Lovely cake without flour. This cake was a hit! I don't often make bundt cakes, because my pan is old. I need another one!! I love those little mini bundt pans - so cute!
I almost bought some of those the other day.
I almost bought some of those the other day.
21/2 oz sugar-free chocolate chips (45 g)
1/3 cup butter (75
mL)
6
extra-large eggs, separated
1/3 cup powdered erythritol (75 mL)
12/3
cups ground hazelnuts (400 mL)
1
cup Crème Fraiche, Low-Carbing Among Friends, vol. 2 (250 mL)
Few
raspberries for garnish, (optional)
Chocolate
Drizzle:
1/4 cup sugar-free chocolate chips (50 mL)
1
tbsp unsalted butter (15 mL)
1
tbsp whipping cream (15 mL)
Line 10-inch (4 L) bundt pan with wax paper or parchment paper (leaving
edges high). Spray pan liberally with
nonstick cooking spray to help paper adhere to pan and spray paper too. Set aside.
In double boiler, melt chocolate and butter. In food processor, process egg whites and
lemon juice until stiff. In small bowl,
whisk egg yolks, liquid sweetener and powdered erythritol together until smooth. Whisk in chocolate mixture.
Fold ground hazelnuts and chocolate mixture into beaten
egg whites. Pour batter into prepared
pan. Bake in 350°F (180°C) oven 30
minutes, or until cake tester comes out clean.
Invert bundt pan on wire rack and carefully remove paper.
Chocolate Drizzle: In double boiler, melt chocolate chips and
butter. Stir in whipping cream.
Spread cooled cake with Crème Fraiche, add a few fresh
raspberries, if desired, and drizzle with chocolate.
Variation: Almond Chocolate Bundt Cake: Use ground almonds instead of ground
hazelnuts.
Yield: 16 servings
1
serving
216.4
calories
4.9
g protein
20.8
g fat
3.9
g carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: