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.
November 7 2019 recipe by Jill Wallentin, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
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
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Making low carb simple
Instructions
Instructions are for 12 servings. Please modify as needed.
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.
Serving suggestion
Serve together with fresh mint and heavy whipping cream for extra deliciousness.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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79 comments
51
Reply to comment #42 by Paul Willis
Robyn
October 15 2020
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...
Replies: #52, #76
52
Reply to comment #51 by Robyn
Kristin Parker Team Diet Doctor
October 15 2020
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.
53
Katrina
November 11 2020
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.
See AlsoChocolate Chocolate and More Recipe RoundupThe Recipe for how to make Sugar Free Shortbread CookiesPumpkin Energy Balls RecipeMarble pumpkin cheesecake recipeReply: #54
54
Reply to comment #53 by Katrina
Crystal Pullen Team Diet Doctor
November 11 2020
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!
55
Reply to comment #7 by Kristin Parker
Una
December 3 2020
What does SF stand for?
Reply: #56
56
Reply to comment #55 by Una
Kristin Parker Team Diet Doctor
December 3 2020
What does SF stand for?
In the context of chocolate, as she was asking about, sf means sugar free.
57
Reply to comment #46 by Marisa
Una
December 3 2020
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
58
Reply to comment #57 by Una
Kristin Parker Team Diet Doctor
December 4 2020
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.
59
Moe
December 22 2020
What kind of adjustments should I make if I only have a 9-inch springform?
Reply: #60
60
Reply to comment #59 by Moe
Kristin Parker Team Diet Doctor
December 22 2020
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
61
Reply to comment #60 by Kristin Parker
Vera
December 28 2020
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-volume62
Magda
January 11 2021
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
63
Reply to comment #62 by Magda
Kristin Parker Team Diet Doctor
January 12 2021
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.
64
sjofisa
January 19 2021
Can you switch the seeds to sunflower seeds Instead?
Reply: #65
65
Reply to comment #64 by sjofisa
Crystal Pullen Team Diet Doctor
January 19 2021
Can you switch the seeds to sunflower seeds Instead?
The recipe has not been tested with sunflower seeds, but you could certainly try it.
66
Abi
March 21 2021
I am allergic to hazlenuts. Can I swap these for walnuts? Or any other nut?
Reply: #67
67
Reply to comment #66 by Abi
Crystal Pullen Team Diet Doctor
March 22 2021
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.
68
Sane
April 10 2021
Hi.
Does this recipe call for salted or unsalted butter?
Thanks
Reply: #69
69
Reply to comment #68 by Sane
Kerry Merritt Team Diet Doctor
April 10 2021
Hi.
Does this recipe call for salted or unsalted butter?
ThanksThat is a personal preference, but generally unsalted is best for treats and baked goods.
70
andochinterest
June 26 2021
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
71
Reply to comment #70 by andochinterest
Kristin Parker Team Diet Doctor
June 26 2021
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.
72
Adriana
March 11 2022
Hands down the best keto dessert so far!
Reply: #73
73
Reply to comment #72 by Adriana
Kerry Merritt Team Diet Doctor
March 11 2022
Hands down the best keto dessert so far!
Awesome! So glad you love it!
74
Emma Scott
April 21 2022
Can I ask everyone which brand of dark chocolate is suitable?
Reply: #75
75
Reply to comment #74 by Emma Scott
Kerry Merritt Team Diet Doctor
April 21 2022
Can I ask everyone which brand of dark chocolate is suitable?
Hi, Emma! This video should be helpful for you! https://www.dietdoctor.com/keto-approved-chocolate-bars-for-chocolate...
76
Reply to comment #51 by Robyn
Ashley
June 29 2022
Happened to me too. It was bubbling so I figured too hot. Threw in some xanthum gum and konjac powder then used an immersion blender and it came out like pudding.
77
Joy Sanders
September 4 2022
Can this be frozen in individual portions? I live alone and like to cook/bake in quantity and can or freeze.
Reply: #78
78
Reply to comment #77 by Joy Sanders
Kerry Merritt Team Diet Doctor
September 5 2022
Can this be frozen in individual portions? I live alone and like to cook/bake in quantity and can or freeze.
Yes, that should work fine!
79
Ann-Maree Bortoli
February 5 2023
OMG. This is the most delicious dessert!!!!! Made it exactly as recipe suggested. Thank you. Huge hit in our household.
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).80
MTaylor
February 17 2023
Ugh, mine split. Currently cooling but I don't have much hope for it as there is a pool of liquid at the top. Will come back and update the results.
Reply: #81
81
Reply to comment #80 by MTaylor
MTaylor
February 20 2023
The fat pooled to the top. We didn't like the recipe because it is nothing like cake (more like fudge) and it's very bitter. But, I do appreciate the creativity and the effort so thanks to the team for that and will keep on experimenting!
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