9 Keto Hazelnut Desserts You’Ll Crave Every Night

Craving dessert without the carb crash? These keto hazelnut treats deliver big flavor with smart macros and zero sugar bombs. We’re talking crunchy, creamy, chocolatey bliss—minus the guilt. Ready to meet your new dessert rotation?

1. Chocolate-Hazelnut Fat Bomb Truffles That Melt Your Willpower

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These bite-sized truffles taste like a fancy chocolatier made them, but they come together in minutes. They’re rich, creamy, and perfect when your sweet tooth attacks at 9 p.m. Store a batch in the freezer and you’ll feel like a dessert ninja.

Ingredients:

• 1/2 cup roasted hazelnut butter (unsweetened)
• 4 tbsp unsalted butter, softened
• 2 tbsp cocoa powder (unsweetened), plus extra for rolling
• 2 tbsp powdered erythritol (or allulose), to taste
• 1/2 tsp vanilla extract
• Pinch sea salt
• Optional: 2 tbsp finely chopped hazelnuts for coating

Instructions:

1. Beat hazelnut butter and softened butter until smooth and fluffy.
2. Mix in cocoa, sweetener, vanilla, and salt until fully combined.
3. Chill for 20–30 minutes until scoopable.
4. Roll into 12 small balls. Dust in cocoa or roll in chopped hazelnuts.
5. Chill 15 minutes more to set. Try not to eat them all at once.

Serve with espresso for maximum decadence. Want a mocha vibe? Add 1/2 tsp instant espresso powder. FYI, allulose makes them extra silky.

Estimated Nutrition (per 1 truffle, 12 servings): Calories 92; Total Fat 9g; Total Carbohydrates 2.5g; Dietary Fiber 1.3g; Net Carbs 1.2g; Protein 2g. Serving size: 1 truffle. Values are estimates and may vary.

2. Nutella-Style Keto Hazelnut Spread You’ll Put On Everything

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Move over, jarred stuff with sugar. This spread tastes indulgent and silky, with deep roasted hazelnut flavor and real cocoa. Swipe it over keto toast, berries, or straight off the spoon—no judgment.

Ingredients:

• 2 cups roasted hazelnuts, skins mostly removed
• 3 tbsp cocoa powder (unsweetened)
• 4–6 tbsp powdered allulose (or erythritol), to taste
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 2–4 tbsp avocado oil or hazelnut oil (as needed for texture)

Instructions:

1. Process hazelnuts in a food processor until they turn into a smooth butter, 3–6 minutes. Scrape down sides as needed.
2. Add cocoa, sweetener, salt, and vanilla. Process again.
3. Drizzle in oil 1 tbsp at a time until glossy and spreadable.
4. Taste and adjust sweetness or salt. Store in a jar in the fridge.

Try it warmed and drizzled over low-carb waffles. For a darker chocolate hit, add 1 tbsp melted 90% dark chocolate. It also makes a killer gift—if you can bear to share.

Estimated Nutrition (per 2 tbsp, 16 servings): Calories 132; Total Fat 12g; Total Carbohydrates 4g; Dietary Fiber 2.3g; Net Carbs 1.7g; Protein 3g. Serving size: 2 tablespoons (estimated). Values are estimates and may vary.

3. Flourless Hazelnut Brownies That Don’t Miss The Flour

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These brownies pack fudgy centers, crisp edges, and a deep cocoa punch. No almond flour needed—hazelnut butter does the heavy lifting. They’re rich enough for date night and easy enough for Tuesday.

Ingredients:

• 3/4 cup hazelnut butter (unsweetened)
• 2 large eggs, room temp
• 1/2 cup granular erythritol or allulose
• 1/4 cup cocoa powder (unsweetened)
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• Optional: 1/4 cup dark sugar-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
2. Whisk eggs, sweetener, vanilla, and salt until slightly frothy.
3. Stir in hazelnut butter, cocoa, melted butter, and baking powder until smooth. Fold in chips if using.
4. Spread in pan and bake 16–20 minutes, until a toothpick comes out with a few moist crumbs.
5. Cool completely before slicing into 12 squares. Patience = fudginess.

Top with a dollop of whipped cream and toasted chopped hazelnuts. Like cake-ier brownies? Add 1 extra egg. IMO, underbaking by a minute is the move.

Estimated Nutrition (per brownie, 12 servings): Calories 154; Total Fat 13g; Total Carbohydrates 6g; Dietary Fiber 3g; Net Carbs 3g; Protein 4g. Serving size: 1 brownie. Values are estimates and may vary.

4. Hazelnut Crunch Cheesecake Bites For When You “Just Want A Bite”

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Mini cheesecakes with a buttery hazelnut crust and silky vanilla filling? Yes, please. They’re built for portion control, but they taste so good you’ll probably grab two.

Ingredients:

• Crust: 1 cup hazelnut meal, 3 tbsp butter melted, 2 tbsp granular erythritol, pinch salt
• Filling: 12 oz cream cheese (softened), 1/3 cup powdered erythritol, 1 large egg, 1 tsp vanilla extract, 2 tbsp sour cream
• Topping: 2 tbsp chopped toasted hazelnuts, optional drizzle of sugar-free chocolate

Instructions:

1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with liners.
2. Mix crust ingredients and press 1 tbsp into each cup. Bake 6 minutes.
3. Beat cream cheese and sweetener until smooth. Add egg, vanilla, and sour cream; mix until just combined.
4. Divide filling among cups. Bake 14–16 minutes, until centers barely jiggle.
5. Cool, then chill 2 hours. Top with hazelnuts and chocolate drizzle.

Swap vanilla for 1 tsp orange zest for a Sicilian twist. Pro tip: Don’t overbake—carryover heat finishes the job.

Estimated Nutrition (per bite, 12 servings): Calories 170; Total Fat 15g; Total Carbohydrates 4.5g; Dietary Fiber 1g; Net Carbs 3.5g; Protein 4g. Serving size: 1 cheesecake bite. Values are estimates and may vary.

5. No-Churn Chocolate Hazelnut Ice Cream That Tastes Like Gelato

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Ultra-creamy, no ice cream machine required. The combo of heavy cream and mascarpone gives spoon-coating richness, while hazelnut butter brings that toasty flavor. It scoops like a dream and vanishes even faster.

Ingredients:

• 1 1/2 cups heavy cream, cold
• 8 oz mascarpone, softened
• 1/3 cup powdered allulose (or erythritol), to taste
• 1/4 cup cocoa powder
• 1/2 cup hazelnut butter
• 1 tsp vanilla extract
• Pinch salt
• Optional swirl: 2 tbsp sugar-free chocolate syrup

Instructions:

1. Whip heavy cream to soft peaks.
2. In another bowl, beat mascarpone, sweetener, cocoa, hazelnut butter, vanilla, and salt until smooth.
3. Fold whipped cream into the chocolate mixture in two additions until uniform.
4. Scrape into a loaf pan. Swirl in chocolate syrup if using.
5. Freeze 4–6 hours. Let sit 5 minutes before scooping.

Serve with toasted hazelnuts for crunch. Want mocha gelato vibes? Add 1 tsp instant espresso powder. Trust me, you’ll hide this behind the frozen peas.

Estimated Nutrition (per 1/2 cup, 8 servings): Calories 292; Total Fat 28g; Total Carbohydrates 5g; Dietary Fiber 1.5g; Net Carbs 3.5g; Protein 5g. Serving size: 1/2 cup (estimated). Values are estimates and may vary.

6. Hazelnut Espresso Panna Cotta That Looks Fancy But Isn’t

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Silky-smooth panna cotta with a hint of espresso and toasted hazelnut? That’s dinner-party material with weeknight effort. It sets like a dream and tastes like a café dessert.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/3 cup powdered allulose
• 1 1/2 tsp gelatin powder
• 2 tbsp cold water
• 1 tsp instant espresso powder
• 1/2 tsp vanilla extract
• 2 tbsp hazelnut butter
• Pinch salt
• Garnish: 2 tbsp toasted chopped hazelnuts

Instructions:

1. Bloom gelatin in cold water for 5 minutes.
2. Heat cream, almond milk, sweetener, espresso, and salt over medium until steaming. Do not boil.
3. Whisk in hazelnut butter until smooth. Remove from heat; stir in vanilla and bloomed gelatin until dissolved.
4. Strain into a measuring jug. Divide into 6 small ramekins.
5. Chill at least 4 hours. Unmold or serve in cups with hazelnut garnish.

For a lighter version, use half-and-half for part of the cream, but don’t tell the Italians. A splash of sugar-free chocolate sauce takes it over the top.

Estimated Nutrition (per ramekin, 6 servings): Calories 220; Total Fat 20g; Total Carbohydrates 4g; Dietary Fiber 1g; Net Carbs 3g; Protein 5g. Serving size: 1 panna cotta. Values are estimates and may vary.

7. Toasted Hazelnut Chocolate Bark With Sea Salt (Five-Minute Hero)

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When you need dessert fast, bark saves the day. Crunchy toasted hazelnuts in glossy dark chocolate, finished with flaky salt. It tastes gourmet and breaks into snackable shards—perfect for gifting or hoarding.

Ingredients:

• 8 oz sugar-free dark chocolate (85–90%), chopped
• 3/4 cup toasted hazelnuts, roughly chopped
• 1 tbsp cocoa nibs (optional)
• 1/2 tsp flaky sea salt
• 1 tsp coconut oil (optional for shine)

Instructions:

1. Melt chocolate (and coconut oil if using) in a double boiler or microwave in 20–30 second bursts, stirring often.
2. Stir in most of the hazelnuts, reserving a little for topping.
3. Spread onto a parchment-lined sheet into a thin layer.
4. Sprinkle remaining hazelnuts, cocoa nibs, and flaky salt over the top.
5. Chill 20–30 minutes until set. Break into 16 pieces.

Try adding a pinch of cinnamon or orange zest for holiday energy. Store in the fridge for snappier texture.

Estimated Nutrition (per piece, 16 servings): Calories 95; Total Fat 8g; Total Carbohydrates 4.5g; Dietary Fiber 2.5g; Net Carbs 2g; Protein 2g. Serving size: 1 piece. Values are estimates and may vary.

8. Hazelnut Shortbread Cookies That Actually Crunch

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Buttery, crisp, and lightly sweet—these cookies deliver real shortbread snap without flour. Hazelnut meal makes them nutty and fragrant, while a touch of xanthan gives that classic structure.

Ingredients:

• 1 1/2 cups hazelnut flour/meal
• 4 tbsp unsalted butter, softened
• 1/3 cup powdered erythritol
• 1 egg yolk
• 1/2 tsp vanilla extract
• 1/8 tsp xanthan gum (optional but helpful)
• Pinch salt
• Optional: 1 oz sugar-free dark chocolate for drizzling

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment.
2. Cream butter and sweetener. Beat in yolk and vanilla.
3. Stir in hazelnut flour, xanthan, and salt until a dough forms.
4. Roll into a 1.5-inch diameter log. Chill 20 minutes.
5. Slice into 16 rounds and bake 12–15 minutes until edges just golden. Cool fully to crisp.
6. Drizzle melted chocolate if desired.

Dip half the cookie in chocolate for coffeehouse energy. Add 1 tsp orange zest for a Ferrero vibe. Seriously, hide these from yourself.

Estimated Nutrition (per cookie, 16 servings): Calories 117; Total Fat 11g; Total Carbohydrates 3g; Dietary Fiber 1.3g; Net Carbs 1.7g; Protein 2.5g. Serving size: 1 cookie. Values are estimates and may vary.

9. Creamy Hazelnut Mousse Cups With Chocolate Shavings

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Light, airy, and dangerously spoonable, this mousse tastes like a cloud of chocolate-hazelnut frosting. No eggs, no drama—just whip, fold, chill, and flex your fancy dessert skills.

Ingredients:

• 1 cup heavy cream, cold
• 4 oz cream cheese, softened
• 1/4 cup hazelnut butter
• 1/4 cup powdered allulose (or erythritol), to taste
• 2 tbsp cocoa powder
• 1/2 tsp vanilla extract
• Pinch salt
• Garnish: 1 oz sugar-free dark chocolate, shaved; 2 tbsp toasted chopped hazelnuts

Instructions:

1. Whip heavy cream to soft peaks; set aside.
2. Beat cream cheese, hazelnut butter, sweetener, cocoa, vanilla, and salt until smooth and fluffy.
3. Fold whipped cream into the hazelnut mixture in two additions until airy.
4. Spoon into 6 small cups. Chill 2 hours.
5. Top with chocolate shavings and hazelnuts before serving.

Layer with raspberries for a pop of brightness. If you want it sweeter, add a few drops of liquid stevia. Pro tip: Serve extra cold for the best texture.

Estimated Nutrition (per cup, 6 servings): Calories 238; Total Fat 22g; Total Carbohydrates 5g; Dietary Fiber 1.5g; Net Carbs 3.5g; Protein 5g. Serving size: 1 small cup. Values are estimates and may vary.

Ready to turn your kitchen into a low-carb dessert lab? These 9 keto hazelnut desserts prove you can have rich, satisfying sweets without the sugar crash. Pick one, whip it up, and enjoy that smug “I nailed dessert” feeling.

Nutrition disclaimer: All nutrition values are estimates based on standard USDA data and common brands. Actual values vary with specific ingredients and portion sizes.