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January 30, 2012

Nutella Swirl Tea Loaf (Low Carb and Gluten-Free)

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I’m a big proponent of the idea that if you have a good thing going, you have to use it to your advantage. You have to grab the bull by the horns, and really go after it, and take that good thing to new heights. Don’t let it languish, but do all in your power to make it bigger and better. I sound like I am talking about lofty ideals and ambitions here, don’t I? But really I am just talking about cake. Yes, cake. My Almond-Crusted Butter Cake was so good, and turned out so well, I immediately started thinking how I could use it in other ways. Some people may say it’s too early to reprise the recipe, that I should wait at least a few months. But I happily thumb my nose at such people. Good cake is good cake and deserves as much time in the spotlight as possible. And if I add Nutella to said cake, surely that changes it enough for a second go-round!

I have a lot of recipes on this blog that I love, but I don’t always have the time to make them again. But really, I loved this cake so much, I knew I need to make it again, and soon. Still, being of a rather restless nature and prone to boredom, I knew I also needed to give it a little twist. I’ve seen a number of Nutella swirl cakes and loaves and let’s face it, that delicious combination of hazelnut and chocolate is never really far from my mind. So the idea of swirling some into the batter of my new favourite cake as not difficult to come by. I left off the almonds on the outside, and I used vanilla extract instead of almond for the cake batter. I also sweetened it a bit more than the almond cake, because I thought it would complement the nutella flavouring.

The Results: Okay, so the loaf sank in the middle a bit after cooling, a constant issue with gluten free baked goods. But the reality of it is that you won’t care a flying fig about the sunken middle when you taste this. Seriously, it is that good. It’s definitely on the sweeter side than the almond cake was, and I truly like them both for what they are. This one was a huge hit with the all of kids and my son said it was even better than the loaf cakes at Starbucks. This is high praise from him, believe me.

You may notice that it’s more of a line of nutella, rather than a swirl. I will confess that the thick batter of the cake does make it difficult to swirl in. And so the resulting layer of nutella may be part of the culprit for the sinking middle. Next time, instead of just swirling in nutella straight, I may hold back a bit of the batter to mix in first. Regardless, you can make this cake as is and you won’t be disappointed.

Nutella Swirl Tea Loaf

Nutella:
1/2 cup hazelnuts, toasted and husked
2 tbsp vegetable or nut oil
2 tbsp cocoa powder
1 tbsp erythritol, preferably powdered
1/4 tsp vanilla

Cake:
3 cups almond flour
1/3 cup unflavoured whey protein powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup granulated erythritol
3 large eggs
1 tsp vanilla extract
30 drops stevia extract
1/2 cup almond milk

For the nutella, grind hazelnuts in a food processor until finely ground and beginning to clump together. Add remaining nutella ingredients and continue to process until creamy and smooth, scraping down sides of processor with a rubber spatula as needed. If you find it continues to clump together, add more oil, a little at a time, until a spreadable consistency is achieved.

For the cake, preheat oven to 320F and butter a loaf pan very well. Sprinkle sides and bottom of pan with sliced almonds, pressing into butter to adhere to sides.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla and stevia extracts. Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.

Spread half of the batter in the prepared pan, then dot with half of the nutella mixture. Use a knife to swirl nutella into batter. Top with remaining batter, and again dot with half of the nutella, swirling with a knife. Smooth the top before baking.

Bake 45 to 5o minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

Serves 12. Each serving has a total of 8g of carbs and 3.5 g of fiber. Total NET CARBS = 4.5 g.

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Filed Under: Bread, Gluten Free, Keto Cakes, Low Carb

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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. Angie's Recipes says

    February 1, 2012 at 2:59 pm

    Can't never go wrong with nutella even if it sank in the middle….it looks marvelous!

    Reply
    • Diane says

      January 7, 2014 at 11:31 am

      ok..who do I need to pay to have this made and mailed to me? lol.. ohh lord I wish I had time to do all that.

      Reply
      • Shelley Newman says

        December 21, 2016 at 8:55 am

        Hi Everyone and Happy Holidays,
        I live in Florida has anyone found sugar free nutella in the WPB area I tried Nutrition World and whole foods, also can you buy the mozarella dough anywhere
        Shelley N.

        Reply
  2. Brian says

    February 1, 2012 at 3:00 pm

    Oh Nutella will be the death of me… I can't resist it. Love the swirl!

    Reply
  3. TNS says

    February 1, 2012 at 3:05 pm

    Awesome !!!!!!!!!!!!! LOVE THE LOAF

    Reply
  4. thelittleloaf says

    February 1, 2012 at 3:25 pm

    This looks absolutely gorgeous – who cares if it sank in the middle? It's got nutella in and I bet a little air getting squashed out just made it even more fudgy and delicious ๐Ÿ™‚

    Reply
  5. balvinder(Neetu) says

    February 1, 2012 at 3:35 pm

    The loaf looks incredible even if it sank. You are right GF baked goods sank sometimes, but it has happened with me if it had almond meal, amaranth or more amount of flax meal. But they always taste great .

    Reply
  6. The_Mom_Chef says

    February 1, 2012 at 5:12 pm

    Bravo on nose thumbing! I'm all for that activity. One of Hubby's few complaints about my going through magazines is how rarely I re-make something that we really enjoyed. So, yes, definitely do a few variations on the original. This looks wonderful!

    Reply
  7. Erin says

    February 1, 2012 at 5:13 pm

    Gorgeous Nutella layer

    Reply
  8. Karen says

    February 1, 2012 at 6:28 pm

    I don't care if it sunk or not…I want a piece! This looks incredible…you can't go wrong with Nutella.

    Reply
  9. Jeanette says

    February 1, 2012 at 7:10 pm

    I'm passing this low carb treat onto my brother who is pre-diabetic. Thanks!

    Reply
  10. naomi says

    February 1, 2012 at 7:27 pm

    okay, i think I need this stat. scratch. I NEED this stat!!!

    Reply
  11. Joyti says

    February 1, 2012 at 7:35 pm

    Your almond crusted butter cake does sound good. And swirled with nutella…it must be INCREDIBLE! Yum!

    Reply
  12. Lauren @ KeepItSweet says

    February 1, 2012 at 8:27 pm

    The sinking doesn't matter to me, this still sounds delicious!

    Reply
  13. Joy says

    February 1, 2012 at 9:57 pm

    The loaf looks wonderful. I just noticed that you are going to camp blogaway. I hope to see you ๐Ÿ˜€

    Reply
  14. Alison Lewis says

    February 1, 2012 at 10:00 pm

    These Look INCREDIBLE

    Reply
  15. Rachel says

    February 1, 2012 at 10:01 pm

    Oh yum! I bet it tastes delicious.

    Reply
  16. food_dreamer says

    February 1, 2012 at 10:31 pm

    Hey, cool! I am looking forward to meeting you!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  17. Amalia says

    February 1, 2012 at 11:02 pm

    Nutella in anything is amazing! I love this idea of swirling it into a cake though, I bet it tastes amazing with a cup or coffee in the morning ๐Ÿ™‚ Great job, it looks beautiful!

    Reply
  18. KatrinasKitchen says

    February 1, 2012 at 11:12 pm

    Oh that looks like a good recipe to make twice for sure!!

    Reply
  19. Roxana GreenGirl says

    February 2, 2012 at 1:02 am

    Kudos for re-making the bread again. I'm just like that. So what if I made it few days/weeks ago? If I like it I make it again!

    Reply
  20. Sylvie @ Gourmande in the Kitchen says

    February 2, 2012 at 1:18 am

    Wow, you said the magic words…Nutella. Love that you made a low-carb version of it!

    Reply
  21. The Harried Cook says

    February 2, 2012 at 2:42 am

    Nutella swirl…. mmmmmmmmmmm! This would make my husband a very happy man! He would insist I made it more than just twice!

    Reply
  22. [email protected] says

    February 2, 2012 at 5:15 am

    Yes, grab the bull by the horns and post that butter cake again and again ๐Ÿ™‚ And no one minds that there is a thick ribbon of nutella rather than a swirl ๐Ÿ™‚

    Reply
  23. Sommer says

    February 2, 2012 at 7:43 am

    It looks so moist and wonderful! Why not take something incredible then take it to new heights! So awesome you're helping so many. Especially with the low carb nutella. I knew you would. Makes me wish I lived closer to my husband's mother who's diabetic. I am sure she'd appreciate this. It's hard for her to cook these days.

    Reply
  24. Island Vittles says

    February 2, 2012 at 7:51 am

    I think I prefer the aesthetics of the line even more than a swirl…but that 's just me. I passed this recipe on to a FB friend today, and she was so excited, she ran out to get the ingredients at that moment! Irresistible as always, Carolyn! theresa

    Reply
  25. Kari says

    February 2, 2012 at 10:14 am

    I agree with every line of your first paragraph ๐Ÿ™‚ Especially when it delivers this!

    Reply
  26. Erin @ Dinners, Dish says

    February 2, 2012 at 8:37 pm

    Too soon for this amazing cake? Not a chance! Looks delicious! I love anything with Nutella.

    I have a giveaway going on I think you might be interested in.

    Reply
  27. food_dreamer says

    February 2, 2012 at 9:57 pm

    Thanks for passing the recipe along, Theresa!!!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  28. scratch-made wife says

    February 3, 2012 at 12:14 am

    Cake is important! You should do all you can to use it to your advantage. ๐Ÿ™‚ No one minds that it sank in the middle. I'm sure it still tastes delicious. I'm also pretty sure that your Nutella tastes delicious, which is exactly why I'm going to try my hand at it!

    Reply
  29. Lora @cakeduchess says

    February 3, 2012 at 4:00 am

    A healthier Nutella loaf…I'm loving it. I didn't notice the sinking. You can send me a piece please for a little snack?:)love it!

    Reply
  30. Lisa Taylor says

    February 3, 2012 at 1:39 pm

    You know the old adage 'Everything is better with bacon'? The same holds for nutella in desserts. No way did you reprise this too early..not a chance! It lifts your almond crusted butter cake up another level, why should that wait? ๐Ÿ™‚ I thumb my nose at that silly 'rule' too!

    Reply
  31. food_dreamer says

    February 3, 2012 at 6:04 pm

    So glad you are going to try the homemade nutella, you won't regret it!!!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  32. Liz says

    February 3, 2012 at 6:22 pm

    So glad you made this cake again in a new and just as delicious way! This tea loaf looks so yummy…and I didn't even notice any sinkage as I was more focused on its marbled goodness ๐Ÿ™‚

    Reply
  33. Terra says

    February 4, 2012 at 1:38 am

    You have a point for sure, if you have a good thing going, roll with it! Who cares that your cake sank in the middle, it looks AMAZING! I love the outside of that cake, the crumbly happiness has me drooling for sure! YUM:-) Hugs, Terra

    Reply
  34. Magic of Spice says

    February 5, 2012 at 5:33 pm

    "a flying fig ", love it…and you are right, I won't ๐Ÿ™‚ These is scrumptious!

    Reply
  35. JenH says

    February 5, 2012 at 9:24 pm

    These were quite yummy though I needed to make the nutella sweeter. I made it into muffins and got 15.

    Reply
  36. food_dreamer says

    February 6, 2012 at 7:40 pm

    Funny, I thought about making it into muffins too. Glad they worked out. I guess I don't like my nutella that sweet.

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  37. Chocolate tea says

    March 1, 2012 at 11:54 pm

    I agree with your conclusions and looking forward to your coming updates. Thanks for sharing

    Reply
  38. Kathy Jo says

    July 19, 2012 at 5:42 pm

    Once again…DELICIOUS!!! I really enjoyed this, as did my daughter and son (25 and 19), especially with the nutella layer.

    Reply
  39. Donna says

    October 25, 2012 at 8:08 am

    This looks amazing…I saw on another blog (Elana’s Pantry?)..that the “low” cake/height issues in gf loaf baking can sometimes be rectified by simply using smaller “mini” loaf pans…thoughts?

    Reply
  40. Tao Tao says

    June 7, 2013 at 7:12 pm

    If I don’t want to include the whey protein powder, what should I sub it with? Thanks!

    Reply
    • Carolyn says

      June 8, 2013 at 1:31 pm

      egg white powder or hemp protein.

      Reply
  41. Diana says

    July 27, 2013 at 8:46 pm

    I just made this into 3 mini loaves and it is delicious! It tastes like those marble bread slices you can find prepackaged in any store bakery! I did add a little almond milk and a few drops of stevia to the Nutella as well as a large spoon of the batter. They turned out perfectly.

    Thank you

    Reply
    • Carolyn says

      July 28, 2013 at 9:19 am

      Perfect as mini loaves!

      Reply
  42. Cindy says

    April 24, 2014 at 9:43 am

    Do you know what the sugar grams are? I am diabetic & I count my carbs & sugars. Looks really yummy & I would love to try it if the sugar isn’t high.

    Reply
    • Carolyn says

      April 24, 2014 at 10:41 am

      No I am sorry, my software does not calculate sugars – but it would not be very high in this recipe, since it’s all nuts and such. I am diabetic too and from all of my own testing and reading, carbs are the most important count.

      Reply
  43. dana says

    October 9, 2014 at 12:30 pm

    where do you purchase hazelnuts?

    Reply
    • Carolyn says

      October 9, 2014 at 1:35 pm

      Many grocery stores carry them and Whole Foods and Trader Joe’s.

      Reply
  44. Alice Jacoby says

    June 25, 2015 at 9:51 am

    Can I use hazelnut flour?

    Reply
  45. Pat says

    April 25, 2018 at 12:15 pm

    I made it at midnight and have to hold myself not to have it all! I use psyllium husk (2 tbs) to substitute the whey protein powder and it still turns out good. Thanks for the creation that save disbetics life like me ๐Ÿ˜‰

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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