Keto Chocolate Nutella Cups

If you love dark chocolate and Nutella, you’re going to love these Keto Nutella Cups.

Made using my super easy 5-Ingredient Keto Nutella recipe, they’re great to satisfy the chocolate cravings when they come! They’re rich and dark so you only need one or two to hit the spot.

Unlike store bought Nutella, which is loaded with sugar, these are much healthier and made with a low-carb sugar-free sweetener, fresh roasted hazelnuts and cacao.

These fat bombs store well in the fridge for a good 10 days or so, though a batch has never lasted that long in our house! Enjoy guys.

Step-by-step

1. Prepare the Nutella as per my 5-Ingredient Keto Nutella recipe here but only using the amount of ingredients in this recipe (you'll need only one third of the recipe). This will take an extra 30 minutes.

2. Prepare the chocolate by breaking it into chunks and placing in a glass bowl. Melt the chocolate in a bain marie by placing the bowl over a pan filled with at least 2 ¹/₂ cm (1 inch) of hot water and simmer on a medium heat until the chocolate has melted. Stir occasionally.

   

3. Once the chocolate has melted, place about a teaspoon into the bottom of mini silicone moulds and coat the sides of the mould by swirling round the sides.

4. Place back in the fridge for 10 mins to set the second layer. This will help you get thicker sides and less collection at the bottom. If you’re in a rush, you can do with just one layer but you'll end up with a thicker base.

5. Pop back in the fridge for 10 minutes to set. You could still have about one third of the chocolate left.

   

6. Add a dollop of Nutella in the middle so it doesn’t over fill the top (roughly 1 heaped teaspoon) then fill with the remaining chocolate. If the chocolate has gone hard, you can simply reheat it to spoon on top.

   

7. Place the mini Nutella cups in the fridge to set. Leave it in the fridge for approximately 20 minutes.

   

8. Store in the fridge in a sealable glass jar or Tupperware for up to 10 days. For longer storage freeze for up to 6 months.

   

Recipe

Keto Chocolate Nutella Cups

★★★★★4.8 (9 ratings)

Dark chocolate cups filled with creamy homemade chocolate hazelnut filling. A bite sized Nutella flavored fat ...

Hands on

10m

Overall

40m

Servings

12

2.7 g

Net carbs

2.8 g

Protein

13.9 g

Fat

141

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 cups

• Nutella:
• ³/₄ cup peeled hazelnuts (100 g/ 3.5 oz)
• ¹/₃ bar 90% dark chocolate, or at least 85% dark chocolate (35 g/ 1.2 oz)
• 2 tsp powdered Swerve or Erythritol
• 1 tsp cacao powder or Dutch process cocoa powder
• ³/₄ tsp sugar-free vanilla extract
• Chocolate crust:
• 1 ¹/₂ bars 90% dark chocolate, or at least 85% dark chocolate (150 g/ 5.3 oz)

Instructions

1. Prepare the Nutella as per my 5-Ingredient Keto Nutella recipe here but only using the amount of ingredients in this recipe (you'll need only one third of the recipe). This will take an extra 30 minutes.

2. Prepare the chocolate by breaking it into chunks and placing in a glass bowl. Melt the chocolate in a bain marie by placing the bowl over a pan filled with at least 2 ¹/₂ cm (1 inch) of hot water and simmer on a medium heat until the chocolate has melted. Stir occasionally.

3. Once the chocolate has melted, place about a teaspoon into the bottom of mini silicone moulds and coat the sides of the mould by swirling round the sides.

4. Place back in the fridge for 10 mins to set the second layer. This will help you get thicker sides and less collection at the bottom. If you’re in a rush, you can do with just one layer but you'll end up with a thicker base.

5. Pop back in the fridge for 10 minutes to set. You could still have about one third of the chocolate left.

6. Add a dollop of Nutella in the middle so it doesn’t over fill the top (roughly 1 heaped teaspoon) then fill with the remaining chocolate. If the chocolate has gone hard, you can simply reheat it to spoon on top.

7. Place the mini Nutella cups in the fridge to set. Leave it in the fridge for approximately 20 minutes.

8. Store in the fridge in a sealable glass jar or Tupperware for up to 10 days. For longer storage freeze for up to 6 months.

Nutrition per serving, 1 cup

Carbs 7%Protein 8%Fat 85% of calories

Net carbs

2.7 g

Total carbs

5.3 g

Fiber

1.9 g

Sugars

1.4 g

Protein

2.8 g

Fat

13.9 g

Saturated fat

5 g

Calories

141 kcal

Sodium

2 mg · 0.1% RDA

Magnesium

50 mg · 12.5% RDA

Potassium

170 mg · 8.51% EMR

Nutrition by ingredient

Per 1 cup	Net carbs	Protein	Fat	kcal
Hazelnuts, nuts, unblanched	0.6 g	1.3 g	5.1 g	53
Extra dark chocolate, 90% cocoa (cacao)	0.4 g	0.3 g	1.7 g	17
Swerve, natural sweetener (Erythritol and chicory inulin based)	0 g	0 g	0 g	0
Cocoa powder, raw (cacao)	0 g	0 g	0 g	0
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Extra dark chocolate, 90% cocoa (cacao)	1.7 g	1.3 g	7.1 g	71
Total	2.7 g	2.8 g	13.9 g	141

Serving size 1 cup

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan