Keto Nutella Cookie – Rich, Chocolate-Hazelnut Flavor Without the Sugar

These Keto Nutella Cookies bring all the cozy, chocolate-hazelnut goodness you crave, minus the sugar crash. They’re soft in the center, lightly crisp at the edges, and loaded with deep cocoa and roasted hazelnut flavor. If you’re watching carbs, this cookie hits the spot without feeling like a compromise.

You only need simple ingredients and one bowl. Bake a batch for a snack, dessert, or a quick sweet bite with your afternoon coffee.

What Makes This Recipe So Good

• Rich chocolate-hazelnut flavor: Cocoa powder and hazelnut butter create that classic “Nutella” taste without the sugar.
• Low carb and gluten-free: Almond flour keeps net carbs low while giving the cookies a tender crumb.
• One-bowl simplicity: No fancy steps. Mix, scoop, bake.
• No chill time: The dough is ready to bake right away.
• Customizable sweetness: Use your favorite keto-friendly sweetener to hit your perfect level of sweet.

Ingredients

• 1/2 cup unsweetened hazelnut butter (well-stirred)
• 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
• 1 large egg, room temperature
• 1/2 cup granular erythritol or monk fruit-erythritol blend
• 2 tablespoons allulose (optional, for extra chew)
• 2 tablespoons unsweetened cocoa powder (Dutch-process if possible)
• 1 cup fine almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon hazelnut extract (optional but recommended)
• 2 tablespoons sugar-free chocolate chips or chopped sugar-free dark chocolate (optional)

How to Make It

1. Preheat and prep: Set the oven to 350°F (175°C).
   

   Line a baking sheet with parchment paper.

2. Mix wet ingredients: In a medium bowl, whisk hazelnut butter, melted butter, egg, vanilla, and hazelnut extract until smooth and glossy.
3. Add sweeteners and cocoa: Whisk in erythritol (and allulose if using) plus the cocoa powder. The mixture will thicken slightly.
4. Stir in dry ingredients: Add almond flour, baking powder, and salt. Fold until a soft dough forms.
   

   If using chocolate chips, fold them in now.

5. Portion the dough: Scoop heaping tablespoons (about 1.5 tablespoons each) onto the baking sheet, leaving a couple inches between cookies.
6. Flatten slightly: Gently press the tops to about 1/2-inch thickness. These don’t spread much.
7. Bake: Bake 9–11 minutes until the edges are set and the tops look dry. The centers should still feel soft.
8. Cool: Let cookies cool on the sheet 10 minutes, then move to a rack to finish cooling.
   

   They firm up as they cool.

9. Optional finish: While warm, sprinkle a tiny pinch of flaky sea salt on top to boost the chocolate-hazelnut flavor.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days. Add a small piece of parchment between layers to prevent sticking.
• Refrigerator: Keeps well for 1 week. Chilling makes them a bit chewier.
• Freezer: Freeze up to 2 months.
  

  Thaw at room temp 20–30 minutes, or warm in a low oven for a few minutes.

• Make-ahead dough: Scoop dough into balls and freeze. Bake from frozen at 350°F, adding 1–2 extra minutes.

Why This is Good for You

• Lower carbs, steady energy: Almond flour and keto sweeteners help keep net carbs low, which can support stable blood sugar.
• Healthy fats: Hazelnuts and almond flour provide monounsaturated fats that support heart health and satiety.
• Cocoa perks: Unsweetened cocoa offers flavanols and a deep chocolate taste without added sugar.
• Gluten-free by default: Almond flour makes these naturally gluten-free without sacrificing texture.

Pitfalls to Watch Out For

• Overbaking: Pull them when the edges set. If you wait for firm centers, they’ll end up dry once cooled.
• Skipping the cool time: Keto cookies are fragile hot from the oven.
  

  Let them rest so they don’t crumble.

• Using chunky hazelnut butter: If your butter is stiff or separated, warm and stir until smooth or the dough may turn crumbly.
• Sweetener swap issues: Pure erythritol can recrystallize and create a cooling effect. Blending with a bit of allulose gives a softer chew.
• Too much cocoa: Extra cocoa dries the dough. If you increase it, add 1–2 teaspoons more melted butter to balance.

Recipe Variations

• Double Chocolate: Add 1 extra tablespoon cocoa and 1–2 tablespoons more butter.
  

  Fold in more sugar-free chocolate chips.

• Salted Hazelnut Crunch: Mix in 2 tablespoons chopped roasted hazelnuts and finish with flaky salt.
• Mocha Cookie: Add 1 teaspoon instant espresso powder to the dry ingredients for a coffee kick.
• Dairy-Free: Use coconut oil instead of butter and ensure your chocolate chips are dairy-free.
• Almond-Joy Vibe: Swap hazelnut butter for almond butter, add unsweetened shredded coconut and sugar-free chocolate chips.
• Soft-Bake Version: Replace the erythritol blend with mostly allulose, and reduce bake time by 1 minute for extra chew.

FAQ

Can I use store-bought sugar-free Nutella?

Some sugar-free chocolate-hazelnut spreads work, but many are higher in carbs or use fillers that affect baking. For the best keto result, stick with unsweetened hazelnut butter plus cocoa and sweetener. If you do use a spread, reduce the sweetener slightly and adjust almond flour if the dough is too loose.

What if I can’t find hazelnut butter?

Use almond butter or a 50/50 mix of almond and peanut butter.

You’ll lose some of that Nutella taste, so keep the hazelnut extract if possible to bring the flavor back.

How many carbs are in each cookie?

Exact numbers depend on your ingredients and cookie size, but typical macros per cookie (12 cookies per batch) are roughly 2–3g net carbs. Check your labels and calculate with your specific brands.

Why did my cookies spread too much?

Your nut butter might have been oily or the butter too hot. Chill the dough for 10 minutes and add 1–2 tablespoons more almond flour if needed.

Also make sure you flattened the cookies only slightly before baking.

Why do my cookies taste “cool” or gritty?

That’s often erythritol recrystallizing. Blend sweeteners (erythritol + allulose) or use a powdered version. Letting cookies rest a few hours after baking also helps the texture.

Can I make them egg-free?

Yes.

Use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, rest 5 minutes). The cookies will be slightly denser but still tasty.

Do I need Dutch-process cocoa?

No, but Dutch-process gives a smoother, less bitter chocolate flavor. Natural cocoa will work; consider adding a pinch more sweetener if it tastes too intense.

How do I get that classic Nutella aroma?

Use both hazelnut butter and a small amount of hazelnut extract.

Toasting hazelnuts and folding them in also amplifies the aroma.

Wrapping Up

These Keto Nutella Cookies are simple, quick, and full of nostalgic chocolate-hazelnut flavor without the sugar overload. With basic pantry ingredients and a 10-minute bake time, you can satisfy a sweet tooth any day of the week. Keep a stash in the fridge or freezer, and you’re never far from a rich, wholesome treat. Adjust the sweetener to your taste, try a variation, and enjoy a cookie that fits your goals and your cravings.