If you love the flavor of chocolate and hazelnut but want to keep things low in carbs, this cheesecake is for you. It’s rich, smooth, and indulgent without the sugar crash. The texture is silky, the flavor is deep and nutty, and it looks impressive on the table.
It’s perfect for celebrations, date nights, or any time you want a treat that feels special but fits your goals.
Low Carb Nutella Cheesecake – Creamy, Chocolate-Hazelnut Bliss
Ingredients
Method
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Prep the pan: Heat oven to 325°F (163°C). Grease a 9-inch springform pan. Line the base with parchment and lightly grease the sides to prevent sticking.
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Make the crust: In a bowl, mix almond flour, hazelnut meal, cocoa, sweetener, and salt.
Stir in melted butter and vanilla until the mixture resembles damp sand. Press evenly into the pan, working slightly up the sides.
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Pre-bake the crust: Bake for 10 minutes. Set aside to cool while you prepare the filling.
Reduce oven to 300°F (149°C).
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Beat the cream cheese: In a large bowl, beat softened cream cheese with a mixer on medium until smooth and fluffy, about 2 minutes. Scrape the bowl.
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Add sweetener and flavors: Beat in powdered sweetener, hazelnut butter, cocoa, vanilla, and salt until fully combined and silky. Scrape down the sides again.
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Add eggs and sour cream: Mix in eggs one at a time on low speed, just until incorporated.
Stir in sour cream on low until smooth. Do not overmix.
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Fill and smooth: Pour batter over the crust. Tap the pan gently on the counter to release air bubbles.
Smooth the top with a spatula.
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Bake gently: Place the pan on the middle rack. Bake 55–70 minutes, until edges are set and the center has a slight wobble. Avoid opening the oven early.
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Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.
Then move to a rack and cool to room temperature.
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Chill to set: Run a thin knife around the edge, then cover and chill at least 6 hours, preferably overnight.
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Optional ganache: Warm heavy cream until steaming. Pour over chocolate chips and let sit 1–2 minutes. Add hazelnut butter and stir until smooth.
Spread over chilled cheesecake and top with toasted hazelnuts. Chill 15 minutes to set.
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Slice and serve: For clean slices, warm a sharp knife under hot water, wipe dry, slice, and repeat.
Why This Recipe Works
This cheesecake uses a nut-based crust and a low-carb sweetener to keep sugar in check while still tasting decadent. A blend of cocoa, hazelnut butter, and a touch of vanilla gives you that familiar chocolate-hazelnut flavor. Using full-fat cream cheese ensures a creamy, stable bake that doesn’t weep or crack easily.
The method is straightforward, and the result is a dessert that feels gourmet without complicated steps.
Ingredients
- For the crust:
- 1 1/2 cups fine almond flour
- 1/3 cup hazelnut meal (or extra almond flour if unavailable)
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup granulated erythritol or allulose (low-carb sweetener)
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- For the filling:
- 24 ounces (3 bricks) full-fat cream cheese, softened to room temperature
- 3/4 cup powdered erythritol or allulose
- 1/2 cup smooth unsweetened hazelnut butter
- 1/4 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Optional chocolate-hazelnut ganache:
- 1/2 cup sugar-free dark chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon hazelnut butter
- 2 tablespoons chopped toasted hazelnuts (for topping)
Instructions
- Prep the pan: Heat oven to 325°F (163°C). Grease a 9-inch springform pan. Line the base with parchment and lightly grease the sides to prevent sticking.
- Make the crust: In a bowl, mix almond flour, hazelnut meal, cocoa, sweetener, and salt.
Stir in melted butter and vanilla until the mixture resembles damp sand. Press evenly into the pan, working slightly up the sides.
- Pre-bake the crust: Bake for 10 minutes. Set aside to cool while you prepare the filling.
Reduce oven to 300°F (149°C).
- Beat the cream cheese: In a large bowl, beat softened cream cheese with a mixer on medium until smooth and fluffy, about 2 minutes. Scrape the bowl.
- Add sweetener and flavors: Beat in powdered sweetener, hazelnut butter, cocoa, vanilla, and salt until fully combined and silky. Scrape down the sides again.
- Add eggs and sour cream: Mix in eggs one at a time on low speed, just until incorporated.
Stir in sour cream on low until smooth. Do not overmix.
- Fill and smooth: Pour batter over the crust. Tap the pan gently on the counter to release air bubbles.
Smooth the top with a spatula.
- Bake gently: Place the pan on the middle rack. Bake 55–70 minutes, until edges are set and the center has a slight wobble. Avoid opening the oven early.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.
Then move to a rack and cool to room temperature.
- Chill to set: Run a thin knife around the edge, then cover and chill at least 6 hours, preferably overnight.
- Optional ganache: Warm heavy cream until steaming. Pour over chocolate chips and let sit 1–2 minutes. Add hazelnut butter and stir until smooth.
Spread over chilled cheesecake and top with toasted hazelnuts. Chill 15 minutes to set.
- Slice and serve: For clean slices, warm a sharp knife under hot water, wipe dry, slice, and repeat.
Keeping It Fresh
Store the cheesecake covered in the fridge for up to 5 days. Keep it in the springform base or a sealed cake container to prevent drying and fridge odors.
For longer storage, freeze individual slices on a baking sheet, then wrap tightly and keep frozen for up to 2 months. Thaw overnight in the fridge for best texture.
Benefits of This Recipe
- Low-carb and gluten-free: Made with nut flours and sugar substitutes, so it fits many low-carb lifestyles.
- Rich flavor, minimal sugar: Cocoa and hazelnut butter deliver that classic chocolate-hazelnut taste without added sugar.
- Make-ahead friendly: Cheesecake actually improves after a day in the fridge.
- Flexible toppings: Add ganache, nuts, or a light swirl of whipped cream based on your preferences.
- Satisfying: High in fat and protein, so a small slice goes a long way.
Common Mistakes to Avoid
- Using cold ingredients: Cold cream cheese leads to lumps. Make sure everything is at room temperature.
- Overmixing: Too much air can cause cracks.
Mix on low once eggs are added.
- Overbaking: The center should still wiggle slightly. A fully firm center often means a dry texture.
- Skipping the cool-down: Sudden temperature changes can crack the top. Cool slowly in the oven, then on the counter.
- Cutting too soon: Chill for several hours so it sets properly and slices cleanly.
Recipe Variations
- Swirled Nutella-Style Layer: If your plan allows, swirl 2–3 tablespoons of a reduced-sugar chocolate-hazelnut spread into the top before baking.
It adds ribbons of flavor with minimal carbs per slice.
- Mocha Twist: Add 1–2 teaspoons instant espresso powder to the filling to deepen the chocolate notes.
- Salted Hazelnut Crunch: Stir 1/3 cup chopped toasted hazelnuts into the crust and finish with a light sprinkle of flaky sea salt on the ganache.
- No-Bake Version: Skip eggs and baking. Whip 16 ounces cream cheese with 1/2 cup powdered sweetener, 1/3 cup hazelnut butter, 3 tablespoons cocoa, 1 teaspoon vanilla, and fold in 1 cup whipped heavy cream. Chill 6 hours in a prepared crust.
- Dairy-Free Option: Use dairy-free cream cheese and coconut cream, and a plant-based chocolate for the ganache.
Texture will be slightly softer but still delicious.
FAQ
Can I use a water bath?
Yes. Wrap the pan in foil and place it in a larger pan with hot water halfway up the sides. A water bath helps prevent cracking and promotes a silky texture.
What sweetener works best?
Allulose gives the smoothest texture and no cooling aftertaste.
Erythritol works well too but can crystallize slightly as it chills. Powdered forms blend best.
How do I make hazelnut meal if I can’t find it?
Pulse toasted, skinned hazelnuts in a food processor until fine, stopping before it turns into butter. You can also substitute with almond flour if needed.
Why is my cheesecake cracking?
Common causes are overmixing, overbaking, or rapid temperature changes.
Mix on low after adding eggs, pull it while the center still jiggles, and cool gradually with the oven door cracked.
Can I make this ahead?
Absolutely. It tastes best the next day. Make it 1–2 days ahead, keep it chilled, and add ganache or toppings the day you serve.
How many carbs per slice?
It varies by ingredients and sweetener brand.
As a ballpark, expect around 5–7 net carbs per slice for a 12-slice cheesecake without ganache. Calculate with your exact products for accuracy.
Can I use peanut butter instead of hazelnut butter?
Yes, it changes the flavor but still pairs nicely with chocolate. Choose a smooth, unsweetened peanut butter and keep the other ingredients the same.
Do I have to use a springform pan?
It’s the easiest option for clean removal.
If you don’t have one, use a deep 9-inch cake pan lined with a parchment sling so you can lift it out carefully.
In Conclusion
This Low Carb Nutella Cheesecake brings all the chocolate-hazelnut comfort you want, with a smart, low-sugar approach. It’s creamy, rich, and surprisingly easy to make. Whether you add a glossy ganache or keep it simple, it delivers a memorable dessert that fits your goals.
Make it once, and it’s likely to become your go-to celebration cake.
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