Keto no-bake chocolate cake
This luxurious, creamy chocolate cake is almost too easy to make but looks and tastes amazing — a rich smooth chocolate taste with a hint of salt mingled with nuts and seeds. And did we mention that it's keto too? Well, what are you waiting for? This is the perfect cake for any low carb celebration.
- 1¼ cups 300 ml heavy whipping cream or coconut cream
- 3 tbsp 3 tbsp erythritol
- 7 oz. (1½ cups) 200 g (350 ml) sugar-free dark chocolate, stevia sweetened
- 3½ oz. 100 g butter
- 1 pinch 1 pinch sea salt
- 1½ cups (7 oz.) 350 ml (200 g) hazelnuts, roughly chopped
- ¾ cup (3½ oz.) 180 ml (100 g) pumpkin seeds
This recipe has been added to the shopping list.
Making low carb simple
- In a saucepan, bring heavy cream and sweetener to a boil. Let it simmer for a couple of minutes until creamy. Turn off the heat.
- Cut the chocolate and butter in smaller pieces and add to the hot cream together with salt. Stir until the chocolate and butter are completely melted and combined.
- In a large frying pan, roast the hazelnuts and pumpkin seeds until golden and fragrant. Chop them roughly and add almost all of it to the chocolate and mix. Save some for the topping.
- Spoon the chocolate mixture into a 8-inch (20 cm) springform pan, preferably covered in parchment paper. Press the parchment paper down well to cover the base of the pan. Sprinkle the cake with the remaining nuts and seeds and a pinch of sea salt.
- Cover with plastic film and put it in the fridge for about an hour or until the chocolate has hardened.
Serve together with fresh mint and heavy whipping cream for extra deliciousness.
I am sorry you had this problem. If cream or chocolate split, that generally indicates the temperature may have been too high.
Awesome! I am so glad your friends loved it!
In the context of chocolate, as she was asking about, sf means sugar free.
If you end up with a weird fraction like a half egg, that's because you've scaled the recipe to make fewer or more servings than originally intended. It is a fantastic feature and the easiest way to work around that is to either adjust the number of servings or round the amount of the ingredients up or down. While there are small variations in what a teaspoon or tablespoon equivalent is, the only time we use that in our recipes is if that variation is not important to the outcome of the final dish. None of our metric recipes should still call for anything in cups since our recipe redesign project several months ago.
You could make more servings, but we have not tested this to determine the ideal number of servings for a 9" springform.
The 4g carbs is per serving. The default for this recipe is 12 servings so 1/12 of the finished cake would be a 4g carb serving.
The recipe has not been tested with sunflower seeds, but you could certainly try it.
You can, just be aware that the carb/fat count may change based on the nut you choose.
Does this recipe call for salted or unsalted butter?
That is a personal preference, but generally unsalted is best for treats and baked goods.
Heavy cream and heavy whipped cream are generally interchangeable in recipes.
Awesome! So glad you love it!
Hi, Emma! This video should be helpful for you! https://www.dietdoctor.com/keto-approved-chocolate-bars-for-chocolate...
Yes, that should work fine!
Can I suggest a small change in the instructions?
1. In a saucepan, bring heavy cream and sweetener to a boil. Let it simmer for a couple of minutes until creamy. Turn off the heat AND ALLOW TO COOL FOR 5 MINUTES.
2. Cut the chocolate and butter in smaller pieces and add to the hot cream together with salt. LEAVE FOR A COUPLE OF MINUTES. Stir until the chocolate and butter are completely melted and combined.
(Hopefully these small changes should sort out the splitting that some have described, and save some mixing by allowing the heat the melt the butter and chocolate).