Keto Chocolate Nut Cake

Ingredients for 1 servings:

• 200 g hazelnuts
• 100 g pumpkin seeds
• 375 g double cream
• 50 g xylitol (sugar substitute)
• 200 g dark chocolate, sugar-free or low-sugar
• 100 g butter
• 1 tbsp baking cocoa
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

Keto, low carb, low carb high fat

Chop the hazelnuts and pumpkin seeds in a blender or with a knife, if desired, and toast them in a pan. Meanwhile, gently bring the double cream to a simmer in a saucepan and dissolve the xylitol in it. Stir frequently to prevent burning and allow the cream to thicken slightly. Then turn off the heat and add the butter and chopped chocolate. Once everything is well melted, stir in a pinch of salt and the cocoa powder, ensuring no lumps form. Stir most of the toasted seeds into the cream. Pour the entire mixture into a 20-24 cm springform pan lined with baking paper. Sprinkle with a pinch of salt and cover with the remaining seeds. Once cooled, the cake should be covered and refrigerated to set. The chocolate should, of course, have the highest possible cocoa content or simply be sugar-free. I prefer 99%. Walnuts would also work well as an alternative to pumpkin seeds. With 16 pieces, each serving contains approximately 343 kcal. Carbohydrates: 3.1 g, of which sugars: 0.8 g, fat: 33.9 g, and protein: 5.7 g