Sugar Free Chocolate Hazelnut Mini Cake
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Serves: 1
 
A fun filled chocolate hazelnut mini cake with nuances of "Nuttella" that is sugar free and gluten free.
Ingredients
For the Cake
  • 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
For the Frosting
  • 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
Instructions
For the Cake
  1. Preheat oven to 350^
  2. Cream butter, sweetener, hazelnut extract and eggs.
  3. Add THM Baking Blend, cocoa powder and baking soda, mix well to combine.
  4. Add almond milk 1 TBS at a time until desired consistency, stir in hazelnuts.
  5. Pour into well greased pans and bake for 20 minutes.
For the Frosting
  1. Process sweetener in coffee/spice grinder until finely powdered.
  2. Place palm shortening, butter and extract into a small bowl and beat to combine.
  3. Add sweetener to shortening mixture while slowly beating to combine, then increase mixer speed to incorporate fully.
  4. Frost cake.
  5. Melt 3 TBS Sugar Free Hazelnut Spread with 2 TBS coconut oil and drizzle over frosted cake.
Notes
2 TBS almond flour, 2 TBS coconut flour and 1 tsp of gelatin.
The consistency may be slightly different when using this substitution.
Nutrition Information
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/