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 (35 g) erythritol
  • 7 oz. 200 g sugar-free dark chocolate, stevia sweetened
  • 7 tbsp 7 tbsp 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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26 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
  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.

  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 😊

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