Follow us 148.4k
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!
Hands-on Overall
Serving size 1 twist
Nutritional values (per 1 twist)
Net carbs5.1 grams
Protein10.9 grams
Fat23.5 grams
Calories271 kcal
Calories from carbs 7%, protein 16%, fat 77%
Total carbs9 gramsFiber3.9 gramsSugars2.6 gramsSaturated fat6.1 gramsSodium244 mg(11% RDA)Magnesium87 mg(22% RDA)Potassium277 mg(14% EMR)
Ingredients (makes 12 twists)
Instructions
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
- Place the shredded mozzarella and cream cheese into a microwave safe bowl and heat on high for 1 minute.
- Remove and stir and then heat in 30 second bursts until the cheese has fully melted.
- Add the dry ingredients and the egg and mix to form a dough.
- 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.
- 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.
- Bake for 12 to 15 minutes, checking towards the end to avoid scorching.
- Cool and then dust with cacao powder before serving. Store, in an airtight container for up to a week.
Ingredients
Instructions
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
- Place the shredded mozzarella and cream cheese into a microwave safe bowl and heat on high for 1 minute.
- Remove and stir and then heat in 30 second bursts until the cheese has fully melted.
- Add the dry ingredients and the egg and mix to form a dough.
- 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.
- 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.
- Bake for 12 to 15 minutes, checking towards the end to avoid scorching.
- Cool and then dust with cacao powder before serving. Store, in an airtight container for up to a week.
Nutrition (per serving, 1 twist)
Calories271kcal
Net Carbs5.1g
Carbohydrates9g
Protein10.9g
Fat23.5g
Saturated Fat6.1g
Fiber3.9g
Sugar2.6g
Sodium244mg
Magnesium87mg
Potassium277mg
Detailed nutritional breakdown (per 1 twist)
| Total per 1 twist |
| 5.1 g | 10.9 g | 23.5 g | 271 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.1 g | 4.6 g | 3.8 g | 57 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Cocoa powder, raw (cacao) |
| 0.5 g | 0.5 g | 0.3 g | 5 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.2 g | 0.7 g | 6 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Chocolate Hazelnut Spread, homemade (KetoDiet blog) |
| 2 g | 2.5 g | 11.7 g | 121 kcal |
Do you like this recipe? Share it with your friends!
