I had a cup of ground roasted hazelnut meal left over from making hazelnut milk on Saturday, and as I didn’t want to throw it away, I thought I would make a twist on a Walnut Coffee cake.
I used this recipe as a base:
https://www.carbmanager.com/recipe/keto-coffee-and-walnut-cake
Changes to the recipe ingredients:
- Subbed 1 cup of hazelnut meal for 1 cup of almond flour
- Subbed cocoa powder for the coffee powder
- Subbed hazelnut milk for the almond milk
- Cut the sweetener by 1/3 in the cake mix and the buttercream icing
Be warned! This cake batter does not rise at all, so you must use a tiny springform pan (11cm / 4 inches) or you will end with a flat cake.