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Flourless Chocolate Hazelnut Cake

This cake is built around rich and nutty-tasting ingredients that melt in your mouth. Empty-calorie, high Glycemic Index white flour is replaced by fiber-rich, vitamin-and mineral-dense ground hazelnuts.

Featured Fifty50 Low Glycemic Foods: Granulated Fructose.

Servings: 12


3½ cups ground roasted hazelnuts
2 tbsp vanilla
1 cup FIFTY50 Low Glycemic Fructose Granulated Sweetener
¾ cup unsweetened cocoa
2⅓ cups egg whites, at room temperature


  1. Preheat oven to 350° F. Coat a 10” springform pan with vegetable spray.
  2. Mix the hazelnuts, vanilla, fructose, and cocoa in a large mixing bowl. Set aside.
  3. In another large bowl, beat the egg whites until stiff and glossy (9-10 minutes). Gently fold them into the chocolate nut mixture until thoroughly combined.
  4. Pour the batter into the prepared pan and shake it to even out the batter. Bake 40-50 minutes or until an inserted toothpick comes out clean. Allow to cool before serving.

Nutrition Facts

Calories 312

Total Fat 20g

Saturated Fat 1g

Cholesterol 0mg

Sodium 79mg

Total Carbohydrates 26g

Dietary Fiber 6g

Total Sugars 17g

Added Sugars 16g

Protein 11g

Glycemic Index Low