Hazelnut Torte for Diabetic Diet
Indulge in the nutty richness of this Hazelnut Torte crafted specifically for a diabetic-friendly diet. Made with naturally gluten-free hazelnut flour and sweetened with granulated erythritol, this torte delivers a perfectly balanced sweetness without spiking blood sugar levels. Fluffy, frothy eggs lend a light yet moist texture, while a hint of vanilla elevates the flavor profile. It's an effortless 20-minute prep recipe baked to golden perfection in just 30 minutes. Finish with an optional dollop of whipped heavy cream and a sprinkle of cinnamon and chopped hazelnuts for an elegant touch. Perfect for celebrations or an everyday treat, this low-carb dessert proves that mindful eating can still be indulgent and satisfying.
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Recipe Information
Ingredients
- 200 g Hazelnut flour
- 80 g Granulated erythritol
- 80 g Unsalted butter, melted
- 4 large Eggs
- 2 tsp Vanilla extract
- 1 tsp Baking powder
- 0.25 tsp Salt
- 120 ml Heavy cream (for optional topping)
- 0.5 tsp Ground cinnamon (optional for garnish)
- 30 g Chopped hazelnuts (optional for garnish)
Instructions
Preheat your oven to 170°C (340°F) and grease an 8-inch (20 cm) springform pan with butter or line it with parchment paper.
In a medium mixing bowl, combine the hazelnut flour, granulated erythritol, baking powder, and salt. Set aside.
In a separate large bowl, whisk the eggs until frothy and light in color, about 2-3 minutes.
Add the melted butter and vanilla extract to the eggs, then mix until well combined.
Gradually fold the dry ingredients into the wet ingredients, stirring gently until a smooth batter forms.
Pour the batter into the prepared springform pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the torte to cool completely in the pan before removing it. Transfer the torte to a serving plate.
To prepare the optional topping, whip the heavy cream until soft peaks form, then spread or pipe it over the cooled torte.
Finish by sprinkling ground cinnamon and chopped hazelnuts over the cream for garnish if desired.
Slice and serve the torte. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 16.2 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 485 mg | 37% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1923 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
