is my wont, I changed horses mid-stream and found myself buttering a bundt pan and chopping up chocolate to sprinkle throughout.  I skipped the cocoa powder for the batter, and I am glad now I did.  I find that hazelnut flour can easily be overpowered in flavour, and I wanted the hazel-nuttines to shine through.  To that end, I emphasized it as much as possible, going with some hazelnut oil and hazelnut extract in addition to the flour.

    Low Carb Chocolate Chip Cake

    And then, of course, I made a rich chocolate ganache and drizzled it over the top of the cake and down the sides.  And I got the action shots to prove it.  There is something about bundt cake that cries out for glaze.  I’ve seen them without glaze, but I’ve never made one myself.  Indeed, I think I would be incapable of making a bundt cake without glaze.  Truth be told, the flavour of this cake was so good, it would have been fine without the chocolate glaze.  Less decadent, yes, but really good nonetheless.  But I just couldn’t resist the pull of chocolate oozing down the sides.  Which took it from tea cake to dessert in a matter of moments.

    And I’m thinking that as long as Sandy hasn’t knocked out my power, making this again would be a very productive use of my day.

    Gluten Free Hazelnut Cake

    Low Carb Bundt Cake

    Hazelnut Chocolate Chip Bundt Cake – Low Carb and Gluten-Free

    Deliciously tender low carb hazelnut cake with chocolate chips and a sugar-free chocolate glaze.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Resting Time: 1 hour
    Total Time: 2 hours 15 minutes
    Servings: 12 servings

    Ingredients

    Cake:

    • 3 cups hazelnut flour (I used Bob's Red Mill)
    • ⅓ cup unflavoured whey protein powder
    • 1 ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¼ teaspoon xanthan gum
    • ¼ cup butter softened
    • ½ cup Swerve Sweetener or granulated erythritol
    • ¼ cup hazelnut oil
    • 2 large eggs
    • 1 teaspoon hazelnut extract
    • 20 drops stevia extract
    • ½ cup almond milk
    • 1, 3.5- oz high cacao chocolate bar gluten-free, chopped

    Chocolate Glaze:

    • 5 tablespoon butter
    • 2 oz unsweetened chocolate chopped
    • 2 tablespoon powdered Swerve Sweetener or powdered erythritol
    • 3 tablespoon cocoa powder
    • ½ teaspoon vanilla extract
    • 15 drops stevia extract
    • 1 to 2 tablespoon hazelnut oil

    Instructions

    For the cake:

    • Preheat oven to 325F and grease a bundt pan very well, making sure to get in all crevices.
    • In a medium bowl, whisk together hazelnut flour, whey protein, baking powder, baking soda, salt and xanthan gum.
    • In a large bowl, beat butter and Swerve until lightened. Beat in hazelnut oil, eggs, hazelnut extract and stevia extract.
    • Beat in hazelnut flour mixture in two batches, alternating with almond milk, until well combined.
    • Stir in chopped chocolate.
    • Pour batter into prepared bundt pan and bake 40 to 45 minutes, or until browned and a tester inserted in the center comes out clean.
    • Let cool in pan 20 minutes, then flip out onto a wire rack to cool completely.

    For the glaze:

    • Melt butter, chocolate, and powdered Swerve together in a small saucepan over low heat, stirring until smooth.
    • Stir in cocoa powder, vanilla extract, and stevia extract. Mixture will thicken considerably.
    • Stir in hazelnut oil until mixture smooths out and is pourable.
    • Pour over cooled cake and let set 1 hour.

    Notes

    Serves 12. Each serving has 9.8 g of carbs and and 4.9 g of fiber. Total NET CARBS = 4.9 g.
    Nutrition Facts
    Hazelnut Chocolate Chip Bundt Cake – Low Carb and Gluten-Free
    Amount Per Serving
    Calories 39.2
    % Daily Value*
    Carbohydrates 9.8g3%
    Fiber 4.9g20%
    * Percent Daily Values are based on a 2000 calorie diet.
    1.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Lane says

      May 07, 2022 at 5:49 pm

      I too just found your recipe today. I just baked a single layer chocolate cake and my daughter would like a chocolate frosting. Now, since I want to be lazy today, I was wondering if I could use some keto chocolate hazelnut spread on it.

      Reply
      • Carolyn says

        May 08, 2022 at 7:55 am

        Sure, sounds good.

        Reply
    2. Ann says

      July 17, 2020 at 6:21 pm

      5 stars
      This hazelnut cake is absolutely delicious and on point. Wowwww! It’s tender, moist and full of hazelnut flavour. I didn’t have the hazelnut extract and it was still amazing. The chocolate glaze takes it over the top!! Love all your recipes!

      Reply
    3. Anu says

      June 29, 2020 at 10:32 am

      5 stars
      I can’t believe this recipe is 8 years old and I have only just found it – what a treat! Hazelnut and chocolate are two of my favourite flavours so I knew this had to be made asap, and I sourced most of the ingredients beforehand. The only thing I could’t get hold of was hazelnut extract and I didn’t have any almond milk on hand, so I diluted 12ml double cream with water to make up the 1/2 cup of almond milk required, and it seemed to work fine. For the hazelnut extract, I used vanilla extract instead, as recommended, and I don’t think it made a noticeable difference. My glaze wasn’t half as gorgeous as yours, but oh my goodness, the whole thing put together is SO delicious! I sprinkled some crushed hazelnuts on top (basically to mask my ugly decorating… how I could mess up the appearance of something like a simple glaze is beyond me.. lol) so the end result looked quite acceptable, and it was delicious eaten on its own as well as with some creme fraiche. Oh I should add I did increase the sweetener (erythritol and Stevia) in both the cake and the glaze to suit our tastes, and also added 1 tablespoon of yacon syrup to the glaze… divided between 12 servings it was totally worth the extra carbs! This cake has one of the best crumbs I have ever had in a low carb cake and is neither too dry nor moist (I baked for 40 minutes)… just wonderful. I wish I had some keto vanilla ice cream to go with it! Thankfully, I do have your book, so if I don’t inhale the cake too soon, I might just make that ice cream in time! Thank you so much for this great recipe – bundt cakes are so much fun.

      Reply
    4. Kathy Hildebrand says

      June 18, 2020 at 1:43 pm

      Hi, I can’t eat erithrotol. if i use powdered stevia in a smaller amount for the swerve, will it throw off the moisture balance?

      Reply
      • Carolyn says

        June 18, 2020 at 5:23 pm

        It should be fine for the cake… but I think the glaze is going to be awfully bitter with just stevia. Stevia and chocolate don’t do well together!

        Reply
    5. Angela P. says

      January 31, 2019 at 9:26 am

      Hi Carolyn,

      Let me start by saying I absolutely love your recipes. Could you please tell me what is your go to stevia drop brand is? I purchased a few in the past and I threw them all out, really bad taste… Anyways, greatly appreciate it..

      Reply
      • Carolyn says

        January 31, 2019 at 9:13 pm

        Well I don’t really use it anymore, to be honest. My son has appeared to develop an allergy. But I used to use NuNaturals. You can use that or you can simply sub another 1/4 cup Swerve.

        Reply
    6. Nadine says

      January 24, 2017 at 2:49 pm

      Hi! I am hoping to try this delicious looking cake for a friend with gestational diabetes. Does your nutrition calculation include the ganache?
      Thank you!

      Reply
      • Carolyn says

        January 24, 2017 at 3:26 pm

        Sure does!

        Reply
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