Keto Chocolate Hazelnut Spread Cups – A Simple, Low-Carb Treat
These Keto Chocolate Hazelnut Spread Cups are the kind of sweet you look forward to all day. They’re rich, nutty, and satisfy that chocolate craving without kicking you out of ketosis. Think classic chocolate-hazelnut flavor, but made with clean, low-carb ingredients.
They come together easily, look impressive, and keep well for quick treats during the week. If you love a good no-bake dessert, this one deserves a spot in your rotation.
Ingredients
Method
- Toast the hazelnuts: Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant. If skins are on, wrap warm nuts in a clean towel and rub to remove most of the skins.
- Make the hazelnut spread: Add hazelnuts to a food processor and blend until they form a smooth butter, scraping down sides as needed. Add cocoa powder, powdered sweetener, 1–2 tablespoons coconut oil, vanilla, salt, and optional cream or nut butter. Blend until glossy and spreadable. Adjust sweetness and salt to taste.
- Melt the chocolate: In a heat-safe bowl, melt sugar-free chocolate with 1 tablespoon coconut oil using a double boiler or microwave in 20–30 second bursts, stirring until smooth.
- Prep the cups: Line a mini muffin pan with liners. Spoon about 1 teaspoon melted chocolate into each liner, tilting to coat the bottom. Chill for 5–7 minutes to set slightly.
- Add the filling: Dollop 1–2 teaspoons of the hazelnut spread into each cup. Gently flatten so it doesn’t poke above the sides.
- Seal with chocolate: Top each with enough melted chocolate to cover the spread, tapping the pan lightly to remove air bubbles and create a smooth top.
- Chill to set: Refrigerate for 20–30 minutes until firm. Peel off liners and enjoy.
- Tidy up edges (optional): For a cleaner look, briefly warm a knife under hot water, dry it, and gently trim any chocolate drips.
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Get Your Program TodayWhat Makes This Special
This recipe takes the nostalgic flavor of chocolate hazelnut spread and gives it a keto makeover. You get creamy, melt-in-your-mouth cups with a balanced sweetness and deep cocoa notes.
Everything is sugar-free and gluten-free, and you don’t need any complicated techniques. The layers are simple: a glossy chocolate shell and a silky hazelnut filling that tastes like a better-for-you “nutella.”
It’s also flexible. You can swap sweeteners, change the chocolate level from dark to extra dark, or add crunch if you like.
And because it’s portioned into cups, it’s naturally easy to track carbs and calories.
Shopping List
- Hazelnuts (raw, skins on or off) – 1 cup
- Unsweetened cocoa powder – 2 tablespoons
- Powdered erythritol or allulose – 1/3 to 1/2 cup, to taste
- Coconut oil – 3 tablespoons (divided)
- Hazelnut or almond butter (unsweetened) – 1/4 cup (optional to boost creaminess if your nuts aren’t blending super smooth)
- Vanilla extract – 1 teaspoon
- Fine sea salt – a pinch
- Sugar-free dark chocolate chips or bar (70–90% style, sweetened with erythritol/stevia/allulose) – 1 1/2 cups
- Heavy cream or coconut cream – 2 tablespoons (optional for softer filling)
- Silicone or paper mini muffin liners and a mini muffin pan
How to Make It
- Toast the hazelnuts: Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant. If skins are on, wrap warm nuts in a clean towel and rub to remove most of the skins.
- Make the hazelnut spread: Add hazelnuts to a food processor and blend until they form a smooth butter, scraping down sides as needed.
Add cocoa powder, powdered sweetener, 1–2 tablespoons coconut oil, vanilla, salt, and optional cream or nut butter. Blend until glossy and spreadable. Adjust sweetness and salt to taste.
- Melt the chocolate: In a heat-safe bowl, melt sugar-free chocolate with 1 tablespoon coconut oil using a double boiler or microwave in 20–30 second bursts, stirring until smooth.
- Prep the cups: Line a mini muffin pan with liners.
Spoon about 1 teaspoon melted chocolate into each liner, tilting to coat the bottom. Chill for 5–7 minutes to set slightly.
- Add the filling: Dollop 1–2 teaspoons of the hazelnut spread into each cup. Gently flatten so it doesn’t poke above the sides.
- Seal with chocolate: Top each with enough melted chocolate to cover the spread, tapping the pan lightly to remove air bubbles and create a smooth top.
- Chill to set: Refrigerate for 20–30 minutes until firm.
Peel off liners and enjoy.
- Tidy up edges (optional): For a cleaner look, briefly warm a knife under hot water, dry it, and gently trim any chocolate drips.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 3 months. Let sit at room temperature for 5–10 minutes before eating for the best texture.
- Room temperature: If your kitchen is cool (under 70°F/21°C), they can sit out for a few hours, but they’ll hold shape best when chilled.
Benefits of This Recipe
- Low in net carbs: Uses sugar-free chocolate and keto sweeteners to keep carbs in check.
- Healthy fats: Hazelnuts offer monounsaturated fats that support satiety.
- No baking required: Quick to make and hard to mess up.
- Customizable sweetness: Adjust sweetener level to match your taste and macros.
- Portion-controlled: Mini cups make it easy to enjoy a treat without overdoing it.
Common Mistakes to Avoid
- Undertoasting the hazelnuts: Skipping a good toast means less flavor. Aim for fragrant, lightly golden nuts.
- Grainy spread: Be patient when blending.
Let the hazelnuts fully turn into a smooth butter before adding other ingredients.
- Too much sweetener: Erythritol can recrystallize and taste cool or gritty if overused. Start low, taste, and adjust.
- Overheating chocolate: High heat can seize chocolate. Melt gently, stirring often.
- Filling touching the sides: If the hazelnut spread smears up the liner walls, the top chocolate layer might not seal cleanly.
Keep the filling centered and slightly lower than the rim.
Alternatives
- Nut swaps: Use almonds, macadamias, or pecans if hazelnuts aren’t your thing.
- Dairy-free: Choose coconut cream instead of heavy cream and ensure your chocolate is dairy-free.
- Sweeteners: Allulose gives a softer texture, erythritol holds shape better, and monk fruit blends can reduce cooling effect.
- Extra crunch: Sprinkle chopped toasted hazelnuts between layers or on top before setting.
- Flavor boosts: Add a pinch of espresso powder for deeper chocolate flavor, or a touch of orange zest for a classic pairing.
- Protein twist: Mix a scoop of unflavored or chocolate collagen into the filling for a protein boost (adjust sweetness accordingly).
FAQ
How many carbs are in each cup?
It depends on your chocolate and sweetener, as well as the size of your cups. As a general estimate, mini cups made as directed land around 1–2 net carbs each. Use a nutrition calculator with your exact products for accuracy.
Can I use store-bought sugar-free hazelnut butter?
Yes.
Look for one with no added sugar or fillers. If it’s very thick, blend with a little coconut oil and cocoa powder to get a spreadable, chocolatey filling.
What if I don’t have a food processor?
You can use pre-made hazelnut butter or another nut butter and mix in cocoa, sweetener, vanilla, and oil by hand. It won’t have the exact same roasted hazelnut depth, but it’s still delicious.
Why did my chocolate bloom or turn streaky?
This usually happens when chocolate warms and cools unevenly.
It’s cosmetic and still safe to eat. Keep the cups chilled and melt chocolate gently next time to minimize streaks.
Can I make these in regular muffin liners?
Yes, but they’ll be larger and take longer to set. Add more filling and chocolate per cup, and allow extra chill time.
Slice in halves or quarters for smaller portions.
Is coconut oil required?
It helps the chocolate set with a nice snap and makes the filling silkier. You can skip it, but the texture may be slightly firmer and less glossy.
How sweet should I make the filling?
Start with less sweetener than you think you need, then taste and adjust. Dark chocolate shells are fairly intense, so a slightly sweet filling gives the best balance.
Can I add protein powder or MCT oil?
Yes, but add small amounts.
Protein powder can thicken the filling quickly. MCT oil keeps it softer, so use sparingly to avoid a runny center.
Final Thoughts
Keto Chocolate Hazelnut Spread Cups give you that classic chocolate-hazelnut bliss without the sugar crash. They’re simple to make, easy to store, and endlessly adaptable.
Keep a batch in the fridge for a quick dessert, a lunchbox treat, or a late-night bite that still fits your goals. Once you’ve tried them, you’ll want them stocked year-round.
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