Sugar Free Chocolate Hazelnut Mini Cake
Author: Judy
Prep time:
Cook time:
Total time:
Serves: 1
- 2 Eggs
- 2 TBS butter or coconut oil
- ½ tsp hazelnut extract
- 2 TBS Sweetener (I used Pyure Organic Stevia, All Purpose Sweetener, if using THM Sweet Blend only use 1 TBS)
- 4 TBS THM Baking Blend
- 2 TBS Cocoa powder (I used Hershey's Dark)
- 1 tsp Baking soda
- 2-4 TBS Almond Milk (use only enough to reach cake batter consistency)
- 2 TBS chopped Hazelnuts
- 4 TBS Palm Shortening ( I use Spectrum Brand)
- 4 TBS Butter, Softened
- 2 TBS Heavy Whipping Cream
- 2 TBS Sweetener, ground in a coffee grinder
- 1 tsp vanilla or hazelnut extract
- Preheat oven to 350^
- Cream butter, sweetener, hazelnut extract and eggs.
- Add THM Baking Blend, cocoa powder and baking soda, mix well to combine.
- Add almond milk 1 TBS at a time until desired consistency, stir in hazelnuts.
- Pour into well greased pans and bake for 20 minutes.
- Process sweetener in coffee/spice grinder until finely powdered.
- Place palm shortening, butter and extract into a small bowl and beat to combine.
- Add sweetener to shortening mixture while slowly beating to combine, then increase mixer speed to incorporate fully.
- Frost cake.
- Melt 3 TBS Sugar Free Hazelnut Spread with 2 TBS coconut oil and drizzle over frosted cake.
2 TBS almond flour, 2 TBS coconut flour and 1 tsp of gelatin.
The consistency may be slightly different when using this substitution.
Serving size: 4 Calories: 405 Fat: 38g Saturated fat: 17g Unsaturated fat: 19g Trans fat: 2g Carbohydrates: 12g Sugar: 9g Sodium: 357mg Fiber: 1g Protein: 5g Cholesterol: 149mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/sugar-free-chocolate-hazelnut-mini-cake/
3.5.3251