I could seriously spend hours in my kitchen just testing out low carb recipes, putting new spins on old favorites, and trying totally new things. I love it because I want to always be expanding my low carb repertoire. I don't want to get bored with the same ole things because that would lead to my low carb demise! My favorite thing to do is make, create, and eat food that make me feel like i'm a "carb sinner" without the carbs! THIS is one of those recipes. Mini Hazelnut Cakes with Vanilla Hazelnut Cream...doesn't that just sound heavenly?! Oh, and guess what? This was my breakfast. Yep, livin' that low carb luxury!
To make the cake
2 tablespoons of melted butter
2 large eggs
2 tablespoons heavy cream
1/3 cup hazelnut flour (could also use almond flour)
*optional 2 artificial sugar packets (I use Stevia)
To make the cream
Sugar Free Vanilla Syrup
Hazelnut Vanilla Syrup (I used Torani Sugar Free Syrups)
1. Preheat oven to 425 and pour the 2 tbls of melted butter in a 9 inch pie dish or just stick the butter in the pan and stick it in the warming oven to melt.
2. Combine the eggs, cream, flour, (and sugar substitute packets if you'd like to use them), then add 6 tablespoons of water. Stir well and pour into the pie dish. Bake for about 15 minutes or until golden brown. If it's still "mushy" at all, put it back in for a few minutes.
It doesn't puff up like a regular "cake." It will be pretty thin.
3. To Make the Cream
Soften whatever amount of cream cheese you'd like in the microwave for 10 seconds or so. Add your sugar free syrup to flavor. I used Torani Sugar Free Syrup but there are others out there such as Davinci Sugar Free Syrups. I used a bit of hazelnut AND vanilla, but really this is where you can totally customize the flavor however you'd like! There are some rad super free syrup flavors out there! (yes, I say rad)
4. I then used a cookie cutter to make small rounds that I removed with a spatula.
5. Lastly I just started layering the cakes and cream until I had my own little stack of heaven.
You could also use almond flour, but hazelnut flour is lower in carbs. It's really up to you.