All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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.

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

Print
Hazelnut Chocolate Chip Bundt Cake – Low Carb and Gluten-Free
Servings: 12 servings
Ingredients
Cake:
  • 3 cups hazelnut flour I used Bob's Red Mill
  • 1/3 cup unflavoured whey protein powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum
  • 1/4 cup butter softened
  • 1/2 cup Swerve Sweetener or granulated erythritol
  • 1/4 cup hazelnut oil
  • 2 large eggs
  • 1 tsp hazelnut extract
  • 20 drops stevia extract
  • 1/2 cup almond milk
  • 1, 3.5- oz high cacao chocolate bar gluten-free, chopped
Chocolate Glaze:
  • 5 tbsp butter
  • 2 oz unsweetened chocolate chopped
  • 2 tbsp powdered Swerve Sweetener or powdered erythritol
  • 3 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 15 drops stevia extract
  • 1 to 2 tbsp hazelnut oil
Instructions
  1. For the cake, preheat oven to 325F and grease a bundt pan very well, making sure to get in all crevices.
  2. In a medium bowl, whisk together hazelnut flour, whey protein, baking powder, baking soda, salt and xanthan gum.
  3. In a large bowl, beat butter and erythritol until lightened. Beat in hazelnut oil, eggs, hazelnut extract and stevia extract.
  4. Beat in hazelnut flour mixture in two batches, alternating with almond milk, until well combined.
  5. Stir in chopped chocolate.
  6. 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.
  7. Let cool in pan 20 minutes, then flip out onto a wire rack to cool completely.
  8. For the glaze, melt butter, chocolate, and powdered erythritol together in a small saucepan over low heat, stirring until smooth.
  9. Stir in cocoa powder, vanilla extract, and stevia extract. Mixture will thicken considerably.
  10. Stir in hazelnut oil until mixture smooths out and is pourable.
  11. Pour over cooled cake and let set 1 hour.
Recipe Notes

Serves 12. Each serving has 9.8 g of carbs and and 4.9 g of fiber. Total NET CARBS = 4.9 g.

Share799
Pin3K
Stumble71
Yum431

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.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  6. Oh my … will be making this for sure 🙂 I was just eyeing a beautiful bundt pan from Nordic and thought … na … I won’t be making any bundt cakes. Guess I’ll run back out and get it 😉

    Reply

    • I use 90%. I often use Lindt when I can’t find gluten free, but there are a few brands that have 85% GF chocolate.

      Reply

  14. As far as chocolate/hazelnut combinations are considered…this gorgeous bundt beauty clearly surpasses Nutella!..Bravo..it is my pre-programmed holiday cake thanks to your generous sharing of your culinary wizardry!…

    Absolutely no one at the table will guess this is low-carb!

    Reply

  15. Oops…forgot to ask an important question about the Swerve in the recipe…I cannot find it in France…but have noticed two sweeteners featuring erythritol…”Truvia” and “Purvia” or “Provia”?! ..They seem to have a bit of stevia in them as well…but the main ingredient seems to be erythritol…Any advice/recommendations!…I do so want to respect the integrity of your recipe and hopefully mimick it as closely as possible to obtain equally spectacular results!!…Thank you in advance for any enlightenment!

    Reply

    • Truvia would be fine. You may find you need to sweeten a bit more, because it doesn’t measure exactly like Swerve. As for the powdered version, you may need to grind it in a coffee grinder, and your glaze will be a touch grittier.

      Reply

  16. I do not have any hazelnut ingredients and do not prefer hazelnuts but really want to make this cake. Can I use Almond flour? What would you use instead of 1/4 cup hazelnut oil? Also for the frosting I am new to this kind of baking and do not have powdered Swerve Sweetener or powdered erythritol? I just ordered erythritol on line but did not see powdered? Where can I get this or what can I use instead so I can make this cake now? It is my birthday next week and want to make a cake that is Low Carb. Which Chocolate recipe from your site would you recommend? I am looking for easy and fast but good!
    Thanks Heidi

    Reply

    • Yes, you can easily make this with almond flour. It’s actually yet another variation of my Almond Crusted Butter Cake https://alldayidreamaboutfood.com/2012/01/almond-crusted-butter-cake-low-carb-and-gluten-free.html and you can just use more butter in place of the hazelnut oil. You can just put it in a bundt pan, and you can do vanilla extract in place of almond, and leave out the almond crust. Whatever you like.
      If you want to do the chocolate ganache without powdered erythritol, I’d suggest grinding the granulated as fine as you can in a coffee grinder or food processor. Your glaze may be a touch grittier, but will still be decent.

      Reply

      • Do you think I can use Peanut flour instead of Hazelnut flour? I have a bag of peanut flour that came in a gift basket and I have no idea how to use it. Do you have any recipes that use Peanut flour?

        Reply

        • That depends…is it just ground peanuts or is it the really fine, powdery, defatted peanut flour? If it’s the latter, then no, you can sub it in because it’s much denser and will need a lot more eggs and liquid. I have plenty of recipes that use peanut flour…just use the search function to find them! 🙂

          Reply

          • I have the roasted, defatted peanut flour (Protein Plus brand), 12% fat. Are you saying I cannot use it or I can use it? Also I searched your site and the recipes that came up did not specify which type of Peanut flour to use.

  17. Thank you so much for the rapid response!!..For now I will get the Truvia..and definitely try the coffee grinder-to-powdered sweetener approach…I need to research and will definitely be on the lookout for the Swerve so prominent in many of your amazing recipes!..Have a lovely autumn week and thanks again!

    Reply

  23. Ok. I’m sure you appreciate all the comments but did anyone MAKE the cake?! Was it as delish as it looks?!!!!! 😉

    Reply

  24. Glad you were able to bake this scrumptious bundt cake before the power went out. It would definitely make hunkering down a little easier. As we know now, the Boston area and our friends and relatives who live there fared much better than NYC or NJ.

    Reply

  25. Hi Carolyn;
    Could you tell me how much sugar would be used, rather than the other sweeteners? I would like to use maple sugar, agave, brown sugar or even honey. Thank you.

    Reply

    • I’d go for 3/4 cup sugar in the cake, and then the same amount of powdered sugar in the glaze. Or if you don’t want to use powdered sugar, agave in the glaze would make it really smooth, but you probably wouldn’t need the extra oil at the end.

      Reply

  28. Hi Carolyn,

    Just did a dry run of this cake in anticipation of my birthday. I followed your directions nearly to the T, but added a bit more erythritol and Stevia drops to both the cake and icing. It looked amazing and tasted even better. I would warn people to bake only 40 minutes and if in doubt, take out-even if it still looks a bit wet on top. Thank You!

    Reply

  29. I have a question. could i use anything else instead of the whey protein powder?
    I haven’t been able to find that in any of my stores i’ve searched every blimpy store here in Germany so far, and it’s just simply not to find… it must be super easy to get in the states, but here a pack of 200 g is so incredibly expensive… there must be something to use instead…
    i have been able to get whey powder, but i guess there is a big diffrence in whey powder and whey protein powder… right??

    i would appreciate any kind of help…

    Reply

  30. I am curious and want to know why in some recipes including this one it calls for swerve and then for stevia extract? Why not just use swerve only?

    Thanks

    Reply

    • Several reasons…because when I first started baking low carb, I tended to use a combo of erythritol and stevia and I got very used to that. I also found that they enhanced each others sweetness. And because Swerve is expensive and this helps my readers stretch it out longer. But you are free to sweeten any recipe as you see fit.

      Reply

  31. I’m new to low carb baking and was wondering if I could use EZ-Sweetz liquid sweetener in place of the Stevia extract, as that is what I have on hand?

    Reply

    • Yes, but I am not sure exactly how much. I think EZ Sweetz may be more sweet than stevia. It should work just as well, though.

      Reply

  32. Hi! I’ve been following your blog for a while now, and I love it! What I love the most is that the recipes look good and taste great. I tried this one out yesterday, and it was just incredible. Hard to believe its low carb, gluten free, sugar free etc. Thank you!

    Reply

  34. Hi Carolyn,

    My brownie cheesecake is in the oven and I am just about to make this ganache recipe. How convenient that I will now have used one whole Ghirardelli chocolate bar!

    Thank you for putting all of your creations “out there”. I have yet to make a flop from your posts and I do enjoy your delicious photos.

    A bon sante!

    Reply

  36. Hey Carolyn! Was about to start this any realized I have everything BUT the hazelnut extract. Should I choose a different recipe? Or will vanilla or almond extract be an ok sub? I’m kicking myself for not reading the recipe more closely before I went to the store. Typical distracted mom move. 🙂

    Reply

    • I have yet to find a hazelnut extract that provides very much hazelnut flavour so I think you’re probably okay going with vanilla. Don’t do almond, it will overpower.

      Reply

  37. I made this using vanilla extract instead of hazelnut. And I used a cake pan (don’t have a bundt). Gorgeous cake. Very rich and hazelnut-y even without the extract. Hazelnut is a “new” flavor to me so it’s very interesting to my taste buds! I’m excited to try a piece this morning (yes, this morning) after it settled a bit overnight. I find sometimes I like flavors even better the day after. The chocolate glaze/icing is great.

    Reply

    • Ok. I answered my own question. I used VWG and an extra egg. I didn’t use the gum. I used hazelnut milk and I used sucralose liquid sweetner. I used coconut oil instead of butter. The results were great. I wasn’t concerned about gluten. I was concerned about carbs and I needed it to be dairy free. I made it in a 12 serving muffin pan that molds them to look like roses. I figured 8 carbs per muffin.

      Reply

  39. If it isn’t too much trouble when you list the sugar subs and amounts to use it would be helpful to know the sugar equivalent if we want to use a different sweetner than the one you’re using. When you say stevia extract,for ex., there are different stevia products and the conversion charts say different amounts. It is difficult to know how much sweetness you are going for.
    Thank you.

    Reply

  40. Carolyn, thank you so much for your recipes, they are all amazing. I want to make this cake in advance for my husband’s birthday party on Saturday. how soon in advance could I possibly do this? thanks for your help!

    Reply

  41. 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

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Share799
Tweet
Pin3K
Stumble71
Yum431