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Low-Carb Nutella Pie Crust

4.9 stars, average of 61 ratings

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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.

Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Nutella Pie Crust

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs2.8 grams
Protein4.4 grams
Fat20 grams
Calories204 kcal
Calories from carbs 5%, protein 8%, fat 87%
Total carbs6.8 gramsFiber3.9 gramsSugars1.2 gramsSaturated fat6.6 gramsSodium4 mg(0% RDA)Magnesium67 mg(17% RDA)Potassium208 mg(10% EMR)

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)


  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. Low-Carb Nutella Pie Crust
  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.
    Low-Carb Nutella Pie Crust
  3. Add the melted butter and mix well until a thick dough forms.
    Low-Carb Nutella Pie Crust
  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. Low-Carb Nutella Pie 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.
    Low-Carb Nutella Pie Crust

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.8 g2 g4.9 g55 kcal
Nuts, hazelnuts or filberts, blanched
0.6 g1.3 g5.7 g59 kcal
Cocoa powder, raw (cacao)
1.1 g1.1 g0.7 g12 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g8.6 g76 kcal
Total per serving, 1 slice
2.8 g4.4 g20 g204 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

This is a great, simple recipe.  I didn’t have any hazelnuts, so I blended pecans instead.   I’m also making the mixture into 9 biscuits instead of the pie crust.   They’ll be coming out in 5 mins.   Hopefully I will like them?

I love the idea of making smaller biscuits/cookies! I hope you enjoyed

Thanks for this wonderful recipe!  The hazelnut tart sounds delicious, but could you mention what size tart or pie pan you used, there are so many different sizes?  12 inch, 10”, 9”, 8”?   Thank you!

Thank you so much Mary! We used a 25 cm (10 inch) pan but smaller would work too (will be thicker and/or you could make a raised edge to have more filling), and even a 12-inch would work. The thinner the dough the shorter the cooking time so it may take 10 minutes for a thin crust or up to 15 minutes for a thicker crust. I hope this helps!