Fudgy but not dense, rich but not overly sweet and just super decadent, that is how I would describe this chocolate and hazelnut keto brownie. Served with a drizzle of sugar free Nutella and a dollop of whipped cream and you will be in keto heaven. Trust me.
Chocolate and Hazelnut Keto Brownies
Now I know when you look at the recipe for these keto brownies that they are a little more time consuming than your regular dump everything in a bowl version. Please don’t be put off by this, as the result is well worth the small extra bit of work. Just put some music on and jump in the kitchen, you will not regret it trust me. I like to put on a timer when I am beating the eggs to make sure I stay the course for the full ten minutes, to get these keto brownies super fudgy but not dense.
Dark Chocolate
We used 90% dark chocolate in this keto brownie recipe, as we are getting more used to eating it and prefer to use a darker chocolate as it has less sugar. If you are making this for kids, or perhaps you prefer a sweeter chocolate, you could easily use a less dark version. 80% or even 70% would be good alternatives to try, just be aware this will change the nutrition information.
Keto-Friendly Nutella
A drizzle of sugar free Nutella takes these fudgy keto brownies to the next level. If you are a reformed Nutella lover like me and haven’t tried Nekstella, then you need to remedy that pretty quickly. Nekstella is a sugar free chocolate hazelnut spread which is just plain old delicious. Nekstella does not contain any sugar alcohols and is sweetened with monk fruit. Compared to homemade keto Nutella’s, which can be a little grainy and oily, the texture of Nekstella is very thick and smooth just like the old original.
If you are not able to get a hold of Nekstella ( hello Australians!), don’t worry we do have some great sugar free Nutella options available in Australia too. Some of our favourites are;
Homemade Keto Nutella
There are lots of recipes around for making your own homemade keto Nutella, which you could also use for this recipe. Carolyn from All Day I Dream about Food has a quick and easy recipe using hazelnuts, coconut oil, cocoa powder, powdered sweetener, vanilla and salt. You just need to pop all the ingredients in a high powered blender or food processor to make this delicious treat!
Who doesn’t love chocolate? It is definitely one of our favourite foods and we love that we can still enjoy chocolate cake even while trying to watch our carb and sugar intake. We really like the 90% Lindt dark chocolate, but it did take us awhile to work up to a chocolate that is so dark. You may find it quite bitter at first.
Chocolate is so versatile and can be used to make brownies, cookies, cheesecake, fudge, fat bombs as well as this delicious keto chocolate mousse. We have so many chocolate recipes on our website because we just love chocolate keto treats so much!
Check out some of our other favourite chocolate recipes here;
Keto Sweeteners
We love to use Sukrin sweeteners in our keto baking and these keto brownies. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
Ingredients
- 115 g butter (½ cup)
- 100 g 90% dark chocolate, chopped (4oz)
- ¼ cup cacao powder
- ¼ cup Sukrin 1
- ½ cup Sukrin Gold
- 1 tsp vanilla extract
- 1 tsp salt
- 3 eggs, large
- ½ cup almond flour
- ½ cup hazelnuts, roasted
- Sugar free nutella for drizzling (optional)
- whipped Cream for serving (optional)
Instructions
- Pre heat the oven to 170C/340F. Line a square baking tin (20cm or 9in) with non stick baking paper.
- Melt the butter in a small saucepan over medium to high heat, until completely liquid and bubbling.
- Remove the saucepan from the heat and add the cacao powder and the chocolate pieces. Leave for a few minutes to melt then stir to a smooth consistency. Set aside to cool.
- In a medium bowl add the eggs, sweeteners, vanilla and salt. Beat using an electric beater or mixer on high for 10 minutes. The mixture will be pale and thick.
- Add the chocolate mixture to the egg mixture and beat on low until combined.
- Fold in the almond flour by hand, and then the chopped hazelnuts. You can reserve some nuts for sprinkling on the top of your brownie once it is in the pan if you prefer.
- Pour mixture into the prepared pan. Place in the oven and bake for 20 minutes or until it is firm to touch and a skewer comes out clean.
- Cool for 5 minutes in the tin and then remove and place on a cooling rack.
- Once brownie has reached room temperature, slice into 12 even pieces.
- Serve with a drizzle of nekstella and whipped cream, for a more decadent dessert.
Video
Notes
Nutrition Per Serve
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Can I use other sweetener instead of Sukrin?
Yes, any granulated sugar and brown sugar replacement should work.
Hi, can you freeze the brownies once sliced?
Yes, for sure.
Hi, keen to try this but why some of the ingredients are in metric and some in cup? I am into metric, thanks
Hi,
Unfortunately, that’s the recipe. It is unable to be converted to metric as it was made using cup measurements. We used grams for the chocolate as it is 1 packet of 100g of chocolate and we did the butter in both measurements.
Thanks
Can I use hazelnut flour?
Hazelnut flour would work really well. It will add some extra hazelnut flavour.
Your recipe makes me want to have some brownies.. I can almost feel the taste in my mouth 🙂
One quick question, I don’t really good at baking, so I just want to know, which heat is the best for baking? Up and bottom heat source or just bottom heat? I hope you know what I mean.
Thanks for your response!
Hi,
It seems for baking the bottom element is the way to go. We have a fan forced oven though so we use that.