Low-Carb Nutella Pie Crust

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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.

0 hours, 15 minutes

Hands-on 10 minutes Overall 25 minutes

Nutritional values (per serving, 1 slice)

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.
   
   
5. Bake for 12-15 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.
   
   

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