Low-carb nut cake

Ingredients for 1 servings:

• 6 large eggs
• some vanilla, ground
• 75 g erythritol (sugar substitute) (Xucker light)
• 125 g xylitol (sugar substitute)
• 400 g hazelnuts, ground
• 2 tsp, leveled baking powder or cream of tartar
• 1 tbsp citrus fiber, alternatively coconut flour, 1 tbsp str.
• 1 tbsp, leveled coconut flour
• 30 ml hazelnut liqueur or schnapps, alternatively Calvados or rum
• 50 g dark chocolate (80 – 92%)
• 1 chocolate glaze (hazelnut or dark)
• 1 piece(s) butter, softened for the mold
• some almond(s), ground for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

very tasty and quick to make

Grease a king cake pan with butter and sprinkle with almonds. Preheat the oven to 170°C (350°F) without fan. In a bowl, beat the eggs with sugar and vanilla for about 2 minutes until frothy. Stir in the hazelnuts, baking powder, lemon fiber, and coconut flour well. Chop the chocolate into small pieces and stir in the liqueur. Pour into the prepared pan and place in the oven for about 50 minutes. Do the skewer test. After baking, let cool on a wire rack. Melt the chocolate glaze and cover the cake with it. If you like, you can decorate the cake with hazelnut brittle. I made it myself beforehand. To do this, melt some Xucker Bronze in a pan and stir in chopped hazelnuts. Immediately transfer to a baking sheet, let cool, and then break into small pieces. Pour onto the still-moistened cake glaze and let dry.