Keto hazelnut cake should be called Foudoukopita! Of course, if we follow the Greek tradition of naming the cake after the dominant ingredient. In fact, we already covered Karidopita (karidi / καρύδι /walnut) and many of you succeeded in preparing it. Naturally, one would think that the Greek word for hazelnuts (Foudouki) would produce Foudoukopita. Well, You will be surprised – almost nowhere in Greece it is called like that. If you perform an internet search, you will end up with almost no results. However, our ketonisation and modernisation of hazelnut cake will bring this name back!
Keto Hazelnut cake idea
We the Ketonians like to invent new things! Especially Keto Mediterraneans. In fact, we can take the basic idea and get inspired by ancient wisdom! Furthermore, we can work on it and develop something totally new and delicious. For us, the taste is not the only parameter! We have to have it as 100% nutritious dessert. Specifically, we will make it low in carbs, high in good fats. Furthermore, any Keto dessert, as we already wrote, does not only have the purpose of replacing the sugary sweets. It’s a whole process of experimentation and anticipation! Nevertheless, the reward for creating something outstandingly Keto-friendly is indescribable. This is why we love to share the excitement of successful Ketonisations.
A Treat Of The East
Interestingly, the hazel tree has its origins in the territory today’s Turkey. Likely, It was brought to Spain by the ancient Greeks, who founded several colonies on the Spanish mainland throughout the Classical era. The Greeks found hazelnuts when they colonized the lands east from today’s Greece. Apparently, they instantly fell in love with the outstanding flavour. The rest is history!
Prehistoric Humans Worshiped Hazelnuts
Hazelnuts have been utilised by humans ever since the prehistoric era. In fact, Archaeologists have found large quantities of hazelnut shells in Mesolithic and Neolithic sites in what is now Scotland, Sweden, Denmark, and Germany. Evidence of the hazelnut cultivation has been found in 5000-year-old archaeological sites in China. An antique document noted hazelnuts as one of China’s five holy foods.
Hazelnuts were a great portion of the prehistoric equestrian and gatherer’s nutrition. These nuts apparently provided them with the adequate nourishment to maintain their health between the hunting seasons. I assume that earlier proto-cake was baked with ground hazelnuts and without any cereals. That would be the early version of Keto hazelnut cake.
Mystical Vigors and Healing Properties
Throughout history, it was believed that hazel trees and the nuts held mysterious energies and healing qualities. Well, maybe this Keto hazelnut cake could be considered as such! Ancients Romans would burn hazel torches at wedding ceremonies as a symbol of virility and marriage happiness. Hazelnuts were applied as remedies for different diseases. Greek physicians would advocate the usage of crushed hazelnuts to cure the common cold and respiratory issues.
In the ever-inspiring Greek mythology, Hermes, the son of Zeus, received a winged wand made of hazel wood. This magic wand would help the wielder express their ideas and create words. The hazel wand weaved with two snakes became a symbol of communication and medicine!
Keto Hazelnut Cake - Foudoukopita
- 110 g (1 cup) ground roasted hazelnuts
- 1 tbsp psyllium powder
- 70 g (1/2 cup) ground flaxseed
- 50 g (1/4 cup) butter grass-fed
- 4 large eggs free-range
- 3 tbsp lemon juice organic
- 100 g (1/2 cup) mascarpone
- 1/2 tsp sea salt
- 100 ml sparkling mineral water
- 3 tbsp stevia blend sweetener or 3 micro scoops 100% stevia extract
- 1 tsp Ceylon cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground arabica coffee medium roast
- 100 g butter grass-fed (preferably goat butter)
- 1 tbsp coconut oil
- 2 tbsp raw cacao powder organic
- 2 tbsp stevia blend sweetener or 2 micro scoops 100% stevia extract
- 1/3 tsp sea salt
Mix all the dry ingredients together (hazelnuts, flaxseeds, psyllium, Ceylon cinnamon, coffee, ground clove and salt). In another bowl, beat the eggs with melted butter and lemon juice. Add Mascarpone and beat well until you get a smooth mixture.
Start adding the dry ingredient mixture spoon by spoon.
Add sparkling mineral water little by little so that your mixer doesn't splash the batter.
Preheat the oven to 180ºC (356F). Pour the batter into a 33x22 cm (9 x 13") non-stick baking pan. (If you don't have such a pan, use some butter to grease the pan or line the pan with parchment paper)
Bake for 25 minutes and then remove from the oven.
Melt the butter and coconut oil over medium temperature in a deep saucepan. Add raw cacao, salt and stevia. Mix well and pour over the cake.
Serve cold, but at a room temperature, not refrigerated. Decorate with some crushed hazelnuts. It's ideal with a cup of coffee or tea during the cold days.