Recipe · Nutrition

Keto Hazelnut Whipped Cream Drip Cake

Name: Keto Hazelnut Whipped Cream Drip Cake
Yield: 10 servings
Ingredients: 2 cups almond flour; 1.5 teaspoons baking powder; 0.3 teaspoons salt; 0.5 cups granulated erythritol or allulose; 5 large eggs, separated; 0.3 cups unsalted butter, melted; 1 teaspoon vanilla extract; 0.3 teaspoons cream of tartar; 2 cups heavy whipping cream (for frosting); 3 tablespoons powdered erythritol (for frosting); 0.5 cups heavy cream (for ganache); 0.8 cups sugar-free dark chocolate chips (for ganache); 20 whole roasted hazelnuts, for topping

A keto almond sponge cake layered with unsweetened whipped cream, finished with a chocolate ganache drizzle and whole hazelnuts — matching the elegant drip-cake look.

10 servingsRoughly 5g net carbs per slice

A rectangular whipped cream cake on a dark metal plate, topped with chocolate ganache dripping down the sides and whole hazelnuts along the top.

Ingredients

2 cups almond flour
1.5 teaspoons baking powder
0.3 teaspoons salt
0.5 cups granulated erythritol or allulose
5 large eggs, separated
0.3 cups unsalted butter, melted
1 teaspoon vanilla extract
0.3 teaspoons cream of tartar
2 cups heavy whipping cream (for frosting)
3 tablespoons powdered erythritol (for frosting)
0.5 cups heavy cream (for ganache)
0.8 cups sugar-free dark chocolate chips (for ganache)
20 whole roasted hazelnuts, for topping

Steps

Preheat & prep: Preheat oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Mix dry ingredients: Whisk together 2 cups almond flour, 1.5 teaspoons baking powder, and 0.3 teaspoons salt in a bowl.
Mix yolk batter: In another bowl, beat 5 separated egg yolks with 0.5 cups granulated erythritol or allulose, then stir in 0.3 cups melted unsalted butter and 1 teaspoon vanilla extract. Fold into the dry ingredients.
Whip egg whites: In a clean bowl, beat the egg whites with 0.3 teaspoons cream of tartar until stiff peaks form.
Fold together: Gently fold the whipped egg whites into the batter in two additions, keeping as much air as possible.
Bake: Pour batter into the pan and bake until golden and springy to the touch.
Cool & slice: Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Slice horizontally into two layers if desired.
Frost with whipped cream: Whip 2 cups heavy whipping cream with 3 tablespoons powdered erythritol to stiff peaks. Frost the top and sides of the cake generously, smoothing with an offset spatula for a clean look.
Make ganache: Heat 0.5 cups heavy cream until just simmering, pour over 0.8 cups sugar-free dark chocolate chips, let sit 2 minutes, then whisk smooth.
Drizzle & garnish: Drizzle the ganache over the top edge so it drips down the sides, then arrange 20 whole roasted hazelnuts around the top rim.

Notes

Net carbs: roughly 5g per slice (10 slices). The whipped egg whites keep the sponge light and airy despite using almond flour. Assemble and drizzle just before serving for the cleanest drip look — refrigerate up to 3 days.