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 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.

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.

You might also like

DD+ MEMBERSHIP

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
1 2

69 comments

  1. Robyn
    I've just had this same problem. Maybe I left the cream simmering for too long? It seemed to split when I added the chocolate and butter. I think it uses too much butter as well. Ugh, well, maybe I'll Google some way of saving it...
    Reply: #52
  2. Kristin Parker Team Diet Doctor

    I've just had this same problem. Maybe I left the cream simmering for too long? It seemed to split when I added the chocolate and butter. I think it uses too much butter as well. Ugh, well, maybe I'll Google some way of saving it...

    I am sorry you had this problem. If cream or chocolate split, that generally indicates the temperature may have been too high.

  3. Katrina
    I made this for the first time on the weekend and absolutely loved this cake! My non-Keto friends loved it too. Next time I'm going to make it in a square pan and cut into bites to have with coffee.
    Reply: #54
  4. Crystal Pullen Team Diet Doctor

    I made this for the first time on the weekend and absolutely loved this cake! My non-Keto friends loved it too. Next time I'm going to make it in a square pan and cut into bites to have with coffee.

    Awesome! I am so glad your friends loved it!

  5. Una
    What does SF stand for?
    Reply: #56
  6. Kristin Parker Team Diet Doctor

    What does SF stand for?

    In the context of chocolate, as she was asking about, sf means sugar free.

  7. Una
    Marisa, if you're lucky they'll be in grammes. They are often in tablespoonsl which is a nightmare as tablespoons are different in various countries, or you do sometimes get millilitres for solids!! Ha, ha! Really geared up for the American market and their cups that no one in this wide world understands or knows the size of - not used by Europeans in cooking, even though based in Stockholm! Some lovely recipes on here though. Just hope they do get the measurements right for the metric so it's not 54g of something and half an egg! LOL!
    Reply: #58
  8. Kristin Parker Team Diet Doctor

    Marisa, if you're lucky they'll be in grammes. They are often in tablespoonsl which is a nightmare as tablespoons are different in various countries, or you do sometimes get millilitres for solids!! Ha, ha! Really geared up for the American market and their cups that no one in this wide world understands or knows the size of - not used by Europeans in cooking, even though based in Stockholm! Some lovely recipes on here though. Just hope they do get the measurements right for the metric so it's not 54g of something and half an egg! LOL!

    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.

  9. Moe
    What kind of adjustments should I make if I only have a 9-inch springform?
    Reply: #60
  10. Kristin Parker Team Diet Doctor

    What kind of adjustments should I make if I only have a 9-inch springform?

    You could make more servings, but we have not tested this to determine the ideal number of servings for a 9" springform.

    Reply: #61
  11. Vera
    Hi Kristin and Moe, perhaps DD can add a conversion tool, as different springform sizes / volumes are used in different countries/households. Something like that would be very useful (ideally printable, and for both inches and cm ;-))
    Example: https://www.cooksinfo.com/baking-pans-by-volume
  12. Magda
    Hi. How many grams of the cake I can have in one sitting to fit within 4g or is the entire cake 4g?
    Reply: #63
  13. Kristin Parker Team Diet Doctor

    Hi. How many grams of the cake I can have in one sitting to fit within 4g or is the entire cake 4g?

    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.

  14. sjofisa
    Can you switch the seeds to sunflower seeds Instead?
    Reply: #65
  15. Crystal Pullen Team Diet Doctor

    Can you switch the seeds to sunflower seeds Instead?

    The recipe has not been tested with sunflower seeds, but you could certainly try it.

  16. Abi
    I am allergic to hazlenuts. Can I swap these for walnuts? Or any other nut?
    Reply: #67
  17. Crystal Pullen Team Diet Doctor

    I am allergic to hazlenuts. Can I swap these for walnuts? Or any other nut?

    You can, just be aware that the carb/fat count may change based on the nut you choose.

  18. Sane
    Hi.

    Does this recipe call for salted or unsalted butter?

    Thanks

    Reply: #69
  19. Kerry Merritt Team Diet Doctor

    Hi.
    Does this recipe call for salted or unsalted butter?
    Thanks

    That is a personal preference, but generally unsalted is best for treats and baked goods.

  20. andochinterest
    Hi, I live in Germany and it is hard to find heavy whipped cream. here The regular whipped cream has 30% fat. Is it OK to use this for the cake? Would it likely change the texture or only the fat macros?
    Reply: #71
  21. Kristin Parker Team Diet Doctor

    Hi, I live in Germany and it is hard to find heavy whipped cream. here The regular whipped cream has 30% fat. Is it OK to use this for the cake? Would it likely change the texture or only the fat macros?

    Heavy cream and heavy whipped cream are generally interchangeable in recipes.

1 2

Leave a reply

Reply to comment #0 by