Chocolate Hazelnut Keto Dump Cake
Published May 28, 2021 • Updated March 7, 2026
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A chocolate hazelnut dump cake without the sugar but with every bit of that Nutella flavor. I dump everything into a dish, bake it, and it comes out with a gooey chocolate layer under a buttery almond crumble.
I keep coming back to this keto dump cake because it scratches that hazelnut itch without any of the work. No creaming butter, no separating eggs, no stacking bowls in the sink. I dump everything into a baking dish, spread it out, and walk away for 20 minutes.
The bottom layer is warm, gooey sugar-free chocolate hazelnut spread that melts into something close to a fudge sauce while it bakes. On top of that sits a crumble made from almond flour, pecans, hazelnuts, and cold butter that I pulse in the food processor until it looks like rough sand. When it comes out of the oven, the topping is golden and crunchy but the chocolate layer underneath is still soft. That contrast is the whole point.
And yes, the gooey center is supposed to look like that. I get this question every time I share this recipe. The fudgy layer stays soft and almost pudding-like even when the crumble on top is fully golden and crisp. It’s not undercooked. It sets up a little as it cools but never firms up completely, which is what makes this more like a cobbler than a traditional cake. If your topping is golden brown and your kitchen smells like toasted hazelnuts, pull it out.
I tested this with a couple of different keto cake mixes before I landed on the from-scratch version. The mixes worked fine technically, but they tasted flat and a little chemical to me. Making the crumble myself with real nuts and cold butter gave it a texture that Connor P.’s 9-year-old nailed better than I ever could: “a brownie but crunchier on top.” That’s the most accurate thing anyone has said about this recipe. The almond flour keeps the whole thing low carb without tasting like a compromise.
If you want to go full dessert mode, serve this warm with a scoop of ice cream or a pile of whipped cream. I’ve also crumbled it over the top of a keto chocolate trifle when I wanted something completely over the top. And if you like this style of dump-and-bake dessert, my keto pumpkin version uses the same concept with a fall twist, or try my keto peach cobbler for a fruit take on the crumble.
What I like most about this recipe is that it works for a Tuesday night or for company. I’ve brought it to a family dinner and nobody asked if it was keto. My husband’s friend, who eats whatever he wants, went back for seconds and asked what brand of Nutella I used. That’s when I knew the recipe was done.
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Ingredients
1 1/2 cups almond flour -
1/4 cup monkfruit blend sweetener
-
1/4 cup golden sweetener
-
1 oz pecans
-
1 oz hazelnuts
-
pinch of salt
-
3/4 cup cold butter, cubed
-
1 cup sugar-free chocolate hazelnut spread
Step by Step Instructions
Step by Step Instructions
Pulse nuts
Add almond flour, sweeteners, pecans, hazelnuts, salt and butter to a food processor. Pulse until coarse crumbles form.
Spread the filling
Spread sugar free chocolate hazelnut spread on the bottom of an 8 x 10 baking dish.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does my dump cake look undercooked in the center?
The soft center is exactly right. I know it looks underdone, but that fudgy layer never sets up like a regular cake. I overbaked this once trying to get the middle to firm and the crumble dried out while the hazelnut layer got rubbery. My rule: when the nut topping is golden brown and the edges are just starting to pull away from the dish, pull it. Let it cool for 10-15 minutes before serving. Still gooey, but sliceable.
Can I make this as cupcakes?
I've done this in cupcake liners and it works great for portion control. I put about a tablespoon of the hazelnut spread in each liner, top with the nut crumble until the liner is about two-thirds full, and bake at the same temperature for 12-14 minutes. The crumble tops get golden and each one is its own little serving. I made a batch for a neighborhood cookout and brought home an empty pan.
Can I make this dairy-free?
I've made this with coconut oil instead of butter and it works. The crumble doesn't hold together quite the same way (butter gives it that cobbler-like clump), but the flavor is still solid. Use cold coconut oil and pulse it the same way. It's a good swap if you're keeping things both keto and dairy-free.
Can I substitute the almond flour with another type of flour?
I've tested this with coconut flour and it works, but coconut flour is way more absorbent than almond flour. I use about 1/3 of the amount and add a tablespoon of melted butter to keep the crumble from getting too dry. The texture comes out a little finer, more like a streusel than a chunky crumble. If you like baking with coconut flour, my almond flour cookies page has more notes on flour swaps.
What can I use instead of monkfruit blend sweetener?
I've used erythritol and stevia blends in this recipe and both work fine. Sweetness levels vary a lot between brands, so I always start with a little less than the recipe calls for and taste the crumble mixture before I spread it. My preference is still the monkfruit blend because it doesn't have that cooling aftertaste some erythritol brands have.
How can I make this cake more chocolatey?
I add 2-3 tablespoons of unsweetened cocoa powder right into the nut mixture before pulsing. It turns the crumble topping dark and gives the whole cake a double-chocolate thing that I'm really into. I've also scattered a handful of sugar-free chocolate chips on top of the hazelnut spread before adding the crumble. Both methods work, and sometimes I do both. For another chocolate fix, try my chocolate protein balls.
Can I make this ahead of time for a party?
I've prepped the nut crumble mixture up to two days ahead and stored it in the fridge. When I'm ready, I spread the hazelnut layer, top with the cold crumble, and bake as usual. The cold butter in the pre-made crumble actually gives you an even crispier topping since it takes longer to melt. I've brought this to three family dinners this way and nobody could tell it was partly prepped earlier.
My 14-year-old wandered into the kitchen while this was baking and put his phone down without being asked. That alone told me something. When I pulled it out and cut into that gooey chocolate hazelnut layer under the crumble, he posted himself next to the pan like a security guard. He has no idea it's keto. I'm keeping it that way.
Phone down at 14, standing guard. Keep that secret as long as you can.
My 9-year-old has been asking me to make this again since Sunday and I'm already planning a double batch for next weekend. She watched me spread the hazelnut layer into the dish and refused to leave the kitchen after that. Pulled it out of the oven and she immediately called it 'a brownie but crunchier on top' which might be the most accurate description I've ever heard. The almond crumble goes golden and almost crunchy while the filling underneath stays completely soft and gooey. Made it on a snow day and it did not survive the movie we had planned. So. Good.
That kid is right. I've been trying to describe the crumble texture for three years and 'crunchier on top' is better than anything I've come up with. Double it.
Made this on a snow day and my son, who eats whatever he wants and only picks at keto stuff to be polite, finished two squares and asked if the chocolate layer was just Nutella. The hazelnut flavor is that real. Going in heavy rotation.
A non-keto kid asking if it's Nutella is exactly the point. Good snow day.
Made this Sunday for the week and just got to my last portion, which is how I know I'm doubling it next time. The nut crumble held up crispy even cold from the fridge, which honestly surprised me for something this rich.
I eat this cold more than I should admit. The butter in that crumble is what keeps it from going soft, sets up even better overnight honestly.
Third time making this and I still can't get over how the hazelnut spread pools under the crumble while it bakes. Warm out of the oven on a cold night, it's freaking good. The crumble could use a touch more salt for me but that's not stopping me.
That pinch is on the light side intentionally, but yeah, I've bumped it to 1/4 teaspoon and it works. Flaky salt on top right before serving is even better. Three times in is the sweet spot.