4 large eggs, brought to room temperature
10 oz (283 g) sugar-free chocolate hazelnut spread (about 1 cup + 1 tbsp)
Preheat the oven to 325°F (163°C). Grease the interior and line the bottom of a 7-inch springform cake pan.
Separate the egg yolks from the egg whites. Add egg whites to a mixing bowl. Beat on high speed until stiff peaks form. Set aside.
In a separate large, microwave-safe bowl, add chocolate spread. Briefly warm up the spread in the microwave for about 15 seconds so that it is easy to stir and mix. Add in the egg yolks one at a time. Use a whisk to mix in egg yolks until they are completely incorporated into the chocolate.
Add in 1/3 of the egg whites into your chocolate mixture. Use a spatula to gently fold the egg whites until no egg white lumps remain. Repeat with the next 1/3 of egg whites and then the final 1/3 of egg whites.
Pour batter into the prepared baking pan. Place into the oven and bake for about 25-30 minutes or until a toothpick inserted comes out clean. Be careful not to overbake; the cake tends to dry out faster with keto chocolate.
Once done, let the cake cool completely before cutting and serving. Optionally, dust the cake with powdered Swerve or other powdered sugar alternatives before serving.
If you prefer a sweeter cake, choose a very sweet spread and/or add a few drops of Stevia to the cake batter.
Adjust sweeteners to taste.
The points will depend on the specific chocolate hazelnut spread used. Please check the W/W app for accurate points.