Quick and easy sugar free Nutella cookies! These keto friendly cookies use my cheat's version of sugar free Nutella. They are ready in under 15 minutes.
I have a delicious recipe for homemade sugar-free Nutella on my website already. And I COULD have used it for this recipe.
But my Nutella jar was empty and I wanted cookies - quick! That's why these gluten-free keto Nutella Cookies are my cheat's version using a combination of cacao and hazelnut butter.
You could say these are simply chocolate hazelnut butter cookies. But where is the fun in that! They taste of Nutella, so they should be called Nutella cookies.
I gave these sugar free cookies to my neighbour to try and she said they’d also be great as the base for an oreo cookie… so there’s an idea! If you have my Keto Cookies Cookbook you could try my oreo cookies filling with these as a base too.
Plus they taste incredible crumbled over a scoop of sugar free ice cream!
Why you'll love them
- Soft in the centre, crunchy on the outside
- So tasty - chocolatey, nutty and just on the right side of sweet
- Only 5 ingredients
- Ready in 13 minutes from start to finish
- 1.1g net carbs per cookie
All we need for this recipe are the main ingredients for homemade sugar free Nutella - hazelnuts, sweetener and cocoa powder - plus an egg.
- Hazelnut Butter - Nutella is made with hazelnuts that are blended in a food processor into a smooth butter. To save time, I'm using shop-bought hazelnut butter.
- Sweetener - I used a granulated monk fruit sweetener blend, but you could also use powdered sweetener. For a crunchy cookie, I recommend using erythritol blends. If you are after a very soft, fudgy cookie use allulose instead.
- Cocoa Powder - Should be unsweetened.
- Egg - I used a large room temperature egg.
- Pinch of salt & vanilla extract - for extra flavor.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Put all ingredients in a bowl and mix with a fork.
Roll small balls of dough with your hands and put them on a baking sheet lined with parchment paper or a silicone mat. Alternatively, use a small cookie scoop.
Flatten the tops of the cookies with a fork to create a criss cross pattern. I like to smooth the edges with my fingers so you don’t get too many cracks.
Bake for about 8 minutes, until the edges are firm. Do not overbake as the cookies will firm up as they cool.
Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.
Chocolate chip Nutella cookies - add sugar free chocolate chips to the cookie dough.
Sprinkle sea salt on top of the cookies instead of mixing it in.
Nutella thumbprint cookies: Make an indentation in the top instead of creating fork marks and fill with sugar free chocolate chips or sugar free Nutella.
Soft versus crunchy
To make SOFT sugar free Nutella cookies, simply make the cookies larger and thicker. I'd make them at least twice the size.
For CRUNCHY cookies, flatten them more. Place parchment paper on top and use a rolling pin. You can also increase the oven time by a few minutes. Just take care that they do not burn.
Of course! Use my sugar free Nutella recipe or shop bought keto Nutella such as the Lakanto Suntella. This way you are reducing the recipe to 3 ingredients: Nutella, egg and a little bit of almond flour or coconut flour to firm up the dough. You won't need additional sweetener.
The consistency of the cookie dough will depend on the consistency of the hazelnut butter. If it is softer than mine, add a teaspoon or more of almond flour or any low carb flour of your choice.
Store the cookies in an airtight container for up to 2 weeks. You can also store them in the freezer for up to 3 months.
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Sugar Free Nutella Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C/320F fan.
- Put all ingredients in a bowl and mix with a fork.
- Roll small balls of dough of 15g each (or use a small cookie scoop) and put them on a baking sheet.
- Flatten the tops of the cookies with a fork to create a criss cross pattern. I like to smooth the edges with my fingers so you don’t get too many cracks.
- Bake for about 8 minutes, until the edges are firm. Do not overbake as the cookies will firm up as they cool.
- Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.