Low-Carb Nutella Twists

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Yep. I see it. I’m not going to pretend that these keto chocolate hazelnut twists look amazingly attractive.

I am going to tell you that they are incredible. They’re chocolatey and nutty with a nice crisp and have all of those familiar chocolate-hazelnut flavours that we miss.

Using the 5-Ingredient Keto Nutella (simple with hazelnuts) or Keto Chocolate Hazelnut Spread (using hazelnuts, macadamias and almonds) means that you’re avoiding all of the nasty sugars and fillers that are in the commercial high-carb and high-sugar varieties.

And, if your friends says “Ewwww! They look like….” Just smile, knowing that these keto Nutella twists are more for you. Enjoy!

If you prefer savory twists, check these Low-Carb Pizza Twists out!

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Hands-on 10 minutes Overall 25 minutes

Nutritional values (per serving, 1 twist)

Ingredients (makes 12 twists)

• 1 ³/₄ cups shredded low-moisture mozzarella cheese (200 g/ 7 oz)
• 1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
• ¹/₃ cup of cacao powder, plus extra for dusting (30 g/ 1.1 oz)
• 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
• 2 tsp gluten-free baking powder
• 1 large egg
• ¹/₂ tsp xanthan gum
• 4 tbsp granulated Erythritol or Swerve (40 g/ 1.4 oz)
• 1 cup Keto Chocolate Hazelnut Spread or 5-Ingredient Keto Nutella (250 g/ 8.8 oz)

Instructions

1. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
   
   
2. Place the shredded mozzarella and cream cheese into a microwave safe bowl and heat on high for 1 minute.
   
3. Remove and stir and then heat in 30 second bursts until the cheese has fully melted.
   
   
4. Add the dry ingredients and the egg and mix to form a dough.
   
   
5. Roll the dough out into a large rectangle. On the long side, spread the choc hazelnut spread on to half of the dough. Fold the dough over and press firmly.
   
   
6. Cut into twelve even strips. Line a baking tray and place each strip onto the tray. Holding each end, carefully turn the strip so that it has a twist in the middle, two if you can get it.
   
   
7. Bake for 12 to 15 minutes, checking towards the end to avoid scorching.
   
   
8. Cool and then dust with cacao powder before serving. Store, in an airtight container for up to a week.
   

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