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.
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
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
Carbohydrates: 9.8g | Fiber: 4.9g