I also added a cup of coffee to the batter, and the result was amazing: it’s my sugar-free hazelnut cake, and no one ever noticed!

I also added a cup of coffee to the batter, and the result was amazing: it’s my sugar-free hazelnut cake, and no one ever noticed!.

This time I’d change it up like this: no traditional almond flour , but chopped hazelnuts and a cup of coffee in the batter. I think it’s perfect because the coffee adds aroma, the hazelnuts add a slightly indulgent toasted flavor, and the yogurt helps keep the cake moist without having to use butter. It’s a simple cake, perfect for breakfast or a snack, but with a bolder flavor than the almond version. Let’s face it, it almost seems like a “cafe” cake, but homemade and without added sugar.

Sugar-free coffee and hazelnut cake : soft, moist, and fragrant

Times

Prep: 15 minutes
Cooking: 35-40 minutes
Total time: about 55 minutes

Portions

For 8 slices

Nutritional values 

Values ​​may vary depending on the yogurt chosen, the amount of hazelnuts, and any chocolate added.

Per 100 g approximately:
Calories: 210-235 kcal
Protein: 8-9 g
Carbohydrates: 16-19 g
Fat: 13-15 g

Per slice approximately:
Calories: 165-190 kcal
Protein: 6-7 g
Carbohydrates: 13-16 g
Fat: 10-12 g

Ingredients

130 g eggs, approximately 2 large ones
120 g shelled and chopped hazelnuts or hazelnut flour
60 g oat flour or type 1 flour
80 g erythritol
70 g plain yogurt or Greek yogurt
50 ml cold espresso coffee
1 level teaspoon baking powder
1 teaspoon unsweetened cocoa , optional
Vanilla to taste, optional
Sugar-free icing sugar to taste, optional

If you want to make it even more delicious, you can add 15 g of dark chocolate chips , but don’t overdo it because the coffee flavor should remain the protagonist.

Preparation

1. Prepare the hazelnuts:
Grind the hazelnuts in a blender, but don’t grind them too finely. It’s best to leave them a little irregular, so the cake remains more rustic and fragrant.

2. Make the coffee
: Brew a cup of espresso and let it cool. Don’t pour it into the batter while it’s hot, as it could ruin the texture of the beaten eggs.

3. Beat the eggs.
In a bowl, beat the eggs with the erythritol for a few minutes, until the mixture becomes light and slightly frothy. This step helps the cake turn out softer.

4. Add yogurt and coffee.
Combine the yogurt and cold coffee , then stir gently. If you want a sweeter flavor, add a little vanilla.

5. Incorporate the dry ingredients.
Add the chopped hazelnuts , oat flour , baking powder , and unsweetened cocoa powder, if using. Mix with a spatula, without overworking the dough.

6. Pour into the mold.
Line a 20 cm mold with parchment paper. Pour in the batter, level the surface, and give the mold a couple of light taps.

7. Bake the cake
in a preheated static oven at 180°C for 35-40 minutes . Always do the toothpick test: it should come out clean, but the cake should still be soft.

Let it cool completely before cutting, as it’s more delicate when warm. It’s fragrant, moist, and has that coffee and hazelnut flavor that sets it apart from the usual light cake. With a final dusting, it looks simple, but it really packs a punch.