Ingredients for Hazelnut Torte For Diabetic Diet
- 3 large eggs
- 1/4 cup fructose (optional)
- Artificial Sweetener
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 7/8 cup almond flour OR 1 cup hazelnut meal
- Sugar Free Instant Chocolate Pudding Mix
- Dream Whip
- 2% Low Fat Milk
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How to Make Hazelnut Torte For Diabetic Diet
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, cream together the butter and sugar substitutes until light and fluffy. Beat in eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the almond flour (or hazelnut meal).
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing the sides.
- **Optional Mocha Filling:** While the cake cools, prepare the pudding mix according to package directions. Fold in the whipped topping until light and fluffy. Add 1-2 tablespoons of instant espresso powder or cold-brew concentrate to adjust mocha flavor intensity.
- Once the cake is completely cool, frost with the mocha filling (or your favorite frosting) and refrigerate for at least 30 minutes before serving.
- **Optional Topping:** Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar substitute.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
58g
Fat
19g
Carbs
7g
