Low Sugar Hazelnut Chocolate Cake
Let's hear it for hazelnut! This is a diabetes-friendly recipe, rich in nuts and low in sugar. To reduce the amount of sugar, even more, use a sugar substitute.
Servings 10 servings
Calories 5340.97 kcal
- 10 biscuits, finely ground
- 1 floz water
- 16 ounce(s) light cream cheese
- 1/2 cup(s) light sour cream
- 6 teaspoon(s) caster sugar
- 1 tablespoon(s) cocoa powder
- 1 tablespoon(s) gelatin, dissolved in 1/4 cup hot water
- 1/4 cup(s) raisins
- 1/4 cup(s) hazelnuts, crushed
Lightly grease a 9-inch spring form tin.
Mix the ground biscuits with the water in a bowl.
Press the crumbs into the tin.
In a bowl beat the cream cheese and sour cream till smooth.
Add the sugar, cocoa, gelatin, raisins and hazelnuts and ensure the mix is well combined.
Pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight.
Ready in 3 hours.
Calories: 5340.97kcalCarbohydrates: 556.77gProtein: 137.29gFat: 298.85gSaturated Fat: 112.8gCholesterol: 406.23mgSodium: 7472.49mgFiber: 20.54gSugar: 86.34g
Keyword Chocolate, Diabetes Friendly