Keto no-bake chocolate cake

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.

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.
USMetric
12 servingservings

Ingredients

  • 1¼ cups 300 ml heavy whipping cream or coconut cream
  • 3 tbsp 3 tbsp (40 g) erythritol
  • 7 oz. 200 g sugar-free dark chocolate, stevia sweetened
  • 3½ oz. 100 g butter
  • 1 pinch 1 pinch sea salt
  • 7 oz. 200 g hazelnuts
  • 3½ oz. 100 g (175 ml) pumpkin seeds

Instructions

Instructions are for 12 servings. Please modify as needed.

  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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover with plastic film and put it in the fridge for about an hour or until the chocolate has hardened.

Serving suggestion

Serve together with fresh mint and heavy whipping cream for extra deliciousness.

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48 comments

  1. Julie Williams
    I suffer from a severe nut and fruit allergies ,what can I replace those ingredients with that stay within the requirements
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    Hi Julie!
    If you can eat sunflower seeds I would recommend that instead of the hazelnuts 😊

    Best,
    Jill

  3. Puri hair
    nice
  4. Julie
    Thankyou jill,that's great.
    Will try them.

    Julie

  5. 1 comment removed
  6. Kathie
    7 oz of sf chocolate - baking, Lily's bars, choc ships?? Just wondering which I should use. Thanks so much for all of the wonderful recipes that we get on DietDoctor.com!!
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    7 oz of sf chocolate - baking, Lily's bars, choc ships?? Just wondering which I should use. Thanks so much for all of the wonderful recipes that we get on DietDoctor.com!!

    You can use either, whichever is easier for you to get.

  8. Laraine
    I cant seem to find sf chocolate in Australia. Could I use cocoa do you think?
    Reply: #10
  9. Cheryl
    Woolworths do a 90g bar 'Well Naturally' sugar free sweetened with Stevia. It's very nice but would work out expensive to use for this as it would need 2 and a bit bars. I buy when it's on special, sometimes even half price! I love the coconut one for nibbles. 😋 I'm fairly sure there's a plain one as well as the flavours.
  10. Jill Wallentin Team Diet Doctor
    Hi Laraine,
    Use as dark chocolate as possible. At least 80% cocoa content 😊Cocoa will not work unfortunately.

    Best,
    Jill

  11. Doro
    Thank you for this wonderful recipe! The Keto no-bake chocolate cake fully replaces our traditional high carb birthday cake I've made for years. Enjoy it with whipped cream. A pleasure!
  12. lisa
    Does anyone have g or oz measurements for the butter please. Thank you.
    Replies: #13, #21, #46
  13. Kristin Parker Team Diet Doctor

    Does anyone have g or oz measurements for the butter please. Thank you.

    7T of butter is 3.5oz.

  14. Ailz95
    Do I have to use the xylitol. None us like things very sweet. TIA
  15. Ailz95
    I meant erythritol - it's a long way from the top of the page. lol
  16. Birgit
    There's no need to use stevia sweetened chocolate. Just use 100% chocolate instead.
  17. ileee
    Thank you for the amazing recipe. I was wondering what sugar free stevia sweetened dark chocolate is... I can't find them in the markets nearby I live. Would the cake taste very different if I simply use 99% Lindt dark chocolate?
  18. ileee
    also, does the cake end up with a mousse-like texture? Or is it more like a thick texture?
  19. Birgit
    needs some improvement.
    Instead of boiling cream, one could a smaller quantity of clotted cream.
    Depending on the quality, pumpkin seeds may or may not go well together with chocolate. Walnuts don't vary as much and are, contrary to pumpkin seeds, commonly used in cookies, cakes and the like.
    I could save the cake with adding citrus fibre, but with less liquid that shouldn't be necessary.
  20. 1 comment removed
  21. Doro
    I take 105 g of butter. Works well. Great dessert on Christmas Eve! Thanks again.
  22. Derya
    Metric means (in this particular case) grams - it is ever so annoying, that you guys give us freaking tablespoons of butter to measure.
    No european recipe ever lets you measure butter in this unit.
    PLEASE give us grams, not only for nuts and chocolate, but for butter too.
    Reply: #26
  23. Mikey
    Really? In the U.S., butter comes in wrapped cubes, with Tbsp markings on the paper, easy as cake.
    I can't figure out why this is called cake, it's clearly fudge.
    Thank you for the best keto site in the world.
  24. Derya
    @ Mikey
    Nope, not even butter sticks. It’s a small brick shape, sometimes having 50 g markings for a 250 g package.
    The French are more flexible though, allowing for more different sizes and shapes, sometimes dome-like.

    But. Never. In. Tablespoon.

    Reply: #30
  25. Derya
    Except for melted butter :)
  26. Vera
    I second that. Too bad the recipe team still refuses to perform for their metric customers. Ridiculous, really. Great website otherwise.
  27. Glenda
    I have made this twice. 12 servings? This is so rich we cut it into fudge cubes, 60 servings. When I figure macros for ingredients I used, even at 60 servings its 3.2 g carbs. Not understanding why I get way more carbs. This is a good recipe.
  28. Anna
    Just made this, it's in the fridge and I'm very excited to taste it as it looks and smells fab! I'm just wondering how long it will keep in the fridge or is it something I can divide up and freeze? Thanks for any help on this 😊
  29. Lowcarbsurreyhousewife64
    Sorry, Anna, I don't understand the concept of this cake lasting long enough to need freezing! Absolutely delicious! But please, please, PLEASE stop showing tablespoons of things in the metric section! Grams, please... :) x
  30. Veneise
    You can always google how to convert Tbsp to grams. Think it's about 14g per tablespoon. It's a lot of work to run this website and I am thankful the team is taking time to bring recipes to those interested in eating low-carb or keto. Not everything will be perfect but for $10 a month I will take it.
  31. pippy7
    I don't like using erythritol or xylitol so I don't bake. I do have liquid stevia but I guess I wouldn't need many drops for the sweetness so how do I make up the bulk - this or any baking recipe actually. Could I use monk fruit powder? Thank you, Ann
  32. Marsh
    Can I use almonds, pecans or walnuts Instead of hazelnuts? TIA
    Reply: #33
  33. Kristin Parker Team Diet Doctor

    Can I use almonds, pecans or walnuts Instead of hazelnuts? TIA

    We have not tested this recipe with alternatives. The different fat amounts in the alternatives may affect the final baked good.

  34. Joanne White
    I really think this recipe should be called fudge. I used unsweetened coconut and walnuts for a German Chocolate Fudge. Excellent! I also used mini cup cake liners and an 8x8 pan. It made over 60 pieces!
    Reply: #35
  35. Crystal Pullen Team Diet Doctor

    I really think this recipe should be called fudge. I used unsweetened coconut and walnuts for a German Chocolate Fudge. Excellent! I also used mini cup cake liners and an 8x8 pan. It made over 60 pieces!

    What a fun alternative!! An excellent way to manage portion control as well.

  36. Emma
    Made this for todays dessert! Big success with hubby and the boys!! Served with a piece of pineapple and the kids had ice cream. Went down a treat!!
  37. Szid
    The recipe looks great. It doesn't say the grams for butter, can you please update.
    Reply: #38
  38. Crystal Pullen Team Diet Doctor

    The recipe looks great. It doesn't say the grams for butter, can you please update.

    Seven tablespoons is 3.5 oz which is about 100 grams of butter.

  39. Jess
    Just made this and it’s absolutely gorgeous. Thank you
  40. Jess
    I also added a splash of brandy and some vanilla essence.
    Reply: #41
  41. Crystal Pullen Team Diet Doctor

    I also added a splash of brandy and some vanilla essence.

    Yummy!!

  42. Paul Willis
    Made this today and something definitely went awry. Step 1 was fine, but after step 2 it looked like the fat from the butter had separated from the rest of the mix. I carried on with the other steps, but once I had put it in the fridge the fat continued separating and escaping out of the bottom of the springform pan...
    Reply: #43
  43. Kerry Merritt Team Diet Doctor

    Made this today and something definitely went awry. Step 1 was fine, but after step 2 it looked like the fat from the butter had separated from the rest of the mix. I carried on with the other steps, but once I had put it in the fridge the fat continued separating and escaping out of the bottom of the springform pan...

    Oh, no! Sorry to hear that. Perhaps the ingredients weren't well incorporated?

  44. Magdalena
    The absolutely BEST chocolate cake I've ever made 🤤🤤🤤🤤🤤🤤
    Reply: #47
  45. Marisa
    Above the ingredients list is a toggle to go from US to metric. The metric will have weights in grams.
  46. Marisa
    Above the ingredients list is a toggle to go from US to metric. The metric will have weights in grams.
  47. Crystal Pullen Team Diet Doctor

    The absolutely BEST chocolate cake I've ever made 🤤🤤🤤🤤🤤🤤

    I am so glad you enjoyed it!! I have it on my list for the weekend.

  48. Laura
    I made this as a treat for Sunday dinner dessert today. Everyone said it reminded them of fudge. We enjoyed it. But we were only eating small pieces since it was so fudge-like. So now I'm thinking that I could try using mini-muffin paper cups and making little fudge bites with these. Would be a perfect dessert item to bring to a party. One family member thought it would be good to add some espresso powder in the mix to give it a mocha fudge taste. Then we thought of other variations to try. Maybe some natural peanut butter swirled on top for a peanut butter fudge. Yum!
    Reply: #49
  49. Crystal Pullen Team Diet Doctor

    I made this as a treat for Sunday dinner dessert today. Everyone said it reminded them of fudge. We enjoyed it. But we were only eating small pieces since it was so fudge-like. So now I'm thinking that I could try using mini-muffin paper cups and making little fudge bites with these. Would be a perfect dessert item to bring to a party. One family member thought it would be good to add some espresso powder in the mix to give it a mocha fudge taste. Then we thought of other variations to try. Maybe some natural peanut butter swirled on top for a peanut butter fudge. Yum!

    I love the idea of smaller servings of this one!

  50. Kris
    Made this using Lilly's semi sweet baking chips and reduced the sweetener by half. I agree with other commentators that this is more fudge than cake. Next time I will make it in a 9in square pan and cut into smaller servings.
    As a side note: It appears from the comments on just about every recipe that the US to Metric option next to the Servings option is being overlooked. SUGGESTIONS: 1. Maybe the recipes should default to metric. 2. Make #1 in the Instructions "Adjust measurements and servings as needed by using the options above the ingredients list" 3. Swap the placement of US/Metric and Servings options and Ingredients title.

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