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.
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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.
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.
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!
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
- Choc Mint Slice – Keto Choc Mint Fat Bomb
- Sugar Free Blueberry Tart – Low Carb Dessert
- Low Carb Christmas Pudding – Cranberry & Walnut with Mascarpone Cream
- Black Forest Trifle – Low Carb and Keto
- Keto Rum Balls
- Keto Rocky Road
- Chocolate & Orange Keto Baked Custard
- Caramel & Peanut Butter Keto Shake
- Chocolate and Hazelnut Keto Brownie
- Keto Blondies – Brown Butter, Tahini & Pecan
- Pre heat the oven to 170 C/340 F. 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.
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