Low-Carb Nutella Pie Crust

This keto pie crust is so delicious and versatile.

The combination of chocolate and hazelnut is to die for. Don’t be tempted to make it solely with hazelnut flour though as it may be overpowering and even bitter (if you use unpeeled hazelnuts), plus it will slightly increase the carb count.

I love to fill this crust with a lush chocolate ganache or use it to make chocolate cheesecake. Enjoy!

Tips & Substitutions

If you can use peeled hazelnuts, as any bitterness comes from the peel. If you on't have peeled hazelnuts, preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Place the hazelnuts in a single layer in a baking tray and bake for 8-10 minutes, until lightly browned. Remove the nuts from the oven and let them cool slightly. Use a kitchen towel to rub the hazelnuts together to remove the skins. Don't worry if you don't manage to remove all of the skin.

This keto pie crust will be more on the crumbly side. You can optionally add ¹/₄ to ¹/₂ teaspoon of xanthan gum. Another option would be to replace part of the butter with one egg. To do that, use 1 large egg and only 2 to 3 tablespoons of butter.

If you can't have dairy, swap the butter for palm shortening which is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening such as Tropical Traditions.

You can even make 6 to 8 mini pie crusts by using the same recipe. Use the same baking temperature and time, unless you make the crust thinner in which case you'll need to reduce the baking time.

Step-by-step

1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Grease and line a pie dish or tart pan.

   

2. Melt the butter in a microwave safe bowl. Combine all of the dry ingredients in a mixing bowl and whisk to remove any lumps.

   

3. Add the melted butter and mix well until a thick dough forms.

   

4. Spoon into your dish and use your fingers to press the dough evenly around the base and up the sides.
   Note: For best results use baking beans to weigh the crust and prevent bubbles from forming and lifting the crust.

   

5. Bake for 12 to 15 minutes, checking towards the end to avoid scorching. Store, in an airtight container for up to a week. Crust will soften. Can be frozen but needs to be protected by a container or kept in the dish to avoid breakage.

   

Recipe

Low-Carb Nutella Pie Crust

★★★★★4.9 (75 ratings)

This easy 5 ingredient chocolate hazelnut pie crust is so delicious and versatile! The perfect base for ...

Hands on

10m

Overall

25m

Servings

8

2.8 g

Net carbs

4.4 g

Protein

20 g

Fat

204

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 1 pie crust, 8 servings

• ³/₄ cup almond flour (75 g/ 2.6 oz)
• ³/₄ cup ground hazelnuts, preferably peeled (75 g/ 2.6 oz)
• ¹/₂ cup cacao powder (45 g/ 1.6 oz)
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• ³/₄ stick unsalted butter or palm shortening, see notes above (85 g/ 3 oz)

Instructions

1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Grease and line a pie dish or tart pan.

2. Melt the butter in a microwave safe bowl. Combine all of the dry ingredients in a mixing bowl and whisk to remove any lumps.

3. Add the melted butter and mix well until a thick dough forms.

4. Spoon into your dish and use your fingers to press the dough evenly around the base and up the sides.
   Note: For best results use baking beans to weigh the crust and prevent bubbles from forming and lifting the crust.

5. Bake for 12 to 15 minutes, checking towards the end to avoid scorching. Store, in an airtight container for up to a week. Crust will soften. Can be frozen but needs to be protected by a container or kept in the dish to avoid breakage.

Nutrition per serving, 1 slice

Carbs 5%Protein 8%Fat 87% of calories

Net carbs

2.8 g

Total carbs

12.7 g

Fiber

3.9 g

Sugars

1.2 g

Protein

4.4 g

Fat

20 g

Saturated fat

6.6 g

Calories

204 kcal

Sodium

4 mg · 0.18% RDA

Magnesium

67 mg · 16.8% RDA

Potassium

208 mg · 10.4% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	0.8 g	2 g	4.9 g	55
Nuts, hazelnuts or filberts, blanched	0.6 g	1.3 g	5.7 g	59
Cocoa powder, raw (cacao)	1.1 g	1.1 g	0.7 g	12
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Butter, unsalted, grass-fed	0 g	0.1 g	8.6 g	76
Total	2.8 g	4.4 g	20 g	204

Serving size 1 slice

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