Keto Chocolate Nutella Cups

4.8 stars, average of 9 ratings

By Jo Harding, updated April 28 20202
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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.

0 days, 0 hours, 30 minutes

Hands-on 10 minutes Overall 40 minutes

Serving size 1 cup

Allergy information for Keto Chocolate Nutella Cups

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Vegan

Nutritional values (per serving, 1 cup)

Net carbs2.7 grams

Protein2.8 grams

Fat13.9 grams

Calories141 kcal

Calories from carbs 7%, protein 8%, fat 85%

Total carbs4.6 gramsFiber1.9 gramsSugars1.4 gramsSaturated fat5 gramsSodium2 mg(0% RDA)Magnesium50 mg(12% RDA)Potassium170 mg(9% EMR)

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

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.
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.
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.
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.
Pop back in the fridge for 10 minutes to set. You could still have about one third of the chocolate left.
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.
Place the mini Nutella cups in the fridge to set. Leave it in the fridge for approximately 20 minutes.
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.

Ingredient nutritional breakdown (per serving, 1 cup)

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