Chocolate Hazelnut Keto Dump Cake

by KetoFocus.com
5 Stars (2 Reviews) 4 Comments

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A delicious chocolate hazelnut keto dump cake without all the additional sugars but all the flavors of chocolatey Nutella! This is an easy keto cake to make where all the ingredients are dumped in a dish and then simply, baked!

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Nutrition Facts

12

Servings

310

Calories

27.1g

Fat

4.8g

Protein

2.4g

Net Carb

14.9g

Total Carbs

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Keto Dump Cake Ingredients

Chocolate Hazelnut Keto Dump Cake Directions

  • STEP
    1

    Preheat oven

    Preheat oven to 350 degrees.

    red 350 degree oven temperature
  • STEP
    2

    Pulse nuts

    Add almond flour, sweeteners, pecans, hazelnuts, salt and butter to a food processor. Pulse until coarse crumbles form.

    nut cake batter pulsed in a food processor
  • STEP
    3

    Spread keto nutella

    Spread sugar free chocolate hazelnut spread on the bottom of an 8 x 10 baking dish.

    chocolate spread on the bottom of a white casserole dish
  • STEP
    4

    Add nut layer

    Evenly spread the nut mixture on top of hazelnut spread.

    spreading cake batter into a baking dish with hazelnuts scattered around
  • STEP
    5

    Bake it

    Bake at 350 degrees for 20 to 25 minutes or until the topping starts to get golden brown. Cake layer will be soft to the touch but will harden as it cools, so don’t over bake. Serve alone or with low carb ice cream or sugar free whipped cream.

    a baked dump cake in a casserole dish
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Similar low carb recipes

Others who were looking for "Chocolate Hazelnut Keto Dump Cake" were also interested in these recipes:

Low Carb Chocolate Hazelnut Dump Cake Recipe

a small glass dish with cake topped with whipped cream

As the name suggests, this is a low carb cake in which all you need to do is dump the ingredients into a dish, bake and your ready for the ice cream. Sounds easy right? Let’s face it, the name does not make it sound like the best cake you will ever try and this might be why dump cakes are not as popular as they should be, but we promise you, this is a delicious cake which if you make once, you will keep on making it for years to come!

This almond flour cake recipe is perfect for anyone looking for a quick low carb sweet alternative to all other sugar filled cakes. This is also great for anyone who is busy and does not have a whole day to spend in the kitchen wrecking their brain about how to bake a cake. It requires minimal effort and is made with ingredients which are completely keto friendly. This low carb dump cake is a delicious way to make a cake quickly. Even though it is very easy to make, this sugar free dump cake is made from scratch to ensure it is absolutely keto friendly and it tastes like something which would take a lot more time to make!

a half scooped dish of cake with a spoon in it

In this recipe, we use a sugar free chocolate spread which resembles Nutella in taste and which gives the cake a chocolate hazelnut flavor. This easy keto cake is ideal for anyone who has a sweet tooth or is craving chocolate but is following a low carb diet. You won’t have to go another day missing the taste of chocolate cake! The keto dump cake is best served warm with some vanilla ice cream or even whipped topping if you prefer!

What is a Dump Cake?

A dump cake is exactly what the words describe; dumping all the ingredients into a pan and then baking it! It requires a lot less work and time to make than other cakes because the process does not include many steps. Despite them being so easy to make, dump cakes taste delicious and can be made with so many different flavors! Most typical dump cakes are made with canned, boxed cake mix or any other pre-made filling which would be very high in carbs and particularly, sugar, which would not be keto friendly.

You could use a keto approved cake mix that our on the market but they might not taste as good as this keto dump cake recipe!

two containers with chocolate cake mix in it with hazelnuts around

Keto Chocolate Hazelnut Spread aka Keto Nutella

There are very few keto approved Nutella-like spreads out there. Nutella is a well known brand of chocolate hazelnut spread. ChocZero is a great keto friendly alternative to Nutella and only has 1g net carbs per serving! Their spread is palm oil free and it is not made using soluble corn fiber, making it a great option for those concerned with rainforest depletion or corn allergies. However, the ChocZero chocolate hazelnut spread is made with fructooligosaccharide (FOS) which can cause stomach discomfort.

Lakanto is another brand making a similar product. They make Suntella which is a chocolate sunflower spread. It doesn’t contain FOS but the spread is higher in carbs. Whichever chocolate hazelnut spread you choose really depends on how many of your daily carb limit you are willing to use up on this cake.

Storage

This cake is best served fresh and warm, straight from the oven onto a plate, with a scoop of low carb ice cream or keto whipped cream. However, if you have any cake leftover, you can store it in the refrigerator for up to 5 days. The texture might change a bit, but it will still taste delicious, especially if it is warmed up again!

Chocolate Hazelnut Keto Dump Cake: FAQS

Can I substitute the almond flour with another type of flour?

While almond flour is a key ingredient for keeping this cake keto-friendly, you can try using coconut flour as a substitute. However, you'll need to adjust the amount, as coconut flour is more absorbent. A general rule is to use 1/4 to 1/3 of the amount of coconut flour compared to almond flour.

How should I store leftovers of the Chocolate Hazelnut Keto Dump Cake?

You can store any leftovers in an airtight container in the refrigerator for up to a week. If you want to keep it longer, consider freezing individual portions. Just make sure to wrap them well to prevent freezer burn!

What can I use instead of monkfruit blend sweetener?

If you don't have monkfruit sweetener on hand, you can substitute it with erythritol or stevia. Just remember that sweetness levels can vary, so start with a smaller amount and adjust to taste!

Is this recipe vegan-friendly?

Unfortunately, this recipe is not vegan due to the use of butter. However, you can substitute the butter with a vegan butter alternative to make it suitable for a vegan diet.

How can I make this cake more chocolatey?

If you want to enhance the chocolate flavor, you can add unsweetened cocoa powder to the batter. Start with 1/4 cup and adjust based on your taste preference!

Nutritional information & Macros

Nutrition Information

Chocolate Hazelnut Keto Dump Cake

Servings: 12

Amount Per Serving
Calories 310
Fat 27.1g
Protein 4.8g
Total Carbs 14.9g
Net Carbs 2.4g

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4 Comments

  1. I absolutely love this chocolate hazelnut keto dump cake. The combination of sugar free chocolate hazelnut spread with the crunchy pecan and hazelnut topping is amazing and it was so easy to prepare! Do you have a cookbook that includes more recipes like this one with rich flavors but low in carbs? I’d love to try more desserts with this dump and bake method.

    Reply

    1. Hi Deborah! Thank you so much for your kind words—I’m thrilled to hear you enjoyed the chocolate hazelnut keto dump cake! That nutty, chocolatey topping is one of my favorites too. 😊 I do have a cookbook coming out that I think you’ll love! It’s full of flavorful, protein-packed, low-carb recipes designed to support longevity—and yes, there are definitely some easy, delicious desserts in there. It’s available for pre-order now if you’d like to check it out: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. Thanks again for your support and happy baking! 💛

      Reply

  2. This cake turned out incredibly rich and satisfying. I loved how the chocolate hazelnut spread melted into a gooey base that held everything together so well. The flavor balance was spot on and it didn’t taste overly sweet. Definitely a great treat for chocolate lovers on keto.

    Reply

  3. I made this cake for a small get-together and it was a hit. The nutty layer came out perfectly crunchy and paired nicely with the chocolate base. I let it cool for about 15 minutes and it firmed up just right.

    Reply

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