|Yes, that's my homework under my dessert.|
Here's what you'll need:
2 cups hazelnut flour
2 cups almond flour
2 1/2 cups Stevia Extract in the Raw or 1 1/4 cups New Roots Stevia Sugar
3/4 cup unsweetened natural cocoa powder (not Dutch-process)
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces cream cheese, at room temperature
3/4 cup salted butter melted
2 teaspoons vanilla extract
1 1/2 teaspoons liquid stevia
First preheat the oven to 375 degrees. Grease a Bundt pan entirely with butter and place it in the freezer.
In a large bowl, combine the hazelnut flour, almond flour, stevia, cocoa powder, baking powder, and salt and whisk until well mixed.
Remove your prepared pan from the freezer, then dust the entire inner surface with almond, pecan, or coconut flour (I used coconut because I have a lot more of it than the other two). Pour the mixture into the prepared pan and jiggle it to evenly distribute the batter into every nook and cranny.
Let the cake cool in the pan for 20 minutes before turning it out onto a wire rack. Let the cool for at least 20 more minutes before slicing and serving.