Deliciously tender low carb hazelnut cake with chocolate chips and a sugar-free chocolate glaze.
Preheat oven to 325F and grease a bundt pan very well, making sure to get in all crevices.
In a large bowl, beat butter and Swerve until lightened. Beat in hazelnut oil, eggs, hazelnut extract and stevia extract.
Melt butter, chocolate, and powdered Swerve together in a small saucepan over low heat, stirring until smooth.
Serves 12. Each serving has 9.8 g of carbs and and 4.9 g of fiber. Total NET CARBS = 4.9 g.