Keto Hazelnut Cake
A classic hazelnut cake made with wheat flour, sugar and milk chocolate glaze comes in at around 35 g of carbs per slice. This keto version skips flour entirely and replaces it with ground hazelnuts, giving an intensely nutty flavor while staying at just 3 g of net carbs per slice. An egg white trick keeps the cake airy instead of compact, and a thin 85% dark chocolate glaze pairs perfectly with hazelnut.
Key facts at a glance
- Prep time: approx. 20 minutes active, 45 minutes baking, makes 12 slices.
- Approx. 3 g net carbs and 26 g fat per slice (including chocolate glaze).
- Ingredients: ground hazelnuts, eggs, butter, erythritol, 85% dark chocolate, cream, vanilla, baking powder.
- Great for a coffee break or as a holiday bake, keeps for 5 days, freezer-friendly.
Ingredients
The recipe yields 12 slices from a 25 cm (10 inch) loaf pan. One serving for a coffee break is 1 slice (approx. 80 g).
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Ground hazelnuts | - | |||
| Eggs (medium, separated, room temperature) | - | |||
| Butter (soft) | - | |||
| Erythritol (powdered) | - | |||
| Vanilla extract | approx. 2 tsp | |||
| approx. 2 tsp | ||||
| Baking powder | - | |||
| Salt | - | |||
| Dark chocolate (85%) | for the glaze | |||
| for the glaze | ||||
| Cream (30%) | for the glaze | |||
| for the glaze | ||||
| Chopped hazelnuts | for decoration | |||
| for decoration | ||||
Preparation
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Preparation
approx. 5 minutes5 piece Eggs (medium, separated, room temperature) Preheat oven to 170 °C (340 °F, conventional top/bottom heat). Line a 25 cm (10 inch) loaf pan with parchment paper. Separate the eggs (5 pieces, room temperature) and place the whites in a completely grease-free bowl, otherwise they will not whip up later.
-
Base batter
approx. 6 minutes300 g Ground hazelnuts 150 g Butter (soft) 120 g Erythritol (powdered) 10 ml Vanilla extract approx. 2 tsp 2 tsp Baking powder 1 pinch Salt 15 g Chopped hazelnuts for decoration Beat soft butter (150 g) and powdered erythritol (120 g) with a hand mixer for 2 minutes until creamy. Add the egg yolks (5 pieces) and beat for another 2 minutes until the mixture is pale. Add vanilla (2 tsp). Stir in ground hazelnuts (300 g), baking powder (2 tsp) and salt, just briefly until homogeneous.
-
Folding in egg whites
approx. 5 minutesWhip egg whites with a pinch of salt using a clean whisk until stiff, stop as soon as firm peaks form. FIRST stir a third of the beaten whites vigorously into the batter (loosens the heavy nut mass). Then carefully fold the rest of the whites into the batter in 2 batches with a spatula, working from bottom to top, preserve the air!
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Baking
approx. 60 minutes (incl. cooling)80 g Dark chocolate (85%) for the glaze Pour the batter into the loaf pan and smooth the top. Bake on the middle rack for 45 minutes. Toothpick test after 40 minutes in the center: moist crumbs = done. If the surface gets too dark, cover with aluminum foil for the last 10 minutes. Remove the pan and let rest for 15 minutes, then lift the cake out using the parchment paper and let cool completely.
-
Chocolate glaze
approx. 40 minutes80 ml Cream (30%) for the glaze Melt 85% dark chocolate (80 g, in pieces) and cream (80 ml) in a small bowl over a water bath, stir until smooth. Take off the heat and let cool for 5 minutes, it should still be liquid but not hot. Pour over the cooled cake and spread evenly with an offset spatula. Sprinkle with chopped hazelnuts (15 g) for decoration. Let set for 30 minutes, then cut into 12 slices.
You did it! Enjoy every delicious bite.
Which tips help with keto hazelnut cake?
- Grind hazelnuts yourself for a more intense flavor, in a coffee grinder or blender in batches, not too fine (otherwise you get nut butter).
- Use roasted hazelnuts for deeper aroma, roast at 160 °C (320 °F) for 10 minutes, let cool, then grind.
- Whip egg whites at room temperature, cold whites do not get as stiff. Bowl and whisk must be completely grease-free.
- Fold egg whites in in two batches, first stir in a third vigorously (loosens the batter), then add the rest gently.
- Only pour the chocolate glaze onto a fully cooled cake, otherwise it runs off completely.
Why this hazelnut cake fits keto
Hazelnuts are one of the most keto-friendly nuts: 100 g contain just 7 g net carbs (vs. cashews 27 g, almonds 9 g), plus 61 g fat and 15 g protein. With 300 g of ground hazelnuts split across 12 slices, each slice carries 25 g of hazelnuts = 1.8 g net carbs. Unlike almond flour cakes, this one has a noticeably more intense, caramel-nutty flavor because hazelnuts naturally carry more aromatic compounds. Erythritol replaces the sugar, and the glaze made from 85% dark chocolate and cream adds only 0.5 g carbs per slice. Total: 3 g net carbs and 26 g fat per slice, a keto-friendly classic that fits particularly well with Christmas and the holiday season.
Source: USDA FoodData Central, Nuts, hazelnuts , FDDB nutrition database
Hazelnuts vs. other nuts for keto
Keto ranking of nuts (net carbs per 100 g): pecans 4 g, macadamia 5 g, brazil nuts 5 g, hazelnuts 7 g, walnuts 7 g, almonds 9 g, pistachios 18 g, cashews 27 g. Hazelnuts sit in the upper third and are particularly affordable in Germany and Austria (compared with macadamia or pecans). They also deliver plenty of vitamin E (15 mg per 100 g, 125% of the daily value) and magnesium, both useful on a keto diet.
The egg white trick against dense nut cake
Pure hazelnut flour cakes often turn out dense and heavy without wheat gluten. The fix: separate the eggs, beat the whites until stiff and fold them into the batter at the end. That gives the cake the lightness it needs without extra flour or starch. Important: fold the egg whites in carefully in two or three batches, do not stir, otherwise the air escapes. The result is a light and moist cake that gets surprisingly close to a classic bakery-style hazelnut cake.
How to serve and vary the hazelnut cake
The hazelnut cake tastes best on the day of baking with a warm chocolate glaze. From personal experience: the next day, the chocolate is firm and the hazelnut aroma is even more pronounced. The cake pairs perfectly with an espresso, the bitter notes of espresso and hazelnut complement each other. For a holiday dessert, serve with a scoop of vanilla mascarpone ice cream.
Meal prep: storage and freezing
Keeps 2 days at room temperature, up to 5 days wrapped in the fridge. Freezing: the whole cake or individual slices for up to 3 months. The chocolate glaze freezes well and stays nicely glossy after thawing. Thaw overnight in the fridge. Tip: if you freeze the cake unglazed, add the glaze only after thawing for a fresh look.
Variations: nutella swirl, ganache, almond-hazelnut mix
Keto nutella swirl: swirl 50 g of homemade keto chocolate hazelnut spread (hazelnut butter + cocoa + erythritol) through the batter before baking, +1 g carbs per slice. Ganache instead of glaze: melt 80 g of 85% dark chocolate with 80 ml of cream, let cool and whip until creamy for a luxurious finish. Almond-hazelnut mix: 50% almond flour + 50% hazelnut flour, slightly milder and a bit cheaper. Espresso note: 1 tsp of instant espresso in the batter intensifies the hazelnut aroma.
Nutrition values
| Nutrient | Per 100 g | Per slice (approx. 80 g) | Keto classification |
|---|---|---|---|
| Calories | approx. 410 kcal | approx. 330 kcal | Satisfying; main energy from hazelnuts, butter and chocolate glaze. |
| Satisfying; main energy from hazelnuts, butter and chocolate glaze. | |||
| Fat | approx. 33 g | approx. 26 g | Unsaturated from hazelnuts, saturated from butter and chocolate, very keto-friendly. |
| Unsaturated from hazelnuts, saturated from butter and chocolate, very keto-friendly. | |||
| Net carbs | approx. 4 g | approx. 3 g | Low; hazelnuts as the main source, 85% dark chocolate adds minimally. |
| Low; hazelnuts as the main source, 85% dark chocolate adds minimally. | |||
| Sugar | approx. 1.5 g | approx. 1.2 g | Natural sugar from hazelnuts and cream; no added sugar. |
| Natural sugar from hazelnuts and cream; no added sugar. | |||
| Protein | approx. 10 g | approx. 8 g | Good; hazelnuts (15 g/100 g) and eggs provide high-quality protein. |
| Good; hazelnuts (15 g/100 g) and eggs provide high-quality protein. | |||
| Salt | approx. 0.2 g | approx. 0.15 g | Low; pinch of salt and baking powder. |
| Low; pinch of salt and baking powder. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Can I use store-bought ground hazelnuts?
Yes, they work well and save time. Freshly ground hazelnuts have a more intense flavor though. With supermarket products, check for 100% hazelnut (some blends contain almond or walnut shares). Roasted and ground hazelnuts from an organic store are the premium choice, they cost about 2 to 3 EUR per 100 g, but pay off in flavor.
Does the cake taste different from an almond flour cake?
Noticeably so. Hazelnut has a more intense, caramel-roasted flavor than almond. Anyone who likes nutella or pralines with hazelnut filling will love this cake. Almond flour cakes taste more neutral and work better as a carrier for flavors like lemon or vanilla. Hazelnut cake stands on its own flavor-wise, a different kind of experience.
How many slices per day fit into keto?
1 slice (3 g carbs) easily fits any keto day with a 20 to 50 g daily limit. 2 slices (6 g carbs) are also compatible, but 660 kcal equals a small meal. Because of the high fat and calorie content of hazelnuts, 1 or 2 slices are particularly filling. On strict keto under 20 g/day: 1 slice as dessert.
Can I make the cake without beaten egg whites?
Possible, but it will be denser and more compact. Alternative: beat whole eggs instead of separating + 1 extra tsp of baking powder for more lift. Consistency turns brownie-like rather than airy. If you like the egg white trick but want to save time: blend all ingredients together in a stand mixer on the highest setting for 3 minutes, similar effect with less effort.