Chocolate Hazelnut Ricotta Pound Cake

Chocolate Hazelnut Ricotta Pound Cake

Serves: 12

Happy Friday! We have finally made it through another week! I hope you have something fun planned for the upcoming weekend! The boyfriend and I will be going to get a much needed massage on Saturday. (I think all those long, leisurely workouts took a toll on everything but my legs last week! haha) Other than that, it is going to be nice to spend some time together hanging out and relaxing. I feel like my days have been filled with hurricane and snow storm prep the last few weeks! And to be honest, as much as I love the grocery store, I do NOT love running there with 9 million other people to get food before the storm! It’s always such mayhem!

Today’s recipe is going to knock your socks off! I even surprised myself at how good it turned out! Once again, I managed to eat the entire recipe in a very short period of time! I had all I could do to not eat the slices I was photographing! The chocolate smell was teasing me the entire time I was taking the (horrible) pictures! (BTW, I apologize for today’s terrible pictures, but given the fact that I had to take them during a snow storm – read: no lighting – they came out pretty awful!) So don’t let these bad pictures turn you away from this recipe! I will be making this for Thanksgiving as an added treat to our dessert table! :)

Chocolate Hazelnut Ricotta Pound Cake

Fit Ingredients

  • 3/4c (84g) hazelnut flour (could sub almond flour)
  • 2/3c (60g) chocolate hemp protein powder (I used Nutiva)
  • 3/4c baking stevia (adjust to desired sweetness)
  • 1 tsp baking powder
  • 4 large eggs
  • 1c (226g) 0% greek yogurt (I used fage)
  • 1c (8oz) fat free, low sodium ricotta (I used Calabro)
  • 2 tsp pure vanilla extract
  • 1/2 tsp coffee extract, optional (But I think is sooo necessary for that great kick!)

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  • 9x5in loaf pan
  • parchment paper

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Directions

1. Pre heat your oven to 350 degrees.

2. Line your loaf pan with parchment paper.

3. In a bowl, whisk together your dry ingredients: hazelnut flour, chocolate hemp protein powder, stevia and baking powder.

4. In a second bowl whisk together your wet ingredients: eggs, greek yogurt, ricotta, vanilla and coffee extracts. Mix well!

5. Mix your wet ingredients into your dry ingredients.

6. Pour your batter into your loaf pan.

7. Bake for 85-90 minutes.

8. Allow to cool in the pan before slicing.

Chocolate Hazelnut Ricotta Pound Cake

Ok, so I ate this every way possible! Plain, with greek yogurt on top, with peanut butter and then my favorite way (which I posted the pictured on instagram) with a banana mashed on top!! I had it with the banana before my workout yesterday and let me tell you….OUT OF THIS WORLD!!!! For me, two slices plus the banana was the perfect amount of carbs/protein/fat to push me through my workout and keep me satisfied until my post workout meal! I was sooo sad that I ate it this was on the last 2 slices! It was TO-DIE-FOR!!! WOW!! I wish I had more!! It was dense, yet moist like a regular pound cake, but without all that butter! Pure heaven! Especially for my chocolate lovers out there! ?

Chocolate Hazelnut Ricotta Pound Cake

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Nutrition: (per 1 out of 12 slices)

Calories: 106.2, Protein: 8.8g, Carbs: 4.8g, Fat: 6.3g (1g Saturated), Sodium: 40mg, Fiber: 2g (Net Carbs: 2.8g)

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