These chocolate hazelnut brownies are just 3 ingredients and are also low carb and keto-friendly. They can be prepared in one bowl and you don’t even need a mixer to mix the batter. These brownies are ready in about 20 minutes, including baking time.
These brownies are so easy to whip up. They taste of chocolate and hazelnuts, similar to Nutella spread, but without all the sugar. I love making them when I need a quick dessert fix.
- Sugar-free chocolate hazelnut spread
- Almond Flour
Chocolate hazelnut spread: There are quite a few different sugar-free chocolate hazelnut spreads on the market. My favorite has been Nutilight. I think it most resembles the texture of Nutella. And while not as sweet as real Nutella, it does have a good chocolate and hazelnut flavor.
Eggs: The eggs act as the binding agent and provide structure for the brownies. I have not tested an egg-free version so I don’t have any potential substitutions to suggest.
Almond Flour: Make sure to use superfine almond flour, otherwise your brownies will be grainy. I don’t know if this recipe will work with coconut flour.
These brownies don’t store that well so they are best eaten the same day or the next day. I’ve found that, in general, desserts using sugar-free chocolate tend to dry out faster and it is a similar situation with these brownies. They will be wonderfully fudgy and moist when eaten right away, but they get crumbly and dry the longer they are stored.
More Keto Brownie Recipes
- 4 Ingredient Nutella Brownie Mug Cake
- 2 Ingredient Keto Brownies
- Super Fudgy Keto Brownies
- 4 Ingredient No Bake Keto Brownies
3 Ingredient Keto Nutella Brownies
- 1/2 cup (128 g) sugar-free chocolate hazelnut spread
- 1 large egg
- 2 tbsp (14 g) superfine blanched almond flour
- Preheat oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
- Add all ingredients to a mixing bowl. Whisk until batter is smooth.
- Pour batter into prepared baking pan. Use a spatula to spread the batter evenly across the surface of the pan.
- Bake for about 15 minutes. Baking time can vary depending on your oven and you want to be careful not to overbake these. I recommend to start checking on the brownies at around 10 minutes. When the brownies are done, the surface should look cooked (no longer wet), but not set. The center should feel soft and if you apply light pressure, the brownies should not bounce back.
- Let brownies cool for a few minutes before cutting and serving. Be sure to store uneaten brownies in an airtight container. The brownies are best consumed the same day or the next day as they tend to get dry and crumbly the longer they are stored.
- The brownies are not super sweet. They have the sweetness level of dark chocolate. If you prefer sweeter desserts, I recommend adding about 2 tbsp of Swerve, erythritol or Lakanto monkfruit sweetener to the batter.
- I used Nutilight* hazelnut spread. This recipe should work with other sugar free hazelnut spreads but be sure to choose a sweet one because there is no additional sweetener in this recipe.
- I recommend using a fresh jar of spread. When the spread has been opened a while, it tends to get dry and that will make the spread harder to mix.
- The brownies are fudgy if eaten soon after they are baked. They don't store that well which is why I only made a small batch.
- You can double the recipe and bake in a 8 x 8 inch pan. Baking time should remain the same.
- I don't recommend baking in a bigger pan because the brownies will be very thin.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.