I asked a friend of mine with whom we would be celebrating her birthday what her favourite cake was, her answer was a “mocha torte.” I didn’t know what it was, but when I looked it up, I realized that with its nut flour base, it was a great fit for a keto dessert, so I made my own spin on it with this delicious low-carb recipe.
Keto Hazelnut White Mocha Torte Recipe
Hazelnut Cake Ingredients:
- 1¾ cups raw hazelnuts (*Recipe also works [walnuts](walnuts pieces).)
- 2 tablespoons coconut flour
- ¼ cup vanilla-flavoured whey isolate
- 2½ teaspoons baking powder
- ¼ teaspoon sea salt
- ¼ teaspoon xanthum gum
- 4 eggs
- ¼ cup unsalted butter, melted (but not piping hot)
- ⅓ cup erithrytol, powdered in a spice/coffee grinder
- ½ teaspoon pure vanilla extract
- 15 drops liquid stevia (vanilla-flavoured if you have it)
- 1 tablespoon fruity/spicy whiskey (*I used Jameson Caskmates Stout)
- 2 teaspoons raw cider vinegar
White Mocha Filling Ingredients:
- 1¼ cup keto whipped cream (*Whipped to very stiff peaks.)
- 2 ounces cocoa butter, chopped
- 1½ tablespoons erithrytol, powdered
- 1 teaspoon espresso powder
- 1 tablespoon fruity/spicy whiskey (*I used Jameson Caskmates Stout)
- One pinch sea salt
- 1 tablespoon keto chocolate shavings or curls (optional)
Directions:
Preheat oven to 350F. Toast hazelnuts for 10-12 minutes in a shallow baking pan. Rub the nuts with a towel to remove loose skins. Line one 9-inch round springform pan with parchment paper and spray with cooking spray. Set pan aside.
In a medium bowl, stir together nuts, coconut flour, whey isolate, baking powder, xanthum gum and salt; set aside.
In a blender or food processor, combine eggs, butter, vanilla, liquid stevia, cider vinegar, whiskey, and erithrytol; cover and blend or process until smooth. Add nut mixture. Cover and blend or process until smooth. Spread batter evenly in the prepared pan.
Bake for 25-35 minutes. Cool cake thoroughly on a wire racks. Remove springform pan rim.
Now make white mocha filling. Add the cocoa butter, espresso powder, and erithrytol to a double boiler (or a sauce pan with water and a steel bowl on top). Heat over low heat, stirring occasionally, until smooth and melted. Remove from heat. Stir in whiskey and ½ cup of the whipped topping (whipped topping will melt). Cool mixture about 7 minutes. Stir then gently fold the melted mixture into remaining whipped topping in bowl until consistent but still fluffy.
Using the toothpick/dental floss method (Watch on YouTube), cut the cake into 2 equal layers. Place one of the cake layers on a serving plate. Spread top with half of the White Mocha Filling. Top with remaining cake layer and remaining filling. Loosely cover. Chill frosted cake for at least 4 hours (or overnight). If desired, garnish with chocolate curls and a pinch of espresso powder over top before serving.
Did you try this keto hazelnut white mocha torte? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
