Soft hazelnut-chocolate cakes

Name: Soft hazelnut-chocolate cakes
Total time: 30 min
Yield: 3 servings
Ingredients: 80 g (2.8 oz) Ground hazelnuts; 70 g (2.5 oz) Melted butter; 150 g (5.3 oz) Eggs; 50 g (1.8 oz) Erythritol; 15 g (0.5 oz) Unsweetened cocoa; 4 g Baking powder

30 min · 3 servings · Medium

427kcal

3.3 gnet carbs

11.5 gprotein

41.2 gfat

Per serving (123 g) · 2.7 g net carbs per 100 g

Gluten-freeHalalKosherContains: lactose

Ingredients

for 3 servings

Ground hazelnuts80 g (2.8 oz)
Melted butter70 g (2.5 oz)
Eggs150 g (5.3 oz)
Erythritol50 g (1.8 oz)
Unsweetened cocoa15 g (0.5 oz)
Baking powder4 g

Directions

Preheat the oven to 175 °C (347 °F) and line some muffin molds.
In a bowl, whisk the eggs with the erythritol until the mixture turns frothy.
Stir in the ground hazelnuts, the unsweetened cocoa and the baking powder, then add the warm melted butter; mix to a smooth batter.
Divide the batter between the muffin molds, filling them two-thirds full.
Bake for 16 minutes at 175 °C (347 °F) to keep a soft middle.
Leave to cool for a few minutes then serve warm.