INGREDIENTS
2/3 cup
hazelnuts (toasted (and skinned, if you want))
3 tbsp
cocoa powder
2 tbsp
granular Swerve sweetener
1 tsp
baking powder
salt
1/4 cup
heavy cream
2 tbsp
hazelnut oil (or melted butter or coconut oil)
1
large egg
1/4 tsp
hazelnut or vanilla extract