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 the jar was empty and I wanted cookies - quick! That's why these keto nutella cookies are my cheat's version using a combination of cacao and hazelnut butter.
You could say they 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!
They also taste incredible crumbled over a scoop of sugar free ice cream.
Jump to:
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 and naturally gluten-free
Ingredients
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 prefer a 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. The vanilla is optional.
Instructions
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
Let's make healthy nutella cookies!
STEP 1
Put all ingredients in a bowl and mix with a fork.
STEP 2
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.
STEP 3
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.
STEP 4
Bake for about 8 minutes in the preheated oven, until the edges are firm. Do not overbake!
Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.
Soft Versus Crunchy Cookies
To make SOFT sugar free Nutella cookies, simply make the cookies larger and thicker. I'd make them at least twice the size.
For all-over 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.
Variations
- 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.
Recipe FAQs
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.
Storage
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.
I freeze them in a single layer. Once frozen, transfer the cookies into a freezer bag. This way, they don't stick together.
Related Recipes
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Recipe
Sugar Free Nutella Cookies
Ingredients
- ⅔ cup hazelnut butter I used a 170g jar of hazelnut butter and drained most of the oil. I ended up using 150g of nut butter with 1 tablespoon of oil.
- ½ cup granulated sweetener 90g
- ¼ cup cacao powder 22g
- 1 large egg
- pinch of sea salt
- optional: ½ teaspoon vanilla extract
Instructions
- 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.
KR
These are amazing and taste just like nutella!! My new favorite cookie recipe!! Next time I will double the batch.
Annmarie
Hi Katrin, if I use your Nutella recipe for these cookies, will the amount still be 150g without the sugar, oil and cocao. Should I still add the vanilla? How much coconut flour should I use.
Many Thanks for all of you wonderful recipes.
Katrin Nürnberger
Hi Annmarie, I'd go with 175g of nutella, 1 egg and, thinking about it, probably a little additional sweetener too as the recipe itself uses only a little. My nutella recipe already uses a little oil so you won't need that extra. I would still use the additional vanilla extract because that's always great in cookies. The amount of coconut flour will depend on how smooth the nutella is. Add it by the teaspoon until you can form cookies easily. Hope that helps!
Heather
My brother in law loved them, he's pretty diabetic so I hunt for sugar free recipes.
janet
Looking forward to trying this recipe this week! Quick question: How important is the egg? I usually only use the egg white but when you do not suggest it, I worry how to make up for not using the yolk! Thanks for all your wonderful recipes of every kind.
Katrin Nürnberger
Hi Janet, I think this recipe will be fine with just the egg white. Cookies are usually quite forgiving. The hazelnut butter lends softness and I don't think they will turn out dry. Perhaps bake 1 minute less, but that's probably not even necessary.
Rita
I just made these cookies and they are delicious! I made your Nutella first then continued to make the cookies, I cut the sugar further, and they turned out wonderful. I’ve enjoyed all of your recipes that I’ve made this far, thanks!
William Heller
Hi, I just ordered Suntella and Golden Monk Fruit Sweetener from Lakanto through your site. Can that be substituted 1:1 for Nutella?
Thanks,
Bill Heller
Katrin Nürnberger
Hello Bill, yes, you can use Suntella just like Nutella.
Jane
Excellent recipe, so good.
Thank you for all your hard work.
Joyce
This recipe is so good! Tastes just like nutella. Really quick too.
CindyG
Hi Katrin,
I'm new to your site am really enjoying your recipes.
I did come across a problem with recipe feature of 1x, 2x or 3x the recipe. This feature doesn't increase the grams measurement. I am a by weight baker and I couldn't figure out why it didn't seem correct until I investigated what happens when I increased the recipe.
I fixed my printed out recipe, but others might not catch the problem.
I'm doing baking today and am looking forward to trying your Breakfast cookies and your PB cookies 😉 Blessings, Cindy
Katrin Nürnberger
Hi Cindy, Yes it's a problem with the recipe card. It can only change the first set of numbers. Do come back here and let me know how you like the cookies! I would love to hear.
CindyG
Thank you for letting me know to do my own math when I want to increase the recipes.
I did make the PB Cookies and the Breakfast Cookies. I'm guilty of having a sweet tooth, so I will need to increase the sweetener the next time I make these. But, they are definitely keepers.
Blessings