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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.