Keto No-bake Chocolate Cake

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This keto no-bake chocolate cake is made from natural ingredients such as hazelnuts, butter, full-fat cream, pumpkin seeds, and 90% dark chocolates. Garnish with whipped cream, raspberries, and blueberries. A perfect dessert for those on a ketogenic diet who wants to indulge in delicious and chocolaty goodness. This dessert is low in carbs, so perfect even for those who are on a diet.

Early civilization utilizes chocolates as food for the kings and queens. The cacao plant has been cultivated and turned into this precious ingredient before being produced in large quantities today. History tells us that chocolate is not also being used as a food ingredient but was applied as a medicine in ancient times due to its anti-bacterial properties.

Recipe

PRE TIME: 7 min

COOKING TIME: 15 min

TOTAL TIME: 22 min

12 SERVING

Ingredients:

1¼ cup Heavy whipping cream or coconut cream (3 dl)
3 tbsp. Erythritol (or stevia, monk fruit or xylitol)
1 pinch Sea salt
1/2 tbsp. Orange zest
7 oz. Dark chocolate (minimum 80% cacao or sugar-free) (200 g)
3.5 oz. Butter (100g)
1.5 cup Hazelnuts, roughly chopped (200 g)
3/4 cup Pumpkin seeds (100 g)
Garnish
3/4 cup Heavy whipping cream, whipped (optional) (2 dl)
1 cup Fresh berries (optional) (2.5 dl)
2 tbsp. Fresh mint (optional)

Directions:

Step 1

In a saucepan, bring heavy cream, sweetener, and a pinch of sea salt to a boil. Let it simmer for a couple of minutes until thick and creamy. Turn off the heat.

Step 2

Cut the chocolate and butter in smaller pieces and add to the hot cream together with orange zest. Stir until the chocolate and butter are completely melted and combined.

Step 3

In a large frying pan, roast the hazelnuts and pumpkin seeds until golden and fragrant. Add almost all of it to the chocolate and mix. Save some for the topping.

Step 4

Spoon the chocolate mixture into an 8-inch (20 cm) springform pan, preferably lined with 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.

Step 5